Vineyard Baked Chicken
Transport your taste buds to the heart of wine country with this elegant yet simple Vineyard Baked Chicken. Featuring tender, golden-brown chicken thighs baked in a luscious sauce of dry white wine, chicken broth, and aromatic herbs, this dish achieves a perfect balance of savory and sweet. Juicy red or green grapes roast alongside shallots and garlic, creating a burst of caramelized flavor in every bite. This one-pan meal not only delivers impressive flavor, but it also saves time with minimal cleanup, making it perfect for weeknight dinners or special gatherings. Serve with crusty bread or creamy mashed potatoes to soak up the rich, herbaceous pan sauce, and prepare to impress! Whether you're seeking gourmet comfort food or a wine-inspired recipe, Vineyard Baked Chicken is a showstopper.
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Recipe Information
Ingredients
- 4 pieces bone-in, skin-on chicken thighs
- 3 tablespoons olive oil
- 1 cup white wine (dry)
- 0.5 cup chicken broth
- 3 garlic cloves, minced
- 2 shallots, thinly sliced
- 2 cups red or green seedless grapes
- 6 fresh thyme sprigs
- 2 fresh rosemary sprigs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon unsalted butter
Instructions
Preheat your oven to 375°F (190°C).
Pat the chicken thighs dry with paper towels and season them all over with salt and black pepper.
Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Once the oil is hot, sear the chicken thighs, skin side down, for 4-5 minutes or until golden brown and crispy. Flip and sear the other side for 2-3 minutes. Transfer the chicken to a plate and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and the butter. Reduce the heat to medium and add the sliced shallots. Cook for 3-4 minutes, stirring occasionally, until softened.
Add the minced garlic and cook for 1 minute until fragrant, then pour in the white wine. Use a wooden spoon to scrape up any browned bits at the bottom of the skillet, as they add flavor.
Let the wine simmer for 2-3 minutes to reduce slightly, then stir in the chicken broth.
Add the grapes, thyme sprigs, and rosemary sprigs to the skillet. Arrange the chicken thighs on top of the mixture, skin side up.
Transfer the skillet to the preheated oven and bake for 40-45 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Remove the skillet from the oven and let the chicken rest for 5 minutes.
Serve the Vineyard Baked Chicken with the grapes, shallots, and pan sauce spooned over the top. Pair with a side of crusty bread, mashed potatoes, or a light salad for a complete meal.
Nutrition Facts
Calories |
439 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.0 g | 36% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 630 mg | 27% | |
| Total Carbohydrate | 18.0 g | 7% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 13.0 g | ||
| Protein | 19.5 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 49 mg | 4% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 470 mg | 10% | |
*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.
