Chicken · 80 minutes

Wine braised chicken thighs

Name: Wine braised chicken thighs
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 4-5 servings
Ingredients: 6-8 bone-in, skin-on chicken thighs; Salt and pepper; 2 tbsp olive oil; 1 shallot or small onion, finely chopped; 5-6 garlic cloves, smashed; 1 tbsp tomato paste; 1 cup dry white wine; 1 cup chicken stock; 1 lemon, half sliced into thin rounds + half for juicing at the end; 1 cup good olives (Castelvetrano and/or Kalamata), pitted; 2 tbsp capers (optional but great); 2 tsp dried oregano + a few sprigs fresh thyme/2 tsp dried thyme + 1 bay leaf; Pinch chili flakes; Fresh parsley or basil, torn, to finish; Good olive oil, to finish

By Frida Sofia80 min totalServes 4-5 servings

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This is one of those meals I come back to again and again when I'm having people over, or whenever I've got a little extra time on my hands and want to make something that tastes incredible. The beauty of it is that so much of the work happens ahead of time and hands-off. You can salt the chicken the night before, get your sauce base going earlier in the day, and then let the oven do the heavy lifting while you pour the wine and actually enjoy your guests. It comes out deeply savory and golden, but bright and sunny from all that lemon and olive, so it never feels heavy.

Why You'll Love This

•One pan, one mess.
•Made for hosting. Almost every step can be done in advance, which means no frantic cooking while your guests are watching. You get to be a person at your own party.
•Forgiving and hands-off. This is a braise, so there's no nervous hovering or worrying about overcooking. The long, gentle time in the oven only makes the chicken more tender.

Ingredients

Bone-in, skin-on chicken thighs.

These are the heart of the dish. The skin gives you that deep golden sear and loads of flavor, and the bones enrich the sauce as everything braises, giving it real body. Thighs are also dark meat, which stays juicy and tender through a long cook in a way that lean chicken breast simply won't. If you need a substitute, bone-in skin-on drumsticks work beautifully and cook much the same way.

Dry white wine

As it reduces, it concentrates into something savory and slightly tangy that balances all that richness. Reach for something crisp and dry that you'd happily drink, like a Sauvignon Blanc or a Pinot Grigio. If you'd rather cook without alcohol, swap in chicken stock with an extra squeeze of lemon or a splash of white wine vinegar to bring back that bright acidity.

olives

These bring the salty, briny punch that makes the whole dish sing. I love Castelvetrano for their buttery mildness or Kalamata for something deeper and more robust.

Storage

Leftovers keep beautifully, and like most braises, this one tastes even better the next day once the flavors have had time to settle. Refrigerator: Store the chicken and sauce together in an airtight container for up to 3 to 4 days. Keeping the thighs nestled in their sauce keeps them moist.
Freezer: This freezes well for up to 3 months. Let it cool completely, then freeze the chicken and sauce together in an airtight container or freezer bag. Thaw overnight in the fridge before reheating.