I believe spring has finally made it to our area! Finally!! And with that, I love dishes like this Lemon Garlic Sauvignon Blanc Braised Chicken. This is a dish that will leave lasting memories when shared with family and friends.
How do you love to make everyday moments that are worth sharing? Do you love to do it over food, wine and great company? Who do you share great moments with? Does it have to be a special occasion or does a Monday night work for you?
Disclosure: I was compensated for this post by Woodbridge By Robert Mondavi Wines. All opinions and experiences are my own. Please enjoy wine responsibly.
Woodbridge by Robert Mondavi Wines
We have made this dish a couple of times already and it is one that I get rave reviews on. Making this dish is easy using Woodbridge by Robert Mondavi Wines and in particular the Sauvignon Blanc for this recipe.
This recipe is bright and sunny with luscious lemon, lots of garlic, and fresh thyme which marries gorgeously with the bright fruit flavors and smooth finishes of this great wine. It particularly is made to complement the food.
This Sauvignon Blanc is crisp, bright, with refreshing citrus, and is very enjoyable on its own also.
Braising the chicken thighs in Woodbridge by Robert Mondavi Sauvignon Blanc Wine gives you the most flavorful and juicy chicken, it does all the work for you.
I love dinners like this that braise away slowly while you put your feet up and enjoy a glass of wine! Where do you find this wine? Look for Woodbridge Wines by Robert Mondavi in the California section of your local liquor store.
Enjoy any of the Woodbridge by Robert Mondavi Wines on their own or pair them with simple spring/summer fare or try a wine cocktail recipe. I adore a great wine cocktail like this Citrus Sangria, also perfect for spring/summer entertaining.
Want to find more recipes and wonderful ideas then follow Woodbridge by Robert Mondavi Wines on Twitter, Facebook and on Pinterest.
Lemon Garlic Wine Braised Chicken
Ingredients
- 8 bone-in skin-on chicken thighs
- Salt and freshly ground pepper
- Flour for dusting
- 3 Tbsp. olive oil
- 4 whole garlic gloves plus 3 rounded tsp. minced garlic
- 1 1/2 cups Woodbridge by Robert Mondavi Wines Sauvignon Blanc
- 1 1/2 cups chicken stock
- 4-1 ” strips of lemon zest
- Juice of 1/2 lemon
- 4 sprigs thyme
- 1 bay leaf
- 1 Tbsp. butter
- Lemon slices and fresh thyme to garnish
Instructions
- In a small bowl add flour and season with salt and pepper. Lightly roll each chicken thigh in the flour.
- In a large skillet add the olive oil over medium-high heat. Add the chicken skin side down to brown. Once browned turn the chicken over and brown the other side. Remove chicken from pan and drain all but 1 Tbsp. oil.
- Preheat oven to 350F.
- Add the whole cloves of garlic and cook over low heat for 1 min. Add the minced garlic and continue to cook for 1-2 min. more. Do not brown but just soften. Add the wine and bring it up to a boil. Reduce the wine by half, cooking for about 5 min.
- Add the stock, lemon zest, lemon juice, thyme sprigs, and bay leaf. Bring to a boil and add the chicken, skin side up. Place the skillet in the oven and braise for 45 min. with the lid on.
- Place the skillet back on the stove and bring it to a boil. Reduce the sauce, cooking for 5 min. longer. Discard the thyme, bay leaf, and lemon zest. Add in the Tbsp. butter and stir.
- Garnish with lemon slices and fresh time if desired. Serve tableside right in the skillet.
Comments & Reviews
Katie says
This recipe was good, not great. The work to crisp and brown the chicken is undone by cooking it with the cover on. Made the skin flabby. Mitigated by pulling the chicken out and broiling it.
Tara Noland says
Recipes that are braised won’t be crispy but you need to brown the chicken to get the flavor.
Heidi says
Can you increase the temperature to 400? I’m using split chicken breast (skin on) and the side dish I’m making with it needs a higher heat.
Tara Noland says
You can but be careful not to over cook them. Take them to just 165F or 160F and let them rest.
Heidi says
Thank you 😋
Heidi says
I’m making this tonight! Cannot wait to try it!
Tara Noland says
Enjoy!! Tell me how you liked it afterward!
Maria says
Just a few things about this recipe…is the serving size two pieces of chicken? When do you put in the thyme? When you braise in the oven, you mean with a top on correct? If you do 8 pieces of chicken that’s a lot of space in a skillet, would you consider revising this recipe for 4?
Tara Noland says
Yes, serving is 2 pieces of chicken. I added the thyme to the instructions, thank you for bringing that to my attention. Yes, because this recipe doesn’t have loads of sauce it would evaporate without the lid which I have now included also. You can reduce this to four large thighs but 8 works well in a large skillet.
Robin says
Can you make this with boneless/skinless chicken breasts?
Tara Noland says
Yes you can just don’t overcook the chicken as the breasts will tend to be much drier.
Bianca Dottin says
This sounds really good! I like foods that call for a wine base, and with the herbs you’ve included, it will surely be a hit.
Jeni Hawkins says
OH man, you won’t believe it, but I have a bottle of Woodbridge blanc in my cabinet right now! Guess what I’m making for dinner tomorrow night?! THANK YOU!
Tara Noland says
Enjoy, we just loved this recipe!
Mama to 6 Blessings says
That dish sounds great! Very elegant and savory! My plate would definitely be empty if this was put on it!
Claudia Krusch says
Such an amazing recipe! I can’t wait to try it! Anything tastes better with wine!
Melissa Chapman says
This recipe looks so good and the merge of wine, garlic, thyme and lemon with the goodness of chicken is so nice. I will try and show this to the many who will like a new twist on chicken.
Liz Mays says
This definitely sounds good. It may be a good date night meal. I’m interested to see how the lemon and garlic flavors work with the wine.