Why you need to try this Wine Braised Chicken Recipe – it’s absolutely brilliant in tenderness and simple flavors. This is an easy recipe with limited ingredients. The jalapeño enhances the flavor without making the recipe hot and spicy. If you want the heat, use one of the cooked pepper to squeeze the juice on the chicken – this is what my husband did and he loved it. I paired this meal with a simple rigatoni pasta with brocolli cooked in olive oil, garlic and parmesan.
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Wine Braised Chicken
- 1 whole (cutup) organic chicken 5 to 6 lbs
- 2-1/2 teaspoons salt
- 1 teaspoon fresh ground black pepper
- 1 small onion chopped
- 4 cloves fresh garlic chopped
- 1/2 cup fresh flat leaf parsley chopped
- 4 tablespoons extra virgin olive oil
- 4 whole jalapeno peppers
- 1/2 cup white wine
Preheat oven to 350 degrees.
Cut each chicken breast into two if they are whole breasts. Rinse the chicken and pat dry with paper towel. Season the chicken with the salt and black pepper.
In a large oven-proof sauté pan (with lid), heat two tablespoons of the olive oil over medium-high flame.
Lightly brown the chicken parts, in two to three batches, on all sides. Add one tablespoon olive oil if needed between batches.
Remove to a plate or bowl and set aside.
Add the remaining olive oil to the same pan. Lower the flame to medium. Add the onions and sauté for three to five minutes until translucent.
Add the garlic, parsley and jalapeño. Sauté for thirty-seconds to one minute until fragrant.
Note: Do not break up the jalapeño. You just want the flavor verses the spiciness.
Add the white wine, scraping up any brown bits at the bottom of the pan . Heat to a boil.
Add the chicken parts one piece at a time - coating each piece all over with the wine mixture.
Cover the pan with an oven-proof tight lid. Place the pan in the oven and bake for 45 minutes.
Remove the cover from the pan. Increase the oven temperature to 450 degrees. Continue baking the chicken for a additional 15 minutes.
Remove the pan from the oven. Plate and serve the chicken with your favorite side dish.
I always use a wine that is drinkable. It truly makes a difference. The first time I made this recipe I used 3/4 cup of wine and it was still very good. If you like a lot of gravy feel free to use this amount of wine. I use a generous amount of salt in my recipes. If you are concerned about salt, start with using half the amount in the recipe and then taste the dish - add more salt to satisfy your taste bud, up to the recommended amount.