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
- 1/2 lb carrots, cut into 2 1/2-inch sticks (225g)
- 2 garlic cloves, minced
- 1/2 lb tenderstem broccoli (225g)
-
Braising Liquid:
- 1 cup dry white wine (240ml)
- 1/2 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
