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Classic French Chicken in White Wine Sauce

Ben Fink

Servings: four.

This is a variation on a chicken fricassée, using a classic French mirepoix to flavor the sauce. The addition of a little prosciutto or ham to the mirepoix gives the finished sauce a nice depth. If the ham you choose is particularly salty, season the chicken only very lightly with salt. Serve the chicken in wide soup bowls with egg noodles or rice, if you like, and the sauce spooned over all.


  • 2 Tbs. butter
  • 4-lb. chicken, cut into 6 pieces (or 3-1/2 to 4 lb. chicken pieces)
  • Salt and freshly ground black pepper
  • 1 medium onion, finely chopped
  • 1 medium carrot, finely chopped
  • 1/2 rib celery, finely chopped
  • 2 oz. prosciutto or country ham, finely chopped
  • 3/4 cup dry white wine
  • 3/4 cup homemade or low-salt canned chicken stock
  • 3 Tbs. heavy cream (at room temperature)
  • Chopped fresh flat-leaf parsley

Nutritional Information

  • Calories (kcal) : 510
  • Fat Calories (kcal): 260
  • Fat (g): 29
  • Saturated Fat (g): 11
  • Polyunsaturated Fat (g): 5
  • Monounsaturated Fat (g): 10
  • Cholesterol (mg): 165
  • Sodium (mg): 1310
  • Carbohydrates (g): 5
  • Fiber (g): 1
  • Protein (g): 51


  • Melt the butter in a large skillet over medium heat. Season the chicken with salt and pepper and cook it in the skillet on the skin side to brown it and to render the fat from the skin, about 15 minutes. Turn the chicken over and cook on the bone side for about 5 minutes. Remove and reserve the chicken.
  • Pour off all but 2 Tbs. of the fat from the pan. Add the onion, carrot, celery, and prosciutto or ham and sauté until the onion is browned and the vegetables are softened, 8 to 10 minutes. Add the wine and chicken stock to the pan and stir to combine with vegetables. Put the chicken back into the pan. Bring the liquid to a boil, reduce to a simmer, cover the skillet with a lid, and simmer the chicken in the sauce until cooked through, 20 to 25 minutes.
  • Remove the chicken from the pan, turn the heat to high and bring the liquid to a boil. Reduce the volume of liquid by half, about 5 minutes (or 6 to 7 minutes if you want a thicker sauce). Add the cream, stir to combine, and remove the pan from the heat. Transfer the chicken to wide soup plates; taste and season the sauce with salt and pepper if necessary and spoon it over the chicken. Sprinkle with the chopped parsley.


Rate or Review


  • Krispie | 11/20/2015

    I followed others advice and doubled the mirepoix. I upped the liquids but not quite double. I used pancetta instead of prosciutto. This was superb.

  • theirishgourmet | 08/10/2015

    My chicken tasted like boiled chicken and the sauce was bland and watery. My significant other asked me politely never to make this recipe again.

  • mlstevens3 | 10/13/2013

    As others have said- great dish though it did take a bit longer than anticipated. We took the suggestions of others and added mushrooms and a little extra cream though you don't need to. You also don't really need to salt the chicken in the beginning.Also in the beginning I added 2 cloves of finely chopped garlic to the butter, used chicken breasts instead of a whole chicken; and added fresh diced tomatoes as a garnish- so amazing! Great with mashed potatoes too

  • MairiC | 06/23/2013

    Excellent. After I removed the chicken for the second time to reduce the sauce, I added some sliced crimini mushrooms. I also added a couple of minced cloves of garlic to the mirepoix, increased the cream to a quarter of a cup, and used chives instead of parsley. Awesome

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