One Pan White Wine Braised Chicken
A truly satisfying meal to cook with everything coming together in just one pan!
If you haven’t tried braised chicken before then I really think you need to change that, starting with my White Wine Braised Chicken. The process results in beautiful crisp and golden skin and perfectly tender meat. The potatoes are cooked in the stock and are absolutely delicious!
The Handful of Ingredients You will Need
extra virgin olive oil
skin-on chicken thighs (bone-in) - Skin-on thighs are definitely the best option as it means you get a crispy golden skin. You can swap for skin-on chicken breasts if thighs aren't available, chicken thighs are much more tender though.
leek - in this recipe you use the white parts of the leek. Make sure when you slice it in half you give it a good wash to remove any dirt. You can save the top of the leek to add to homemade stock. You can swap leek for a brown onion if leeks aren't available.
bacon - bacon can be swapped for speck.
4 cloves garlic - fresh garlic is definitely best in this recipe.
dry white wine - I've used a sauvignon blanc but any dry white wine will do. Don't worry about the alcohol content as the alcohol is cooked off when it's added to the pan.
chicken stock - you can use chicken stock or chicken broth, it doesn't make much difference to the final dish.
potatoes - I've used creme gold potatoes, which are more of a waxy potato and holds it's shape while cooking. You could also use yukon gold potatoes, fingerling potatoes or Dutch cream potatoes.
asparagus - other vegetables you could use in place of asparagus are green beans, broccolini or broccoli.
fresh thyme - add a sprig of thyme for extra flavour. If you can't get thyme you can use a sprig of rosemary instead.
sea salt flakes
cracked black pepper
My Go-To Equipment
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