Stewed Chicken with Wine Sauce
Indulge in the rich, comforting flavors of Stewed Chicken with Wine Sauce, a classic one-pot dish perfect for cozy dinners. Tender bone-in chicken thighs are seared to golden perfection, then simmered in a luscious sauce of dry white wine, chicken broth, and aromatic vegetables like carrots, celery, and onion. Infused with fresh thyme and a hint of garlic, this hearty stew boasts depth and complexity, thanks to the addition of a light flour roux. Finished with a sprinkle of fresh parsley, this dish pairs beautifully with crusty bread, creamy mashed potatoes, or fluffy rice to soak up every last drop of the velvety sauce. Easy enough for weeknights yet elegant enough for guests, this 20-minute-prep recipe is your go-to for effortlessly flavorful home cooking.
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Recipe Information
Ingredients
- 6 pieces bone-in chicken thighs
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium (diced) yellow onion
- 2 large (sliced) carrots
- 2 sliced celery stalks
- 4 minced garlic cloves
- 1 cup dry white wine
- 2 cups chicken broth
- 4 sprigs fresh thyme sprigs
- 1 leaf bay leaf
- 2 tablespoons all-purpose flour
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 2 tablespoons (chopped) fresh parsley
Instructions
Pat the chicken thighs dry with paper towels and season both sides with salt and black pepper.
In a large, heavy-bottomed pot or Dutch oven, heat olive oil over medium-high heat.
Add the chicken thighs skin-side down and sear for 4-5 minutes on each side, until golden brown. Remove the chicken and set aside.
Reduce the heat to medium and melt the butter in the same pot.
Add the diced onion, carrots, and celery, and sauté for 5-6 minutes until softened.
Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes to eliminate the raw flour taste.
Slowly pour in the white wine, scraping up any browned bits from the bottom of the pot. Let the wine simmer for 2-3 minutes to reduce slightly.
Add the chicken broth, thyme sprigs, and bay leaf to the pot. Stir to combine.
Return the chicken thighs to the pot, nestling them into the sauce and vegetables.
Bring the mixture to a gentle simmer, then cover the pot and reduce the heat to low.
Cook for 35-40 minutes, or until the chicken is tender and cooked through (internal temperature 165°F/74°C).
Remove the thyme sprigs and bay leaf from the pot before serving.
Adjust seasoning with additional salt and pepper to taste, if needed.
Garnish with chopped fresh parsley and serve hot, ideally with crusty bread or over rice or mashed potatoes.
Nutrition Facts
Calories |
4205 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 300.2 g | 385% | |
| Saturated Fat | 85.6 g | 428% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 1277 mg | 426% | |
| Sodium | 3255 mg | 142% | |
| Total Carbohydrate | 64.1 g | 23% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 23.4 g | ||
| Protein | 258.9 g | 518% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 540 mg | 42% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 5898 mg | 125% | |
*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.
