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White Wine–Braised Chicken

White Wine–Braised Chicken

This is an infinitely customizable dish: Try different fresh herbs, add thinly sliced vegetables, or throw in some spices.


  • Kosher salt and freshly ground black pepper
  • 4 cloves garlic, peeled, crushed
  • 2 cups low-sodium chicken broth

Recipe Preparation

  • Preheat oven to 425°. Heat oil in a Dutch oven or other heavy-lidded pot over medium-high heat. Season chicken with salt and pepper and cook until golden brown, about 5 minutes per side; transfer to a plate.

  • Add shallots and garlic to pot and cook, stirring often, until beginning to soften, about 2 minutes. Add thyme and white wine; bring to a boil, reduce heat, and simmer until reduced by ⅔, about 4 minutes.

  • Return chicken, skin side up, to pot; add broth, bring to a simmer, cover, and transfer to oven. Braise until chicken is cooked through and tender, 20–25 minutes. Uncover; continue to cook in oven until skin begins to crisp, 8–10 minutes longer.

Nutritional Content

Calories (kcal) 270 Fat (g) 9 Saturated Fat (g) 2 Cholesterol (mg) 100 Carbohydrates (g) 9 Dietary Fiber (g) 0 Total Sugars (g) 2 Protein (g) 28 Sodium (mg) 530Reviews Section

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