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Wine Braised Chicken Thighs

Prep Time15 minutes
Active Time45 minutes
Total Time1 hour
Yield: 6

Ingredients

  • 2 tbsp olive oil, extra virgin
  • 3 lbs chicken thighs boneless, skinless
  • 4 cloves garlic, minced
  • 2 small onion, chopped
  • 1.5 cups white wine Pinot grigio or other
  • 2 cups chicken broth
  • salt and pepper to taste
  • 2 bay leaves

Instructions

  • Preheat oven to 350°F
  • Heat olive oil in a Dutch oven over medium-high heat
  • Brown both sides of chicken, working in batches so to not overcrowd the pan. Set aside on a plate
  • Lower heat to medium and add garlic and onions. Cook until onions just start turning translucent
  • Add wine and deglaze pan, then add chicken stock and bring to a boil.
  • Put the chicken and bay leaves into the Dutch oven, and put into preheated oven, uncovered for 30 - 40 minutes, until chicken is tender.
  • Remove Dutch oven, and set aside chicken pieces on a plate. Put the pan over high heat to reduce sauce until thick.
  • Add chicken back into the thickened sauce, and serve with polenta or egg noodles.