Chicken with White Wine Pollo Al Vino Bianco
Dive into the comforting elegance of Chicken with White Wine (Pollo al Vino Bianco), a classic Italian dish that brings robust flavors to your table with minimal effort. This recipe features juicy, bone-in, skin-on chicken thighs seared to golden perfection before gently simmering in a fragrant sauce of dry white wine, chicken stock, garlic, fresh rosemary, and a bright burst of lemon zest and juice. The result is a tender, flavorful chicken infused with zesty and herby notes, perfect for serving alongside crusty bread or creamy polenta to soak up the luscious sauce. Ready in under an hour, this rustic yet refined dish is simple enough for weeknight dinners yet sophisticated for entertaining. Garnished with fresh parsley for a pop of color and freshness, Pollo al Vino Bianco is a timeless recipe that celebrates the beauty of Italian cooking.
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in, skin-on)
- 3 tablespoons Olive oil
- 4 cloves Garlic cloves (minced)
- 1 cup Dry white wine
- 1 cup Chicken stock
- 2 sprigs Fresh rosemary
- 1 Lemon (zested and juiced)
- 0.25 cup Flour (for dusting)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Parsley (chopped, for garnish)
Instructions
Pat the chicken thighs dry with paper towels. Sprinkle both sides with salt and black pepper.
Lightly dust the chicken thighs with flour, shaking off any excess.
Heat the olive oil in a large skillet or Dutch oven over medium-high heat.
Add the chicken thighs skin-side down and sear for 5-7 minutes until the skin is golden and crispy. Flip and sear the other side for 3-4 minutes. Remove the chicken from the skillet and set aside.
Lower the heat to medium and add the minced garlic to the skillet. Sauté for 1-2 minutes until fragrant but not browned.
Pour in the white wine, scraping up the browned bits from the bottom of the pan with a wooden spoon. Simmer for 2-3 minutes to reduce slightly.
Stir in the chicken stock, lemon zest, and lemon juice. Add the rosemary sprigs.
Return the seared chicken thighs to the skillet, skin-side up, ensuring they are partially submerged in the liquid.
Lower the heat to a gentle simmer, cover with a lid, and cook for 25-30 minutes until the chicken is tender and fully cooked (internal temperature should reach 165°F).
Remove the lid and simmer for an additional 5 minutes to slightly thicken the sauce.
Discard the rosemary sprigs and adjust seasoning with more salt or pepper if needed.
Serve the chicken hot, spooning the white wine sauce over the top. Garnish with freshly chopped parsley.
Nutrition Facts
Calories |
540 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.0 g | 47% | |
| Saturated Fat | 8.7 g | 44% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 127 mg | 42% | |
| Sodium | 626 mg | 27% | |
| Total Carbohydrate | 10.1 g | 4% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 1.3 g | ||
| Protein | 31.9 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 38 mg | 3% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 387 mg | 8% | |
*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.
