culinary review

Chicken In White Wine & Caramelized Onion Sauce

Last Modified: 05/05/10
First Published: 05/02/10
Views: 730
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Views: 730

The simplicity of this dish can not be overstated, yet it's simply delicious and utilizes only a few ingredients. White chicken and white onions together don't exactly photograph well, however don't get fooled by the mellow colors – this is a very elegant and tasty dish which would please any picky gourmand.  Simply think of it as chicken meets French onion soup, with additional wine – how could you go wrong?

You can use any kind of chicken here – whole cut up, breasts, drumsticks etc... We like chicken thighs for their meaty flavor so used those, however feel free to use anything you have on hand. When it comes to the wine, there is no need to go overboard. Simply choose something pleasant but not too expensive, which you would like to drink along with the dish, as there will be enough left for a glass or two.

When you caramelize onions, time is of the essence. The longer you sautee these onions, the more flavor they will get, so adjust it to your schedule, but definitely don't do any less then 30 minutes – you can't really go too high.


Chicken In White Wine Caramelized Onion Sauce

The ingredient list is very simple:

  • butter
  • chicken
  • lots of onions (perhaps around 6 for four people)
  • white wine
  • salt and pepper


Sautee the chicken in the butter in a pretty deep pan until they are browned. Remove the chicken from the pan, and add the onions. Add some salt on top of the onions and let them cook down, scrape up any bits from the chicken. Lower the heat to low-medium and cook the onions for as long as you can, scraping and turning every now and then. If it starts to burn, deglaze with some of the wine. When the onions have received a dark and caramelized color, add about 2 cups of wine, or more, depending on the amount of chicken and onions. Add the chicken and let cook for about 20 minutes, or until the chicken is done (this of course depends on the type of chicken, thighs will take longer than breasts). Taste with salt and pepper.

Serve with a green salad, or some green vegetables. Rice or potatoes also accompany this dish well.