Chicken drumsticks and thighs stay delectably moist and tender when braised in juicy wine-broth sauce. Dry white wine add a refreshing twist to ordinary sautéed chicken. Serve with rice.
RecipeSavants.comChicken drumsticks and thighs stay delectably moist and tender when braised in juicy wine-broth sauce. Dry white wine add a refreshing twist to ordinary sautéed chicken. Serve with rice. Smart Recipes, European Recipes, Chicken Recipes, RecipesChickenEuropeanWhite Wine Braised ChickenPT1H5MServes 4
Ingredients:
1 Tablespoon Olive Oil4 Chicken Thighs4 Chicken Drumsticks4 Shallots4 Cloves Garlic4 Sprigs Thyme0.75 Cup Dry White Wine2 Cups Low-Sodium Chicken Broth0 To Taste Kosher Salt And Freshly Ground Black PepperPreheat oven to 425 degrees F. Sprinkle chicken with salt and pepper evenly. In a Dutch oven, heat oil over medium-high heat and cook chicken for about 5 minutes per side. Transfer chicken into a plate and keep aside.In the same pan, add garlic and shallots and cook for about 2 minutes, stirring occasionally. Stir in wine and thyme and bring to a boil. Reduce the heat and simmer for about 4 minutes.Place chicken in pan, skin side up. Add broth and bring to a gentle boil. Cover pan tightly and immediately, transfer into oven. Bake for about 20-25 minutes. Uncover and bake for about 8-10 minutes.