Wine chicken

This is one of those dishes that arose when there wasn’t a lot of food in the house but suppertime had rolled around. It’s kind of a version of coq au vin, minus a lot of the fussiness and the mushrooms. It’s fine to be flexible, substituting items to fit what’s in one’s cupboard on any given day, but do watch the amount of the wine if you use red instead of white, or the sauce can wind up looking distinctively purple, which I personally don’t find appealing. But YMMV.


1 fryer chicken, cut into breasts, wings, thighs, and legs, skins on, bone in

2–4T extra virgin olive oil

1T Worchestershire sauce

1/2 sweet onion, chopped

2 cloves garlic, minced or crushed

1 cup of dry white wine or sherry

little bit of flour

assorted dried spices like oregano, tarragon, basil, cumin

salt and pepper to taste


Wash and pat dry the chicken pieces with a paper towel, and put into a medium-sized bowl. Dust with a little flour, not enough to get pasty, just to help dry out the skin.

Put 2T of the olive oil in a 12-inch flat pan over medium high heat, and add the onion until it starts to turn translucent.

Stir in the garlic enough to release the aroma, then add in the chicken and Worchestershire and cook until browned on all sides.

Add in the white wine and spices and allow to cook down the liquid.

Lower heat to medium and cover the pan, cooking for 15 minutes. Check for doneness. Serve over rice.

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