Wine & Tomato Braised Chicken

Wine & Tomato Braised Chicken

38 Reviews
From: EatingWell Magazine, January/February 2011

Here chicken thighs cook in a simple herb-infused tomato-and-wine sauce. The bone-in thighs give it plenty of hearty flavor, and since you cook them without the skin, it keeps the dish healthy. There's plenty of sauce, so serve it over pappardelle or brown rice. Steamed broccoli or sautéed broccoli rabe tossed with olive oil and a splash of lemon juice complete the meal.

Ingredients 10 servings

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Original recipe yields 10 servings
Nutrition per serving may change if servings are adjusted.
  • 4 slices bacon
  • 1 large onion, thinly sliced
  • 4 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon fennel seeds
  • 1 teaspoon freshly ground pepper
  • 1 bay leaf
  • 1 cup dry white wine (see Tip)
  • 1 28-ounce can whole tomatoes, with juice, coarsely chopped
  • 1 teaspoon salt
  • 10 bone-in chicken thighs (about 3¾ pounds), skin removed, trimmed
  • ¼ cup finely chopped fresh parsley


  • Active

  • Ready In

  1. Cook bacon in a large skillet over medium heat until crisp, about 4 minutes. Transfer to paper towels to drain. Crumble when cool.
  2. Drain off all but 2 tablespoons fat from the pan. Add onion and cook over medium heat, stirring, until softened, 3 to 6 minutes. Add garlic, thyme, fennel seeds, pepper and bay leaf and cook, stirring, for 1 minute. Add wine, bring to a boil and boil for 2 minutes, scraping up any browned bits. Add tomatoes and their juice and salt; stir well.
  3. Place chicken thighs in a 4-quart (or larger) slow cooker. Sprinkle the bacon over the chicken. Pour the tomato mixture over the chicken. Cover and cook until the chicken is very tender, about 3 hours on High or 6 hours on Low. Remove the bay leaf. Serve sprinkled with parsley.
  4. Variation: Turn 2 cups each of leftover chicken and sauce into Braised Chicken Gumbo. Heat 1 tablespoon extra-virgin olive oil in a large saucepan over medium heat. Add 1 diced medium red or green bell pepper and 2 tablespoons all-purpose flour and cook, stirring, until the pepper is beginning to soften and the flour is golden brown, about 2 minutes. Add 2 cups shredded chicken, 2 cups sauce, 2 cups reduced-sodium chicken broth, 1 cup sliced okra (fresh or frozen, thawed), ¾ cup instant brown rice (see Tip) and ⅛- ¼ teaspoon cayenne pepper. Bring to a boil. Reduce the heat and simmer until the flavors meld and the okra is tender, about 10 minutes.
  5. Per serving: 362 calories; 16 g fat (4 g sat, 7 g mono); 81 mg cholesterol; 24 g carbohydrate; 0 g added sugars; 27 g protein; 3 g fiber; 674 mg sodium; 551 mg potassium.
  6. Nutrition bonus: Vitamin C (85% daily value), Vitamin A (25% dv), Zinc (20% dv), Magnesium (17% dv), Iron & Potassium (16% dv).
  7. Tip: If you want to use rice that is not "instant," stir in 1 cup of any leftover cooked rice instead. Or, if you have time, add ½ cup of quicker-cooking whole-grain rice, such as Bhutanese red rice or Kalijira rice, and an additional 1¼ cups of chicken broth before adding the okra. Cook until the rice is almost tender, about 25 minutes (or according to package instructions) then add the okra and simmer until it is tender.
  • Make Ahead Tip: Prepare Steps 1 & 2, cover and refrigerate bacon and sauce separately for up to 1 day. To finish, bring the sauce to a simmer and continue with Step 3. The cooked chicken and sauce can be refrigerated for up to 3 days.
  • Equipment: 4-quart or larger slow cooker
  • Tip: If you prefer, substitute 1 cup reduced-sodium chicken broth mixed with 1 tablespoon fresh lemon juice for the wine.
  • For easy cleanup, try a slow-cooker liner. These heat-resistant, disposable liners fit neatly inside the insert and help prevent food from sticking to the bottom and sides of your slow cooker.

