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.
- 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
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.
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).
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.
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.