One-Pan Chicken Thighs in White Wine Sauce (Vino Bianco)
Serves 630 mins prep35 mins cook
Follow these simple steps at home to make fork-tender and delicious braised chicken thighs with chopped sun-dried tomatoes and thyme in a light white wine sauce (vino bianco). This easy, one-pan chicken dinner is bursting with rich flavor and is perfect to serve with pasta or a green salad on the side.
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What you need
Instructions
0 Season the chicken on all sides with 2 teaspoons of the salt and black pepper to taste. Sprinkle the flour over the chicken and turn it to coat. 1 Heat the oil over medium-high heat in a 3 or 4-quart deep skillet or saute pan until it begins to shimmer. Add the chicken in 2 batches and sear until golden on both sides, about 5 minutes per side. Remove to a platter. 2 Add the onion and garlic to the pan and cook until softened and fragrant, about 3 minutes. Pour in the wine and let it bubble 1 minute. Add the stock or water and 1/4 teaspoon salt. Return the chicken to the pan and add the tomatoes. Put the herb sprigs on top of the chicken. 3 Cover the pan and turn the heat down to a very low simmer. Cook 30-35 minutes for boneless chicken and 60-75 minutes for bone-in pieces. The chicken meat should be tender and falling off the bone. 4 Cook the pasta in a large pot of salted water until al dente. Drain and transfer to a large serving bowl. 5 Pull the thyme sprigs out of the pan and discard. Using two forks, break the chicken in the pan into large chunks. If you cooked bone-in thighs, discard the bones and stir the meat to combine with the pan sauce. If you're using cream, stir it in. 6 Pour the chicken and the pan sauce over the pasta. Sprinkle with the cheese and additional thyme leaves and toss everything together. Enjoy!View original recipe
