White Wine–Braised Chicken

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This is an infinitely customizable dish: Try different fresh herbs, add thinly sliced vegetables, or throw in some spices.


  • 1 tablespoon olive oil
  • 4 chicken thighs
  • 4 chicken drumsticks
  • Kosher salt and freshly ground black pepper
  • 4 shallots, sliced
  • 4 cloves garlic, peeled, crushed
  • 4 sprigs thyme
  • ¾ cup dry white wine
  • 2 cups low-sodium chicken broth

    • Preheat oven to 425°. Heat oil in a Dutch oven or other heavy-lidded pot over medium-high heat. Season chicken with salt and pepper and cook until golden brown, about 5 minutes per side; transfer to a plate.

    • Add shallots and garlic to pot and cook, stirring often, until beginning to soften, about 2 minutes. Add thyme and white wine; bring to a boil, reduce heat, and simmer until reduced by ⅔, about 4 minutes. Get the full recipe here!