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Chicken in Wine Sauce

  • Cook Time: 8 - 9 hours (low) or 4 - 4 1/2 hours (high)
  • Servings: 6
  • Course: Main Dish

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  • 4 medium red-skin potatoes, quartered
  • 4 medium carrots, cut into 1/2-inch pieces
  • 2 stalks celery, cut into 1-inch pieces
  • 1 small onion, sliced
  • 3 pounds chicken thighs or drumsticks, skinned
  • 1 Tbsp. snipped fresh parsley
  • 1/2 tsp. salt
  • 1/2 tsp. dried rosemary, crushed
  • 1/2 tsp. dried thyme, crushed
  • 1/4 tsp. black pepper
  • 1 clove garlic, minced
  • 1 cup chicken broth
  • 1/2 cup dry white wine
  • 3 tablespoons butter or margarine
  • 3 tablespoons all purpose flour
  • snipped fresh thyme (optional)


Step 1

In a 5- or 6-quart slow cooker lined with a Reynolds® Slow Cooker Liner place potatoes, carrots, celery, and onion.

Step 2

Place chicken pieces on top of vegetables.

Step 3

Sprinkle with parsley, salt, rosemary, thyme, pepper, and garlic; add broth and wine.

Step 4

Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4 1/2 hours.

Step 5

Using a slotted spoon, transfer chicken and vegetables to a serving platter; cover with foil to keep warm.

Step 6

For gravy, skim fat from cooking juices; strain juices.

Step 7

In a large saucepan melt butter. Stir in flour and cook for 1 minute. Add cooking juices.

Step 8

Cook and stir until thickened and bubbly. Cook and stir 2 minutes more.

Step 9

If desired, sprinkle chicken and vegetables with snipped thyme. Pass gravy with the chicken and vegetables.

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