Wine Soaked Chicken
Indulge in the bold, savory flavors of Wine Soaked Chicken, a dish that combines tender, juicy chicken thighs with the rich aromatics of dry white wine, garlic, and fresh rosemary. This marinated masterpiece begins with a fragrant blend of wine, olive oil, citrusy lemon juice, and finely chopped shallots, infusing the chicken with layers of sophisticated flavor. The chicken is beautifully seared in butter to golden perfection, then oven-roasted in its flavorful marinade alongside a splash of chicken stock to create a luscious pan sauce. Perfect for a dinner party or a special weeknight meal, this recipe pairs exquisitely with creamy mashed potatoes or caramelized roasted vegetables. Ready in just 50 minutes from marinade to table, Wine Soaked Chicken is a simple yet elegant centerpiece that elevates any meal.
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Recipe Information
Ingredients
- 4 pieces chicken thighs
- 1 cup dry white wine
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 shallot, finely chopped
- 1 tablespoon fresh rosemary
- 0.5 lemon, juiced
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
- 2 tablespoons butter
- 0.5 cup chicken stock
Instructions
In a large mixing bowl, combine the white wine, olive oil, minced garlic, chopped shallot, rosemary, lemon juice, salt, and black pepper.
Add the chicken thighs to the bowl, ensuring they are fully submerged in the marinade. Cover and refrigerate for at least 2 hours, or overnight for maximum flavor.
Preheat your oven to 375°F (190°C).
Remove the chicken thighs from the marinade and pat them dry with paper towels. Reserve the marinade for later use.
In a large oven-safe skillet, melt the butter over medium heat. Once the butter is hot and bubbling, sear the chicken thighs skin-side down for 3-4 minutes until golden brown. Flip and sear the other side for another 2-3 minutes.
Pour the reserved marinade and chicken stock into the skillet, ensuring it surrounds the chicken but does not cover the skin.
Transfer the skillet to the preheated oven and roast for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Carefully remove the skillet from the oven and let the chicken rest for 5 minutes before serving.
Serve the chicken warm, drizzled with the pan sauce, alongside your choice of sides such as mashed potatoes or roasted vegetables.
Nutrition Facts
Calories |
1981 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.9 g | 152% | |
| Saturated Fat | 36.3 g | 182% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 640 mg | 213% | |
| Sodium | 3076 mg | 134% | |
| Total Carbohydrate | 14.1 g | 5% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 4.4 g | ||
| Protein | 163.9 g | 328% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 129 mg | 10% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 1703 mg | 36% | |
*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.
