White Wine and Garlic Braised Chicken
Elevate your dinner table with the elegant simplicity of White Wine and Garlic Braised Chicken. This comforting yet sophisticated dish features succulent bone-in, skin-on chicken thighs simmered to perfection in a luscious sauce of dry white wine, chicken stock, and fragrant garlic. Fresh thyme and a splash of lemon juice enhance the flavors, creating a harmonious balance of savory and bright. Golden seared chicken ensures a crispy skin, while braising locks in tenderness and juiciness. Ready in under an hour, this dish is perfect for weeknight dinners or special occasions. Serve it alongside crusty bread, mashed potatoes, or roasted vegetables to soak up every drop of the velvety sauce. Enjoy a restaurant-quality meal right at home!
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Recipe Information
Ingredients
- 6 pieces bone-in, skin-on chicken thighs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 8 cloves garlic cloves, minced
- 1 cup dry white wine
- 1 cup chicken stock
- 6 sprigs fresh thyme sprigs
- 2 tablespoons lemon juice
- 2 tablespoons optional parsley (chopped, for garnish)
Instructions
Season the chicken thighs generously with salt and black pepper on both sides.
Heat olive oil in a large skillet or Dutch oven over medium-high heat.
Place the chicken thighs skin-side down and sear for 5-7 minutes until the skin is golden and crispy. Flip the thighs over and sear the other side for 2-3 minutes. Transfer the seared chicken to a plate and set aside.
Lower the heat to medium and add the butter to the same skillet. Once melted, add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
Deglaze the pan with the white wine, scraping up any browned bits from the bottom of the pan with a wooden spoon.
Add the chicken stock, thyme sprigs, and lemon juice. Stir to combine.
Return the chicken thighs to the skillet, placing them skin-side up. The liquid should come about halfway up the chicken pieces.
Bring the mixture to a simmer, then cover the skillet and reduce the heat to low. Cook for 25-30 minutes, or until the chicken is tender and cooked through (internal temperature should reach 165°F or 74°C).
Uncover the skillet and simmer for an additional 5 minutes to let the sauce reduce slightly.
Remove the thyme sprigs and adjust seasoning with additional salt and pepper to taste.
Garnish with chopped parsley (if using), and serve warm with your favorite side dishes.
Nutrition Facts
Calories |
2645 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 186.4 g | 239% | |
| Saturated Fat | 48.5 g | 242% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 750 mg | 250% | |
| Sodium | 3240 mg | 141% | |
| Total Carbohydrate | 19.2 g | 7% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 4.0 g | ||
| Protein | 177.7 g | 355% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 212 mg | 16% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 2355 mg | 50% | |
*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.
