Imagine a dish that transports you straight to the rustic kitchens of the French countryside, where every bite tells a story of tradition and flavor. This Chicken with Wine and Tomatoes is not just a meal—it's a culinary journey that promises to tantalize your taste buds and impress even the most discerning dinner guests. With its golden-crispy chicken, rich wine-infused sauce, and burst of juicy cherry tomatoes, this recipe transforms simple ingredients into an extraordinary dining experience that will have everyone asking for seconds.
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 4 chicken thighs
- 1 cup white wine
- 2 cups cherry tomatoes
- 1 onion, sliced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon thyme
- Salt and pepper to taste
Instructions
- Begin by preparing all your ingredients. Rinse the chicken thighs under cold water and pat them dry with paper towels. Season both sides with salt and pepper to taste.
- In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Once the oil is hot, add the chicken thighs skin-side down. Sear them for about 5-7 minutes, or until the skin is golden brown and crispy. Flip the chicken and sear the other side for an additional 5 minutes.
- Once the chicken is browned, remove it from the skillet and set it aside on a plate. In the same skillet, add the sliced onion and cook for about 3-4 minutes, stirring occasionally, until the onions are softened and translucent.
- Add the minced garlic to the skillet and sauté for an additional 1-2 minutes, until fragrant. Be careful not to burn the garlic.
- Pour in the white wine, scraping the bottom of the skillet with a wooden spoon to deglaze and lift any browned bits. Bring the wine to a gentle simmer.
- Once the wine is simmering, add the cherry tomatoes and thyme to the skillet. Stir to combine.
- Return the chicken thighs to the skillet, nestling them among the tomatoes and onions. The liquid should come about halfway up the sides of the chicken.
- Cover the skillet with a lid and reduce the heat to low. Let it simmer for about 30 minutes, allowing the chicken to cook through and the flavors to meld.
- After 30 minutes, check the chicken for doneness. It should reach an internal temperature of 165°F (75°C). If it’s not done, cover and cook for an additional 5-10 minutes.
- Once the chicken is cooked, remove the lid and let it simmer uncovered for an additional 5 minutes to reduce the sauce slightly.
- To serve, place the chicken thighs on a plate and spoon the wine and tomato sauce over the top. Garnish with fresh herbs if desired, and enjoy your Chicken with Wine and Tomatoes!
Tips
- Choose the Right Wine: Use a dry white wine like Sauvignon Blanc or Pinot Grigio for the best flavor profile. Avoid sweet wines as they can make the dish too sugary.
- Pat Chicken Dry: Always ensure your chicken thighs are thoroughly dried before searing. This helps achieve that beautiful golden-brown crispy skin.
- Don't Rush the Searing: Allow enough time for the chicken to develop a nice crust. This step builds incredible depth of flavor.
- Low and Slow Cooking: The key to tender chicken is gentle simmering. Keep the heat low and let the chicken cook slowly to absorb all the delicious wine and tomato flavors.
- Temperature Check: Always use a meat thermometer to ensure the chicken reaches 165°F (75°C) for safe consumption.
- Fresh Herbs Matter: If possible, use fresh thyme instead of dried. A sprinkle of fresh parsley or basil at the end can elevate the dish's freshness.
- Serve Immediately: This dish is best enjoyed hot, straight from the skillet, when the sauce is still bubbling and the chicken is perfectly tender.
Nutrition Facts
Calories: 363kcal
Carbohydrates: 9g
Protein: 22g
Fat: 21g
Saturated Fat: 5g
Cholesterol: 80mg
