It takes just five ingredients to make.
Published October 24, 2024
Simply Recipes / Ciara Kehoe
I don’t make a ton of French food at home—it’s the kind of thing I like to order out at a nice bistro. You won’t find me whipping up beef Bourguignon or a nice soufflé, but I will happily gobble them up.
That being said, I do subscribe to a few French cooking techniques, like utilizing wine in cooking. Wine adds this aromatic and sophisticated (but not sweet) fruitiness to dishes—it amps up savory flavors without overpowering them. The alcohol cooks off, leaving behind liquid gold that flavors proteins and vegetables.
One classic pairing is chicken and wine. It can be seen on full display in coq au vin, but wine is frequently called for in chicken recipes in less overt ways as part of a marinade, for deglazing a pan, or making a sauce.
And while I love good coq au vin, I’m also basic. That’s why I developed this super easy baked chicken recipe that’s flavored with (you guessed it) wine. I call it wine chicken (sorry, French chefs), and it’s delicious.
Simply Recipes / Ciara Kehoe
Choosing the Right Wine
Look for a dry white wine for this recipe. Red wine is too intense and will make your chicken a weird grey color. My favorite is a dry riesling, often from Germany. They frequently have $10 or less bottles at Trader Joe’s. A dry sauvignon blanc or pinot grigio is also a good choice.
Tip
If you’re a wine novice, dry means the wine is lower in natural sugars and doesn’t taste actively sweet on the palate. Avoid sweet and oaky wines.
There’s no need to break the bank here, but don’t use a wine you wouldn’t also enjoy drinking. For one thing, I always drink a glass while my chicken bakes.
How To Serve Wine Chicken
One of my favorite things about this dish is its flexibility. It feels fancy enough for a dinner party, but it’s quick and easy enough for a weeknight. It pairs wonderfully with potatoes, either roasted, mashed, or otherwise. If you’re roasting potatoes, get them started in the oven first, then they can finish cooking while the chicken braises.
Wine chicken is also excellent with a bright and acidic green salad or your choice of vegetables. It’s also tasty over couscous or buttered noodles, which soak up the luscious sauce.
Simply Recipes / Ciara Kehoe
Chicken Thigh Recipes
- Chicken Marengo
- Chicken Scarpariello
- My Mom’s Arroz con Pollo
- 3-Ingredient Lemon Chicken
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1 tablespoon olive oil
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5 to 6 medium skin-on, bone-in chicken thighs (about 2 1/2 pounds)
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1 1/2 teaspoons kosher salt, plus more to taste
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1/2 teaspoon freshly ground black pepper, plus more to taste
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1 large yellow onion
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4 garlic cloves
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2 bay leaves, optional
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1 cup dry white wine, like a dry riesling
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2 tablespoons butter, optional
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Preheat the oven to 400°F.
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Sear the chicken:
Heat the oil in a large Dutch oven, large brasier, or similar heavy-bottomed pot over medium heat.
Pat the skin side of the chicken thighs dry with a paper towel. Season that side with half of the salt and pepper. Add the chicken thighs to the pot, skin side down, in a single layer, squeezing them in so they all fit but all get contact with the pan. Season the sides facing up with the rest of the salt and pepper.
Cook, without moving, until the skin is well-crisped and browned, about 10 minutes. You can gently lift the edge of a thigh around the 8-minute mark to check on their progress. Remove to a plate, skin side-up. The chicken will not be cooked through.
Simply Recipes / Ciara Kehoe
Simply Recipes / Ciara Kehoe
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Meanwhile, prep the vegetables:
While the chicken sears, prepare the onion and garlic. Slice the onion in half, top to root, peel, and slice into 1/4-inch slices, making half moons. Smash the garlic well (it’s OK if it falls to pieces) and peel.
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Cook the onions:
If you have more than about 2 tablespoons of fat in the pan, carefully remove the extra and discard. Add the onion and sauté until translucent, 3 to 4 minutes. Add the garlic and bay leaves (if using) and sauté until fragrant, 1 minute.
Simply Recipes / Ciara Kehoe
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Add the wine and finish cooking the chicken:
Add the wine and scrape the bottom of the pot, releasing any browned bits. Add the chicken in a single layer, skin side-up. Bring to a simmer, then transfer to the oven.
Bake until the chicken registers 175°F in the thickest parts (without hitting the bone) and is tender, 12 to 17 minutes. Let sit for a few minutes, then serve.
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Reduce the sauce (optional):
I often serve the chicken as-is, but if you’d like a thicker sauce, then remove the chicken to a platter. Place the pot back on the stove over medium heat and bring to a simmer. Let cook until slightly thickened, about 5 minutes. Add the butter, stirring to combine, and taste, adding salt as needed. Serve with the chicken.
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Simply Recipes / Ciara Kehoe
| Nutrition Facts (per serving) | |
|---|---|
| 348 | Calories |
| 21g | Fat |
| 4g | Carbs |
| 32g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings: 4to 6 | |
| Amount per serving | |
| Calories | 348 |
| % Daily Value* | |
| Total Fat 21g | 26% |
| Saturated Fat 6g | 29% |
| Cholesterol 169mg | 56% |
| Sodium 548mg | 24% |
| Total Carbohydrate 4g | 1% |
| Dietary Fiber 0g | 1% |
| Total Sugars 1g | |
| Protein 32g | |
| Vitamin C 2mg | 9% |
| Calcium 27mg | 2% |
| Iron 2mg | 9% |
| Potassium 410mg | 9% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
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