Chicken in White Wine Sauce w/Paleo Bread™

Cooking with wine has been used for thousands of years and I’m not sure if the cavemen used it but they should have!  The alcohol in wine evaporates when cooked and it enhances the flavor of the food and makes it more sweet or acidic depending on what you are making.  White wine can be used in three ways; as a marinade, cooking liquid or as a final touch to a dish.  As a marinade, it’s popular for fish and chicken and is usually paired with lemon juice.  As a cooking liquid, it’s popular when making clams or mussels and is often paired with a crème base or the sauce’s main ingredient.

Dry white wine is best for cooking because it enhances the flavor of fish, chicken, pork, veal and light cream sauces.  It helps tougher meat like chicken to stay moist during the cooking process.  I used Chardonnay in my dish but you can also use Chenin Blanc or Sauvignon Blanc.  Sweet white wine is typically added to a dish right before serving it such as desserts; it helps to balance the sweet with the sour of fruits.  I have to say that the wine in this recipe makes this dish taste INCREDIBLE! 

To cook this meal I used a Dutch oven.  Dutch ovens are basically just a cast iron skillet that is about 3-5 inches high.  I absolutely love cooking with my Dutch oven because everything I make in it turns out perfectly cooked and super tender.  I also really love it because I can prepare the meal, put it all together, put it in the oven to bake for a while and come back to it so I don’t have to be there standing over it the entire time.  With a Dutch oven, you can use it on the stove and transfer it to the oven and then back to the stove all you want!  Just be sure to ALWAYS use pot holders as the handles get really hot (I learned that young the HARD way).  There’s a certain way you should clean and “season” a Dutch oven so be sure to follow the instructions closely so that you can use your Dutch oven for many many years.  I have also heard that it’s a great pot to use while camping!  I’ll have to try that on my next trip into the wild.

Serves 4


4 organic chicken thighs

2 organic chicken breasts

½ tsp. sea salt

½ tsp. pepper

2 tsp. coconut oil

1 medium onion, chopped

½ c. carrot, thinly sliced

½ c. celery, thinly sliced

1 Tbs. garlic, minced

2 c. white wine

1 c. organic low sodium chicken broth

2 Tbs. coconut flour

3 Tbs. flat leaf parsley, divided

1 Tbs. Dijon mustard

2 Bay leaves

2 c. cherry tomatoes cut in half

2 slices bacon, cooked and chopped

Julian Bakery Almond Paleo Bread™


  1.  Preheat oven to 325 degrees
  2. Heat a Dutch oven over medium heat and add 1 Tbs. of coconut oil (Coconut Manna Spread).  Sprinkle chicken with salt and pepper and add to pan.  Cook 4 minutes or until browned on each side and set aside (you will need to do this in about 2 batches to get the chicken browned)
  3. Add onion, carrots, celery and garlic to pan and cook for about 5 minutes.  Add wine and cook for about 2 minutes and return the chicken to the pan
  4. In a small bowl, combine chicken broth and coconut flour and whisk together until smooth.  Add mix to pan
  5. Stir in 2 Tbs. parsley, mustard, bay leaf and bring to boil
  6. Cover and bake at 325 for about 40 minutes or until chicken is done and very tender
  7. Remove pan from oven and remove chicken from pan and set aside
  8. Heat pan over medium-high heat and bring to boil.  Boil for about 5 minutes or until mixture has reduced to about 3 cups.  Remove bay leaf
  9. Turn up oven to broil and arrange tomatoes on a baking sheet.  Broil for about 5 minutes or until tomatoes are blistered
  10. Serve chicken with the sauce, sprinkle with bacon, parsley and tomatoes, a side of Julian Bakery Almond Paleo Bread™ and salad and ENJOY!

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