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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


  • 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


  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.

Reviews (2)

  • Eviebelle 6 Dec, 2011

    To the reviewer who added bacon and onion and said that those made the recipe tasty, I'd have to agree. I followed the recipe and it was "meh". Nothing to write home about. Needed more seasoning or something. It didn't taste bad, and my family ate it just fine, but I'm not thrilled.

  • mwedding 23 Dec, 2008

    Okay, so I hate when a reviewer talks about all the changes they made. This recipe looked tasty to me. It reminded me of a coq au vin recipe I made once. I pulled up that recipe and noticed something was missing: bacon and onion. So, I cooked the chicken as directed in 2. Before 3, I browned three pieces of bacon I happened to have leftover and half an onion. Then, I did followed the rest just the same.

    It was awesome. So very tasty. And I do have to say that I think the bacon and onion did it.

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