Martha Stewart Chicken Thighs Braised In White Wine Recipe

Everything cooks in one skillet in just over an hour. Martha Stewart’s Chicken Thighs Braised in White Wine is made with bone-in chicken thighs, garlic, dry white wine, fresh lemon, dried thyme, butter, and parsley for a sauce that tastes like it took all day.

This braised chicken thigh recipe is one of Martha Stewart’s best chicken thigh recipes for a cold night when you want dinner to feel special without actually trying. I make it at least once a month from fall through winter, and the wine sauce reduces into something I honestly could not believe came from so few ingredients the first time I made it.

Try More Chicken Recipes:

• Chicken Marsala
• Roast Chicken
• Chicken Piccata

Why You Will Love This Braised Chicken:

• One skillet, no fuss: Everything goes into a single 12-inch skillet. I do not even brown the chicken first, which I know sounds wrong, but Martha’s method works and there is one less step to deal with.
• The sauce makes itself: The wine, garlic, and thyme reduce down while the chicken cooks. You just add butter, parsley, and lemon juice at the end and suddenly you have a restaurant-quality pan sauce.
• It looks impressive: The lemon slices sitting on top of each thigh make this look like you spent hours on it. I have served this to guests and nobody believed it was a weeknight recipe.

Chicken Thighs Braised In White Wine Ingredients

• 8 bone-in skinless chicken thighs (about 2 3/4 pounds)
• Coarse salt and ground pepper
• 4 cloves garlic, thinly sliced
• 1 cup dry white wine
• 1 tablespoon fresh lemon juice
• 1 lemon, cut into 8 thin slices
• 1/4 teaspoon dried thyme
• 1 tablespoon cold butter, cut into pieces
• 2 tablespoons chopped flat-leaf parsley
• Cooked rice, for serving (optional)

How To Make Martha Stewart Chicken Thighs Braised In White Wine

1. Season and arrange: In a 12-inch skillet with a tight-fitting lid, arrange the chicken thighs bone side up. Season with salt and pepper. Add the garlic, wine, and thyme.
2. Braise the chicken: Bring the liquid to a boil, then reduce to a simmer. Cover and cook for 30 minutes.
3. Add the lemon slices: Turn the chicken over. Place a lemon slice on each piece. Cover and continue simmering until the chicken is tender, about 15 minutes.
4. Make the sauce: Transfer the chicken and lemon slices to a platter and cover tightly with foil to keep warm. Leave the garlic and liquid in the skillet. Bring the liquid to a boil and cook until it reduces to about 1/2 cup, about 5 minutes.
5. Finish and serve: Remove the skillet from heat. Add the butter, parsley, and lemon juice. Stir until the butter has melted and the sauce is smooth. Season with salt and pepper. Serve the chicken with the sauce and rice if desired.

Recipe Tips

• Use a dry white wine: Sauvignon Blanc or Pinot Grigio work best here. I tried a sweeter wine once and the sauce came out too syrupy. You want something crisp that will cook down clean.
• Keep the lid tight: The steam is what keeps the chicken moist during the braise. I check it once at 30 minutes when I flip, but otherwise I leave it alone.
• Do not skip the butter at the end: The cold butter stirred into the reduced liquid is what turns it from thin pan drippings into an actual sauce. It only takes a tablespoon but it makes everything silky.
• Make extra sauce: If you want more sauce to pour over rice, add an extra splash of wine at the start and reduce it down a little less. I always wish I had more sauce by the end.

What I Changed And Loved

I have made this with boneless skinless thighs when that is all I had in the fridge. It works, but the cook time is shorter so I start checking around 20 minutes instead of 30. The bone-in version gives you a richer sauce, so when I have the choice I still go bone-in.

A few other things I have tried that made a real difference:

• Chicken broth instead of wine: Not as deep but still a solid weeknight dinner. I add an extra squeeze of lemon to make up for the missing acidity.
• Cauliflower rice instead of regular: The sauce soaks into it the same way and it keeps the whole meal lighter. I do this when I am trying to keep things low carb.
• Double the parsley: I know it looks like a garnish but it actually changes the flavor of the finished sauce. I never skip it anymore.

What Goes Well With This Braised Chicken

The wine sauce begs for something starchy to soak it up. I always serve this over white rice or with a pile of mashed potatoes. Either one catches every drop of that sauce, which is the whole point.

On the side, I keep it simple. Some green beans or a few warm buttermilk biscuits and you are set. I do not overthink it because the chicken does the heavy lifting.

How To Store Leftovers

Store the chicken and wine sauce together in an airtight container in the fridge for up to 4 days. The sauce thickens as it cools because of the butter, which is normal. I would not freeze this one because the butter-based sauce separates when you thaw it and never comes back together right.

To reheat, I warm the chicken and sauce together in a skillet over medium-low heat with a splash of water or wine to loosen the sauce back up. It takes about 5 minutes. Honestly, I eat the leftovers cold over salad greens more than I reheat them. The lemon and garlic in the sauce work surprisingly well as a dressing.

FAQs

• Can I use boneless skinless chicken thighs? Yes, I have done it a few times when that is all I had. The cook time is shorter since there is no bone, so I start checking at 20 minutes instead of 30. Martha uses bone-in because the bones add body to the sauce, but boneless works in a pinch.
• Can I make this without wine? You can substitute chicken broth and still get a good dinner. I tried it once when I did not have wine in the house and it was solid. You lose some of the acidity and depth, but the garlic, lemon, and thyme still carry the flavor.
• Why do you start the chicken bone side up? Martha places them bone side up first so the meatier side is in the liquid at the start. When you flip them halfway through, the presentation side faces up with the lemon slice on top. I thought it was just for looks but it actually helps the chicken cook more evenly.
• What kind of skillet should I use? Martha says a 12-inch skillet with a tight-fitting lid. I use a stainless steel one, but a Dutch oven works too if your skillet does not have a lid. I would avoid nonstick because you want those fond bits sticking to the pan for the sauce.

More Chicken Recipes:

• Chicken And Dumplings
• Chicken Divan
• Apricot Dijon Glazed Chicken

Nutrition Facts

(1 serving, serves 4)

• Calories: 380
• Total Fat: 18g
• Saturated Fat: 6g
• Cholesterol: 195mg
• Sodium: 650mg
• Total Carbohydrates: 4g
• Protein: 42g