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Linda’s Chicken La Maison
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings: 6 servings
  • 1-1/2 lbs. bone-in skin-on chicken breasts, cut in half if needed
  • salt and peper to taste
  • 1-1/2 tablespoons paprika
  • 2 tablespoons olive oil
  • 8 small Yukon Gold potatoes or small red potatoes cut in half
  • 1 medium onion chopped
  • 4 or 5 carrots chopped
  • 1 tablespoon butter
  • 1 tablespoon butter
  • 1 cup dry white wine
  • 1 cup chicken broth
  • 2 tablespoons herbs de Provence
  • 1/4 cup chopped fresh parsley
  1. In a Dutch oven or large heavy pan with cover, heat olive oil over medium heat. Add chicken pieces and season to taste with salt and pepper. Sprinkle with paprika. Saute chicken about 5 minutes per side, or till nicely browned. Cook in batches if necessary. Transfer browned chicken to a plate.
  2. Add the butter to the pan. When melted, add onions and cook for about 5 minutes, or until softened and translucent. Add potatoes and carrots and saute for and additional 10 to 15 minutes or till just barely fork tender.
  3. Sprinkle flour over the vegetables and stir to combine. Turn the heat to high and pour in the wine. Bring to boil and allow to boil for 1 minute before adding the chicken broth. Season with the herbes de Provence.
  4. Return the mixture to a boil and return the chicken, with juices, to the pan. Reduce heat to medium-low, cover the pan, and cook for 30-40 minutes or until vegetables are tender and chicken is cooked through with no pink remaining. Garnish with chopped parsley and serve.
  5. Adapted from Foodie Kitchen