Delicious and Easy White Wine Chicken Recipe
Are you tired of the same old bland chicken recipes? Look no further! I am excited to share with you my White Wine and Garlic Braised Chicken recipe. This dish is perfect for a romantic dinner or for impressing your friends and family at your next gathering.
The chicken thighs are cooked to perfection in a creamy white wine sauce, infused with aromatic garlic and herbs, resulting in juicy, flavorful meat that falls off the bone. The best part? It’s an incredibly simple recipe that requires only a few basic ingredients.
As a sommelier, I know that a good pairing can take any meal to the next level. That’s why I suggest serving this savory chicken dish with a side of roasted vegetables and a glass of chilled Chardonnay. Trust me, you won’t regret it.
So, dust off your Dutch oven and let’s get cooking. This White Wine and Garlic Braised Chicken recipe is an easy way to elevate your culinary skills while enjoying a delicious meal. You won’t find anything like it in P.F. Chang’s or even in New York Times’ cooking, so it’s time to be creative and try something new!
Why You’ll Love This Recipe
Are you looking for a flavorful and delicious way to cook chicken thighs? Look no further than this white wine and garlic braised chicken recipe! This mouthwatering recipe is not only easy to make, but it delivers a complex flavor profile that will wow your taste buds.
Picture it: succulent chicken thighs simmered in a luxurious white wine sauce infused with fragrant garlic and other aromatic herbs. The result is tender, juicy meat that falls off the bone and won’t leave your taste buds wanting more. Trust me, your friends and family will be begging you for the recipe once they try it!
What’s even better is that this recipe provides plenty of room for customization based on your personal tastes. Whether you prefer a creamier texture or more bold herb flavors, you can adapt this dish by adjusting the ingredient ratios or adding different herbs and spices to the mix.
So why should you love this recipe? Not only is it a crowd-pleaser, but it’s also versatile, customizable, and most importantly, darn delicious. So go ahead and give it a try! You won’t regret it.
Ingredient List
Here is the ingredient list for this delicious white wine and garlic braised chicken recipe. It’s a simple recipe with easy-to-find ingredients that create an explosion of flavors in your mouth. Don’t be afraid to make some substitutions if needed to fit your personal taste preferences or dietary needs.
Here’s what you’ll need:
- 3 pounds chicken drumsticks and thighs, bone-in and skin-on
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 cooking onion, chopped
- 8 garlic cloves, minced
- 1/4 cup all-purpose flour
- 1 cup dry white wine
- 1 cup chicken broth
- 2 bay leaves
- 2 teaspoons dried thyme
- 1 teaspoon dried basil
- 1 teaspoon dried rosemary
- Kosher salt and freshly ground black pepper
Make sure you have all ingredients out before starting the cooking process so that way everything is ready when needed.
The Recipe How-To
Prepare the chicken
For this recipe, I suggest using chicken thighs and drumsticks with the skin on and bone in. Season each piece of chicken with kosher salt and freshly ground black pepper.
Sear the chicken
In a Dutch oven, heat olive oil and butter on medium-high heat until melted. Place the chicken skin side down in the pot and cook until golden brown. Flip each piece and cook for a few more minutes. Remove chicken from the Dutch oven and set aside.
Saute onion and garlic
Dice one cooking onion, add it to the pot, and saute for about 3 minutes. Add four crushed garlic cloves, then continue cooking for another 2 minutes while stirring.
Add flour, herbs, and wine
Sprinkle 2 tablespoons of all-purpose flour over onions and garlic, mix, then cook for about 2 minutes or until mixture begins to brown. Add two bay leaves, one teaspoon of dried basil, and one teaspoon of dried rosemary, followed by one cup of dry white wine to deglaze the pot. Bring to a boil, then add 1 1/2 cups of chicken broth while continuously stirring.
Braise the chicken in sauce
Return the chicken to the Dutch oven with the sauce. Simmer on medium-low heat for an hour or until the meat is tender enough to fall off of the bone easily.
