Chicken Braised in Wine and Rosemary

Chicken Braised in Wine and Rosemary Recipe
Photo: Iain Bagwell; Styling: Mary Clayton Carl
Serve with Quick Chive Mashed ­Potatoes and Asparagus with Lemon and Pecorino. This quick braised dish tastes like it has been cooking for hours. We make 1/2-inch-deep cuts in the chicken to expedite the cook time.


Serves 4 (serving size: 1 drumstick, 1 thigh, and 1/4 cup sauce)
Total time: 37 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 37 Minutes
Total: 37 Minutes

Nutritional Information

Calories 378
Fat 14.6 g
Satfat 2.9 g
Monofat 7.6 g
Polyfat 2.5 g
Protein 38.6 g
Carbohydrate 16.5 g
Fiber 2.1 g
Cholesterol 169 mg
Iron 3.5 mg
Sodium 513 mg
Calcium 74 mg


4 bone-in chicken drumsticks (about 1 pound), skinned
4 bone-in chicken thighs (about 1 1/4 pounds), skinned
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
2 tablespoons olive oil
1/4 cup all-purpose flour
1/2 cup chopped shallots
1 tablespoon chopped garlic
1 teaspoon chopped fresh rosemary
1 cup Chianti or other rich red wine
1 cup unsalted chicken stock (such as Swanson)
1 teaspoon sugar
1 (14.5-ounce) can unsalted whole tomatoes, crushed and undrained
1 bay leaf
2 tablespoons chopped fresh flat-leaf parsley


1. Make 1 (1/2-inch-deep) cut in each chicken piece; sprinkle evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Heat a large Dutch oven over high heat. Add oil to pan; swirl to coat. Place flour in a shallow dish. Dredge chicken in flour. Add chicken to pan; cook 5 minutes on each side. Remove chicken from pan.

2. Add shallots, garlic, and rosemary to pan; cook 2 minutes or until tender, stirring frequently. Add wine to pan; bring to a boil. Cook 1 minute, scraping pan to loosen browned bits. Add remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, chicken stock, sugar, tomatoes, and bay leaf. Bring to a boil; return chicken to pan. Reduce heat to medium; cook, partially covered, 15 minutes or until chicken is done, turning once. Sprinkle with chopped parsley.

Deb Wise,

Cooking Light

April 2013
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