Chicken in Wine
Transport your taste buds to the rustic kitchens of France with this classic Chicken in Wine recipe. Juicy, bone-in chicken thighs are seared to golden perfection before simmering in a rich and flavorful sauce made with dry white wine, earthy mushrooms, and aromatic herbs like thyme and bay leaf. Enhanced by sautéed onions, garlic, and a touch of butter, this hearty dish is a comforting blend of elegance and simplicity. Perfect for an intimate dinner or a crowd-pleasing family meal, it pairs beautifully with creamy mashed potatoes, fluffy rice, or warm crusty bread for soaking up every drop of the velvety sauce. Ready in just one hour, this one-pot masterpiece is a must-try for lovers of French-inspired cuisine and wine-infused recipes!
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Recipe Information
Ingredients
- 4 pieces Chicken thighs (bone-in, skin-on)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 medium Yellow onion (thinly sliced)
- 3 cloves Garlic (minced)
- 200 grams Button mushrooms (sliced)
- 1 tablespoon All-purpose flour
- 1 cup Dry white wine
- 1 cup Chicken stock
- 3 pieces Fresh thyme (sprigs)
- 1 piece Bay leaf
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Season the chicken thighs with salt and black pepper on both sides.
In a large, heavy-bottomed skillet or Dutch oven, heat the olive oil over medium-high heat. Add the chicken thighs, skin-side down, and sear for 4-5 minutes until golden brown. Flip and cook the other side for another 3-4 minutes. Remove the chicken and set aside.
Reduce the heat to medium. Add the butter to the skillet and let it melt. Add the sliced onions and cook for 3-4 minutes until softened.
Add the minced garlic and sliced mushrooms to the skillet. Cook for an additional 5-6 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown.
Sprinkle the flour over the vegetable mixture and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste.
Slowly pour in the white wine, scraping the bottom of the skillet to deglaze and release any browned bits. Let the wine simmer for 2-3 minutes to reduce slightly.
Add the chicken stock, fresh thyme, and bay leaf to the skillet. Stir to combine, then return the chicken thighs to the skillet, skin-side up.
Bring the mixture to a gentle simmer. Cover the skillet with a lid, reduce the heat to low, and let the chicken cook for 25-30 minutes, or until the chicken is cooked through and tender.
Remove the bay leaf and thyme sprigs. Taste the sauce and adjust seasoning with additional salt and pepper if needed.
Garnish with chopped fresh parsley and serve the chicken hot with its sauce over mashed potatoes, rice, or crusty bread.
Nutrition Facts
Calories |
2139 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.4 g | 192% | |
| Saturated Fat | 44.8 g | 224% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 569 mg | 190% | |
| Sodium | 3015 mg | 131% | |
| Total Carbohydrate | 37.4 g | 14% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 13.8 g | ||
| Protein | 130.9 g | 262% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 172 mg | 13% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 2207 mg | 47% | |
*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.