Nutrition information

  • Per serving: 240 calories; 12 g fat(3 g sat); 2 g fiber; 5 g carbohydrates; 24 g protein; 18 mcg folate; 84 mg cholesterol; 2 g sugars; 0 g added sugars; 513 IU vitamin A; 13 mg vitamin C; 49 mg calcium; 2 mg iron; 395 mg sodium; 371 mg potassium
  • Nutrition Bonus: Vitamin C (22% daily value)
  • Carbohydrate Servings: ½
  • Exchanges: 1 vegetable, 3 lean meat, 1 fat

Reviews 38

October 21, 2018
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By: cdmcclellan
Haven't made this yet, but HOW MANY SERVINGS does the original recipe make? (Probably too late to find out.)
January 29, 2017
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By: Bonnie
I chose to add the herbs about an hour before serving and it was delicious! Used breasts instead of thighs and simmered the sauce until it was a bit thicker before adding to the chicken. Not very watery at all!
February 27, 2014
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By: Vixen
Flavorless mess. The sauce was watery and I only added half of the wine amount. I also added more whole tomatoes then asked for in the recipe, which should of made a thicker sauce. The spices were non existing. Pros: Cooks quickly Cons: Poor flavor and watery sauce
January 23, 2014
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By: EatingWell User
Amazing with a few modifications! I used double the garlic, chicken drumsticks instead of chicken thighs, and red wine instead of white. I cooked for about 5 hours on low. The result: super tender chicken and a sauce I can't stop eating out of the pan with a spoon! My recommendations: - Take off the skins of whatever cut of chicken you use, to reduce the fat that will be rendered out into the sauce anyway. - Do use the juice from the canned tomatoes, because the liquid will help cover the chicken and braise it. You can always reduce it later. - After the chicken is done, take the chicken out. Use a colander to strain out the tomato/garlic/chicken pieces from your sauce, and then put the sauce in a pot on the stove. Bring to a boil and reduce by 1/3 to 1/2, whatever your patience level is. I also added a cornstarch slurry (2 tbs cornstarch with 2 tbs water, whisked together) to thicken the sauce further. Add all vegetation back to the sauce. You probably don't have to strain out the tomatoes etc, but that's what I did. Pros: Delicious, protein, flavor Cons: Fatty
November 12, 2013
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By: EatingWell User
A good dish w/ some variations My wife and I enjoyed this dish, but I did take the advice of some other reviewers.... (1) Turkey bacon substitute for regular bacon. Even though the pan didn't yield the 2 Tbsp. of grease, it was a much healthier option and the overall taste was not compromised. (2) Instead of the 28oz can, I combined 14.5 oz. can of fire-roasted diced tomatoes and a can of Rotel to the onion mixture; and included the juice from both. This added some extra flavor and a nice 'kick' to the taste. (3) Since it was just me and my wife, we only cooked six chicken thighs which were skinless and boneless. I rubbed the chicken with olive oil and seasoned with a little salt & pepper before placing in Crockpot. (4) The other reviewers are correct, after 3 hours on Low, the chicken was done and perfectly cooked. Keep in mind though that this was in a larger Crockpot and I only used six thighs instead of the ten called for in the recipe (plus they were boneless). Served the chicken with chunky tomato wine sauce on top alongside brown rice and steamed broccoli. Enjoy!
November 06, 2013
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By: EatingWell User
Sauce far too thin Tasty but the sauce was far too thin - like water - chicken cooked well for 6 hours - won't bother agin not sure when to put in the cornflour as only second time I've used my slow cooker!
October 31, 2013
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By: EatingWell User
Pretty good Like amny others, I played with the spices to jazz it up. I seasoned the chicken with adobo & olive oil mixture, added a can of Rotel, doubled up on onion & garlic & omitted fennel seed. I only cooked it on low for 3 hours, but probably should have stopped it at 2:15 or 2:30 since the chicken was a tad dry. I removed chicken, blended sauce & added corn starch to thicken. Be forewarned that if you blend it, the bacon may give you a slightly gritty consistency, but I didn't notice it after I shredded the chicken & added back to sauce. Served it over brown rice & had no complaints from the family. Pros: No
October 02, 2013
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By: EatingWell User
Bland and fattening Even using san marzano peeled tomatoes, this dish was incredibly bland. The bacon and the chicken thighs made it a very high fat, high calorie dinner, too. Will not be making this again.
September 26, 2013
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By: EatingWell User
could be healthier adding bacon only makes this recipe fattier, then cooking the bacon grease to top it off! what can I say? and why thighs, which are fattier than chicken breasts? this dish could definitely be done healthier, but just as tasty. disappointed. Pros: simple, deep flavors Cons: could be healthier
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