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White Wine Braised Chicken Thighs Recipe

White Wine Braised Chicken Thighs recipe


This is a yummy chicken dish cooked with white wine and herbs. The chicken gets really tender and the sauce is full of flavor. It's a special meal that's not too hard to make. You can eat it with bread or rice.


4 Chicken Thighs
1 Tbsp Brown Sugar
2 Large Carrots
1 Large Onion
4 Garlic Cloves
1 Bunch of Parsley
1 Bunch of Oregano
350 ml White Wine
1.5 L Vegetable Stock
2 Tbsp Olive Oil
1 Tbsp Flour
Salt to taste
Black Pepper to taste


Mix 1 Tbsp of salt with 1 Tbsp of brown sugar and rub it all over the chicken thighs. Let them sit in the fridge for at least 2 hours, or overnight if possible.
Preheat your oven to 175°C (350°F).
In a large pan, heat 2 Tbsp of olive oil over medium heat. Brown the chicken thighs on both sides, then transfer them to a baking dish.
Chop the onion into wedges and slice the carrots. Add them to the same pan and cook until they start to soften.
Mince the garlic cloves and add them to the pan with the onions and carrots. Cook for another 2 minutes.
Tie the bunch of parsley and oregano together with kitchen string to make a bouquet garni. Add it to the pan.
Pour in 350 ml of white wine and let it boil for a minute to cook off the alcohol.
Add 1.5 L of vegetable stock to the pan and bring everything to a boil.
Pour the hot vegetable stock and vegetables over the chicken thighs in the baking dish. Cover the dish with foil and put it in the oven.
Bake for 1 hour. After 1 hour, remove the foil and bake for another 30 minutes to brown the top.
Take the dish out of the oven. Remove the chicken and vegetables, keeping them warm.
Pour the liquid from the baking dish into a saucepan. Mix 1 Tbsp of flour with a little water to make a paste, then whisk it into the liquid. Cook until the sauce thickens.
Season the sauce with salt and black pepper to taste.
Serve the chicken and vegetables with the sauce poured over the top. Enjoy!

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