Braised Chicken in Rosemary White Wine Sauce
Elevate your weeknight dinner with this Braised Chicken in Rosemary White Wine Sauce, a dish that combines tender, golden-browned chicken thighs with a luxurious, herb-infused sauce. This comforting yet elegant recipe features bone-in, skin-on chicken thighs simmered in a fragrant blend of white wine, chicken broth, fresh rosemary, and a hint of bright lemon zest, creating a perfectly balanced flavor profile. Sautéed onions and garlic form the savory base, while a touch of flour and butter ensures the sauce is creamy and velvety. Ready in just an hour with minimal prep time, this one-pan dish is ideal for family dinners or entertaining guests. Serve it over rice, fluffy mashed potatoes, or with a side of crusty bread to soak up every drop of the rich, aromatic sauce. Perfect for those who love comforting recipes with a gourmet twist, this braised chicken recipe promises to be your new favorite go-to for satisfying meals.
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Recipe Information
Ingredients
- 4 pieces bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 cup white wine
- 1 cup chicken broth
- 2 sprigs fresh rosemary
- 2 tablespoons unsalted butter
- 1 tablespoon all-purpose flour
- 1 medium lemon (for zest and juice)
Instructions
Season the chicken thighs on both sides with salt and black pepper.
Heat the olive oil in a large skillet or braising pan over medium-high heat.
Sear the chicken thighs skin-side down for 5-6 minutes until golden brown and crispy. Flip and cook the other side for 3 minutes. Remove and set aside.
In the same pan, reduce the heat to medium and add the diced onion. Sauté until softened, about 4 minutes.
Add the minced garlic and cook for 1 minute until fragrant.
Sprinkle the flour over the onions and garlic, stirring to form a paste. Cook for 1-2 minutes, ensuring the raw flour taste is cooked out.
Deglaze the pan by slowly adding the white wine, scraping any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes.
Pour in the chicken broth and return the chicken thighs to the pan, skin-side up.
Add the fresh rosemary sprigs to the sauce, tucking them around the chicken.
Reduce the heat to low, cover the pan, and let simmer for 30 minutes, occasionally spooning sauce over the chicken.
After 30 minutes, remove the lid and stir in the butter, allowing it to melt into the sauce.
Grate about 1 teaspoon of lemon zest into the pan and squeeze in 1-2 tablespoons of fresh lemon juice for brightness. Adjust seasoning with additional salt and pepper if needed.
Serve hot over rice, mashed potatoes, or crusty bread, spooning the rosemary white wine sauce generously over the chicken.
Nutrition Facts
Calories |
2154 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.7 g | 200% | |
| Saturated Fat | 47.8 g | 239% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 548 mg | 183% | |
| Sodium | 3431 mg | 149% | |
| Total Carbohydrate | 33.3 g | 12% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 9.1 g | ||
| Protein | 115.0 g | 230% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 177 mg | 14% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 2036 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
