Sue's Chicken Thighs Braised in White Wine
Indulge in the comforting flavors of **Sue's Chicken Thighs Braised in White Wine**, a rustic yet elegant dish that transforms humble ingredients into a feast-worthy main course. Tender, bone-in chicken thighs are seared to golden perfection and then slow-simmered in a fragrant medley of dry white wine, chicken broth, and aromatic fresh herbs like thyme and rosemary. This one-pan recipe captures the essence of indulgence with optional heavy cream for a velvety finish and layers of flavor from caramelized onions and garlic. Perfect for family dinners or entertaining, this hearty dish pairs beautifully with mashed potatoes, rice, or crusty bread to soak up the luscious, herb-infused sauce. Ready in under an hour, it’s a home-cooked masterpiece that offers restaurant-quality taste with minimal effort.
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Ingredients
- 4 pieces bone-in chicken thighs
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 medium yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 cup dry white wine
- 1 cup low-sodium chicken broth
- 1 teaspoon fresh thyme leaves
- 1 teaspoon fresh rosemary, finely chopped
- 1 piece bay leaf
- 2 tablespoons heavy cream (optional)
- 0 to taste kosher salt
- 0 to taste black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Directions
Step 1
Pat the chicken thighs dry with paper towels, then season them generously with kosher salt and black pepper on both sides.
Step 2
Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the chicken thighs skin-side down and sear for 5–6 minutes until the skin is golden and crispy. Flip the chicken and sear on the other side for 3 minutes. Remove the chicken from the pan and set aside.
Step 3
Reduce the heat to medium. Add the butter to the pan and let it melt. Add the chopped onion and sauté for 3–4 minutes until softened and translucent.
Step 4
Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
Step 5
Pour in the white wine and deglaze the pan, scraping up any browned bits on the bottom. Let the wine simmer for 2–3 minutes to reduce slightly.
Step 6
Add the chicken broth, fresh thyme, rosemary, and bay leaf to the pan. Stir to combine.
Step 7
Return the seared chicken thighs to the pan, skin-side up. Ensure the liquid comes about halfway up the thighs but does not cover the skin.
Step 8
Lower the heat to maintain a gentle simmer. Cover the pan with a lid and let the chicken braise for 35–40 minutes, or until the chicken is cooked through (internal temperature should reach 165°F/74°C).
Step 9
If you prefer a creamy sauce, stir in the heavy cream during the last 5 minutes of cooking.
Step 10
Remove the bay leaf from the pan and adjust seasoning with more salt and pepper, if needed.
Step 11
Garnish with chopped parsley and serve the braised chicken thighs warm with your choice of side, such as mashed potatoes, rice, or crusty bread.
Nutrition Facts
| Serving size | (1308.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2658.6 |
| Total Fat 193.9g | 0% |
| Saturated Fat 54.4g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 844mg | 0% |
| Sodium 1314.3mg | 0% |
| Total Carbohydrate 11.8g | 0% |
| Dietary Fiber 1.1g | 0% |
| Total Sugars 3.0g | |
| Protein 163.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 172.7mg | 0% |
| Iron 10.6mg | 0% |
| Potassium 2445.2mg | 0% |
Source of Calories