Braised Chicken




10 minutes

Cooking time:

20 minutes


  • 600g boneless skinless chicken breast, cut into 1cm thick strips
  • 2 tbsp plain flour
  • ½ tsp sea salt
  • freshly ground black pepper
  • 1 tbsp olive oil
  • 200g smoked streaky bacon, thickly sliced
  • 1 onion, sliced
  • 2 garlic cloves, finely chopped
  • 6 sprigs thyme, leaves picked
  • 250ml Mud House Sauvignon Blanc
  • 500ml chicken stock
  • 500g King Edward potatoes, peeled and cut into small chunks
  • 2 sprigs rosemary, leaves picked and roughly chopped



  1. Put the chicken into a large bowl, add the flour, salt and black pepper and mix together. Toss together until thoroughly coated.

  2. Heat a large saute pan until hot, add 1 teaspoon of the oil and the chicken and cook for 1-2 minutes, stirring occasionally until just browned.

  3. Remove to a bowl. Add the chopped bacon to the pan and fry for 2 minutes until golden. Add the onion and stir well, then cook for another 2 minutes.

  4. Stir in the garlic and thyme leaves and return the chicken to the pan. Add the Mud House Sauvignon Blanc and cook for 2-3 minutes until reduced by half then add the chicken stock and bring to the boil. Turn the heat down to a simmer and cook for 10 minutes until the chicken is cooked through and the sauce thickened slightly.

  5. While the chicken cooks, saute the potatoes.  Heat a frying pan until medium hot, add the remaining oil and the potatoes and fry over a medium heat until just turning golden brown and cooked all the way through. Turn the heat up, add the rosemary and fry for another 2 minutes until the rosemary is toasted and the potatoes browned.

  6. Serve the chicken with the sauce spooned over and the potatoes alongside.

Perfect With

Mud House Sauvignon Blanc

Mud House Sauvignon Blanc