Braised Chicken with White Wine, Tomatoes, and Peas

Aromatic simmered chicken hits the right notes on a cold evening; grape tomatoes, peas, and some lemon juice offer welcome brightness.

  • Prep:
  • Total Time:
  • Servings: 4
Braised Chicken with White Wine, Tomatoes, and Peas

Source: Everyday Food, December 2008

Ingredients

  • 2 cups long-grain white rice
  • 12 boneless, skinless chicken thighs (3 1/2 pounds total)
  • Coarse salt and ground pepper
  • 2 tablespoons olive oil
  • 1 cup dry white wine, such as Sauvignon Blanc
  • 1 tablespoon fresh thyme leaves, plus sprigs for garnish
  • 1 box (10 ounces) frozen peas
  • 1 pint grape tomatoes, halved
  • 2 tablespoons fresh lemon juice

Directions

  1. In a medium saucepan, cook rice according to package instructions. Spread 3 cups cooked rice on a rimmed baking sheet to cool; refrigerate for Chicken Fried Rice, up to 1 day. Cover remaining rice in pan to keep warm; set aside.

  2. While rice is cooking, season chicken with salt and pepper. In a 5-quart Dutch oven or heavy pot, heat oil over medium-high. Working in batches, cook chicken until browned, 4 to 5 minutes per side; transfer to a plate (reserve pot).

  3. Return chicken and any juices to pot; add wine and thyme. Bring to a boil; reduce to a simmer, and cook, partially covered, until chicken is opaque throughout, 10 to 15 minutes. Remove 4 chicken thighs; refrigerate for chicken fried rice, up to 1 day.

  4. Add peas and tomatoes to pot; cook, stirring occasionally, until tomatoes are softened, 4 to 5 minutes. Stir in lemon juice; season with salt and pepper. Serve chicken and vegetables over rice, garnished with thyme sprigs.

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