I'm a chicken thigh girl. Always have been, always will be. And these White Wine Braised Chicken Thighs are just another example of how perfectly tender and moist Chicken Thighs are!
Table of Contents
Why I Love This Recipe
If you love a quick and easy weeknight meal that has chicken thighs, some veggies and sausage for good measure, this will become your new weeknight staple. The chicken is fall apart perfection. The sauce is so good you'll want to drink it straight out of the pan once it cools. And when you serve these Braised Chicken Thighs over rice or pasta with a quickly tossed arugula / lemon salad... you're in business.
Ingredients & Substitutions
- Boneless skinless chicken thighs are quickest cooking but you can also use bone-in and skin-on thighs and just increase cooking time a bit to cook the thighs through
- Kosher salt and freshly ground pepper to taste
- Olive oil
- Chicken sausage
- Butter
- Garlic
- Pimento peppers
- White wine
- Lemon
- Rice or Pasta
For the full list of ingredients, see the recipe card below.
How to Make
Season the chicken thighs on both sides with salt and pepper. Heat the oil in a large skillet over medium-high heat. Add the chicken and cook until golden and crispy, about 6-8 minutes.
Flip the chicken to the other side and continue to cook for another 4-6 minutes. Remove from the pan and set aside. The chicken should be entirely cooked. Add more oil if needed and saute the chicken sausage until golden on the edges. Remove and set aside.
Add the butter to the same skillet and melt. Add the garlic and saute for 30 seconds. Add the pimento peppers and white wine and allow the wine to start to cook down. Add the chicken and sausage while the wine is cooking down to reheat in the sauce and have the quickest braise known to man.
Taste and season with salt and pepper and herbs as needed. Serve the Braised Chicken Thighs alongside some cooked rice or pasta and some lightly dressed arugula.
Tips & Tricks
These Braised Chicken Thighs are great with either boneless skinless thighs or bone-in and skin-on thighs. The cooking time will need to be adjusted for bone in as that will take about 3-4 minutes more to cook the entire thigh.
FAQ's
Are chicken thighs better boneless or bone-in?
Bone-in chicken thighs are better for flavor and juiciness. But either type of thigh will result in a more flavorful and tender cut of chicken compared to chicken breasts.
How long do you cook chicken thighs on the stovetop.
Cook chicken thighs on the stovetop for approximately 5-8 minutes per side, or until the internal temperature reaches 165°F (74°C).
Similar Recipes
- Cuban Mojo Chicken Thighs
- Chicken Shawarma
- Chicken Gyros
- Lemon Pepper Chicken with Creamy Orzo
White Wine Braised Chicken Thighs
Author: Gaby Dalkin
5 from 3 votes
This quick and easy dinner of White Wine Braised Chicken Thighs comes together in under 20 minutes and is packed with flavor.
Print Recipe Pin Recipe Review Recipe
Prep Time 5 minutes mins
Cook Time 15 minutes mins
Total Time 20 minutes mins
Course Dinner
Servings 4 people
Ingredients
For the Chicken
- 6 boneless skinless chicken thighs
- Kosher salt and freshly cracked black pepper to taste
- 2 tablespoons olive oil
- 4 chicken sausages, cut into ½ inch pieces
For the Sauce
- 3 tablespoons butter
- 8 cloves garlic finely chopped
- 4 ounces pimento peppers drained
- 1 cup white wine
- 1 lemon, juiced
- Kosher salt and freshly cracked black pepper to taste
- fresh herbs to garnish such as chives, basil, parsley or arugula
Instructions
Season the chicken thighs on both sides with salt and pepper. Heat the oil in a large ovenproof skillet over medium-high heat. Add the chicken and cook until golden and crispy, about 6-8 minutes
Flip the chicken to the other side and continue to cook for another 4-5 minutes. Remove from the pan and set aside. The chicken should be entirely cooked. Add more oil if needed and saute the chicken sausage until golden on the edges. Remove and set aside
Add the butter to the same skillet and melt. Add the garlic and saute for 30 seconds. Add the pimento peppers and white wine and allow the wine to start to cook down. Add the chicken and sausage while the wine is cooking down to reheat in the sauce
Taste and adjust seasoning as needed. Serve alongside some cooked rice, pasta or dressed arugula.
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