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Chicken Thighs Braised in White Wine

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Chicken Thighs Braised in White Wine

A hit of lemon at the end of cooking gives this dinner bright flavor. Plus, see Everyday Food editor Sarah Carey whip up an easy sauce.

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Everyday Food, May 2006

Prep Time 15 minutes
Total Time 1 hour 10 minutes
Yield Serves 4

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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

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.
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.
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.

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Recipe Reviews

Reviews (19)

Amy4455

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!
ElizParkCoop

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.
ConnieGayle

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.
Amanda Lynn

5 Jun, 2012
This was super tasty!
Amanda Lynn

5 Jun, 2012
This was super tasty!
mmwfy

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.
melzyb

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!
DealeontheChesapeake

8 Feb, 2011
Yum.
katstar

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
redz4

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. :)
jenilamb

18 Dec, 2009
We have been making this dicsh for a couple of years. We love it!
smd1227

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.
astitching

3 Jun, 2009
Has anyone ever used bone in or boneless chicken breasts without the skin?
dhitt

1 Jun, 2009
Can you make this without the bone in the thighs?
KLove100

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!
tizinu

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.
kmgafill_sbcglobal_net

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!
lindrusso

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.
bittinger

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.