This easy and delicious Jamie Oliver chicken in white wine sauce is a comforting and hearty meal that’s perfect for any night. With tender chicken, creamy potatoes, and caramelized grapes, it’s a simple yet impressive dish. Feel free to swap ingredients like herbs or vegetables to suit your taste!
Ingredients Needed
- Olive oil
- 1 x 1.5kg (3.3 lb) whole free-range chicken
- 4 onions
- 4 carrots
- 2 cloves of garlic
- ½ a bunch of fresh rosemary
- 1 heaped tablespoon (15g) plain flour
- 300ml (1¼ cups) white wine
- 200ml (¾ cup) organic chicken stock
- 600g (1.3 lb) potatoes
- 2 handfuls of red and green grapes
- A few sprigs of fresh flat-leaf parsley
How To Make Chicken in White Wine Sauce
- Preheat the oven: Preheat the oven to 190ºC (375ºF)/gas mark 5.
- Prepare the chicken: Joint the chicken into 8 pieces. Heat a lug of oil in a large saucepan over medium heat. Season the chicken, add it in batches, and fry until golden all over. Set aside on a plate.
- Cook the vegetables: Peel and cut the onions into wedges, chop the carrots, then peel and finely chop the garlic. Add the vegetables to the pan and gently sauté for about 15 minutes over medium-low heat or until soft and sticky but not colored.
- Return the chicken: Return the chicken to the pan. Pick, finely chop, and add the rosemary, then stir in the flour. Turn up the heat to medium-high and leave to color for a few minutes.
- Add the wine Pour in the wine and bring to a boil, then lower the heat and let it reduce by half.
- Add the potatoes and stock: Roughly chop and add the potatoes, pour in the stock, and bring it back to the boil.
- Roast the dish: Transfer everything to a roasting tin and cook in the oven for 30 minutes, or until the potatoes are tender and the chicken is falling off the bone.
- Caramelize the grapes: Place the grapes in a small roasting dish, drizzle with a little oil, and cook for the last 20 minutes, or until caramelized.
- Finish the dish: Stir the grapes into the chicken, finely chop and scatter over the parsley leaves, and serve.
Recipe Tips
- Brown the chicken well: Make sure to fry the chicken pieces until golden before adding them to the pan. This will give the dish a deeper, richer flavor.
- Don’t rush the vegetable sauté: Let the onions and carrots cook gently for 15 minutes. This caramelizes them and brings out their natural sweetness, making the sauce tastier.
- Reduce the wine properly: Allow the white wine to reduce by half before adding the stock. This helps concentrate the flavor and avoid a too-strong alcohol taste.
- Caramelize the grapes: Don’t skip roasting the grapes. It transforms them into sweet, sticky bursts of flavor that perfectly complement the chicken and potatoes.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover chicken in white wine sauce cool to room temperature. Then, transfer it to an airtight container and refrigerate for up to 3 days.
- Freeze: Allow the dish to cool completely before placing it in a freezer-safe container. Freeze for up to 3 months. To serve, thaw in the fridge overnight and gently reheat in a pan or oven until hot.
- Reheat: Reheat the chicken in a pan over medium heat for about 10-15 minutes, stirring occasionally, until fully heated. Add a splash of stock or water if needed to keep the sauce moist.
Nutrition Facts
Serving Size: 1 serving (1 chicken breast with sauce)
- Calories: 289
- Total Fat: 17g
- Saturated Fat: 5g
- Cholesterol: 81mg
- Sodium: 165mg
- Potassium: 385 mg
- Total Carbohydrate: 11g
- Dietary Fiber: 1g
- Sugars: 1g
- Protein: 26g
Try More Jamie Oliver Recipes:
- Jamie Oliver Chicken Broccoli Pasta Bake
- Jamie Oliver Sticky Chicken Recipe
- Jamie Oliver Spatchcock Chicken
- Jamie Oliver Chicken Caesar Salad
Jamie Oliver Chicken in White Wine Sauce
Description
This easy and delicious Jamie Oliver chicken in white wine sauce is a comforting and hearty meal that’s perfect for any night. With tender chicken, creamy potatoes, and caramelized grapes, it’s a simple yet impressive dish. Feel free to swap ingredients like herbs or vegetables to suit your taste!
Ingredients
Instructions
- Preheat the oven: Preheat the oven to 190ºC (375ºF)/gas mark 5.
- Prepare the chicken: Joint the chicken into 8 pieces. Heat a lug of oil in a large saucepan over medium heat. Season the chicken, add it in batches, and fry until golden all over. Set aside on a plate.
- Cook the vegetables: Peel and cut the onions into wedges, chop the carrots, then peel and finely chop the garlic. Add the vegetables to the pan and gently sauté for about 15 minutes over medium-low heat or until soft and sticky but not colored.
- Return the chicken: Return the chicken to the pan. Pick, finely chop, and add the rosemary, then stir in the flour. Turn up the heat to medium-high and leave to color for a few minutes.
- Add the wine: Pour in the wine and bring to a boil, then lower the heat and let it reduce by half.
- Add the potatoes and stock: Roughly chop and add the potatoes, pour in the stock, and bring it back to the boil.
- Roast the dish: Transfer everything to a roasting tin and cook in the oven for 30 minutes, or until the potatoes are tender and the chicken is falling off the bone.
- Caramelize the grapes: Place the grapes in a small roasting dish, drizzle with a little oil, and cook for the last 20 minutes, or until caramelized.
- Finish the dish: Stir the grapes into the chicken, finely chop and scatter over the parsley leaves, and serve.
Notes
- Brown the chicken well: Make sure to fry the chicken pieces until golden before adding them to the pan. This will give the dish a deeper, richer flavor.
- Don’t rush the vegetable sauté: Let the onions and carrots cook gently for 15 minutes. This caramelizes them and brings out their natural sweetness, making the sauce tastier.
- Reduce the wine properly: Allow the white wine to reduce by half before adding the stock. This helps concentrate the flavor and avoid a too-strong alcohol taste.
- Caramelize the grapes: Don’t skip roasting the grapes. It transforms them into sweet, sticky bursts of flavor that perfectly complement the chicken and potatoes.
Jamie Oliver Chicken in White Wine Sauce