Chicken with Wine & Herbs

Sometimes the simplest recipes are the ones you come back to the most. Chicken pieces browned in oil, then simmered covered in a cup of dry white wine with oregano, basil, and garlic salt until fall-off-the-bone tender. That’s the whole recipe.

The browning step is what builds the foundation. Get a good golden sear on all sides of the chicken before adding the wine. That caramelized surface adds savory depth to the braising liquid as the chicken simmers, turning a cup of wine into a concentrated, herby pan sauce.

As the chicken cooks, the wine reduces and the herbs infuse into the liquid. After 30 to 40 minutes, you’ve got tender chicken sitting in a fragrant, wine-herb broth that begs to be spooned over rice or soaked up with crusty bread.

Chef Tips

• Pour off the excess oil after browning. Too much oil in the braising liquid makes the sauce greasy.
• Use a dry white wine you’d actually drink. Cooking wine has added salt and a harsh flavor. A Sauvignon Blanc or Pinot Grigio works well.
• Keep the simmer low and the lid on. High heat toughens the chicken and evaporates the wine too fast.
• The pan sauce at the bottom is liquid gold. Scrape up any browned bits when you add the wine to deglaze the pan.

Variations

• Add sliced mushrooms and shallots with the wine for a richer, more substantial sauce.
• Swap white wine for red and add a sprig of thyme for a Coq au Vin-inspired version.
• Stir a tablespoon of Dijon mustard into the finished sauce for a tangy, creamy twist.