Poultry Essentials: Wine-Braised Chicken Thighs

Andy Anderson !


A very easy recipe to make, and if you have a few chicken thighs lying about, you probably have everything else you need to make this flavorful dish. It does take about 2 hours to make; however, most of that time is spent in the oven.

If you are contemplating a great chicken recipe with an awesome sauce, look no further.

So, you ready… Let’s get into the kitchen.


☆☆☆☆☆ 0 votes

15 Min
1 Hr 30 Min




  • 1 Tbsp
    sweet butter, unsalted
  • 1 tsp
    grapeseed oil
  • 2 medium
    chicken thighs, bone-in, skin on
  • 1/2 large
    shallot, rough chop
  • 1 medium
    carrot, rough chop
  • 1 stalk(s)
    celery, rough chop
  • 2 clove
    garlic, minced
  • 1 tsp
    dried thyme
  • 1 c
    red wine, dry variety
  • 2 c
    chicken stock, not broth
  • ·
    salt, kosher variety, to taste
  • ·
    black pepper, freshly ground, to taste

  • 2 Tbsp
    sweet butter, unsalted
  • 2 Tbsp
    flour, all-purpose variety

How to Make Poultry Essentials: Wine-Braised Chicken Thighs


  2. I wanted to keep the spices in this recipe to a minimum, because I wanted the flavors of the sauce and chicken to stand out. However, in the cold of Winter, I will add a bit of heat to the sauce, in the form of cayenne or crushed red pepper flakes.
  3. For this recipe, you will need an ovenproof skillet that is capable of holding of the ingredients.
  4. Gather your Ingredients (mise en place).
  5. Place a rack in the bottom position, and preheat the oven to 280f (140c).
  6. Add the butter and oil to a skillet over medium heat.
  7. Sprinkle the skin side of the chicken thighs with salt and pepper.
  8. Place the thighs, skin side down, and cook without moving for 5 – 6 minutes.
  9. Flip and cook for an additional 5 minutes.
  10. Remove the chicken from the pan, and reserve.
  11. Add the shallot, carrot, celery garlic and thyme to the pan.
  12. Cook until the veggies begin to brown, about 8 – 10 minutes.
  13. Add the wine, and bring the pan up to the boil.
  14. Allow the wine to reduce by about half, about 5 – 7 minutes.
  15. Add the chicken stock, and bring back to the boil.
  16. Add the chicken, skin side up.
  17. Chef’s Note: The skillet should have enough surface area that when you add the chicken, the skins are above the liquid. This is important because we want the skins to be crispy.
  18. Add to the preheated oven, and bake until the chicken is thoroughly cooked, and the skins are crispy and browned, about 90 minutes.
  19. Remove the chicken (cover to keep warm), and strain all the solids from the sauce (discard the solids), and reserve the sauce.
  20. Wipe out the skillet, and add the butter and flour. Keep the temperature at medium.
  21. Whisk the butter and flour together until they thicken and create trails on the bottom of the pan.
  22. Add the reserved wine sauce, and whisk until it begins to thicken, about 3 – 5 minutes.
  24. My favorite way to serve this dish with some nice garlic mash. I put the sauce on the mash potatoes, and the pop the chicken on top. However, serve this tasty dish any way you so choose. Enjoy.
  25. Keep the faith, and keep cooking.

Printable Recipe Card

About Poultry Essentials: Wine-Braised Chicken Thighs

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American
Dietary Needs: Soy Free

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