Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Sue's Chicken Thighs Braised in White Wine Recipe
    Lost? Site Map

    Sue's Chicken Thighs Braised in White Wine

    Sue's Chicken Thighs Braised in White Wine. Photo by mersaydees

    1/1 Photo of Sue's Chicken Thighs Braised in White Wine

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    10 mins

    45 mins

    Chef 1086570 pigpurple's Note:

    Man this was good! My wife found this recipe in Every Day Food magazine. It was the May 2008 Issure. We had it 3/28/10 to celebrate Dukes win over Baylor to go to the final four. Its easy and pretty quick to make so enjoy this very tasty meal. Please enjoy!!

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a 12-inch non stick skillet arrange thighs bone side up. Season with salt and pepper to taste add spices garlic. Add Wine.Bring this to a boil.reduce to simmer and tightly cover, Cook 30 minute Turn chicken over and put a slice of butter then lemon on eash piece of chicken Simmer covered another 15 minutes or so till tender. Transfer chicken to serving dish. Keep drippings in pan and later discard. Serve and enjoy.* Check out reviews from other chef for some points.

    Ratings & Reviews:

    • on April 03, 2013

      45

      I liked the flavor and texture of this braised chicken very well and made it as written. I did not discard the cooking liquid, but cooked it a bit more (after removing the chicken) and served it with rice. Made for PAC Spring 2013.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on March 12, 2011

      55

      As I made this, it's a 5 star recipe. As written, it's at least 3-4 stars. My 12" All-Clad skillet required olive oil as I could never place a bare naked chicken thigh on it; perhaps the original recipe refers to non-stick? I sometimes receive that periodical, Everyday Food, and looked for this particular issue since I had so many concerns while cooking, but alas, I didn't have that particular issue. Moving on.... What should I have done with the butter? Without direction, I divided it into eigths and placed an 1/8 on each thigh and topped with the lemon slice. As far as the garlic is concerned, I considered it a "spice" according to the instructions. I served over Shiratake egg noodles and we really enjoyed it with my interpretations! Thanks Chef 1086570! Made for PAC Spring 2011.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Sue's Chicken Thighs Braised in White Wine

    Serving Size: 1 (270 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 479.9
     
    Calories from Fat 284
    59%
    Total Fat 31.6 g
    48%
    Saturated Fat 9.8 g
    49%
    Cholesterol 165.5 mg
    55%
    Sodium 463.7 mg
    19%
    Total Carbohydrate 4.0 g
    1%
    Dietary Fiber 0.5 g
    2%
    Sugars 0.9 g
    3%
    Protein 32.9 g
    65%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites