Serves 4
60 min
Thyme and Wine Braised Chicken
Recipe GLPRafa31f94abcb52
Tender chicken legs braised in a savory sauce of white wine, chicken broth, and fresh thyme. Garlic and butter create a rich, aromatic foundation, while optional artichoke hearts add elegance and texture. A simple yet sophisticated one-pot dish perfect for weeknight dinners or entertaining.
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Ingredients
4 whole chicken legs
salt
coarse ground pepper
3 tablespoons butter
2 garlic cloves, minced
1 tablespoon fresh thyme leaves, minced
3 teaspoons flour
1 cup white wine
1 cup chicken broth
1 14 oz. can artichoke hearts, quartered (optional)
4 sprigs fresh thyme for garnish
Directions
Pat the chicken legs dry with paper towels. Season generously with salt and coarse ground pepper on all sides.
In a large heavy-bottomed skillet or Dutch oven, melt the butter over medium-high heat. Once foaming, place the seasoned chicken legs skin-side down in the pan and sear for 4–5 minutes until the skin is golden brown. Flip and sear the other side for another 3–4 minutes. Transfer the chicken to a plate.
Reduce heat to medium. Add the minced garlic to the pan and sauté for about 1 minute until fragrant, stirring constantly to prevent burning.
Sprinkle the flour over the garlic and stir constantly for 1 minute to create a light roux, coating the bottom of the pan.
Slowly pour in the white wine, scraping the bottom of the pan with a wooden spoon to deglaze and release any browned bits. Let the wine simmer for 2 minutes.
Add the chicken broth and minced fresh thyme leaves, stirring to combine. Return the seared chicken legs to the pan, nestling them into the liquid. The liquid should come about halfway up the sides of the chicken.
Cover the pan with a lid, reduce heat to medium-low, and braise for 30–35 minutes until the chicken reaches an internal temperature of 165°F at the thickest part of the thigh, away from bone.
If using artichoke hearts, add them to the pan in the last 5 minutes of cooking and stir gently to warm through.
Remove from heat. Taste the braising liquid and adjust seasoning with additional salt and pepper as needed. Divide the chicken legs among serving plates, spoon the sauce and artichokes (if using) over the top, and garnish each portion with a fresh thyme sprig.
