Wine & Tomato Braised Chicken

January/February 2011

Your rating: None Average: 3.6 (710 votes)

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.

36 Reviews for Wine & Tomato Braised Chicken

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.

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.

simple, deep flavors
Guests not disappointed

Delicious! I'm known amongst my friends to be a great cook, so I'm always looking for new recipes to impress them. This one did not disappoint. Reading the reviews, I knew the chicken would cook in a lot less time than the recipe calls for. The chicken was fall-off-the-bone delicious after 4 hours on low. I used fire-roasted diced tomatoes and drained the liquid instead of adding it to the mix.. I am big on seasoning each step, so I rubbed each piece of chicken with olive oil and seasoned with salt and pepper before laying it in the crock pot. At the very end I added a little bit of cornstarch to thicken up the tomato mixture and kept the lid off to evaporate some liquid as I finished prepping the rest of the meal. Served over brown rice... yum! I'd recommend this to anyone!

Very flavorful and juicy

I had high hope after reading all the recipes to tweek the recipe, use red wine, add more veggies, herb, garlic for flavor. But it didn't happen, no hint of fire roasted tomato's, herbs or garlic. The chicken was over cooked. Maybe cooking 3 hours is best, but some reviews cooked for 8 hours. Where are recipes that allow you to start before work and come home to an amazing meal? That what slow cookers are for!

Slow Cooker
Comments (1)

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Anonymous wrote 3 years 2 weeks ago

I'm with you! If I have the

I'm with you! If I have the luxury of being home all day, I would probably cook it in a Dutch oven. I want a slow cooker recipe that I can turn on before I go to work and come home to a nice meal. I can't seem to find those recipes anywhere!

Totally worth it! Big flavors with a great result!

I don't typically like slow-cooker recipes because they tend to be bland, overdone, and just not bold enough. This recipe is absolutely the exception! I used every ingredient asked for, but prepared it a bit differently. I did not use the juice from the can of tomatoes as I know the chicken will let off a ton of juice and I wanted the sauce to be substantial, not runny. The chicken cooked to perfection in about 3 hours on LOW for my slow cooker (mine runs a bit hot, though.) The biggest key to slow-cooking is not overdoing the meat! When it hits 165 degrees, you're good. I also took all the chicken out of the cooker, along with the bay leaf, and I used an immersion blender to puree some of the sauce. (Not all of it though!) I tempered in some cornstarch to help thicken the sauce, and it was unbelievable! I put the chicken back in to sop up all the sauce and served it with a greek salad. So good for a slow-cooker recipe! I'm thoroughly impressed.

Easy, flavorful

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