Garlic and Wine Braised Chicken Dark Meat
Indulge in the rich, comforting flavors of Garlic and Wine Braised Chicken Dark Meat—a hearty dish that’s perfect for cozy dinners or special gatherings. This recipe transforms bone-in, skin-on chicken thighs and drumsticks into melt-in-your-mouth perfection by braising them in a savory blend of dry white wine, chicken stock, and aromatic herbs like thyme and bay leaf. The base of garlic and caramelized onions adds depth, while the finishing touch of a butter-infused sauce ties everything together beautifully. Ready in just over an hour, this one-pot masterpiece is ideal for serving alongside crusty bread, creamy mashed potatoes, or roasted vegetables. Whether you're a fan of braised meats, wine-based sauces, or garlic-forward dishes, this recipe is guaranteed to delight. Perfect for those searching for comforting chicken dinner ideas or braised chicken recipes!
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Ingredients
- 4 pieces Chicken thighs (bone-in, skin-on)
- 4 pieces Chicken drumsticks
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 10 pieces Garlic cloves (peeled and smashed)
- 1 large Yellow onion (thinly sliced)
- 1 cup Dry white wine (e.g., Sauvignon Blanc)
- 1 cup Chicken stock
- 4 pieces Fresh thyme sprigs
- 1 piece Bay leaf
- 2 tablespoons Fresh parsley (chopped, for garnish)
Directions
Step 1
Season the chicken thighs and drumsticks with salt and pepper on both sides.
Step 2
Heat the olive oil in a large Dutch oven or heavy-bottomed skillet over medium-high heat.
Step 3
Place the chicken pieces skin-side down in the pan and sear for 4-5 minutes per side, or until golden brown. Work in batches if necessary and avoid overcrowding the pan. Once browned, remove the chicken and set aside.
Step 4
Reduce the heat to medium and add the butter to the same pan. Once melted, stir in the garlic and onions. Cook for 5-6 minutes, stirring occasionally, until softened and fragrant.
Step 5
Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. Let the wine simmer for 2-3 minutes to reduce slightly.
Step 6
Add the chicken stock, thyme sprigs, and bay leaf to the pan. Stir to combine, then return the browned chicken pieces to the pan, nestling them into the liquid. The liquid should come about halfway up the chicken.
Step 7
Bring the liquid to a gentle simmer, then reduce the heat to low. Cover the pan with a lid and braise for 35-40 minutes, or until the chicken is tender and cooked through (internal temperature should reach 165°F/74°C).
Step 8
Remove the chicken pieces from the pan and set them aside on a serving platter.
Step 9
Increase the heat to medium-high and simmer the sauce for 5-7 minutes to thicken slightly. Adjust seasoning with additional salt and pepper, if needed.
Step 10
Remove the bay leaf and thyme sprigs, then pour the sauce over the chicken.
Step 11
Garnish with chopped parsley and serve warm. Enjoy with crusty bread, mashed potatoes, or a side of roasted vegetables.
Nutrition Facts
| Serving size | (1924.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2820.6 |
| Total Fat 185.7g | 0% |
| Saturated Fat 55.2g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 941.3mg | 0% |
| Sodium 5647.7mg | 0% |
| Total Carbohydrate 40.9g | 0% |
| Dietary Fiber 6.1g | 0% |
| Total Sugars 12.8g | |
| Protein 215.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 286.4mg | 0% |
| Iron 13.4mg | 0% |
| Potassium 2694.1mg | 0% |
Source of Calories