Looking for a simple yet indulgent Sunday lunch without the fuss of a full roast? I’ve got you covered with this chicken leg in white wine sauce recipe for one. It’s juicy, full of flavour, and ready in under 45 minutes—perfect with tender broccoli and sautéed carrots. Treat yourself to a little solo luxury this Sunday!

Sunday Lunch for One: Chicken Leg in White Wine Sauce

Who says Sunday lunch has to be a big, traditional roast? Sometimes, you just want something simple, comforting, and a little bit special—without spending hours in the kitchen. This chicken leg in white wine sauce recipe is perfect for a solo Sunday lunch. It’s rich, flavoursome, and pairs beautifully with simple veggies like broccoli and sautéed carrots.

Why You’ll Love This Recipe

Single-serve friendly: No leftovers, no fuss.

Quick but classy: From pan to plate in under 45 minutes.

Delicious sauce: The white wine sauce is silky and perfect for mopping up with bread.

Customisable: Add herbs, mushrooms, or cream if you like it even richer.

Ingredients (Serves 1)

1 chicken leg (thigh and drumstick attached)

Salt and black pepper, to taste

1 tsp olive oil

¼ small onion, finely chopped

1 clove garlic, crushed

100 ml dry white wine

50 ml chicken stock

1 tsp butter

1 tsp fresh parsley, chopped

Method

1. Prepare the chicken
Pat your chicken leg dry with kitchen paper. A dry chicken skin = crispy, golden deliciousness. Season generously with salt and pepper.

2. Brown the chicken
Heat olive oil in a small pan over medium heat. Place the chicken leg skin side down and cook for 5–6 minutes until golden. Flip and cook the other side for 4–5 minutes. Remove and set aside.

3. Cook the aromatics
In the same pan, add the shallot and garlic. Sauté for 1–2 minutes until soft and fragrant—but don’t let them brown.

4. Deglaze with white wine
Pour in your white wine, scraping up all the tasty brown bits from the pan. Let it simmer for a few minutes until slightly reduced. The aroma alone is worth the effort!

5. Simmer the chicken
Return the chicken to the pan and add the chicken stock. Cover and simmer gently for 20–25 minutes, turning once, until fully cooked (internal temperature ~75°C).

6. Finish the sauce
Remove the chicken and let it rest. Stir a teaspoon of butter into the sauce for a glossy, richer finish. Taste and adjust seasoning if needed.

7. Serve
Place the chicken on a plate, pour over that gorgeous wine sauce, and sprinkle with fresh parsley. Serve alongside your favourite veggies—I’m going for tender broccoli and lightly sautéed carrots today.

Note: I took the skin off, as I often do, as a treat for my dogs. I also separated the leg into a thigh and drumstick because I like it that way.

Tips for the Perfect Sunday Lunch

Use a dry white wine you’d actually drink—the flavour really matters.

Resting the chicken after cooking keeps it juicy.

Want extra indulgence? Add a splash of cream to the sauce at the end.

This little dish feels luxurious, yet it’s a breeze to make. Perfect for when you want a proper Sunday lunch without the stress.

If you like chicken, and lots of garlic then this is for you. Click here.

This recipe is part of my easy chicken dinner ideas collection — a complete guide to cooking every cut, every style, from Casa Adora and the road.

Wonky photos, proper chicken, genuine adventures — The Flexible Chef.