One Pan Cooking: White Wine Braised Chicken

This is a great cold weather recipe. It’s quick, easy and utilizes one pan cooking, so the clean up is quick and easy as well. This recipe also works well in a slow cooker.

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White Wine Braised Chicken

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Serves 4-6

Ingredients
¼ cup grapeseed oil , safflower oil or olive oil
3 lbs skinless, boneless chicken thighs
3 cloves garlic, chopped fine
1 large onion chopped
½ cup white wine
1 cup chicken stock (try my recipe here)

Dijon mustard
2 tablespoons thyme
½ teaspoon celery seed
1 teaspoon sea salt or kosher salt
1 tablespoon black pepper

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Directions

1. Preheat oven to 350 degrees.
2. Season the thighs with salt and pepper. Place oil in a sauté pan or cast iron skillet over moderate heat. Place chicken in the pan and sear/cook for two to three minutes on both sides. Remove the chicken from the pan.
3. Add garlic and onions and cook for two to three minutes.
4. Add white wine and let reduce until almost gone. Add chicken stock, mustard, thyme, celery seed and black pepper.
5. Add chicken to pan and bring to a boil.
6. Place pan in the oven and cook for 40 to 50 minutes or until the internal temperature of the chicken is 165 degrees and or the juice runs clear.
7. Check seasoning and serve.

For more healthy recipes, visit the BlackDoctor.org Healthy Weight Loss center.

Also, visit my website or follow me on Twitter @chefmarvinwoods.