Braised Chicken in Rosemary White Wine Sauce

Elevate your weeknight dinner with this Braised Chicken in Rosemary White Wine Sauce, a dish that combines tender, golden-browned chicken thighs with a luxurious, herb-infused sauce. This comforting yet elegant recipe features bone-in, skin-on chicken thighs simmered in a fragrant blend of white wine, chicken broth, fresh rosemary, and a hint of bright lemon zest, creating a perfectly balanced flavor profile. Sautéed onions and garlic form the savory base, while a touch of flour and butter ensures the sauce is creamy and velvety. Ready in just an hour with minimal prep time, this one-pan dish is ideal for family dinners or entertaining guests. Serve it over rice, fluffy mashed potatoes, or with a side of crusty bread to soak up every drop of the rich, aromatic sauce. Perfect for those who love comforting recipes with a gourmet twist, this braised chicken recipe promises to be your new favorite go-to for satisfying meals.

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 4 pieces bone-in, skin-on chicken thighs
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 cup white wine
• 1 cup chicken broth
• 2 sprigs fresh rosemary
• 2 tablespoons unsalted butter
• 1 tablespoon all-purpose flour
• 1 medium lemon (for zest and juice)

Directions

Step 1

Season the chicken thighs on both sides with salt and black pepper.

Step 2

Heat the olive oil in a large skillet or braising pan over medium-high heat.

Step 3

Sear the chicken thighs skin-side down for 5-6 minutes until golden brown and crispy. Flip and cook the other side for 3 minutes. Remove and set aside.

Step 4

In the same pan, reduce the heat to medium and add the diced onion. Sauté until softened, about 4 minutes.

Step 5

Add the minced garlic and cook for 1 minute until fragrant.

Step 6

Sprinkle the flour over the onions and garlic, stirring to form a paste. Cook for 1-2 minutes, ensuring the raw flour taste is cooked out.

Step 7

Deglaze the pan by slowly adding the white wine, scraping any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes.

Step 8

Pour in the chicken broth and return the chicken thighs to the pan, skin-side up.

Step 9

Add the fresh rosemary sprigs to the sauce, tucking them around the chicken.

Step 10

Reduce the heat to low, cover the pan, and let simmer for 30 minutes, occasionally spooning sauce over the chicken.

Step 11

After 30 minutes, remove the lid and stir in the butter, allowing it to melt into the sauce.

Step 12

Grate about 1 teaspoon of lemon zest into the pan and squeeze in 1-2 tablespoons of fresh lemon juice for brightness. Adjust seasoning with additional salt and pepper if needed.

Step 13

Serve hot over rice, mashed potatoes, or crusty bread, spooning the rosemary white wine sauce generously over the chicken.

Nutrition Facts

Serving size	(1327.9g)

Amount per serving	% Daily Value*
Calories	2154.3

Total Fat 155.7g	0%
Saturated Fat 47.8g	0%
Polyunsaturated Fat 2.7g
Cholesterol 548mg	0%
Sodium 3431.0mg	0%
Total Carbohydrate 33.3g	0%
Dietary Fiber 4.6g	0%
Total Sugars 9.1g
Protein 115.0g	0%

Vitamin D 0IU	0%
Calcium 177.4mg	0%
Iron 8.8mg	0%
Potassium 2035.6mg	0%

*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.

Source of Calories

Fat: 70.3%

Protein: 23.1%

Carbs: 6.7%