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White Wine–Braised Chicken

5.0

(1)

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Ditte Isager

This is an infinitely customizable dish: Try different fresh herbs, add thinly sliced vegetables, or throw in some spices.

Recipe information

  • Yield

    4 Servings

Ingredients

1 tablespoon olive oil
4 chicken thighs
4 chicken drumsticks
Kosher salt and freshly ground black pepper
4 shallots, sliced
4 cloves garlic, peeled, crushed
4 sprigs thyme
¾ cup dry white wine
2 cups low-sodium chicken broth

Preparation

  1. Step 1

    Preheat oven to 425°. Heat oil in a Dutch oven or other heavy-lidded pot over medium-high heat. Season chicken with salt and pepper and cook until golden brown, about 5 minutes per side; transfer to a plate.

    Step 2

    Add shallots and garlic to pot and cook, stirring often, until beginning to soften, about 2 minutes. Add thyme and white wine; bring to a boil, reduce heat, and simmer until reduced by ⅔, about 4 minutes.

    Step 3

    Return chicken, skin side up, to pot; add broth, bring to a simmer, cover, and transfer to oven. Braise until chicken is cooked through and tender, 20–25 minutes. Uncover; continue to cook in oven until skin begins to crisp, 8–10 minutes longer.

Nutrition Per Serving

Calories (kcal) 270 Fat (g) 9 Saturated Fat (g) 2 Cholesterol (mg) 100 Carbohydrates (g) 9 Dietary Fiber (g) 0 Total Sugars (g) 2 Protein (g) 28 Sodium (mg) 530
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