Remove excess fat from sauce
Once finished cooking, remove any excess fat from the surface of the sauce with a spoon.
The result is a deliciously savory and flavorful wine-braised garlic chicken recipe, perfect for impressing guests or even just enjoying at home as a comforting meal.
Substitutions and Variations
This recipe is easily adaptable to suit your personal preferences or dietary needs. Here are a few suggestions for substitutions and variations you can make:
– Chicken pieces: You can use bone-in, skin-on chicken thighs or drumsticks. If you prefer boneless, skinless chicken, adjust the cooking time accordingly.
– Wine: Dry white wine works best in this recipe, but you could also use dry red wine for a richer flavor. If you don’t want to use wine, chicken broth or vegetable stock will work too.
– Garlic: This recipe uses a lot of garlic, but if you’re not a fan, you can reduce the amount or omit it altogether.
– Flour: The flour is used to thicken the sauce, but if you want to make this recipe gluten-free, you can use cornstarch or arrowroot powder instead.
– Herbs: Feel free to experiment with different herbs such as thyme, oregano, or parsley. You can also add some dried chili flakes for a bit of heat.
– Vegetables: This recipe doesn’t include any vegetables, but you could add some sliced carrots or mushrooms during the cooking process for extra flavor and nutrition.
– Creamy version: For a creamier version of this recipe, add heavy cream or sour cream towards the end of the cooking process.
– Asian-inspired version: Substitute soy sauce for white wine and add some ginger and green onions. Serve over rice for an Asian-inspired meal.
You can customize this recipe to suit your taste buds and experiment with different flavors and textures to make it your own.
Serving and Pairing
This white wine and garlic braised chicken recipe is a perfect dish for an intimate dinner party, family gathering or a lazy Sunday night. Serving this dish with a glass of white wine can take the experience to the next level. A chilled Chardonnay, Sauvignon Blanc or Riesling would complement the flavors of the chicken and the braising liquid perfectly.
If you prefer a red wine, you can opt for a light and fruity Pinot Noir or even try a classic Coq au Vin dish by substituting dry red wine instead of white in the recipe. The possibilities are endless!
Pairing-wise, this dish pairs well with mashed potatoes, roasted vegetables such as carrots, pumpkin or Brussels sprouts or some crusty bread on the side to soak up all that delicious braising liquid.
For those who love creamy textures, try serving it over cooked rice, creamy polenta or mashed potatoes that will bring out the richness of the sauce. Alternatively, you can even spoon some creamy white wine sauce on top of plain pasta for a new twist on classic pasta recipes.
This braised chicken recipe is versatile enough to adapt to a wide range of side dishes and its flavors can be accented in so many ways with different tastes that I encourage you to experiment with your pairing options to discover your favorite combination!
Make-Ahead, Storing and Reheating
One of the great things about this white wine and garlic braised chicken recipe is that it can be made ahead of time and reheated whenever you’re ready to eat it. This makes it a great option for meal prepping or planning meals for busy weeknights.
To make ahead, simply prepare the recipe as directed and let cool to room temperature. Then, store in an airtight container in the fridge for up to three days.
When you’re ready to reheat, the best way is in the oven. Preheat your oven to 350°F (177°C). Place the chicken in a baking dish and cover with foil. Bake for about 15-20 minutes, or until heated through.
If you’re short on time, you can also reheat the chicken in the microwave. Place it in a microwave-safe dish and microwave on high for 2-3 minutes, or until heated through.
As far as storing leftovers, they can be kept in an airtight container in the fridge for up to three days, or frozen for up to three months. To thaw frozen chicken, place it in the fridge overnight.
When reheating leftovers, make sure to follow proper food safety guidelines by heating them through to an internal temperature of 165°F (74°C).
Overall, this white wine and garlic braised chicken recipe is a great make-ahead option that’s perfect for easy dinners throughout the week, part of meal prep routines or when unexpected guests are dropping by. The leftovers also store well so you can enjoy it for days to come.
