Wine-Braised Chicken with Garlic and Capers

Traditional coq au vin is chicken cooked in red wine, but, here, I opted for a lighter taste (and look) with white wine. Regardless of color, there’s something warm, wonderful, and so inviting about chicken slowly braised to tender goodness in a rich and buttery wine-based sauce. Plenty of garlic, fresh herbs, and bright, briny capers bring their own delightful flavors to the dish.

I served the chicken and sauce over egg noodles, but rice or orzo would make good “beds” too.

Serves 4

Ingredients

• 8 large skin-on chicken thighs
• sea salt 
• freshly ground black pepper
• 2 tbsp olive oil
• 8 garlic cloves, peeled
• 2 tbsp unsalted butter
• 2 tbsp flour
• 2 cups dry white wine
• 2 cups chicken broth
• 1 rosemary sprig
• 2 tbsp capers, rinsed and drained
• 1/4 cup coarsely chopped fresh herb mixture, such as oregano, parsley, and chives, plus more for garnish
• cooked egg noodles, for serving (optional)

Chicken Thighs

Herbs, Capers, and Garlic

Preparation

1. Heat a Dutch oven (or heavy, deep skillet) over medium heat and add the olive oil. Season 4 chicken thighs with salt and pepper and place skin-side down in the pan. Cook, undisturbed, until the skin browns, 4 minutes. Turn and cook 3 minutes on the other side. Transfer to a plate and cook the remaining 4 thighs in the same oil. Transfer to the same plate.
2. Add the garlic cloves to the pan and sauté until beginning to brown, about 2 minutes. Transfer the garlic to a bowl.
3. Reduce the heat to low and melt the butter in the pan. Add the flour, whisking constantly until lightly browned, 1-2 minutes.
4. Add the wine and increase the heat to medium-high. Bring to a simmer and cook, scraping up browned bits, until reduced by about one-third, 5-6 minutes.
5. Add the broth, browned garlic cloves, and rosemary sprig and season with salt and pepper. Cook 2 minutes.

Chicken Beginning to Cook 

After Turning 

Garlic Added 

Browned Garlic 

Butter and Flour Added

Wine Added

Reduced Wine Mixture 

Broth Mixture Added

1. Return the chicken and accumulated juices to the pan, nestling the thighs into the sauce. Reduce the heat to medium-low and cover, with the lid slightly ajar. Cook until the chicken is tender and cooked through, 35-40 minutes, depending on size. Transfer the chicken to a clean plate and discard the rosemary sprig.
2. Bring the sauce to a hard simmer and continue simmering until reduced by almost half, 15 minutes. Remove from the heat and stir in the capers and 1/4 cup fresh herbs. Return the chicken to the pan and turn a few times to coat with sauce.

Chicken Added 

Braised Chicken

Herbs and Capers Added 

Chicken Returned

Serve the chicken and sauce over egg noodles (if desired) and garnish with fresh herbs.

Wine-Braised Chicken with Garlic and Capers