Rosemary-White Wine Chicken Thighs

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Rosemary-White Wine Chicken Thighs is the perfect one pan dinner. This meal makes a pan sauce for you in the oven! Crispy chicken skin, carrots, and creamy potatoes make for one comforting dinner.

If there’s one this I absolutely love its one pan dinners. They’re perfect for busy nights when you don’t want to be in the kitchen long prepping or cleaning after your meal. These braised chicken thighs are so delicious and so simple! This recipe was just enough to feed two people with no leftovers, completely perfect!
Rosemary White Wine Chicken Thighs

While the chicken is braising a sauce makes itself in the pan, it’s magic! The combination of tomato paste, white wine, and apple cider vinegar pull all the delicious vegetable flavors out and reduces them to a creamy sauce that taste like it was a lot of work.

My favorite part of chicken is always the crispy skin, and this recipe definitely has that! I seared the chicken for about 5 minutes to create a nice crust. But the key is not to cover the chicken completely with the wine. That way the skin continues to crisp and dry in the over while the thigh meats gets tender and delicious.

 

 

Rosemary-White Wine Chicken Thighs
 
Author: 
Nutrition Information
  • Serves: 2 portions
  • Serving size: ½ recipe
  • Calories: 726
  • Fat: 23.2
  • Sugar: 9.1 g
  • Fiber: 6 g
  • Protein: 36 g
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 4 Bone In Skin on Chicken Thighs
  • 2 Teaspoon Adobo Seasoning
  • 1 Teaspoon Salt
  • 2 Tablespoon Olive Oil
  • 1 Small Yellow Onion
  • 1 Medium Red Potato
  • 1 Cup Baby Carrots
  • 5 Cloves Garlic
  • 1 Tablespoon Tomato Paste
  • 2 Tablespoons Fresh Rosemary
  • 2½ Cups White Wine
  • 2 Tablespoons Apple Cider Vinegar
Instructions
  1. Season the chicken thighs on both sides with salt and adobo
  2. Heat the olive oil in an oven safe pan, sear the chicken skin side down for about 5 minutes
  3. Remove chicken from pan and add onion, carrots, potato and garlic and cook until starts to brown
  4. Add the tomato paste and rosemary and mix well
  5. Deglaze the pan with white wine and vinegar
  6. Add the chicken back to the pan skin side up
  7. Bake in a 400F oven for about 50 minutes or until chicken is cooked through
  8. Divide chicken and vegetables between two plates and drizzle pan sauce on top

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