This Wine Braised Garlic Chicken is simple comfort food made chic! Tender chicken quarters are braised in a herbaceous, decadent white wine butter sauce in this simple, delicious one-pot-wonder dinner! Serve over grits or mashed potatoes for a comforting meal. If you love this, you will love this Creamy Garlic Chicken Skillet, Brown Stew Chicken, Lemon Chicken Piccata and this Crispy Garlic Chicken.
Well hello! It’s been quite a while since I extended a warm welcome to new followers and checked in with my day-ones. My name is Jocelyn Delk Adams and I am the Grandbaby of Grandbaby Cakes! Here, we leave behind the worries of the day and explore fun, unique and delicious recipes.
Grandbaby Cakes is a safe, joyous community of people, from all around the world, who simply love food. I’ve done my best to not only inspire a new generation of bakers and cooking enthusiasts, but to also make my Big Mama proud in the process. Big Mama’s recipes are the reason we’re here; she was my grandmother, my friend and my greatest supporter.
Today, we’re celebrating another opportunity to cook, to eat and to spend time with family and friends, all things Big Mama loved.
This Herbal White Wine Braised Garlic Chicken is a dish that will make those it’s served to smile when you set it down on the table. This hassle-free dinner will make everyone go back for seconds! I highly recommend taking this pan from the oven to the table and letting everyone dig in, make life a little easier for yourself.
Serve this garlic chicken on it’s own or with your favorite sides! Either way, I hope to meet you back here again soon, enjoy!
HOW TO MAKE WINE BRAISED GARLIC CHICKEN
Alright y’all, let me give you the low down on this recipe! Not only is the chicken tender and bursting with flavor, but the white wine, butter and herb sauce that coats the chicken is to die for! Do yourself a favor and don’t let a single drop of the sauce go to waste. Grab some crunchy bread and dip it in! You won’t regret it.
But, before we get to the super good stuff, let’s do some ingredient talk! Here’s what you’re gonna need today:
- Chicken Thighs & Legs both contain more fat than white meat; they become tender and juicy when cooked properly. These cuts also boast more flavor than white meat. Be sure to buy fresh, skin-on pieces!
- Olive Oil can be replaced with avocado, grapeseed or canola oil in this recipe. Just be sure to use something subtle in flavor.
- Onion & Garlic are both aromatics that add the perfect BITE. Not only is your kitchen gonna smell glorious but the bright, almost sweet flavors are going to make the chicken that much tastier.
- Rosemary & Thyme have pronounced herby, citrusy flavors. Their addition makes a more complex sauce and a pungent yet delightful bite.
- AP Flour helps to thicken the sauce! Add more, a teaspoon at a time, if you prefer a thicker consistency.
- Crisp White Wine contains the delicious, fruity flavors of crisp apples and succulent pears. Bursting with zesty lemon-lime fizz, this spritzer introduces a radiant, delectable flavor that highlights the herbs perfectly.
- Chicken Stock adds depth of flavor! Vegetable or beef stock can be used in its place.
- Parmesan Cheese is salty, tangy and oh so good! Add as much or as little as you’d like because you deserve it.
- Heavy Cream is what makes this sauce so darn creamy and indulgent.
- Unsalted Butter creates a smooth, melt-in-your-mouth experience.
CAN USE CHICKEN BREASTS INSTEAD?
I’d like to say yes! Though the best of cooks struggle to consistently make moist, flavorful chicken breasts; they just have a nasty habit of drying out without absorbing much taste.
If you’re gonna go for it, be sure to use skin-on breasts. Leaving the skin on the chicken is essential to this recipe. The chicken will be first cooked, skin-side down, in the pan. The fat from the skin will melt and render into the pan, and be used later to caramelize the onions and garlic, and as a base for the sauce. It will contribute greatly to building flavors in this dish. You can choose to remove the skin later on – in your plate, once the dish is served.
TIP: Salt your chicken beforehand (2 to 3 hours before), to allow the salt to penetrate into the meat. Salt is used to build and enhance flavor in food (especially for meats)
WHAT SHOULD I SERVE WITH WHITE WINE BRAISED GARLIC CHICKEN?
This juicy, flavorful chicken can be served with just about anything! Go simple with some rice and veggies or go all out and create the spread of your dreams. And y’all, on a rough night, it’s more than okay to eat a couple pieces of chicken, sop up the juices with sliced bread and call it dinner. Been there, done that!
Still stumped? Try out some of the best sides Grandbaby Cakes has to offer:
- CREAMY GRITS
- SCALLOPED POTATOES
- GARLIC MASHED POTATOES
- FALL HARVEST SALAD
- CREAMED SPINACH
- HONEY GLAZED CARROTS
GRANDBABY CAKES’ BEST WEEKNIGHT CHICKEN DINNER RECIPES
There are just about a million and one ways you can prepare a chicken. Whether fried, baked or shredded, chicken is a great way to make a simple, filling meal. This week, toss out the same-old chicken dinners and try some of my FAVORITE recipes instead!
Try these out:
Wine Braised Garlic Chicken
- 4 (6 oz) bone-in, skin on chicken thighs and 2 legs or quarters at room temperature
- salt and pepper to taste
- 1 1/2 tbsp olive oil
- 1 medium onion diced
- 20 garlic cloves peeled
- 2 tsp fresh thyme chopped
- 2 rosemary sprigs leaves only, finely chopped
- 2 tbsp all purpose flour
- 1/2 cup white wine
- 1/2 cup chicken stock
- 2 tbsp parmesan cheese grated
- 1 tbsp heavy whipping cream
- 1 tbsp unsalted butter
- Season chicken on both sides with salt and pepper. Heat the oil in a large saucepan over medium-high heat, add the chicken and brown, about 3-5 minutes per side, before setting aside.
- Add the onion and garlic and saute until the onions are tender and everything is lightly browned, about 3-5 minutes.
- Sprinkle in the thyme and rosemary and flour and cook for a minute.
- Add the wine and stock and deglaze the pan by scraping the brown bits off of the bottom of the pan with a spoon while the broth is sizzling when added.
- Mix the parmesan cheese, heavy cream and butter into the sauce and season with salt and pepper to taste. If you want more sauce, double it as it will thicken and cook down.
- Add the chicken, cover with lid, and roast in a preheated 400F oven for 15-20 minutes until chicken is tender and completely cooked throughout.
- Add back over stove top if gravy has separated and mix back together.
- Serve over grits or mashed potatoes.