Chicken baked with white wine, garlic and herbs

Chicken baked in a rich white wine sauce flavored with garlic and herbs is a perfect easy weeknight recipe.



Chicken baked with white wine, herbs and garlic

When you are in search of a quick but absolutely scrumptious dinner, look no further. I made these chicken thighs a few nights ago when I had an incredibly hectic day and needed to get dinner on the table, quickly. This is actually the way I love to roast whole chickens the most with the wine, garlic and herbs flavouring the chicken in the most delectable way. However, I just didn’t have time to wait around for a whole chicken to roast so I grabbed a few thighs instead. They were teeny tiny as well so they roasted in no time.

herbs for chicken

I had a few punnets of fresh herbs in the fridge that needed using  up so I used sage, parsley, rosemary and thyme, a few cloves of garlic and a good glug of sauvignon blanc. The end result was the type of recipe that makes you lick your plate. The sauce it forms is so good, in fact, that I ate it by the spoonful. I served chicken baked in its scrumptious sauce with steamed broccoli and a loaf of crusty baguette to mop up all the juices. Simply delicious.

Chicken baked with white wine, herbs and garlic 5.0 from 3 reviews Chicken baked with white wine, garlic and herbs   Print Prep time 15 mins Cook time 20 mins Total time 35 mins   Author: Alida Ryder Recipe type: Chicken, Dinner, Serves: 4 Ingredients

  • 8 chicken thighs (skin on and bone in)
  • olive oil/butter for frying
  • 3 garlic cloves, peeled and finely chopped
  • 250ml white wine
  • large handful mixed fresh herbs, chopped (I used sage, parsley, thyme and rosemary)
  • splash of cream (approximately 50-100ml)
  • salt & pepper to taste


  1. Pre-heat the oven to 200°c.
  2. In a large, oven-proof frying pan, melt the butter/heat the oil and fry the chicken until golden brown all over.
  3. Remove from the pan then add the garlic and allow to fry for a few seconds then pour in the wine, herbs and cream.
  4. Add the chicken back to the pan then season to taste and place in the oven.
  5. Allow to bake for 15-20 minutes until cooked through but still juicy.
  6. Serve with rice/bread to mop up the juices.