Braised Chicken Thighs in White Wine

Elevate your weeknight dinners with this elegant yet effortlessly comforting dish: Braised Chicken Thighs in White Wine. Tender, juicy chicken thighs are seared to golden perfection, then gently simmered in a luxurious sauce of dry white wine, aromatic chicken stock, and zesty lemon juice, enhanced with fresh thyme and bay leaves. The addition of buttery shallots and garlic infuses the dish with warmth, while a final garnish of bright parsley adds a fresh finish. This 45-minute masterpiece pairs beautifully with crusty bread, creamy mashed potatoes, or roasted vegetables, making it the perfect choice for a cozy family meal or an intimate dinner party. Discover the magic of braising for a deeply flavorful, restaurant-quality meal made right in your own kitchen.

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 6 pieces bone-in, skin-on chicken thighs
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 2 medium shallots, finely chopped
• 3 cloves garlic cloves, minced
• 1 cup dry white wine (such as Sauvignon Blanc)
• 1 cup chicken stock
• 4 sprigs fresh thyme sprigs
• 2 leaves bay leaves
• 1 whole lemon, juiced
• 2 tablespoons flat-leaf parsley, chopped (for garnish)

Directions

Step 1

Pat the chicken thighs dry with paper towels. Season both sides with salt and pepper.

Step 2

Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. When the oil is hot, place the chicken thighs skin-side down and sear for 5-7 minutes, until the skin is golden and crispy. Flip the thighs and sear the other side for 3-4 minutes. Remove the chicken from the skillet and set aside.

Step 3

Reduce the heat to medium. Add the butter to the skillet, then stir in the chopped shallots. Cook for 2-3 minutes, stirring occasionally, until softened. Add the minced garlic and cook for another 1 minute until fragrant.

Step 4

Pour the white wine into the skillet, scraping up any browned bits from the bottom of the pan with a wooden spoon. Let it simmer for 2-3 minutes to reduce slightly.

Step 5

Stir in the chicken stock, thyme sprigs, and bay leaves. Return the chicken thighs to the skillet, skin-side up. Ensure the liquid comes about halfway up the chicken, but does not submerge the skin completely.

Step 6

Reduce the heat to low, cover the skillet, and simmer gently for 35 minutes, basting the chicken occasionally with the liquid.

Step 7

After 35 minutes, uncover and stir in the lemon juice. Simmer for an additional 5 minutes to allow the sauce to thicken slightly and the flavors to meld.

Step 8

Remove the skillet from the heat. Discard the thyme sprigs and bay leaves. Garnish the chicken with chopped parsley before serving.

Step 9

Serve warm with crusty bread, roasted vegetables, or mashed potatoes to soak up the delicious sauce.

Nutrition Facts

Serving size	(1427.5g)

Amount per serving	% Daily Value*
Calories	2586.3

Total Fat 198.7g	0%
Saturated Fat 55.5g	0%
Polyunsaturated Fat 2.7g
Cholesterol 781.3mg	0%
Sodium 3235.7mg	0%
Total Carbohydrate 21.2g	0%
Dietary Fiber 3.5g	0%
Total Sugars 7.2g
Protein 178.1g	0%

Vitamin D 0IU	0%
Calcium 209.8mg	0%
Iron 11.9mg	0%
Potassium 2352.6mg	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: 69.2%

Protein: 27.6%

Carbs: 3.3%