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Jackie Kennedy's Chicken in White Wine

Jackie Kennedy's Chicken in White Wine created by Tiffany Bruce PsyD

Our favorite "company is coming" dish. I have NEVER made this without guests asking for the recipe. It supposedly is the recipe that Jacqueline Kennedy used for state dinners

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  • Melt butter in a dutch oven, add bacon, onions, carrots, garlic, and shallots.
  • Brown lightly.
  • Remove veggies to a separate plate with a slotted spoon, and brown the chicken in the remaining juices.
  • Remove the chicken to a separate plate, add the wine and seasonings, and stir to incorporate all the little brown bits in the pan.
  • Put the chicken back in, turn to low, and simmer for 40 minutes with lid OFF.
  • Lightly saute mushrooms to get rid of the moisture.
  • Drain.
  • Remove chicken from pan, whisk in flour until sauce is thickened and bubbly.
  • For the last 10 minutes of the chicken cooking, add the mushrooms and the vegetable mixture to the chicken.
  • Alternatively, if preparing ahead, once the sauce is thickened and bubbly, you can put the chicken, vegetables, and mushrooms in an oven safe serving dish, and pour the sauce over the top. Place in oven on "warm setting." Do not increase oven temp, so youdon't dry out the chicken.
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@Lightly Toasted
@Lightly Toasted
"Our favorite "company is coming" dish. I have NEVER made this without guests asking for the recipe. It supposedly is the recipe that Jacqueline Kennedy used for state dinners"
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  1. Tiffany Bruce PsyD
    Jackie Kennedy's Chicken in White Wine Created by Tiffany Bruce PsyD
  2. dukeswalker
    Loved it when you made it for me and I love it still when I make it for the family/friends! :)
  3. Leb25
    Very yummy and easy!! I made some big changes, mostly cuz i cant eat pork or consume alcohol in any form. I used beef bacon and non-alcoholic beer, and i added a can of chicken broth, too...which i decided was too much cuz it overpowered the beer, so i added another cup of beer. And i just cooked it all down until there wasn't much sauce...i coated the chicken with the flour so i didnt have to add it in the end, the sauce just thickened on its own...and i used less fat cuz the bacon provides enough grease! I left out the shallots, too....Basically, this is a delicious, simple meal...and it tasted very yummy with some german potato salad =D
  4. jackielu65
    Excellent dish! As others before, I also made a few changes to accomodate what I had on hand. I left out the shallots and used dried parsley and it tasted great. Just realize that all ingredients are not listed in order. Although the flour is listed before the seasonings, it doesn't go in until after the seasonings have cooked awhile. We loved this recipe! Oh, I also added a little bit of chicken broth at the end to make a little more sauce and it was a good addition.
  5. Sweetiebarbara
    Like some of the other reviewers, I used what I had on hand, and changed things just a little. I used 2 tablespoons of butter instead of 4 of margarine. I had no fresh parsley, but we had chervil in the garden, so used that; we grow shallots, again, that was easy; also grow bay laurel and thyme; there was a half bottle of Pinot Grigio in the refrigerator, so used that. We didn't have any fresh mushrooms, but I had some dried morels. I used the whole package, .35oz, soaked them in warm water for about 45 minutes, then strained with a coffee filter, and used the liquid in the sauce. I did not have any marjoram, but decided not to substitute with oregano. I did use salt pork, since we had no bacon. Wow... it was excellent. I thought it was easy to make, even though it took me longer than the 1 hour. I served it with spinach from our garden, and small potatoes from our local farmers' market. After a night of a grumbly stomach, I realize there is way too much fat in this for me. Next time, I will use no butter or margarine, and drain as much of the grease from the bacon or salt pork as I possibly can. I will probably use les of that also. However, it is still a 5* in my book, I just need personal adjustments. Thank you so much for this recipe. Certainly fit for kings and presidents!
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