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


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  • 4
    bone-in chicken drumsticks, skinned (about 1 pound)
  • 4
    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
  • 1
    bay leaf
  • 2 Tbsp
    fresh flat-leaf parsley, chopped

How to Make Chicken Braised in Wine and Rosemary


  1. Make 1 (1/2 inch deep) cut in each chicken piece; sprinkle evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper.
  2. Heat 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.
  3. Add 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.
  4. Add 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.
  5. Reduce 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

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