Welcome back!
You’ve returned to this recipe. Save it to your personal Recipe Box so you won’t have to search for it again.
Free for 30 days. No payment information required.
Braised Chicken Thighs in White Wine
At a Glance
- Prep
- 15 minutes
- Cook
- 50 minutes
- Total
- 1 hr 10 min
- Yield
- 8.00 thighs, serving(s)
Categories
- Main
Cuisine
- international
Cooking Method
- Stovetop
Difficulty
- Easy
Dietary
- None
Allergens
- Possible sulphites — EU declaration threshold is above 10 mg/kg or 10 mg/litre total SO2; check product labels
- Possible Milk — check ingredient labels
Servings & Nutrition
Original recipe serves 8. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Braised Chicken Thighs in White Wine brings together 8 skinless chicken thighs, bone-in (about 2 3/4 pounds), salt and pepper, to taste, 4 garlic cloves, thinly sliced in a practical dish for home cooking. It takes about 1 hr 10 min to prepare and cook. It makes approximately 8 servings.
Hands-Free Mode Off
Want to make this later?
Save this recipe to your personal Recipe Box and find it whenever you need it.
Free for 30 days. No payment information required.
Plan This Meal for Later
Create your free My Kitchen account
Start your free 30-day trial and we’ll add this recipe to your meal plan automatically.
No payment information required.
Ingredients
- 8 skinless chicken thighs, bone-in (about 2 3/4 pounds)
- salt and pepper, to taste
- 4 garlic cloves, thinly sliced
- 1 cup dry white wine
- 1/4 teaspoon dried thyme
- 1 lemon, cut into 8 thin slices (plus juice below)
- 1 tablespoon fresh lemon juice
- 1 tablespoon butter, cut into pieces (cold butter)
- 2 tablespoons flat leaf parsley, chopped
Send These Ingredients to My Shopping List
Create your free My Kitchen account
Start your free 30-day trial and we’ll add this recipe to your shopping list automatically.
No payment information required.
Instructions
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.
Keep Cooking
More skinless chicken thighs Recipes
Explore the full recipe collection for another idea to make next.
Find more recipesTurn this recipe into a complete meal
Ask Your Kitchen Concierge to find sides, desserts or other recipes that work with this dish.
Advertisement
Reviews, cook notes, and substitutions
No member notes yet. Public visitors can read notes here once members share them.
Keep My Own Notes With This Recipe
Create your free My Kitchen account
Start your free 30-day trial and we’ll open the recipe notes so you can keep your own notes with this recipe.
No payment information required.
Keep exploring
What would you like to make next?
Turn this recipe into dinner Ask Your Kitchen Concierge to suggest a main course, side and dessert using recipes already on Shared Recipes Club.
