Skillet Chicken with White Wine Sauce

Skillet Chicken with White Wine Sauce

  • Preparation Time 15 minutes
  • Cook Time 35 minutes
  • Total Time 50 minutes
  • Servings

  • 12 bone-in skin-on chicken thighs (3 1/2 to 4 lb)
  • 1 tsp each dried oregano and paprika
  • 3/4 tsp each salt
  • 1/2 tsp pepper
  • 3 tbsp all-purpose flour
  • 1 tbsp vegetable oil
  • 4 cloves garlic, halved
  • 1 tbsp chopped fresh thyme
  • 2 bay leaves
  • 1 cup Beringer Main & Vine™ Chardonnay
  • 1 cup low-sodium chicken broth
  • 1 tbsp butter
  • 1/4 cup chopped fresh parsley
  • 1 1/2 cups rice or quinoa, cooked according to package directions

  1. Pat chicken thighs dry with paper towel. Stir together oregano, paprika, salt and pepper; sprinkle all over chicken. Toss chicken in flour until lightly coated and shake off excess.
  2. Preheat oven to 400°F. Heat oil in cast iron skillet set over medium heat; cook chicken, in batches, for 8 to 10 minutes or until browned all over. Transfer to oven; bake for about 15 minutes or until cooked though. Transfer chicken to platter; cover to keep warm.
  3. Drain fat and wipe out skillet. Heat skillet over medium heat; cook garlic, thyme and bay leaves for 1 minute. Stir in wine, scraping up brown bits; bring to boil. Cook for about 5 minutes or until wine is reduced by half. Stir in broth; bring to simmer. Discard bay leaves. Whisk in butter until smooth; drizzle over chicken. Sprinkle with parsley; serve with quinoa.


Substitute rosemary for thyme if desired.
Alternatively, serve with thick crusty bread instead of quinoa.

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