Wine & Tomato Braised Chicken

January/February 2011

Your rating: None Average: 3.6 (608 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


I loved this dish, as did my hard-to-please husband. I made a swap and used boneless,skinless thighs. Tasted delicious, chicken was extremely tender.

Someone asked about the amount of juice...I agree it is juicy. But, if you are making the Braised Gumbo with your leftovers, the extra juice is great stock for the gumbo, so I wouldn't try to lessen it. I made the gumbo (equally delicious!!) and saved 2 cups of the tomato/onion mixture, plus all the extra juice. Flavorful!

Tasty, juicy and easy!

I also used chicken breasts. I forgot to put in the bacon. I still thought is was great! We liked the amount of juice since we ate it over the brown rice and it balanced out. Didn't get to make the gumbo yet but it warmed up easily as a leftover.

A keeper

My family loved it, even the 3 and 2 yr old gobbled it down. As the other reviewer said my only con is that the sauce was too runny. Otherwise it was delicious.

Easy and Delicious
Chicken braised with wine and tomato

Any suggestions to cut down on juice that made it a bit runny? It was absolutely delicious though.

Very flavorful

This was delicious recipe and a hit with everyone. Only problem was we did not have enough servings left to make the gumbo. Definitely will make this again.


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