Photo: Beth Dreiling Hontzas; Styling: Mindi Shapiro Levine
Prep Time
10 Mins
Cook Time
1 Hour 5 Mins
Yield
Makes 4 servings

Try this stovetop chicken for an easy, one-pot chicken dinner.

How to Make It

Step 1

If applicable, remove neck and giblets from chicken, and reserve for another use. Sprinkle chicken with salt, garlic powder, and pepper.

Step 2

Melt butter with oil in a Dutch oven over medium-high heat; add chicken, and cook, breast side down, 5 minutes or until golden brown. Turn chicken, breast side up, and reduce heat to medium-low. Add 1/4 cup water and 1/4 cup wine to Dutch oven. Cover and cook 1 hour or until a meat thermometer inserted in thigh registers 180°.

Ratings & Reviews

Excellent...with a modification.

jorgejen
November 16, 2015
This recipe is fantastic, but if you don't modify it the way I have the past few times, you will end up with gummy chicken skin. Yum.  So, for non-gummy-skin:Cook the chicken until almost 180, then take it out.  Get another pan ready...very hot...with butter/canola oil/whatever high smoke point fat you have.  Place the meat skin side down and cook just until crispy, only a minute to 3.   This recipe as is makes very tender tasty chicken, but will leave you with gummy skin unless you re-crisp it up in a pan afterward. 

LauraC's Review

MarshaC
June 28, 2014
Oh my god, what a disaster. I followed this recipe exactly, using my Le Creuset Dutch Oven. The skin ripped off the chicken while I was trying to brown it, and after an hour the chicken was still so undercooked I had to finish it in the regular oven for another 30 minutes at 400 degrees. It came out of the dutch oven looking like the boiled chicken it was. The vegetables were tasty, but I would never do this to a lovely free range organic chicken again. Maybe good for an old stewing hen.

Geogypsy68's Review

dkestreldotcom
January 31, 2014
Fabulous & easy ;)) I did add a onion and paprika , celery salt, oregano, parsley, lemon juice, and I added my veggies ( Irish potatoes & carrots )at the end. When finished, I removed it all made a roux with 2 tablespoons flour and made a gravy ;)) yummy !!! And I did cook longer than specified , and the meat was falling off the bone... Thank you for sharing ;)))

hollyjeanie's Review

carmelita
May 11, 2013
Used 1 cup chicken broth instead of wine/water because it's what I had on-hand. Tossed in carrots and onions halfway through (so using more liquid helped cook those a little better). Tasted great! Surprisingly moist. And much easier than my old way of using an oven bag or oven pot and cooking for 3 hours. Why don't our mothers teach us to do it this way?

jorgejen's Review

Meigg1
January 27, 2013
Since discovering this recipe I make chicken this way frequently. It comes out moist, flavorful and perfectly cooked each time.

mandyemel's Review

Geogypsy68
September 21, 2011
This is a great, quick recipe. Giving it a 3 b/c it's good, but quite plain and my skin wasn't very crispy. Overall, perfect for shredded chicken in the fridge for quick weeknight meals.

carmelita's Review

LauraC
August 30, 2010
Very easy way to make chicken. I used the meat to make tacos and enchiladas, very moist. Delicious. Very Simple.

Meigg1's Review

hollyjeanie
November 14, 2009
I have made this 3 times, and it turns out perfectly every time. The chicken is incredibly moist. Add 1 cup of chicken broth and 2 tablespoons of flour diluted in 1/4 cup of water to the bottom of the pan after taking out the chicken, boil it down, and you have some great tasting, and easy gravy. My husband and I love this recipe so much that we are having it for Thanksgiving instead of a turkey!

2008suz's Review

mandyemel
November 13, 2009
This was so delicious and tender...meat fell off the bone. We don't care for garlic and don't use wine, so I substituted paprika for the garlic powder and white grape juice for the dry white wine. This is now going to be one of my regular chicken recipes!

willabrooks's Review

2008suz
January 28, 2009
Love this simple, easy, and delicious way to prepare a whole chicken. Just about five minutes of prep time and then allow it to just cook on the stove! Hooray! It's for busy professionals who don't want to spend all evening in the kitchen!