White Wine Tomato Braised Chicken Recipe

Let this White Wine Tomato Braised Chicken Recipe simmer away to create delectable dish for enjoying all throughout the year.

Tomato Braised Chicken Recipe

This White Wine Tomato Braised Chicken Recipe combines white wine, herbs and tomatoes with chicken for an easy and satisfying meal that the whole family will love. This savory dish is full of rich hearty flavors without leaving you feeling stuffed. White Wine Tomato Braised Chicken is a great comfort food for cooler temperatures, but it’s also a terrific option for warmer weather, enjoyed over fluffy rice with a light salad.

These simple ingredients meld together to create a wonderfully seasoned dinner dish that everyone will enjoy. The drool-inducing aroma will fill your home and have everyone waiting by the stove to enjoy this delectable savory dish of chicken braised with tomatoes, toasted and fragrant mustard and fennel seeds, and white wine.

Tomato Braised Chicken Recipe Tomato Braised Chicken Recipe

A few notes on this Tomato Braised Chicken Recipe:

  • Bone-in skin-on chicken pieces are better for braising. The bones and skin add to the richness and depth of flavor.
  • Braised chicken is great served over rice, pasta, or mashed potatoes.
  • If time permits, cover and transfer to warm oven (about 250-300-degrees F) to continue to braise until ready to serve.
Tomato Braised Chicken Recipe
A delicious savory chicken dish perfect for serving over rice, pasta, or mashed potatoes.
  • 1 tablespoon yellow mustard seed
  • 1 teaspoon fennel seed
  • 8 medium bone-in chicken thighs, trimmed
  • 1 teaspoon coarse sea salt
  • ½ teaspoon fresh ground black pepper
  • 2 tablespoons olive oil
  • 1 cup coarsely chopped onion
  • 2 garlic cloves, finely minced
  • ½ cup dry white wine
  • 1 tablespoon parsley flakes
  • 14½-ounce can diced tomatoes, undrained
  1. Heat a large skillet on medium high heat. Add mustard and fennel seeds to toast; cook and stir until fragrant (about 2 minutes). Transfer from hot pan to avoid over-toasting. Crush toasted seeds and set aside.
  2. Sprinkle chicken with salt and pepper. Heat oil in the same skillet on medium-high heat. Cook chicken in batches, 5 minutes per side or until golden brown. Remove chicken from skillet; cover and keep warm.
  3. Add onion; cook and stir about 5 minutes or until softened. Add minced garlic and cook stirring for 2 minutes. Stir in wine, parsley, tomatoes, crushed toasted seeds and chicken. Bring to a boil. Reduce heat to low; cover. Simmer 20 minutes, stirring occasionally. Remove cover and simmer additional 10 to 15 minutes or until chicken is cooked through.
  4. Serve over rice or pasta, if desired.
If time permits, cover and transfer to warm oven (about 250-300-degrees F) to continue to braise until ready to serve.
Makes 8 servings.
Recipe slightly adapted from McCormick.

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  1. 1


    Great recipe. I love dishes like this. They’re perfect in incliment weather, filling the house with a heavenly aroma and tender and flavorful. I’m tempted to make this tonight as storms will be in our area all day long. Thanks for sharing.

  2. 2

    Barbara says

    Thanks for sharing your recipe, making this as we speak, using 8 sweet Italian sausages in place of the chicken, next time will use some of both, but worked with what I had in the house, will let set for flavors to marry until tonight over our spaghetti squash, love your recipes, not a ton of ingredients, simple, and using what most people have in their house on any given day….p.s. just finished and tasted, delish….

  3. 3

    Susan M says

    I am making this right now. I didn’t use the amount of the seeds that were called for – I cut that in half. I’ve never used fennel seeds. They have such a strong aroma that I couldn’t bring myself to use the recommended amount! It is almost done and I just did a quick taste test and thought it was pretty good. I am going to put it in the oven for a while until the hubby gets home so I’m sure it will be even better!! Thanks for the recipe!! I’m sure to make this one again.

  4. 4

    Victoria V says

    I am making this right now and it smells so good. I didn’t have any fennel seed or parsley; I used thyme. I also have some Portabello mushrooms that needed to be used so I added that. I will be serving this over steamed rice and I know it will be so good! Thank you for sharing!

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