Chicken with Tomatoes and Wine
Transform your weeknight dinners with this elegant and flavorful Chicken with Tomatoes and Wine recipe. Perfectly seared bone-in, skin-on chicken thighs are simmered to tender perfection in a rich, aromatic sauce made with dry white wine, juicy canned tomatoes, and fragrant herbs like oregano and fresh basil. The combination of golden-crisp chicken skin and a savory, slightly tangy sauce creates a dish that feels both rustic and gourmet. Ready in just under an hour, this comforting one-pan meal is best served over rice, pasta, or creamy mashed potatoes to soak up every last drop of the luscious sauce. Ideal for family dinners or casual entertaining, this recipe is simple yet sophisticated, making it a must-try for chicken lovers seeking bold Mediterranean-inspired flavors.
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Recipe Information
Ingredients
- 4 pieces chicken thighs (bone-in, skin-on)
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 pieces garlic cloves, minced
- 1 cup dry white wine
- 14 ounces canned diced tomatoes (with juices)
- 1 cup chicken broth
- 1 teaspoon dried oregano
- 2 tablespoons fresh basil leaves, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Pat the chicken thighs dry with paper towels and season generously with salt and black pepper on both sides.
Heat the olive oil in a large skillet or Dutch oven over medium-high heat.
Add the chicken thighs to the skillet, skin side down, and sear for 5-6 minutes until the skin is golden brown and crispy. Flip the chicken and sear the other side for 3-4 minutes. Remove the chicken and set aside.
Reduce the heat to medium. In the same skillet, add the chopped onion and cook for 3-4 minutes until softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Pour in the white wine and deglaze the pan, scraping up any browned bits from the bottom. Simmer for 2-3 minutes until the wine reduces slightly.
Add the canned diced tomatoes (with their juices), chicken broth, dried oregano, and a pinch of salt and pepper. Stir to combine.
Return the chicken thighs to the skillet, making sure they are partially submerged in the sauce. Bring the mixture to a boil, then reduce the heat to low and cover the skillet.
Simmer the chicken for 30-35 minutes, or until the chicken is cooked through and tender. The internal temperature of the chicken should reach 165°F (74°C).
Remove the lid and stir in the fresh basil. Simmer for an additional 5 minutes to allow the flavors to meld.
Serve the chicken hot, spooned over rice, pasta, or mashed potatoes, with the tomato and wine sauce generously ladled on top.
Nutrition Facts
Calories |
1859 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.5 g | 156% | |
| Saturated Fat | 30.8 g | 154% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 486 mg | 162% | |
| Sodium | 4146 mg | 180% | |
| Total Carbohydrate | 40.2 g | 15% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 20.2 g | ||
| Protein | 116.8 g | 234% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 227 mg | 17% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 2457 mg | 52% | |
*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.
