Onion White Wine Chicken
Delight your taste buds with the rich, savory flavors of Onion White Wine Chicken—a comforting one-pan recipe that combines tender, golden-browned chicken thighs with a velvety, aromatic sauce. Featuring caramelized yellow onions, fresh thyme, and a touch of dry white wine, this dish offers a delicate balance of sweetness and acidity that elevates every bite. The pan is deglazed to capture all the rich, flavorful browned bits, while garlic adds depth and chicken broth ties it all together. Perfectly seasoned and simmered to tender perfection, this meal is ideal for cozy dinners or entertaining guests. Serve it over fluffy rice, creamy mashed potatoes, or crusty bread to soak up the luscious sauce. Keywords: onion white wine chicken, chicken thigh recipe, easy one-pan dinner, caramelized onion sauce, comfort food recipes.
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Recipe Information
Ingredients
- 4 pieces chicken thighs (bone-in, skin-on)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 medium, sliced yellow onion
- 3 minced garlic cloves
- 1 cup dry white wine
- 1 cup chicken broth
- 4 sprigs fresh thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon all-purpose flour (optional, for thickening)
Instructions
Pat the chicken thighs dry with paper towels and season both sides with salt and black pepper.
In a large skillet or sauté pan, heat olive oil over medium-high heat. Add the chicken thighs, skin-side down, and cook for 4-5 minutes per side until golden brown. Remove the chicken from the pan and set aside on a plate.
Reduce the heat to medium and add the butter to the same pan. Once melted, add the sliced onions and cook for 8-10 minutes, stirring occasionally, until soft and caramelized.
Add the minced garlic and cook for another 1-2 minutes until fragrant.
Pour in the white wine, scraping the bottom of the pan with a wooden spoon to deglaze and release any browned bits. Let the wine simmer for 2-3 minutes to reduce slightly.
Stir in the chicken broth and add the fresh thyme sprigs. Bring the mixture to a gentle simmer.
Return the chicken thighs to the pan, skin-side up. Cover the pan with a lid and simmer on low heat for 25 minutes, or until the chicken is fully cooked and tender (internal temperature of 165°F/74°C).
If you prefer a thicker sauce, mix the flour with a few tablespoons of the sauce from the pan to create a slurry. Stir the slurry back into the pan and simmer for an additional 2-3 minutes until thickened.
Remove the thyme sprigs and adjust the seasoning with salt and pepper to taste.
Serve the onion white wine chicken over rice, mashed potatoes, or crusty bread, with the sauce spooned generously on top.
Nutrition Facts
Calories |
424 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.7 g | 38% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 700 mg | 30% | |
| Total Carbohydrate | 9.4 g | 3% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 2.9 g | ||
| Protein | 20.0 g | 40% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 41 mg | 3% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 382 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.
