Bone-In Chicken & Potatoes in Wine Sauce
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3.59 from 17 votes

Braised Bone-in Chicken Breast in a Creamy Wine Sauce

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Author Cooks with Cocktails


  • 4 - 6 bone-in chicken breasts
  • 1 tsp salt and pepper each
  • 1 small ((1.5 lb) bag of baby potatoes
  • 2 tbsp olive oil or coconut oil
  • 1/2 large onion , sliced or diced
  • 1 whole head of garlic , minced or put through a press
  • 2 - 3 cups mushrooms , quartered
  • 4 sprigs of thyme
  • 2 - 3 cups white wine
  • 2 tbsp cornstartch
  • 1/4 cup half and half cream
  • 1 tsp salt and pepper each or more to taste.


  • Heat a large oven proof skillet on medium high heat. While you are waiting for it to get hot, season your chicken well with salt and pepper.
  • Pre-heat your oven to 375.
  • When the pan is hot, add the coconut or olive oil and then the chicken. Brown the chicken on both sides and then remove it from the pan. Set aside for a moment.
  • Turn the heat down to medium, add the onion and garlic to the pan and saute for a few mins, making sure to scrape all the browned bits off the bottom of the pan.
  • Add the mushrooms and the thyme and saute again for a few more mins.
  • Add the wine and cook the sauce till the wine starts to bubble a bit. Make a slurry (or paste) with a little wine and the cornstarch and add it to the pan. Stir till the sauce starts to thicken and then add the cream.
  • Season the sauce to taste with salt and pepper and then return the chicken to the pan. Add the baby potatoes and place the skillet in the oven.
  • Cook for 25 to 30 mins or until the chicken is cooked through. Make sure to test a thick piece before you take the chicken off the heat.
  • Cover the chicken and let it rest for 5 - 10 mins and serve.