Chicken in Wine Sauce

I changed my menu around a little bit to accommodate my broken ribs. I decided to make our favorite chicken in wine sauce today and make enough for tomorrow night as a leftover night. It's comfort food and that makes me feel better!


I have been making this dish since we were married in 1967. My family loves it including my sons and DIL's. The flavor is just outstanding. I can't think of another recipe that has withstood the test of time like this one has in our household. So here is the recipe:


Chicken in Wine Sauce:


1/4 cup butter or margarine
4 boneless chicken breasts chunked or diced
1 medium onion sliced
1 clove garlic, minced
2 Tbsp. Flour
1/2 tsp. salt
1/4 tsp. pepper
1 chicken bouillon cube
1 cup hot water
10 new potatoes or just cut up any fresh potatoes into chunks ( about 1 potato per serving)
1/4 cup red wine ( I like merlot but any red wine will do - the alcohol burns off after cooking for a few minutes after adding it)
Snipped parsley


Saute chicken until brown on all sides. Heap them over to the side of the pan and saute the onion and garlic in butter. Add more butter if you need it.

Meanwhile combine the flour, salt and pepper. Set aside. Slowly stir the bouillon cube into the hot water till dissolved. Add the flour, salt and pepper to the chicken bouillon water and stir till mostly dissolved. HINT: I always make double or triple the chicken bouillon water and flour, salt and pepper mixture because we love the gravy it makes and I like the potatoes, onions and chicken covered in the pan while it is simmering. Pour the chicken bouillon mixture over the chicken and onions in the pan and add the potatoes. Simmer on about medium heat or low heat depending on what your stove just boils at for 30 minutes or until the potatoes are tender. Then stir in the red wine and simmer for a minute longer. Garnish with snipped parsley and serve. This makes 4 servings! I use my chicken fryer for this but any large frypan or stockpot would work.