Get Yo' Man Chicken: Braised Thighs in Wine Tomato Sauce
Chicken thighs browned then braised with white wine, chicken stock, crushed tomatoes, and fresh rosemary in a 12-inch skillet. Onions and lemon pepper seasoning add depth to this one-pan braise that simmers covered for 40-50 minutes until tender and rich.
Ingredients
- 4 skinless chicken thighs
- 2 tablespoon olive oil
- salt(optional)
- pepper(optional)
- 1 medium onion
- 1 tablespoon fresh rosemary
- ½ cup white wine
- 1 cup chicken stock
- 1 14.5 ounce can crushed tomatoes in puree
- 2 tablespoon lemon pepper seasoning
Instructions
- 1
Heat olive oil in a 12 inch skillet over medium heat.
- 2
Season chicken thighs with salt and pepper.
- 3
Brown chicken for about 5 minutes. Turn and brown the other side for about 5 minutes.
- 4
Remove chicken to a plate.
- 5
Drain pan leaving 1 tablespoon of oil.
- 6
Add onion and saute until tender, about 5 minutes.
- 7
Add white wine and chicken stock. Turn heat to high and boil until reduced in half.
- 8
Stir in rosemary, crushed tomatoes, and lemon pepper seasoning.
- 9
Return chicken to pan, cover, and simmer for 40-50 minutes.
Tips
Browning chicken develops flavor through the Maillard reaction before braising.
Reducing wine and stock concentrates flavors before simmering.
Good to Know
Refrigerate in airtight container up to 3 days. Freezes up to 3 months.
Prepare through browning step up to 4 hours ahead. Refrigerate chicken and resume with sauteing onions.
Serve over pasta, rice, or crusty bread to capture sauce.
Common Mistakes
Skip browning to avoid pale, flavorless chicken and weak sauce depth.
Don't reduce wine and stock to avoid watery braise.
Don't cover while simmering to avoid overcooked, shredding meat.