Chicken in Wine Sauce El Salvador
Savor the vibrant flavors of Central America with this exquisite Chicken in Wine Sauce El Salvador recipe, a comforting dish that blends tender, golden-browned chicken thighs with a rich, savory sauce. Featuring a harmonious medley of fresh ingredients like diced Roma tomatoes, sweet carrots, and fragrant garlic, this recipe is elevated with the addition of dry white wine and chicken broth, creating a luxurious, velvety base. A bay leaf infuses warm, earthy undertones, while a sprinkle of fresh parsley adds a burst of vibrant color and freshness. Ready in just under an hour, this dish is perfect for weeknight dinners or delightful weekend gatherings. Serve it alongside fluffy white rice, warm crusty bread, or tortillas to enjoy every drop of the deeply flavorful sauce. Perfectly balanced and irresistibly satisfying, this Salvadoran-inspired meal is sure to become a family favorite.
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in, skin-on)
- 2 tablespoons Olive oil
- 1 large White onion (diced)
- 4 cloves Garlic cloves (minced)
- 1 large Carrot (sliced into rounds)
- 2 medium Roma tomatoes (diced)
- 1 cup Dry white wine
- 1 cup Chicken broth
- 1 leaf Bay leaf
- 2 tablespoons Fresh parsley (chopped)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Pat the chicken thighs dry with paper towels and season them on both sides with salt and pepper.
Heat the olive oil in a large skillet or Dutch oven over medium-high heat.
Add the chicken thighs skin-side down to the skillet and sear for 4-5 minutes, or until the skin is golden brown. Flip and cook the other side for another 3 minutes. Remove the chicken from the pan and set aside.
In the same skillet, add the diced onion, minced garlic, and sliced carrots. Cook for 5 minutes, stirring occasionally, until the onion is softened.
Stir in the diced tomatoes and cook for another 3 minutes until the tomatoes soften and release their juices.
Pour in the white wine and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Bring to a simmer and let the wine reduce by half, about 5 minutes.
Add the chicken broth and bay leaf to the skillet. Stir gently to combine.
Return the seared chicken thighs to the skillet, nestling them into the sauce.
Reduce the heat to low, cover the skillet with a lid, and simmer for 25-30 minutes, or until the chicken is fully cooked and tender.
Taste the sauce and adjust seasoning with additional salt and pepper if needed.
Sprinkle the chopped fresh parsley over the top before serving.
Serve hot with white rice, crusty bread, or tortillas to soak up the flavorful sauce.
Nutrition Facts
Calories |
2519 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.5 g | 216% | |
| Saturated Fat | 44.0 g | 220% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 729 mg | 243% | |
| Sodium | 3775 mg | 164% | |
| Total Carbohydrate | 48.2 g | 18% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 21.4 g | ||
| Protein | 171.7 g | 343% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 277 mg | 21% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 3354 mg | 71% | |
*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.
