Rosemary Wine Poached Chicken
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
  • 2-4 pieces Chicken
  • 1 T olive oil
  • Salt & Pepper
  • 1 onion, sliced
  • ½ shallot, sliced
  • 3 cloves garlic, minced
  • ¼ cup whiskey
  • ½ bottle red wine (I used a pinot noir, but you can use whatever varietal you prefer)
  • 3 sprigs rosemary
  • 1 c chicken stock
  • 1 c mushrooms, sliced (I prefer oysters or crimini)
  • 2 T butter
  • 2 T flour
  • 2-4 c gnocchi, cooked
  • 2-4 handfuls baby arugula
  1. Preheat the oven to 350F.
  2. Heat 1 T olive oil in oven friendly pot. Season the chicken with salt and pepper.
  3. Sear each side of the chicken on high for about 1 minute.
  4. Add the onion and shallot to the pot and cook until fragrant, about 1-2 minutes.
  5. Add the garlic and cook until fragrant, about 1 minute.
  6. Deglazed the pan with ¼ cup whiskey and cook until almost dry.
  7. Add the red wine and rosemary and bring to a boil.
  8. Add the chicken stock, cover pot and transfer to the 350F oven. Poach chicken for about 1 hour, adding the mushrooms for the last 15 minutes.
  9. Strain the pot and reserve 2 c of the remaining liquid for the sauce.
  10. Melt 2 T butter in a small saucepan. Add the flour and stir to form a roux.
  11. Whisk in the 2 c of reserved cooking liquid and bring to a boil. Cook until thickened.
  12. Serve chicken, onion and mushroom mixture over gnocchi. Top with sauce and fresh arugula to serve.
Recipe by Savour the Senses at