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Rosemary Wine Poached Chicken

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Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Servings 2 -4


  • 2-4 pieces Chicken
  • 1 T olive oil
  • Salt & Pepper
  • 1 onion sliced
  • 1/2 shallot sliced
  • 3 cloves garlic minced
  • 1/4 cup whiskey
  • 1/2 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


  • Preheat the oven to 350F.
  • Heat 1 T olive oil in oven friendly pot. Season the chicken with salt and pepper.
  • Sear each side of the chicken on high for about 1 minute.
  • Add the onion and shallot to the pot and cook until fragrant, about 1-2 minutes.
  • Add the garlic and cook until fragrant, about 1 minute.
  • Deglazed the pan with 1/4 cup whiskey and cook until almost dry.
  • Add the red wine and rosemary and bring to a boil.
  • 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.
  • Strain the pot and reserve 2 c of the remaining liquid for the sauce.
  • Melt 2 T butter in a small saucepan. Add the flour and stir to form a roux.
  • Whisk in the 2 c of reserved cooking liquid and bring to a boil. Cook until thickened.
  • Serve chicken, onion and mushroom mixture over gnocchi. Top with sauce and fresh arugula to serve.
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