Wine Poached Chicken Recipe


Difficulty LevelEasyHealth IndexAverage
MethodMain Ingredient


 Roasting chicken5 Pound (1 Whole)
 Salt1 Tablespoon
 Pepper1 Tablespoon
 Butter/Margarine2 Tablespoon
 Carrots3 , pared and cut into 1 inch pieces
 Celery stalks3 , cut diagonally into 1 inch pieces
 Whole onions4 Small
 Bay leaf1
 Dried basil leaves1⁄4 Teaspoon
 Dried oregano leaves1⁄4 Teaspoon
 Dried thyme leaves1⁄4 Teaspoon
 Dry white wine1 1⁄2 Cup (24 tbs)
 Chicken broth1 Cup (16 tbs)
 Hot raisin glaze1 Cup (16 tbs) (Adjust Quantity As Needed)

Nutrition Facts

Serving size: Complete recipe

Calories 5906 Calories from Fat 3474

% Daily Value*

Total Fat 386 g593.6%

Saturated Fat 118.6 g592.8%

Trans Fat 0 g

Cholesterol 1720.1 mg573.4%

Sodium 8366 mg348.6%

Total Carbohydrates 127 g42.4%

Dietary Fiber 17.7 g70.7%

Sugars 36.8 g

Protein 399 g798.4%

Vitamin A 703% Vitamin C 89%

Calcium 57% Iron 160%

*Based on a 2000 Calorie diet


1. Rub chicken with salt and pepper; tie legs together. Melt butter in 5-quart Dutch oven over medium heat; add chicken. Cook until chicken is light brown on all sides, about 10 minutes. Remove chicken from pan; reserve.
2. Place carrots, celery, onions and bay leaf in Dutch oven. Combine basil, oregano and thyme in small bowl; rub evenly over chicken. Place chicken, breast-side down, on top of vegetables in Dutch oven; add wine and broth. Cook over medium heat until liquid boils. Reduce heat; cover and simmer 30 minutes.
3. Turn chicken over, breast-side up. Cook until chicken is tender, about 25 minutes longer. Transfer chicken and vegetables to serving platter. Remove strings from legs.