White Wine and Garlic Braised Chicken

"This is the ultimate comfort food, easy, warm and delicious. I came up with this recipe one day when I was feeling sick and wanted something comforting to make me feel better. Hope you all like it!"
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Ready In:
1hr 10mins




  • pour a good amount of flour onto a plate. Add 1 teaspoons salt and 3 or 4 grinds of pepper. Mix together, and coat chicken pieces, shaking off excess flour.
  • Preheat a pan that has a lid on high heat. Once heated, add olive oil, swirling to coat bottom of pan. Add chicken pieces and brown on both sides. Remove chicken to a plate and turn off heat. If there are any scorched bits in the pan, rinse and pat dry with paper towels.
  • Preheat pan again on medium high heat. Once heated, add butter and stir until melted. Add onion and garlic and fry for a few minutes, but don't let the butter burn. Add chicken pieces back into pan and pour in chicken broth and wine.
  • Add bay leaves, rosemary, basil, 1/2 teaspoons of salt, and 3 -4 grinds of pepper. Stir a bit to spread spices around, and bring to a boil. Once boiling close lid and turn down to low heat. Let simmer for 1 hour, turning chicken pieces over with tongs every 20 minutes or so. Enjoy!
  • Note: Sauce tends to reduce quite a bit, so if you want more sauce, add more chicken broth after half an hour or so.

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  1. This recipe came out so good . I just finished making it with the garlic and rosemary baby potato recipe. The only thing is that I wouldn't recommend adding more salt if you made it with chicken broth.
  2. I had the pleasure of making this last night, its as fast to put togeather as it says and tastes great. Since I had not chicken broth I did end up putting water in and what I found is I (for personal taste) needed to add a little extra salt. I figure the chicken broth does have some sodium content, which next time I make I'll have on hand. Again. Excelent.



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