Chicken isn't one pairing, it's about four. It depends entirely on what you've done to it.

Roasted with butter and thyme, it wants a white with some weight: white Burgundy, an oaked Chardonnay, a richer Rhône blend.

Grilled or in a salad, go lighter and fresher. Sauvignon, Picpoul, unoaked whites.

In a creamy sauce, you need acidity to cut through. Chablis earns its reputation here.

And a good roast chicken is one of the few dishes that also takes a light red beautifully, so don't rule out Beaujolais or a young Pinot.