This White Wine-Glazed Chicken sounds fancy, looks like it comes from a five-star restaurant in New York City, and tastes like a million bucks. But it’s easy and inexpensive to make. So if you ever want to feel like you’re living on an episode of Lifestyles of the Rich and Famous, but your time and budget are more along the lines of Married…with Children, this dish is for you.
This dish starts with perfectly cooked chicken thighs, golden on both sides. Then you add freshly sliced mushrooms, sweet bell pepper, fragrant green onions, and aromatic rosemary, along with your dry white wine. The herbs, vegetables, and wine mingle, deepening the flavors of each, while the broth soaks into the chicken, giving it a mouth-watering tenderness. This all cooks over a low heat for about 20 minutes, ensuring the flavors develop into a rich, savory celebration of deliciousness.
Serve this dish with a side of rice and a glass of wine for an unforgettable meal, whether you’re enjoying a quiet evening with your favorite book, eating a meal with your family, or you have company for dinner.
In fact, this White Wine-Glazed Chicken is one of my favorite recipes to make when I have a couple of guests over for dinner, or even for smaller dinner parties. It’s so easy to expand this meal to serve multiple people without a lot of additional effort. If you really want to do it up, set the table with a simple tablecloth and a few candles, put some Bossa Nova or a classic Horace Silver album on the stereo, and set out a bottle or two of white wine and you have the makings of a lovely, mellow evening filled with conversation and cheer.Print
White Wine-Glazed Chicken
Cooking with wine makes everything better! Grab a dry Pinot Grigio or Sauvignon Blanc to make this White Wine-Glazed Chicken.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Entrées
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 8 bone-in, skin-on chicken thighs
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 1/3 cups dry white wine
- 1 cup fresh mushrooms, sliced
- 1 red bell pepper, thinly sliced
- 3 green onions, chopped
- 1 tablespoon fresh rosemary, finely chopped, plus sprigs for garnish
- Cooked white or brown rice, for serving
- 2 tablespoons chicken broth, low-sodium preferred
- 4 teaspoons cornstarch
- Season the chicken with salt and pepper.
- In a large skillet, melt the butter with the olive oil. Add the chicken and cook for 10 minutes until golden on both sides.
- Stir in the white wine, mushrooms, red bell pepper, green onions, and rosemary. Bring to a boil, then reduce the heat to medium-low. Cover and cook for 20 minutes, or until the chicken is fully cooked.
- Remove the chicken from the skillet, reserving the drippings, and place the chicken on a plate with warm rice.
- Whisk together the chicken broth and cornstarch and add it to the drippings in the skillet. Cook until thickened, about 1 minute. Spoon the glaze over the chicken. Garnish with rosemary sprigs and serve.
What did you think of this recipe? Have you tried it? Do you have any suggestions on which wine is best for this dish?