Chardonnay Chicken

If you are using a whole chicken, have a look at my post on How to cut up a whole chicken.  You need to prep this chicken a day before you are going to be serving it but it is well worth the effort and this is a great recipe to share with a couple of friends or family  for a dinner.

Chardonnay Chicken



1 chicken in portions
Half a bottle chardonnay
Fresh thyme
2 bay leaves
30ml butter
125g bacon
125g mushrooms
3ml olive oil
15g flour
500ml chicken stock
60ml brandy
5ml tomato puree
10 little onions
Salt and pepper to taste


  1. Let the chicken marinate in the wine and herbs overnight in the fridge.
  2. Fry the bacon in a little of the butter until crisp, then fry the mushrooms in a little of the butter.
  3. Remove the chicken from the marinade and pat dry.
  4. Fry the chicken in the rest of the butter and the olive oil until golden brown.
  5. Add the flour and stir until brown, then add the stock and the brandy.
  6. Add the rest of the ingredients including the wine marinade.
  7. Preheat the oven on 180° and bake for approx 1½ hours or until tender and done.


Submitted by:  Raë Smit, Pretoria