White Wine Braised Chicken
Tender, succulent chicken thighs simmered in a fragrant white wine and herb reduction that creates an effortlessly elegant weeknight dinner.
Ingredients
- •2 lbs chicken thighs (skin-on, bone-in)
- •1 teaspoon kosher salt
- •1/2 teaspoon black pepper
- •2 tablespoons olive oil
- •1 medium yellow onion (diced)
- •3 cloves garlic (minced)
- •1 cup dry white wine (such as Sauvignon Blanc)
- •1 cup low-sodium chicken broth
- •3 sprigs fresh thyme
- •2 sprigs fresh rosemary
- •2 tablespoons fresh flat-leaf parsley (chopped)
Instructions
- 1
Pat the chicken thighs completely dry with paper towels and season both sides generously with kosher salt and black pepper.
- 2
Heat the olive oil in a large skillet or Dutch oven over medium-high heat.
- 3
Place the chicken skin-side down in the skillet and sear until the skin is golden brown and crispy, about 6 to 8 minutes.
- 4
Flip the chicken and sear the other side for 3 to 4 minutes, then transfer the chicken to a clean plate.
- 5
Reduce the heat to medium, add the diced onion to the same skillet with the rendered chicken fat, and sauté until soft and translucent, about 5 minutes.
- 6
Add the minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.
- 7
Pour in the dry white wine, scraping up any browned bits from the bottom of the pan with a wooden spoon, and let it simmer until the liquid is reduced by half, about 4 minutes.
- 8
Pour in the chicken broth and add the sprigs of thyme and rosemary to the skillet.
- 9
Return the chicken and any accumulated juices back into the skillet, nestling them into the sauce skin-side up.
- 10
Bring the liquid to a gentle boil, then reduce the heat to low, cover the skillet with a lid, and simmer for 20 minutes until the chicken is cooked through and tender.
- 11
Remove the lid, discard the herb sprigs, and simmer for an additional 5 minutes to slightly thicken the sauce.
- 12
Garnish with freshly chopped parsley and serve warm with the pan juices.
💡 Chef tips
- Use a crisp, dry white wine that you would actually enjoy drinking; avoid sweet wines or cooking wine.
- Chicken breasts can be substituted for thighs, but reduce the simmering time to 15-18 minutes to prevent them from drying out.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheat wonderfully.
✅ How it should turn out
The finished dish features golden, crispy-skinned chicken surrounded by a rich, aromatic pan sauce that tastes savory and bright with a delicate wine finish.