Tips for Perfect Results
If you want to make the perfect Garlic White Wine Braised Chicken, here are some tips to keep in mind.
1. Pat the chicken dry before cooking – this ensures that the skin gets nice and crispy.
2. Use a heavy-bottomed Dutch oven – this will distribute the heat evenly and prevent the chicken from sticking.
3. Don’t overcrowd the pan – make sure there is enough space between each piece of chicken to ensure even browning.
4. Brown the chicken in butter and olive oil – this gives it a delightful depth of flavor.
5. Season generously with salt and freshly ground black pepper – always taste your food throughout the cooking process and adjust seasoning as needed.
6. Use quality white wine – since this recipe features wine as one of its key ingredients, it’s crucial to use a good quality dry white wine that you would also enjoy drinking.
7. Don’t rush the braising process – give enough time for the dish to cook low and slow to ensure tender meat and flavorful sauce
8. If the sauce is too thin once done, place the Dutch oven on top of the stovetop after removing from heat source and simmer until thicken
Follow these tips, and you’ll have a delicious Garlic White Wine Braised Chicken that’s perfect for any occasion or cozy dinner night at home!
Bottom Line
My fellow foodies, I cannot recommend this white wine and garlic braised chicken recipe enough! This dish is going to take your taste buds on a flavor journey that you will never forget. With juicy chicken drumsticks and savory chicken thighs simmered in a delightful white wine sauce infused with garlic and herbs, every bite of this dish is pure bliss.
If I haven’t convinced you yet, let me just say that this recipe is incredibly easy to prepare and has a ton of room for personalization. You can use any dry white wine that suits your palate, add in different types of herbs or spices, or even swap out the chicken for other meats like pork or lamb. The possibilities are endless!
But the real magic happens when you dig in and savor the tender meat smothered in the creamy white wine sauce. The flavors are so rich and satisfying that you’ll feel like you’re at a fancy bistro. It’s no wonder this dish is a classic French favorite – coq au vin.
So what are you waiting for? Head to your kitchen and whip up this delicious white wine and garlic braised chicken recipe tonight! Trust me, your taste buds will thank you. And be sure to pair it with a nice glass of the same white wine used in the recipe for an unforgettable meal. Bon appétit!
White Wine and Garlic Braised Chicken Recipe
Ingredients
- 6 skin-on chicken drumsticks (or other pieces)
- flour (for dredging)
- salt and black pepper
- 3 -4 garlic cloves, chopped
- 1 large cooking onion, chopped
- 1 cup white wine
- 1 (10 ounce) can chicken broth
- 1 teaspoon dried rosemary
- 1 teaspoon dried basil
- 3 bay leaves
- 2 tablespoons olive oil
- 2 tablespoons butter
Instructions
- pour a good amount of flour onto a plate. Add 1 teaspoons salt and 3 or 4 grinds of pepper. Mix together, and coat chicken pieces, shaking off excess flour.
- Preheat a pan that has a lid on high heat. Once heated, add olive oil, swirling to coat bottom of pan. Add chicken pieces and brown on both sides. Remove chicken to a plate and turn off heat. If there are any scorched bits in the pan, rinse and pat dry with paper towels.
- Preheat pan again on medium high heat. Once heated, add butter and stir until melted. Add onion and garlic and fry for a few minutes, but don't let the butter burn. Add chicken pieces back into pan and pour in chicken broth and wine.
- Add bay leaves, rosemary, basil, 1/2 teaspoons of salt, and 3 -4 grinds of pepper. Stir a bit to spread spices around, and bring to a boil. Once boiling close lid and turn down to low heat. Let simmer for 1 hour, turning chicken pieces over with tongs every 20 minutes or so. Enjoy!
- Note: Sauce tends to reduce quite a bit, so if you want more sauce, add more chicken broth after half an hour or so.
Add Your Own Notes
Nutrition
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