Chicken Braised In White Wine Recipes

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BRAISED CHICKEN THIGHS IN WHITE WINE



Braised Chicken Thighs in White Wine image

This is an absolutely delicious dinner!! Its easy and uses low-cost ingredients, but looks and tastes like a million bucks. I usually double the sauce ingredients because the sauce is outstanding! Great with rice. From Martha Stewart.

Provided by Tee Lee

Categories     Chicken Thigh & Leg

Time 1h10m

Yield 8 thighs, 4 serving(s)

Number Of Ingredients 9

8 skinless chicken thighs, bone-in (about 2 3/4 pounds)
salt and pepper, to taste
4 garlic cloves, thinly sliced
1 cup dry white wine
1/4 teaspoon dried thyme
1 lemon, cut into 8 thin slices (plus juice below)
1 tablespoon fresh lemon juice
1 tablespoon butter, cut into pieces (cold butter)
2 tablespoons flat leaf parsley, chopped

Steps:

  • In a 12-inch skillet with a tight-fitting lid, arrange thighs, bone side up; season with salt and pepper. Add garlic, wine, and thyme.
  • Bring to a boil; reduce to a simmer. Cover and cook, 30 minutes.
  • Turn chicken over. Place a lemon slice on each piece; cover and continue simmering until tender, about 15 minutes.
  • Leaving garlic and liquid in skillet, transfer chicken and lemon slices to a platter. Cover tightly with foil to keep warm.
  • Bring liquid in skillet to a boil; cook until reduced to 1/2 cup, about 5 minutes.
  • Remove skillet from heat. Add butter, parsley, and lemon juice; stir until butter has softened and sauce is smooth.
  • Season with salt and pepper. Serve chicken with sauce.

CHICKEN BRAISED IN MUSTARD AND WHITE WINE



Chicken Braised in Mustard and White Wine image

Adapted from a Saveur recipe based on a classic but simple French dish. Winter comfort food; serve with something that will soak up the delicious sauce, either rice or crusty bread.

Provided by zeldaz51

Categories     Chicken Thigh & Leg

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons olive oil
2 lbs chicken thighs
kosher salt & freshly ground black pepper
4 shallots, halved lengthwise and thinly sliced
3 garlic cloves, thinly sliced
1/2 cup dry white wine (a sauvignon blanc is good)
1 cup chicken or 1 cup vegetable stock
4 tablespoons dijon-style mustard
1 tablespoon finely chopped fresh thyme
2 tablespoons roughly chopped fresh tarragon, for garnish

Steps:

  • 1. Heat oven to 375°. Heat oil in a large saucepan or Dutch oven over medium-high heat. Season chicken with salt and pepper. Brown both sides of chicken, flipping once, about 10 minutes; cook in batches to avoid crowding the pan or it will not brown well. Transfer chicken to a plate and set aside. Add the shallots and garlic to pan, cook, stirring occasionally, until shallots are golden, 3-5 minutes. Add the wine, stock, mustard, and thyme, and bring to a boil. Return the chicken to the pan with any juices, cover with a lid, and transfer to the oven. Bake until chicken is cooked through, about 45 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh reads 165°. Alternatively, you can cook it on the stovetop over a very low heat (a bare simmer).
  • 2. Transfer chicken to a serving platter and keep warm. Return saucepan to stove; bring to a boil. Cook, stirring occasionally, until reduced by half, 8­-10 minutes. Spoon sauce over chicken; garnish with tarragon.

Nutrition Facts : Calories 589.1, Fat 41.6, SaturatedFat 10.7, Cholesterol 191, Sodium 178.8, Carbohydrate 6.2, Fiber 0.3, Sugar 0.3, Protein 40.5

CHICKEN THIGHS BRAISED IN WHITE WINE



Chicken Thighs Braised in White Wine image

Chicken thighs are packed with moist dark meat and plenty of flavor. The wine sauce and spices bring out even more flavor in this slow-cooking supper.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Time 1h10m

Number Of Ingredients 9

8 bone-in skinless chicken thighs (about 2 3/4 pounds)
Coarse salt and ground pepper
4 cloves garlic, thinly sliced
1 cup dry white wine
1/4 teaspoon dried thyme
1 lemon, cut into 8 thin slices, plus 1 tablespoon fresh lemon juice
1 tablespoon cold butter, cut into pieces
2 tablespoons chopped flat-leaf parsley
Cooked rice, for serving (optional)

Steps:

  • In a 12-inch skillet with a tight-fitting lid, arrange thighs, bone side up; season with salt and pepper. Add garlic, wine, and thyme. Bring to a boil; reduce to a simmer. Cover and cook, 30 minutes.
  • Turn chicken over. Place a lemon slice on each piece; cover and continue simmering until tender, about 15 minutes. Leaving garlic and liquid in skillet, transfer chicken and lemon slices to a platter. Cover tightly with foil to keep warm.
  • Bring liquid in skillet to a boil; cook until reduced to 1/2 cup, about 5 minutes. Remove skillet from heat. Add butter, parsley, and lemon juice; stir until butter has softened and sauce is smooth. Season with salt and pepper. Serve chicken with sauce and, if desired, rice.

Nutrition Facts : Calories 422 g, Fat 20 g, Protein 44 g

CHICKEN BRAISED IN WHITE WINE



Chicken Braised in White Wine image

Comfort food to the max!

