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A grey platter of Italian-style chicken braised in wine with a spoon resting on top
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5 / 2 votes

Italian-Style Braised Chicken in Wine

This Italian-style braised chicken in wine is made by gently simmering chicken pieces in a sauce of wine, peperoncino, and tomatoes until tender. Fancy enough for company yet completely doable on a weeknight.
Prep Time50 minutes
Cook Time40 minutes
Total Time1 hour 30 minutes
Course: Mains
Cuisine: Italian
Servings: 4 servings
Calories: 451

Ingredients

  • One (3- to 4-pound) whole chicken, cut into 8 pieces
  • Sea salt
  • 3 tablespoons extra-virgin olive oil or lard
  • 1 large onion, halved and cut into 1/4-inch-thick (6-mm) slices, crosswise
  • 2 garlic cloves, smashed
  • 1 teaspoon peperoncino or red pepper flakes
  • 1/2 cup dry white wine
  • 4 medium ripe tomatoes, roughly chopped
  • 5 or 6 fresh basil leaves
US - Metric

Instructions

  • Season the chicken pieces well with sea salt.
  • In a large skillet over medium heat, warm the lard or oil. When the fat shimmers, add the chicken, skin-side down, and cook, turning once and adjusting the heat as needed, until browned on all sides, 12 to 15 minutes. If the chicken skin sticks to the pan, don’t force it. Wait a little longer and try again. The chicken will let go when it’s ready.
  • Transfer the chicken to a plate. Reduce the heat under the pan to low. Stir in the onion and garlic, season with salt, and cook until the onion is softened and translucent, 8 to 10 minutes.
  • Add the peperoncino or pepper flakes and cook until fragrant, about 1 minute. Add the wine, increase the heat to medium, and scrape up any browned bits from the sides and bottom of the pan. Cook until the alcohol aroma dissipates and the liquid has nearly completely evaporated, about 3 minutes.
  • Toss in the tomatoes and basil and season with salt and stir to combine.
  • Return all the chicken pieces except the breasts to the pan and add enough water to barely reach halfway up the sides of the chicken. Cook, stirring and turning the pieces occasionally, until the chicken is tender, the tomatoes have collapsed, and the sauce has a slightly thicker consistency, 25 to 35 minutes.
  • Return the chicken breasts to the pan and cook until the internal temperature of the breast reaches 165°F (74°C), about 10 minutes more.
  • Transfer the chicken to a platter or serve directly from the skillet, spooning the sauce from the pan over the chicken. Dive in.

Nutrition

Serving: 1portion | Calories: 451kcal | Carbohydrates: 10g | Protein: 27g | Fat: 31g | Saturated Fat: 7g | Monounsaturated Fat: 16g | Trans Fat: 0.1g | Cholesterol: 102mg | Sodium: 113mg | Fiber: 2g | Sugar: 5g