Why You’ll Love This Recipe
This recipe is a wonderful way to bring comfort and elegance to your dinner table. The bone-in, skin-on chicken thighs are braised until perfectly tender, with the rich flavors of the white wine sauce infusing the chicken and vegetables. The leeks and garlic add a delicate sweetness, while the carrots and broccoli provide a satisfying crunch. The slight acidity from the white wine balances out the richness of the braised chicken. It's an easy-to-make dish that doesn’t require a lot of ingredients, but the flavors are complex and mouthwatering.
Ingredients
6-8 chicken thighs, bone-in & skin-on (2 lbs or about 1.15 kg)
Coarse sea salt and ground black pepper
1 tablespoon vegetable oil or avocado oil (15ml)
1 whole medium leek, thinly sliced
½ lb carrots, washed or peeled and cut into 2 ½ inch sticks (225g)
2 garlic cloves, minced
1 cup dry white wine (240ml)
½ cup chicken stock (120ml)
½ lb tenderstem broccoli (225g)
Fresh or dried parsley for topping
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Season the chicken: Pat the chicken thighs dry with paper towels and season generously with coarse sea salt and ground black pepper on both sides.
- Sear the chicken: In a large Dutch oven or heavy-bottomed pot, heat the vegetable oil or avocado oil over medium-high heat. Once the oil is hot, add the chicken thighs, skin-side down, and sear them for about 5-7 minutes, or until the skin is golden brown and crispy. Flip the chicken over and cook for an additional 3-4 minutes. Remove the chicken from the pot and set it aside.
- Sauté the vegetables: In the same pot, add the sliced leek and carrots. Cook for about 5 minutes, stirring occasionally, until the vegetables soften and become fragrant. Add the minced garlic and cook for an additional 1 minute, until fragrant.
- Deglaze with wine: Pour in the dry white wine and use a wooden spoon to scrape up any browned bits from the bottom of the pot. Let the wine simmer for 2-3 minutes to reduce slightly.
- Add the chicken stock: Pour in the chicken stock and stir to combine. Return the chicken thighs to the pot, skin-side up, making sure they are partially submerged in the liquid.
- Braised cooking: Cover the pot with a lid and reduce the heat to low. Let the chicken braise for 30-40 minutes, or until the chicken is cooked through and tender.
- Add the broccoli: About 5 minutes before the chicken is done, add the tenderstem broccoli to the pot. Cover and allow it to steam in the braising liquid until tender.
- Serve: Once the chicken is fully cooked and the broccoli is tender, remove the pot from the heat. Sprinkle with fresh or dried parsley for garnish. Serve the chicken thighs with the braising liquid and vegetables.
Servings and Timing
This recipe serves 4-6 people, depending on portion size.
- Prep time: 10 minutes
- Cook time: 45 minutes
- Total time: 55 minutes
Storage/Reheating
Store any leftover chicken in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken and vegetables in a saucepan or skillet over low heat, adding a little chicken stock or water to loosen the sauce if needed. You can also reheat the dish in the oven at 350°F (175°C) for about 15 minutes.
FAQs
Can I use boneless, skinless chicken thighs?
Yes, you can use boneless, skinless chicken thighs, but they may cook a little faster. Reduce the braising time and keep an eye on them to avoid overcooking.
Can I substitute the white wine with something else?
If you prefer not to use wine, you can substitute it with more chicken stock or even apple cider vinegar for a touch of acidity.
Can I use frozen chicken thighs?
You can use frozen chicken thighs, but make sure to thaw them before cooking for the best results. Frozen chicken may also require a longer cooking time.
Can I add other vegetables to this dish?
Yes! You can add other vegetables like potatoes, parsnips, or mushrooms. Just be sure to adjust the cooking time accordingly.
Can I make this recipe ahead of time?
Yes, this dish is great for meal prep. You can make it ahead of time and store it in the refrigerator for up to 3 days. The flavors may even develop further after sitting overnight.
What can I serve this dish with?
This dish pairs well with mashed potatoes, roasted potatoes, rice, or crusty bread to soak up the delicious sauce.
Can I use chicken breasts instead of thighs?
While chicken breasts can be used, chicken thighs are preferred for their tenderness and juiciness. If using chicken breasts, they may require less cooking time.
How do I know when the chicken is done?
The chicken is done when it reaches an internal temperature of 165°F (74°C). You can also test it by cutting into the thickest part and checking that the juices run clear.
Can I make this dish spicier?
Yes, you can add a pinch of red pepper flakes or some fresh chopped chili peppers to the braising liquid to give it a little heat.
Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free as it does not contain any gluten-containing ingredients.
Conclusion
These White Wine Braised Chicken Thighs are an easy yet elegant dish, perfect for a weeknight dinner or a special occasion. The combination of seared chicken, braised vegetables, and a rich white wine sauce makes for a flavorful, comforting meal that everyone will enjoy. Serve it with your favorite side dish and a glass of white wine, and you have a complete meal that’s sure to satisfy.
Crispy Skillet Chicken In White Wine Sauce
- Total Time: 55 minutes
- Yield: 4-6 servings
- Diet: Gluten Free
Description
White Wine Braised Chicken Thighs is a comforting and flavorful dish made with bone-in, skin-on chicken thighs seared to golden perfection, then simmered in a rich white wine and chicken stock sauce. With tender leeks, carrots, and vibrant tenderstem broccoli, this one-pot meal is perfect for a cozy dinner. Serve it with mashed potatoes, rice, or crusty bread to soak up the delicious braising sauce.
Ingredients
-
Chicken:
- 6-8 chicken thighs (bone-in, skin-on, about 2 lbs or 1.15 kg)
- Coarse sea salt and ground black pepper
- 1 tbsp vegetable oil or avocado oil (15ml)
-
Vegetables & Aromatics:
- 1 medium leek, thinly sliced
- ½ lb carrots, cut into 2 ½-inch sticks (225g)
- 2 garlic cloves, minced
- ½ lb tenderstem broccoli (225g)
-
Braising Liquid:
- 1 cup dry white wine (240ml)
- ½ cup chicken stock (120ml)
-
Garnish:
- Fresh or dried parsley
Instructions
- Prepare the Chicken: Pat the chicken thighs dry and season generously with salt and pepper.
- Sear the Chicken: Heat oil in a Dutch oven or deep skillet over medium-high heat. Place the chicken skin-side down and sear for 5-7 minutes until golden brown. Flip and cook for another 3-4 minutes. Remove and set aside.
- Sauté the Vegetables: In the same pot, add the sliced leeks and carrots. Cook for 5 minutes until softened, then add the minced garlic and sauté for another minute.
- Deglaze the Pan: Pour in the white wine, scraping up any browned bits. Let it simmer for 2-3 minutes to reduce slightly.
- Braise the Chicken: Pour in the chicken stock and return the chicken thighs to the pot, skin-side up. Cover and simmer on low heat for 30-40 minutes until tender.
- Add the Broccoli: In the last 5 minutes of cooking, add the tenderstem broccoli, cover, and allow it to steam.
- Serve: Remove from heat, sprinkle with parsley, and serve with mashed potatoes, rice, or crusty bread.
Notes
- Wine Substitute: Replace white wine with extra chicken stock and a splash of apple cider vinegar.
- Vegetable Variations: Swap broccoli for green beans, mushrooms, or potatoes for variety.
- Storage & Reheating: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop with a splash of chicken stock to keep it moist.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: French