Provided by Daune (pronounced "Dawn") Browne

Categories     Chicken

Time 2h30m

Number Of Ingredients 14

8 slice uncooked bacon, thinly sliced
chicken pieces--your choice
1-1/2 tsp salt (divided)
1 tsp coarsely ground black pepper (divided)
red or yellow potatoes, cut into 1-inch pieces
4 medium carrots, peeled and cut into 1-inch pieces
whole small onions or 2 medium onions cut into 1-in pieces
8 oz mushrooms whole or chopped
4 garlic cloves, sliced
1 celery stalk, cut into 1-inch pieces
2-1/4 c chicken stock (divided)
2 c dry white wine such as chardonnay
2 Tbsp chopped fresh thyme leaves or a pinch of dried
2 Tbsp flour

Steps:

  • 1. Cook bacon until crisp. Drain. Reserve drippings .
  • 2. Season chicken with 1/2 teaspoon each of the salt and pepper. Cook chicken 3 to 4 minutes per side or until golden brown.
  • 3. Remove chicken from pan. Set aside. Add 2 Tablespoons reserved drippings to pan and add potatoes, carrots, onions, mushrooms and garlic and celery to pan and cook 5 to 6 minutes, stirring occasionally.
  • 4. Add 2 cups of chicken stock, wine, thyme and reserved crumbled bacon to pan. Return chicken to pan. Cover and simmer 1 hour or until potatoes are tender. This can be roasted in oven at 350 degrees if desired.
  • 5. Meanwhile, whisk together flour and remaining 1/4 cup stock in small mixing bowl. Remove pan from heat, remove lid, set chicken aside, return pan with vegetables to stovetop. Bring to a simmer over medium heat. Stir in flour mixture, remaining 1 teaspoon salt and remaining 1/2 teaspoon black pepper. Simmer 5 to 6 minutes or until thickened.
  • 6. Serve chicken with sauce and vegetables.

BRAISED CHICKEN WITH GARLIC AND WHITE WINE



Braised Chicken with Garlic and White Wine image

Categories     Chicken     Garlic     Poultry     Braise     Sauté     White Wine     Fall     Winter     Birthday     Thyme     Simmer     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 5

2 3 1/2-pound whole chickens, each cut into 8 pieces
5 whole heads of garlic, cloves separated (about 70), unpeeled
6 tablespoons extra-virgin olive oil, divided
2 cups dry white wine
6 very large fresh thyme sprigs

Steps:

  • Trim excess fat off chicken. Sprinkle chicken with salt and pepper. Lightly smash garlic cloves just to flatten slightly, leaving peel attached and cloves as whole as possible.
  • Heat 4 tablespoons extra-virgin olive oil in heavy large pot over medium-high heat. Working in 2 batches, add chicken and cook until brown on all sides, about 12 minutes per batch. Transfer chicken to plate. Add remaining 2 tablespoons olive oil and garlic to pot. Stir until golden brown, about 4 minutes. Add wine and thyme; bring to boil. Return chicken to pot. Reduce heat to medium, cover, and simmer until chicken is cooked through, moving chicken pieces from top to bottom every 5 minutes (sauce will not cover chicken), about 20 minutes. Season to taste with salt and pepper.
  • Transfer chicken to platter. Spoon garlic cloves around chicken and drizzle sauce over.

BRAISED CHICKEN IN ROSEMARY WHITE WINE SAUCE



Braised Chicken in Rosemary White Wine Sauce image

Another homey dish - it seems like so many of the things I make are perfect for lazy Sundays...to enjoy around the table with friends and family and a bottle or two of wine.

Provided by evelynathens

Categories     Chicken

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 12

3 lbs chicken, cut into 8 pieces
1 large onion, chopped
1/4 cup olive oil
2 slices bacon, chopped
3 ounces chicken livers, chopped
1 teaspoon dried rosemary, crumbled
3 bay leaves
4 whole cloves
1 cup dry white wine
1 1/2 cups chicken broth
4 teaspoons tomato paste
polenta

Steps:

  • Season chicken pieces lightly.
  • Heat oil in large skillet over medium-high heat.
  • Add chicken and cook until light brown, about 5 minutes per side.
  • Transfer chicken to bowl with slotted spoon.
  • Add onion, livers, bacon and spices and saute until onion is tender, about 10 minutes.
  • Mix in wine and tomato paste.
  • Add broth and bring to the boil, scraping up any browned bits.
  • Return chicken and any juices to skillet, turning chicken to coat with sauce.
  • Reduce heat, cover and simmer until breasts are cooked through, about 15 minutes.
  • Transfer chicken breasts to bowl.
  • Cover and simmer remaining chicken about 15 minutes longer.
  • Transfer pieces to bowl.
  • Boil down liquid remaining in pot until thickened to sauce consistency, adding any juices in bowl, about 20 minutes.
  • Strain sauce through fine sieve.
  • Degrease.
  • Return sauce and chicken to skillet (can be prepared 1 day ahead to this point. Reheat gently over low heat.) Serve with polenta poured into center of large serving platter.
  • Place chicken pieces around and spoon sauce over all.

Nutrition Facts : Calories 725.6, Fat 51.4, SaturatedFat 13, Cholesterol 236.9, Sodium 587.7, Carbohydrate 7, Fiber 0.9, Sugar 3.1, Protein 45.9

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