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Chicken Thighs Braised in White Wine

  • prep: 15 mins
    total time: 1 hour 10 mins
  • servings: 4

Ingredients

  • 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)

Directions

  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    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.

Source
Everyday Food, May 2006

Reviews (20)

  • 31 Jul, 2013

    Easy and delicious, my husband and I loved it. Asparagus and peas side dish was also perfect!

  • 11 Mar, 2013

    I LOVE this chicken! It is so easy to make, and it is tender and delicious. I serve it over cauliflower rice as I do not eat grains, and the sauce soaks into everything. If you are looking for a comforting dish to make midweek, you cannot lose with this one!

  • 29 Dec, 2012

    Just made this for the first time using boneless, skinless thighs and it was amazing!! Very light & refreshing. I made some extra sauce to use over the rice and it was perfect! Additionally, I made the sautéed asparagus & peas as shown in the photo and the suggestion to squeeze fresh lemon juice over that before serving made the most delicious and cohesive dish imaginable. I have two picky eaters (2 & 5 year old boys) and this was a hit with everyone.

  • 6 Aug, 2012

    Easy and delicious! Served it with sides of quinoa and cole slaw. The fresh parsley really added to the flavor and made the dish pretty too.

  • 5 Jun, 2012

    This was super tasty!

  • 5 Jun, 2012

    This was super tasty!

  • 22 Jul, 2011

    This is delicious and pretty easy and fool-proof. Tastes like you spent a lot more time on it than you really did :) Perfect with the rice and with the lemon slices it looks great on a plate for a special occasion. I've made it several times, definitely a keeper.

  • 18 Jun, 2011

    I tried this recipe last night and my husband and I loved it!! I substituted chicken broth for the white wine (only because I didn't have wine in the house) and it came out wonderfully! I will definately make this again!

  • 8 Feb, 2011

    Yum.

  • 27 Mar, 2010

    Delicious and fresh with the lemon slices. Like "lindrusso" I used boneless thighs and reduced the cooking time, perfect. The sauce is so good. Great suggestion "Bittinger" on the sauce

  • 19 Feb, 2010

    Made this last night... delicious...used boneless skinless chicken thighs and it worked out well. My husband LOVED this and said it is a KEEPER. That is the best compliment. :)

  • 18 Dec, 2009

    We have been making this dicsh for a couple of years. We love it!

  • 14 Dec, 2009

    This recipe lends itself very well to boneless thighs. But I would leave the skin on until they are sauteed. Actually, all of Martha's recipes work well with boneless thighs and/or leftover chicken.

  • 3 Jun, 2009

    Has anyone ever used bone in or boneless chicken breasts without the skin?

  • 1 Jun, 2009

    Can you make this without the bone in the thighs?

  • 13 Jan, 2009

    I have made this recipe many times, using different cuts of chicken, since finding this recipe. The sauce flavor is amazing - great with rice and and sauted green beans!

  • 12 Jun, 2008

    One of our family faves! You can definitely use bone-in and skin-in chicken for some unctuous richness and it's amazingly flavorful.

  • 10 Apr, 2008

    Easy and delicious! I have varied this in many ways and love it over and over. Very versatile- my picky son and sophisticated husband both love it!

  • 29 Jan, 2008

    Delicious! This dish produces a lot of flavor for relatively little effort. The garlic, wine, lemon and thyme are perfectly balanced. I used boneless thighs and reduced the cooking time by about 10 minutes and they turned out just right.

  • 20 Jan, 2008

    Really really good. This was an instant favorite. Suggestions - make extra sauce and put a chicken boullion cube in the rice water to add even more flavor.