Braised Chicken & Garlic in Wine

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 62.5
  • Total Fat: 2.5 g
  • Cholesterol: 0.8 mg
  • Sodium: 433.5 mg
  • Total Carbs: 3.4 g
  • Dietary Fiber: 0.2 g
  • Protein: 0.8 g

View full nutritional breakdown of Braised Chicken & Garlic in Wine calories by ingredient
Submitted by:

Introduction

This is one of the easiest and most flavorful, one pot, no fail chicken dishes in my cooking repertoire. Browning the chicken is quick and easy, adding the remaining ingredients into the same pot, and placing it in the oven to "forget and cook" for about 45 minutes makes this a super easy weeknight meal. In fact, if you "forget" and cook it for a full hour, the chicken is still moist due to the cooking environment! Busy mom's rejoice - just leave the cover on the pot until ready to serve.

Can be adapted to a slow-cooker easily! Just brown chicken and place everything in your slow-cooker on low for 6-10 hours (never high - meat quality diminishes significantly when cooked on high).

Wonderful if served with mashed potatoes, rice, and/or roasted vegetables (try tossing in olive oil, salt, and pepper and roasting on a sheet pan at 450 degrees for 25 minutes!).

***IMPORTANT CALORIE CALCULATION NOTE!***
The chicken has been omitted from the calorie calculations for your convenience - some of us prefer dark meat while others prefer light. With differing calorie calculations, I felt it best to leave it for you to decide.
This is one of the easiest and most flavorful, one pot, no fail chicken dishes in my cooking repertoire. Browning the chicken is quick and easy, adding the remaining ingredients into the same pot, and placing it in the oven to "forget and cook" for about 45 minutes makes this a super easy weeknight meal. In fact, if you "forget" and cook it for a full hour, the chicken is still moist due to the cooking environment! Busy mom's rejoice - just leave the cover on the pot until ready to serve.

Can be adapted to a slow-cooker easily! Just brown chicken and place everything in your slow-cooker on low for 6-10 hours (never high - meat quality diminishes significantly when cooked on high).

Wonderful if served with mashed potatoes, rice, and/or roasted vegetables (try tossing in olive oil, salt, and pepper and roasting on a sheet pan at 450 degrees for 25 minutes!).

***IMPORTANT CALORIE CALCULATION NOTE!***
The chicken has been omitted from the calorie calculations for your convenience - some of us prefer dark meat while others prefer light. With differing calorie calculations, I felt it best to leave it for you to decide.

Number of Servings: 12

Ingredients

    1 4-pound Roasting Chicken
    1 tablespoon Creole Seasoning
    2 tablespoons Extra Virgin Olive Oil
    35 cloves of Garlic
    2 cups Dry White Wine
    2 cups Chicken Broth
    2 teaspoons Dry Thyme (or two sprigs of fresh)
    1 sprig Fresh Rosemary (optional)

Directions

Preheat oven to 375 degrees.

Cut chicken into serving pieces (or purchase pre-cut) and season all over with creole seasoning. Salt and pepper is fine if you don't have creole seasoning, but the creole seasoning adds a little more depth of flavor.

Heat olive oil in a dutch oven on medium high heat. Add chicken and brown all over. It may be necessary to do this in two batches. Remove chicken and add the whole garlic cloves, stirring frequently to brown and soften. Add the wine to deglaze the browned bits from the bottom of the pot, scraping to loosen. Simmer/boil for 3-5 minutes.

Add the chicken broth and herbs. Return to a boil.

Layer chicken pieces back into the pot. Light meat should be on the bottom. Liquid will not completely cover the chicken - that's okay. Cover the pot and place in preheated oven for about 45 minutes.

After chicken has been removed and served, you may skim fat from the surface of liquid to cull additional fat calories.

Makes about 6 cups of sauce/herbs/garlic. One serving is a generous 1/2 cup.

***IMPORTANT CALORIE CALCULATION NOTE!***
The chicken has been omitted from the calorie calculations for your convenience - some of us prefer dark meat while others prefer light. With differing calorie calculations, I felt it best to leave it for you to decide.

Number of Servings: 12

Recipe submitted by SparkPeople user JAZZLEBUG.

Rate This Recipe