Chicken and Wine
Savor the rich, rustic flavors of this Chicken and Wine recipe, a comforting classic that combines tender bone-in, skin-on chicken thighs with a fragrant medley of dry white wine, fresh herbs, and hearty vegetables. Simmered to perfection in a savory sauce infused with garlic, thyme, and a hint of tomato paste, this dish captures the essence of effortless elegance. The chicken is first seared to golden-brown perfection, then gently braised alongside onions and carrots in a flavorful broth that practically begs to be enjoyed with crusty bread or creamy mashed potatoes. With just 20 minutes of prep and a simmering cook time that fills your kitchen with cozy aromas, this one-pot masterpiece is perfect for weeknight indulgence or weekend entertaining. Perfect your dinner table with this irresistible combination of chicken and wine that’s as comforting as it is impressive!
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skin-on)
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 large yellow onion, diced
- 2 medium carrots, peeled and cut into rounds
- 3 cloves garlic cloves, minced
- 1.5 cups dry white wine
- 1 cup chicken broth
- 1 tablespoon tomato paste
- 4 sprigs fresh thyme sprigs
- 2 leaves bay leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons Italian parsley, chopped (for garnish)
Instructions
Pat the chicken thighs dry with paper towels, and season them on both sides with salt and black pepper.
Heat the olive oil and butter in a large skillet or Dutch oven over medium-high heat.
Add the chicken thighs skin-side down and sear for 4-5 minutes, until the skin is golden brown. Flip and cook for another 3 minutes on the other side. Remove the chicken from the skillet and set aside.
In the same skillet, add the diced onion and carrots. Sauté for 5 minutes, stirring occasionally, until softened.
Add the minced garlic and cook for another 1 minute until fragrant.
Stir in the tomato paste and cook for 1 minute to enhance its flavor.
Pour in the white wine and chicken broth, scraping the bottom of the pan to deglaze and dissolve any browned bits.
Return the chicken thighs to the skillet, skin-side up. Add the thyme sprigs and bay leaves to the sauce.
Cover the skillet and reduce the heat to low. Simmer gently for 30 minutes, or until the chicken is cooked through and tender.
Taste the sauce and adjust seasoning with additional salt and pepper if needed.
Discard the thyme sprigs and bay leaves. Serve the chicken and sauce hot, garnished with chopped parsley. Pair with crusty bread, rice, or mashed potatoes for a complete meal.
Nutrition Facts
Calories |
548 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.7 g | 46% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 129 mg | 43% | |
| Sodium | 759 mg | 33% | |
| Total Carbohydrate | 12.4 g | 5% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 5.2 g | ||
| Protein | 29.7 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 61 mg | 5% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 641 mg | 14% | |
*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.
