Chicken with White Wine
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 3½lbs (1.5kg) chicken pieces
  • 4 onions
  • 6oz (170g) mushrooms
  • 5oz (140g) butter
  • 1 cup dry white wine
  • 1 cup water
  • 2 chicken stock cubes
  • Salt
  • Pepper
  • 1 tablespoon tomato paste
  • ¼ cup flour
  • 1 cup water, extra
  • 7oz (200g) can artichoke hearts
  • Chopped parsley (optional)
  1. Chop two of the onions finely, slice mushrooms. Melt 1oz (30g) butter in saucepan, sauté onions and mushrooms until lightly browned.
  2. Add wine, water and crumbled stock cubes, simmer until reduced to half quantity. Stir in tomato paste, season to taste with salt and pepper.
  3. Melt 3oz (85g) butter in separate saucepan, sauté chicken until brown on all sides, remove from pan. Add flour to pan, cook 1 minute. Remove from heat, gradually add water, blend well.
  4. Add the mushroom sauce, return to heat, stir until sauce boils and thickens. Return chicken to pan, simmer, covered, until tender.
  5. Cut remaining onions into thin slices, sauté in separate pan with artichoke hearts in remaining butter for 5 minutes. If desired, sprinkle chicken with chopped parsley; garnish with the onion rings and artichoke hearts.
Recipe by Country Recipe Book at