Braised Chicken in White Wine

Ingredients

• 1 whole chicken (2.3–2.7 kg; 5–6 lb)whole chicken, cut into 8 pieces
• ½ bottledry white wine
• 10 clovesgarlic, smashed and chopped
• 3 tbsprosemary, chopped
• 1lemon, juiced
• 1 tbsplemon zest
• to tastesalt and pepper
• 60 ml (¼ cup)extra virgin olive oil

Instructions

1. 1

   Season the chicken

   Season all 8 chicken pieces thoroughly with salt and pepper, then set them aside.

2. 2

   Heat the oil

   Pour the olive oil into a large pan with a lid and set it over medium-high heat.

3. 3

   Brown the chicken

   Once the oil shimmers, brown the chicken thoroughly on every side, working in batches if needed.

4. 4

   Set chicken aside

   Take the browned chicken out of the pan and set it aside.

5. 5

   Cook garlic and rosemary

   Reduce the heat to medium, add the garlic and rosemary, and stir for 1 minute.

6. 6

   Add the wine

   Pour in the wine to deglaze the pan, then bring it to the boil.

7. 7

   Reduce to a simmer

   Lower the heat until the wine is simmering.

8. 8

   Add the lemon

   Stir in the lemon juice and zest.

9. 9

   Return the chicken

   Put the chicken back into the pan and cover it.

10. 10

    Braise until tender

    Braise the chicken for 15 minutes, or until tender.

11. 11

    Serve with sauce

    Serve immediately, spooning the sauce over the chicken.

What is braised chicken in white wine?

Braising combines browning with gentler cooking in liquid, allowing the chicken to take on flavour as it becomes tender. This style of cooking is found in many European home-cooking traditions, though this recipe does not specify a particular regional origin.

Here, dry white wine forms the base of the sauce, while garlic, rosemary and lemon bring savoury and fresh notes. Browning the chicken first gives the finished dish more depth.

Nutrition and macros by portion

The nutrition label shows one serving as written: 780 calories, 62g protein, 5g carbs, 48g fat.

Most of the protein comes from the chicken, while the olive oil and chicken skin contribute much of the fat. The wine and lemon provide a small amount of carbohydrate; serve a moderate portion with vegetables and a simple starch to round out the plate.

Choosing the chicken and wine

Chicken pieces: The recipe calls for a whole chicken cut into 8 pieces. Pieces with skin and bone can be browned in the pan and then braised together.

White wine: Choose a dry wine rather than a sweet one, so the sauce stays savoury. Use a wine you would be happy to drink, since its flavour remains in the finished dish.

Getting a good sear

Hot pan: Wait until the oil shimmers before adding the chicken. If the pieces are crowded, brown them in batches so they have room to colour rather than steam.

Patience: Let each side brown well before turning. The chicken does not need to cook through at this stage; it finishes cooking during the braise.

Building the pan sauce

Aromatics: After removing the chicken, cook the garlic and rosemary for 1 minute over medium heat. Stir continuously enough to keep the garlic from catching on the hot pan.

Deglazing: Pour in the wine and loosen the browned bits from the pan as it comes to the boil. Then reduce it to a simmer before adding the lemon juice and zest.

How to tell when it is ready

Timing: The recipe gives 15 minutes of braising, but the exact time can vary with the size of the pieces and the pan. Keep the pan covered while the chicken cooks.

Doneness: Check that the chicken is tender and cooked through before serving. If it needs more time, continue braising and check again.

Serving the chicken

Sauce: Spoon the wine, garlic and rosemary sauce over the chicken just before serving. The lemon helps lift the rich, savoury flavours.

On the side: Serve with crusty bread, potatoes, rice or another simple accompaniment to make use of the sauce. A green salad or steamed vegetables add a fresh contrast.

Recipe notes & tips

• Dry the chicken skin before seasoning to help it brown in the pan.
• Use a pan wide enough to brown the chicken without crowding.
• Keep the heat at medium when cooking the garlic so it does not scorch.
• Scrape up the browned bits as you pour in the wine to flavour the sauce.
• Taste the sauce before serving and adjust the seasoning if needed.

Variations

• Add shallots: Cook them with the garlic and rosemary for a softer, sweet savoury note.
• Use thyme: Replace some or all of the rosemary with chopped thyme.
• Add stock: Replace some of the wine with chicken stock for a milder sauce.
• Include mushrooms: Brown sliced mushrooms after the chicken, then set them aside and return them to the pan for braising.
• Finish with parsley: Scatter chopped parsley over the chicken just before serving.

Common mistakes to avoid

• Crowded pan: The chicken steams instead of browning; work in batches.
• Scorched garlic: It can turn bitter; lower the heat to medium and stir for only 1 minute.
• Skipping the deglaze: Browned bits add flavour to the sauce; loosen them with the wine.
• Boiling too hard: A vigorous boil can cook the sauce down quickly; lower it to a simmer before braising.
• Uncovered braise: The recipe calls for a covered pan; put the lid on for the 15-minute cooking stage.

How to store

Refrigerate leftovers in a covered container within 2 hours and use within 3 days. Reheat gently in a covered pan until piping hot throughout, adding a splash of water or stock if the sauce has thickened.

Frequently asked questions