Every summer my neighbor Mrs. Henderson brought this to the block party. She passed away in 2019 and her daughter finally shared the recipe.

Every summer, when the fireflies started blinking over the cornfields and the folding tables came out for the block party, my neighbor Mrs. Henderson would appear with this bubbling pan of golden chicken in a buttery white wine sauce. The men would pretend they weren’t hovering, but that oval cream dish was always scraped clean before the fireworks. When she passed away in 2019, it felt like more than a neighbor lost; it felt like a recipe gone with her. Last year, her daughter came by with a handwritten card, yellowed at the edges, and there it was: four ingredients, plain as day. This oven baked Chicken Versailles is as simple as can be, but it tastes like the kind of thing you’d pay good money for in town. You make it when you want something special without fuss—company-worthy, but still honest, farmhouse cooking.

This chicken loves simple company: spoon it over fluffy white rice, buttered egg noodles, or mashed potatoes so they can soak up every bit of that white wine butter sauce. A side of green beans, steamed asparagus, or a crisp lettuce salad with a sharp vinaigrette keeps things bright against the richness. Warm dinner rolls or a crusty baguette are handy for swiping the pan clean. If you enjoy wine, serve the same dry white you used in the dish, well chilled, to tie everything together.

Servings: 4

2 to 2 1/2 pounds bone-in, skin-on chicken pieces (thighs or mixed pieces)

Preheat your oven to 375°F (190°C). Set out a medium to large oval or rectangular baking dish, about 2 to 3 quarts in size.

Pat the chicken pieces dry with paper towels. This helps the skin brown nicely. Sprinkle all over with the 1 teaspoon kosher salt and the black pepper if using.

Arrange the seasoned chicken pieces in a single layer in the baking dish, skin side up, with just a little space between pieces so the heat can circulate.

Scatter the butter pieces around and on top of the chicken. Pour the white wine gently around the chicken into the dish, avoiding pouring directly over the top so you don’t wash off too much of the seasoning.

Place the baking dish on the middle rack of the preheated oven. Bake uncovered for about 45 to 55 minutes, or until the chicken is cooked through (the thickest part reaches 165°F) and the skin is golden and the sauce is bubbling. Spoon some of the wine-butter sauce over the chicken once or twice during baking if you like.

If you’d like deeper color on the skin, move the dish up a rack and broil for 2 to 3 minutes at the end, watching closely so it doesn’t burn.

Remove the dish from the oven and let the chicken rest for about 5 minutes. The sauce will settle and slightly thicken. Taste the sauce carefully and add a pinch more salt if needed.

Sprinkle the chopped fresh parsley over the top for color and freshness. Serve the chicken straight from the baking dish, spooning plenty of the white wine butter sauce over each piece.

If you prefer, you can use all chicken thighs or drumsticks instead of mixed pieces; just keep the total weight about the same and check for doneness by temperature rather than the clock. For a slightly milder flavor, replace half of the wine with low-sodium chicken broth. If you don’t cook with alcohol, you can use all broth, though the flavor will be less tangy and more like a simple butter sauce. A small squeeze of lemon at the table can brighten it up. You can tuck a few smashed garlic cloves or a sprig of fresh thyme or rosemary around the chicken before baking without changing the spirit of the original recipe. For a creamier version, stir a splash of heavy cream into the hot pan juices right when the dish comes out of the oven. Food safety tips: Always thaw chicken completely in the refrigerator, never on the counter. Keep raw chicken and its juices away from other foods and wash your hands, cutting boards, and knives with hot soapy water after handling. Use a meat thermometer to be sure the chicken reaches 165°F in the thickest part, not touching the bone. If you have leftovers, cool them promptly and refrigerate within 2 hours; reheat until steaming hot before serving again.