Indulge in the delightful flavors of French cuisine with our Braised Chicken with White Wine and Spring Peas! This comforting dish is not only a feast for the senses but also a perfect way to impress your family and friends without spending hours in the kitchen. With tender chicken thighs bathed in a rich, aromatic sauce and vibrant spring peas, each bite is a celebration of seasonal ingredients. Ready to elevate your dinner game? Let’s dive into this easy-to-follow recipe that will have everyone asking for seconds!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: French
Serves: 4 servings
Ingredients
- 4 chicken thighs
- 1 cup white wine
- 1 cup chicken broth
- 1 cup spring peas
- 2 cloves garlic, minced
- 1 onion, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Remove chicken thighs from refrigerator 30 minutes before cooking to allow them to reach room temperature. Pat chicken dry with paper towels and season generously with salt and pepper on both sides.
- Heat olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Once oil is shimmering, carefully place chicken thighs skin-side down and sear for 5-6 minutes until golden brown and crispy.
- Flip chicken and cook for an additional 3-4 minutes. Remove chicken from pan and set aside on a clean plate.
- In the same pan, reduce heat to medium and add chopped onions. Sauté for 3-4 minutes until translucent. Add minced garlic and cook for an additional 30 seconds until fragrant.
- Pour white wine into the pan, scraping up any browned bits from the bottom of the skillet. Allow wine to reduce by half, approximately 3-4 minutes.
- Add chicken broth and return chicken thighs to the pan, skin-side up. Ensure liquid comes about halfway up the sides of the chicken.
- Cover the pan and reduce heat to low. Braise chicken for 35-40 minutes, or until internal temperature reaches 165°F (74°C).
- During the last 5 minutes of cooking, add spring peas to the pan. They will become tender and bright green.
- Remove chicken from pan and let rest for 5 minutes. If desired, reduce braising liquid further to create a slightly thicker sauce.
- Plate chicken thighs, spoon sauce and peas over the top, and serve immediately with crusty bread or over rice.
Tips
- Prep Ahead: Take the chicken thighs out of the refrigerator 30 minutes before you start cooking. This helps them cook more evenly and enhances their flavor.
- Sear for Perfection: When searing the chicken, make sure the oil is hot enough. A good sear locks in the juices and gives the skin a delicious crispy texture.
- Deglaze the Pan: Don't skip scraping up the browned bits after adding the white wine. These bits add depth and richness to your sauce.
- Check the Temperature: Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C) for safe and juicy results.
- Fresh Peas: If possible, use fresh spring peas for a sweeter flavor and vibrant color. If unavailable, frozen peas work well too—just add them in the last few minutes of cooking.
- Serve with Style: Pair this dish with crusty bread or over a bed of rice to soak up the delicious sauce, making your meal even more satisfying.
Nutrition Facts
Calories: 378kcal
Carbohydrates: g
Protein: 28g
Fat: 17g
Saturated Fat: 4g
Cholesterol: 80mg
