Description
Rosé braised chicken has weeknight dinner party written all over it! Seasoned chicken thighs simmer away in rosé until perfectly tender and then served with a creamy sauce on top. Serve with pasta or crusty bread to soak up that delicious flavor.
Ingredients
Scale
- 4 bone-in chicken thighs (you can leave the skin on or off)
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/3 cup flour
- 2 tablespoons olive oil, divided
- 2 tablespoons butter, divided
- 1 large yellow onion, thinly sliced
- 3 garlic cloves, sliced
- 3 sprigs rosemary, roughly chopped
- 1 cup rosé wine
- 1/2 cup chicken stock (or water)
- 1 tablespoon dijon mustard
- 1 tablespoon lemon juice
- 1/4 cup parmesan cheese (optional)
- Pasta, rice or bread for serving
Instructions
- Season 4 chicken thighs with 1 teaspoon salt and 1/2 teaspoon pepper. Spread 1/3 cup flour out on a large plate and dredge each piece of chicken, shaking off excess flour.
- Set a large dutch oven over medium high heat and add 1 tablespoon oil and 1 tablespoon butter. When melted, arrange chicken in a single layer and let sear for 3 minutes. Flip and sear for another 3 minutes. Remove chicken from pan and reduce heat to medium.
- Add remaining 1 tablespoon oil and 1 sliced onion. Saute for 5-7 minutes, stirring frequently. Add 3 thinly sliced garlic cloves and 3 sprigs rosemary and cook for another minute. Slowly whisk in 1 cup rosé wine 1/2 cup chicken stock (or water) and then return chicken to the pan. Increase heat and bring to a boil.
- Once boiling, reduce the heat to medium-low and cover. Let simmer for 30-40 minutes, giving the pot a stir every 10 minutes to make sure nothing is sticking to the bottom and burning. If the liquid seems to be reducing a lot, add a little more wine, stock or water and reduce the heat even further. You want it to stay at a low simmer!
- When chicken is completely cooked and tender, remove from pan. Increase heat to medium-high and let liquid boil and reduce until slightly thickened. Add 1 tablespoon mustard and 1 tablespoon lemon juice to pan and whisk to combine. Add remaining 1 tablespoon of butter and 1/4 cup parmesan cheese (if using) and stir until everything is combined.
- Serve chicken with sauce on top, with pasta, rice, bread or your favorite vegetable side dish.
Notes
- I prefer bone-in chicken thighs for this dish, but bone-in breasts work great too! Boneless chicken thighs will be goo too, but you won't need to simmer for as long so start checking around 20 minutes to see how it is doing. I'd avoid boneless chicken breasts as those tend to dry out more easily.
- Regardless of the chicken you choose, you can do skin on or off. The skin won't stay super crispy, but it is still delicious if you choose to go that route (I almost always do!).
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Stovetop