This is a delicious chicken recipe with white wine, herbs, and garlic that can just as easily be made as a mid week supper or served to impress guests. The fall-off-the bone chicken cooks in the wine and stock making a delicious sauce that will have you scraping the plate for more. 

I absolutely love the combination of white wine, garlic, and herbs with chicken and roasted it’s my all-time favourite chicken dish. I’ve made it using whole birds, chicken pieces and new potatoes, using stout instead of wine or Italian sausages, orange and herbs. With this variation, I’ve made it in a slow and pressure cooker to make it even more effortless and or quicker, so you can choose how to roll with it. It was featured in the July issue of Food & Home Entertaining. This is winter comfort food to the max and must be served alongside crusty bread, roast potatoes or any other side that laps up the juice. 

A chicken recipe with white wine, herbs & garlic mad ein a slow and a pressure cooker

It seems like a lot of liquid but trust me on this its almost never enough.

Recipe – serves 4

  • 1 large free-range chicken cut into 8 pieces (or 6 thighs and 4 drumsticks)
  • Olive oil for frying
  • 250ml / 1 cup dry white wine
  • 3/4 cup chicken stock
  • 1Tbsp Dijon mustard
  • 4 cloves garlic, crushed
  • ½ cup finely chopped herbs (rosemary, parsley, thyme, basil, and sage)
  • 3 bay leaves
  • Salt and freshly ground black pepper

Slow cooker

Set your slow cooker to high and heat a large non-stick frying pan. Add a splash of oil to the pan and brown the chicken on both sides until just turning golden. You will need to do this in 2 batches. Place in the slow cooker.

Mix the wine, stock, mustard, garlic and herbs and pour over the chicken.

Season with salt and pepper.

Cook on high for 4 hours or on low for 8.

pressure cooker

Follow the instruction as per above and then once all the ingredients are in the pressure cooker, cook for 35 minutes and then allow a slow release of pressure (around 10 – 15 minutes).

A chicken recipe with white wine, herbs & garlic mad ein a slow and a pressure cooker

 

 

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12 Comments

  1. Gilly Bowers

    Hi Sam.
    2 questions.
    Do you mean a mixture of all of those herbs or are they just suggestions as I only have fresh parsley.
    The 3Tsp Olive Oil at the bottom of ingredient list is not contained in the body of the method……….
    Does that go in the mix with wine, stock etc?
    Looks delicious…..In my slow cooker now and the aroma is already permeating the kitchen.
    Thanks so much.
    Regards,
    Gilly Bowers

  2. Hi Sam! This dish was AMAZING!!!! So delicious…..one of the twins had 3 helpings :))))) Thanks so much xxxx

  3. Sam

    HI Gilly, I use a mix of all the herbs I mentioned in the recipe. I hope you liked it anyway. best Sam

  4. Sam

    HI, Gilly, that extra olive oil was a typo and Ive taken it out. Thanks for spotting it. Best Sam

  5. Sam

    HI Colleen, I mention in the post and share links on all the other ways to cook this recipe. Roasted in the oven etc.

  6. Gilly Bowers

    It was completely delicious and I only used Parsley, will try a mixture of herbs next time. I put the Olive Oil in?? and it was still delicious and not oily at all….
    Thank you…It’s a great addition to my repertoire. 8 hours on slow,.Perfect.

  7. Hi Sam, this looks delicious. I would like to make it for quite a big casual dinner party for 10+ guests and am wondering if it would work to bake the chicken in the sauce on oven trays? I just don’t have a pot big enough.. Let me know, many thanks, Claudia

  8. Sam

    HI Claudia, no problem I share all the links to the other similar recipes in the post, including the

    Enjoy! roast chicken. So you could triple this recipe where the chicken is oven roasted. You can leave out the potatoes if you don’t have space and cook them separately, otherwise, cook in 3 large trayshttps://drizzleanddip.com/2015/09/02/roast-chicken-in-white-wine-herbs-and-garlic/

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