One-Pot Leftover Prosecco Chicken with a Green Salad

One-Pot Leftover Prosecco Chicken with a Green Salad

This one-pot meal may just be my new favorite use for leftover Prosecco. It's simple, doesn't require a lot of kitchen tools (AKA minimal clean-up), and uses ingredients you may have on hand. I recommend serving it with a simple green salad.


One-Pot Leftover Prosecco Chicken


1 1/2 cups of Prosecco

2 pounds of boneless chicken thighs 

1 1/2 medium yellow onions (sliced) 

4 tablespoons garlic olive oil (you can substitute with two garlic cloves minced + 4 tablespoons of olive oil)

3 sprigs of thyme

3 sprigs of rosemary

1 bay leaf 

1 12 cups of baby potatoes




  1. Slice the onions. Set aside.
  2. Clean the chicken and pat dry with paper towels. Salt and pepper the chicken. Set aside. 


  1. Heat garlic olive oil in a pot on your stove. When the oil is heated, add the chicken and cook for 1 minute on each side. 
  2. Next, add the onions and cook for 3-5 minutes on medium heat until they begin to become translucent.
  3. Add the Prosecco, rosemary, thyme, bay leaf, and potatoes to the pot. Stir the ingredients. 
  4. Reduce the heat to low and cover. Cook for 15 minutes. 
  5. Stir the pot and flip the chicken. Cook for another 15 minutes.
  6. Remove the chicken and set aside. Cook the liquid with the onions and potatoes for 5 minutes on high heat, stirring occasionally so nothing sticks to the bottom of the pot. 
  7. Turn off the heat and add the chicken to the pot with the onions and potatoes. Add salt and pepper to taste. 
  8. Serve. 

I recommend prepping the side salad while the chicken is cooking covered.


Simple Green Salad

Salad Dressing 




Olive oil

Red wine vinegar

Dijon mustard 

The linked recipe is one of my all-time favorites. It's simple and reminds me of the wonderfully simple and fresh side salads you find in restaurants around France. 






Violets or other edible flower (optional) 

For spring, I love to spruce up my salads with fresh violets. Growing up, we had many of them in the woods behind our house (I used to make violet jam). They are safe to eat and add the perfect splash of color to any salad. 


  1. Wash vegetables and edible flowers (if you choose to use them)
  2. Dry then chop the lettuce.
  3. Peel the carrot and add shredded or peeled carrot + flowers to the salad.
  4. Serve with salad dressing.