Chicken Braised in Wine and Rosemary

Chicken Braised In Wine And Rosemary Recipe

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Lynette !


Dinner ready in under 40 minutes! Tastes like it cooked for hours, and the flavor and tenderness is helped by the cuts in the chicken.

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5 Min
35 Min
Stove Top


bone-in chicken drumsticks, skinned (about 1 pound)
bone-in chicken thighs, skinned about 1 1/4 pound)
1/2 tsp
salt, divided
1/2 tsp
freshly ground black pepper, divided
2 Tbsp
olive oil
1/4 c
all-purpose flour
1/2 c
shallots, chopped
1 Tbsp
garlic, chopped
1 tsp
fresh rosemary, chopped
1 c
rich, red wine (such as chianti)
1 c
unsalted chicken stock
1 tsp
14 1/2 oz
can unsalted whole tomatoes, crushed and undrained
bay leaf
2 Tbsp
fresh flat-leaf parsley, chopped

How to Make Chicken Braised in Wine and Rosemary


  • 1Make 1 (1/2 inch deep) cut in each chicken piece; sprinkle evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper.
  • 2Heat a large Dutch oven over high heat. Add oil to pan; swirl to coat. Place flour in a shallow dish. Dredge chicken in the flour. Add the chicken to the pan; cook 5 minutes on each side. Remove the chicken from the pan.
  • 3Add shallots, garlic, and rosemary to the pan; cook 2 minutes or until tender, stirring frequently. Add the win to the pan; brink to a boil. Cook for 1 minute; scrapng pan to loosen browned bits.
  • 4Add the remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, chicken stock, sugar, tomatoes, and bay leaf. Bring to a boil; return the chicken to the pan.
  • 5Reduce heat to medium; cook, partially covered, 15 minutes or until the chicken is done, turning once. If sauce is thin, make a slurry with cornstarch and water to thicken. Sprinkle with chopped parsley.

Printable Recipe Card

About Chicken Braised in Wine and Rosemary

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: French
Other Tag: Quick & Easy