Wine Braised Garlic Chicken

Chicken in a wine garlic sauce with a spoon serving the sauce

4.77 from 17 votes

Wine Braised Garlic Chicken

This Wine Braised Garlic Chicken is simple comfort food made chic! Tender chicken quarters are braised in an herbaceous, decadent white wine butter sauce in this simple, delicious one-pot-wonder dinner! #chicken

Prep Time10

Cook Time25

Total Time35

Course: Main Course

Cuisine: American, French

Servings: servings

Calories: 427kcal

Author: Jocelyn Delk Adams

Ingredients

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

Instructions

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.

Notes

CAN USE CHICKEN BREASTS INSTEAD?

I’d like to say yes.

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.

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