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Wine Sauce Chicken Thigh Stew

30 minutes
4 servings
Inspired by the blanquette of veal, here is the chicken version. A rich white wine sauce accompanied by roasted carrots. Carry it without any mess in your Lock&Lock Easy Match 750 ml (25 oz) Square Container by Starfrit!


White wine chicken

  • 12 units Boneless chicken thighs
  • 1 large White onion
  • 3 tbsp Wheat flour
  • 1 cup White wine
  • 2 tbsp Dijon mustard
  • 4 cups Chicken stock
  • 1/4 cup 35% cooking cream
  • 3 sprigs Flat parsley

Roasted carrots

  • 6 unit(s) Garden carrots
  • 1/2 head Garlic
  • 2 sprigs Thyme


Preheat your oven to 420°F



  • Peel and mince the onion. Prepare the chicken stock and keep warm.
  • Pluck the parsley.
  • Peel the carrots and cut them lengthwise, or in halves depending on their size.


  • In a hot The Rock pot with oil, sweat the onions without browning them.
  • Next, add the chicken and simmer until golden brown.
  • Remove the excess oil or fat.
  • Sprinkle with the flour to ensure an even coating on all the pieces.
  • Mix and add the mustard and cook for another minute.
  • Add the white wine and cook for 2 minutes.
  • Add the chicken stock and let simmer for 15-20 minutes.
  • You can add a bit of cream at this point to make it richer.
  • Season to taste with salt and pepper.

Roasted carrots

  • In a mixing bowl, combine all the ingredients and season with salt and pepper.
  • Transfer to a baking sheet and cook in the oven for roughly 20 minutes.
  • Make sure the carrots still have a slight crunch once done.


  • In your lunch box Lock&Lock Easy Match 25 oz Square Container by Starfrit, place the chicken stew on top as well as some roasted carrots.
  • Garnish with parsley leaves.
  • You can re heat easily in the microwave!

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