Zayda hits her 4 months sober on the 19th week and I haven’t had wine in the house to cook in a while. I decided to grab a bottle for cooking and made a delicious Braised White Wine Chicken after the girls got out of work and went to pilates. Recipe below photos:
Braised Chicken and Vegetables Recipe Ingredients
Ingredients:
- 6 bone-in, skin-on chicken thighs (about 2 1/2 lbs)
- Salt and pepper
- 1 1/2 Tbsp olive oil
- 1 medium yellow onion, sliced
- 1 1/2 Tbsp minced garlic (4 cloves)
- 2/3 cup dry white wine
- 1 3/4 cups low-sodium chicken broth, plus more as desired
- 2 lbs red potatoes, cut into 1 1/4-inch pieces
- 1 1/4 lbs carrots, cut into 3/4-inch thick slices (wider carrots work best)
- 1 Tbsp fresh thyme leaves
- 1 Tbsp minced fresh rosemary
- 2 Tbsp minced fresh parsley
- 1 Tbsp cornstarch mixed with 1 Tbsp water (optional to thicken sauce)
Preparation:
Preheat oven to 400 degrees (set oven rack in center). Heat olive oil in a 5-quart braiser or saute pan over medium-high heat. I just used my 3.5-quart Lodge braising casserole. Dab chicken thighs dry with paper towels on both sides, and season both sides with salt and pepper. Place chicken thighs in braiser spacing evenly apart. Let sear until golden brown on bottom, about 5 minutes. Turn and sear 5 minutes longer. Transfer to a plate. If theres an excessive amount of oil you can carefully drain some off, you want about 1 1/2 Tbsp remaining. Saute vegetables: Reduce burner temperature to medium. Add onions and carrots and saute 3 minutes. Add garlic and saute 1 minute longer. Add liquids and herbs: Carefully pour in white wine. Then pour in chicken broth and add half of the rosemary and thyme. Add potatoes, season mixture with salt and pepper to taste then toss mixture. Add chicken thighs to mixture only slightly submerging the bottom portion. Finish with remaining half of herbs. Transfer to the oven and bake until chicken is cooked through and potatoes are tender, about 40 minutes. Sprinkle with parsley before serving.
If you want to thicken the sauce, you can take the chicken out of the pan during the last 5 minutes of cooking (about 35 minute mark) then stir in cornstarch until dissolved and place thighs back over. Bake the additional 5 minutes or until thighs are cooked through and vegetables are tender.