Dutch Oven Roasted Chicken with White Wine Sauce

Dutch Oven Roasted Chicken with White Wine Sauce

I don't know about you, but I love cooking in the Dutch oven! These are typically enameled cast ironed pots that allow for an even slow-cooking process that locks in the moisture to make succulent dishes. The food comes out so tender and flavorful. And it’s a one-pot show with being able to cook the meat and vegetables together, going from the stovetop to the oven.

In this recipe, I'm taking a classic French dish and transforming it into a cozy but healthy comfort food, perfect for a cold winter’s evening. This dish is one of my favorites with flavorful chicken breast and plenty of vegetables. Serve it over flavorful cauliflower rice and keep it paleo, or offer brown rice as an alternative. Also, if you are looking to add to your cookware this winter, check out the Le Creuset collection.


  • 3 ½ lbs chicken breast, cut in large chunks

  • 1 t salt

  • 1 t ground pepper

  • ½ c olive oil (divided)

  • I large yellow onion, diced

  • 1 c peeled and sliced carrots

  • 1 c sliced celery

  • 2 cloves minced garlic

  • 2 c dry white wine (I prefer sauvignon blanc)

  • 2 c chicken stock (divided)

  • 1/3 c arrowroot flour

  • 2 T chopped fresh tarragon

  • ½ c chopped fresh parsley (divided)

  • 1 ½ c mushrooms

  • 1 T Dijon mustard

  • 1 bay leaf

  • 2 c cherry tomatoes


Preheat oven to 325° . Heat 2 T of olive oil in a Dutch oven. Add ½ of the chicken pieces, lightly sprinkle tops with salt and pepper. After 2 minutes, flip chicken and sprinkle the other half with some salt and pepper. After 2 minutes remove chicken from pan. Repeat with remaining chicken and salt and pepper. Keep chicken covered on a plate. Add remaining olive oil to pot, and then add onion, carrots, celery and garlic. Cook on medium heat for 5 minutes, stirring occasionally.

Add wine, 1 1/2 cups chicken stock, tarragon, half of the parsley, mustard and bay leaf to the pot, bring to a boil. Add mushrooms and return chicken. Cover and bake at 325° for 45 minutes.

While chicken is baking, spread cherry tomatoes out on a sprayed baking sheet. After chicken comes out of the oven, change oven setting to broil. Broil tomatoes for 5 minutes. In a seperate small bowl, mix remaining chicken stock with arrowroot flour. Whisk until flour is completely mixed in. Add arrowroot flour mixture to the pot, stir until the chicken mixture thickens. Add tomatoes and remaining fresh parsley to chicken mixture.

Serve over cauliflower rice (or substitute rice of your choice). Serves 6-8.

TIP: Make dish ahead of time. Keep arrowroot flour and remaining stock mixture, broiled tomatoes and remaining parsley separate until just before heating and serving. Mix in after chicken mixture has been heated to a low boil.