Chicken in White Wine
Weeknight chicken in white wine is a one skillet meal you can throw together with just a few ingredients. Simple enough for a weeknight but too good not to share with friends.
Ingredients
- 8 chicken thighs with skin and bones
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 onion (thinly sliced)
- 1 celery stalks (thinly sliced)
- 3 carrots (cut into 1 inch chunks)
- 2 cloves garlic (minced)
- 4 sprigs fresh thyme (about 1 teaspoon)
- 2 sprigs fresh rosemary (about 1 tablespoon)
- 1 cup dry white wine
- 1 cup chicken broth
Instructions
- Preheat oven to 325º.
- Pat chicken dry with a paper towel and season with salt and pepper.
- In an oven proof skillet or Dutch oven heat the oil and butter over medium high heat. When hot, add chicken breasts, skin side down and cook without moving for 5 minutes until golden brown. Turn and cook the other side for 5 minutes, remove to a plate.
- Reduce heat to medium and add onions, celery and carrots, cooking until slightly tender, about 5 minutes. Add garlic, thyme and rosemary and cook for another minute. Add wine scraping up any brown bits from the skillet and cook until slightly reduced, about a minute. Add chicken broth and bring to simmer.
- Add chicken back to the pan along with any juices that have collected on the plate and place in the oven, uncovered for 45 minutes, basting about every 15 minutes.
Nutrition
Calories: 318kcal | Carbohydrates: 5g | Protein: 19g | Fat: 22g | Saturated Fat: 6g | Cholesterol: 115mg | Sodium: 225mg | Potassium: 370mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3953IU | Vitamin C: 5mg | Calcium: 26mg | Iron: 1mg