White Wine Tomato Braised Chicken Recipe
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White Wine Tomato Braised Chicken RecipeLet this White Wine Tomato Braised Chicken Recipe simmer away to create delectable dish for enjoying all throughout the year.
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. Full of rich hearty flavors, this savory chicken dish is a great comfort food for cooler temperatures, but it’s also a terrific option for warmer weather. And you won’t believe the aroma! The drool-inducing aroma will fill your home and have everyone waiting by the stove to enjoy this delectable dish of chicken braised with tomatoes, toasted, fragrant mustard and fennel seeds, and white wine. It’s marvelous!
Like so many recipes my family enjoys (and I like to share with you!), White Wine Tomato Braised Chicken is super easy to prepare. Begin by toasting mustard and fennel seeds for a quick 2 minutes in a large skillet. If you’ve never toasted seeds, oh my! It smells unbelievable. Once the seeds are toasted, transfer them to a mortar and pestle (or small bowl or dish) and crush them. Now they wait until the chicken gets browned. Brown the chicken on each side in hot oil until golden. Remove the chicken from the pan. Add onion and cook until softened. Garlic is up next. Sauté for a short 2 minutes.
Finally, the remaining ingredients go in: wine, parsley, tomatoes, along with the toasted, crushed seeds and browned chicken. About now everything will be smelling wonderful! Almost done, bring to a low boil. Reduce to a simmer. Let simmer until chicken is done. If time permits transfer to a warm oven and let cook, covered for 2-3 hours.
It really is and easy recipe. Simple ingredients meld together to create this wonderfully seasoned dinner dish that everyone will enjoy. We like to serve the braised chicken and tomatoes over fluffy rice or steamed vegetables with a fresh green salad. Enjoy!
More chicken recipes you will enjoy:
- Chicken Piccata Recipe
- Buttermilk Chicken Recipe
- BBQ Chicken Recipe
- Crockpot Honey Garlic Chicken Recipe
White Wine Tomato Braised Chicken Recipe
White Wine Tomato Braised Chicken Recipe
A delicious savory chicken dish perfect for serving over rice, pasta, or mashed potatoes.
Ingredients
- 1 tablespoon yellow mustard seed
- 1 teaspoon fennel seed
- 8 medium bone-in chicken thighs, trimmed
- 1 teaspoon coarse sea salt
- 1/2 teaspoon fresh ground black pepper
- 2 tablespoons olive oil
- 1 cup coarsely chopped onion
- 2 garlic cloves, finely minced
- 1/2 cup dry white wine
- 1 tablespoon parsley flakes
- 14 1/2-ounce can diced tomatoes, undrained
Instructions
- 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.
- 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.
- 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 low boil. Reduce heat to low; cover. Let simmer on low for at least 20 minutes, stirring occasionally.
- If serving right away, remove cover and simmer an additional 10 to 15 minutes or until chicken is cooked through. If time permits, cover and transfer to warm oven (about 250-degrees F) to continue to braise for 2-3 hours until ready to serve.
- Serve over rice or pasta, if desired.
Notes
- 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.
- Recipe slightly adapted from McCormick.
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.
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….
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.
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!
Ooooh … I bet thyme was a good substitute! I hope you enjoy it!
Comfort food! I love this dish for weeknight meal, but also great for entertaining!
Excellent recipe. Followed the recipe as written and my wife really liked it.
This is really close to the classic French recipe Chicken Chasseur, or Hunter Chicken. Add Cognac and Tarragon at the end.
Thanks for a great recipe. I finished it up with a Chocolate Lava Cake for dessert. A great Sunday night dinner for the new Xbox Files….
Happy to hear that you enjoyed it, Andrew! And Chocolate Lava Cake sounds like the perfect compliment.
Oh this chicken dish looks irresistible! I need to try it 🙂
I am planning to make a couple of batches on Wednesday for a luncheon.
I hope y’all enjoy it, Amy!
Hi Amy,
First time reader. I am loving your site! I keep saving all of your recipes! We have been trying new things. We have several picky eaters. Including me, but I am getting better.
At first I thought this was just chicken cacciatore. But then I saw the fennel and and mustard and thought, nope! So is it more French? Like the commenter, Andrew, mentioned?
He also mentioned tarragon. I have to admit, I didn’t use it for 25 yrs. Tried it two months ago, and since then have used it weekly. Haha. I even planted it in my herb garden.
Just wanted to say I appreciate all the love you put into your site!
So nice to meet you, Susan! Thank you for your nice comment. And yay for tarragon! It’s so good with chicken. When I make an impromptu chicken pasta I like to use tarragon combined with a bit of lemon and everyone is always happy with the results. Thank you again and have a lovely day!
Just printed your recipe for White wine Tomato Braised Chicken. Looks delicious. However the photograph does not print. Why Not. I need a photo to compare my finished product with yours!! Please Advise.
Thank you. Chef Anton