Norma's Chicken in White Wine
Elevate your weeknight dinners with "Norma's Chicken in White Wine," a delicious and elegant dish that combines tender, seared chicken thighs with a velvety, aromatic white wine sauce. This easy-to-follow recipe is bursting with flavor, thanks to a fragrant blend of shallots, garlic, fresh thyme, and a splash of lemon juice that brightens the dish. The sauce, enriched with butter and chicken broth, beautifully complements the golden, crispy chicken skin, making it irresistibly comforting yet sophisticated. Perfect for a cozy family meal or an impressive dinner-party entrée, this recipe comes together in just under an hour. Serve it alongside creamy mashed potatoes, fluffy rice, or crusty bread to soak up every drop of the luscious sauce.
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Ingredients
- 6 pieces chicken thighs (bone-in, skin-on)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 medium shallots, finely chopped
- 4 cloves garlic cloves, minced
- 1.5 cups dry white wine
- 1 cup chicken broth
- 4 sprigs fresh thyme sprigs
- 2 tablespoons fresh parsley, chopped (for garnish)
- 1 tablespoon lemon juice
Directions
Step 1
Pat the chicken thighs dry with paper towels and season both sides with salt and black pepper.
Step 2
Heat the olive oil in a large skillet or sauté pan over medium heat. Add the chicken thighs, skin-side down, and sear for 5-7 minutes until golden brown. Flip and cook the other side for 3-4 minutes. Remove the chicken and set aside.
Step 3
In the same pan, melt the butter over medium heat. Add the chopped shallots and sauté for 2-3 minutes until softened. Add the minced garlic and cook for an additional 1 minute until fragrant.
Step 4
Pour in the white wine, scraping the bottom of the pan with a wooden spoon to deglaze and release any browned bits. Let the wine simmer for 2-3 minutes to reduce slightly.
Step 5
Stir in the chicken broth and add the thyme sprigs. Bring the mixture to a gentle simmer.
Step 6
Return the chicken thighs to the pan, skin-side up, ensuring they are partially submerged in the sauce. Lower the heat to medium-low, cover the pan, and allow the chicken to cook for 25-30 minutes, or until fully cooked (internal temperature of 165°F/74°C).
Step 7
Stir in the lemon juice and check the seasoning of the sauce, adjusting with salt and pepper as needed.
Step 8
Remove the thyme sprigs and discard them. Sprinkle the chicken with freshly chopped parsley for garnish before serving.
Step 9
Serve the chicken warm with the white wine sauce drizzled on top. It pairs beautifully with mashed potatoes, rice, or crusty bread.
Nutrition Facts
| Serving size | (1651.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2714.7 |
| Total Fat 191.7g | 0% |
| Saturated Fat 58.0g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 791mg | 0% |
| Sodium 3684.9mg | 0% |
| Total Carbohydrate 27.3g | 0% |
| Dietary Fiber 3.4g | 0% |
| Total Sugars 9.0g | |
| Protein 168.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 217.9mg | 0% |
| Iron 11.7mg | 0% |
| Potassium 2431.4mg | 0% |
Source of Calories