Braised Chicken and Red Potatoes in a White Wine Rosemary Sauce made with chicken thighs, dry white wine, fresh rosemary, red potatoes and garlic is a deliciously flavorful, easy all in one weeknight meal.
All-in-one dishes like this Braised Chicken and Red Potatoes in a White Wine Rosemary Sauce are great for busy, weeknights. Simply brown your meat and add in the remainder of your ingredients; then cook until it’s all done. No fuss. Less mess.
For this recipe you’ll need chicken thighs (bone out and skinless work best), white wine (I used Sauvignon Blanc, but you can use any other white wine), fresh rosemary, red potatoes, garlic and olive oil.
Start by heating your oil in a Dutch oven or large pot; then add the chicken and brown on both sides. You may need to do this in two batches. Remove the chicken and set aside.
Braised Chicken and Red Potatoes in a White Wine Rosemary Sauce made with chicken thighs, dry white wine, fresh rosemary, red potatoes and garlic is a deliciously flavorful, easy all in one weeknight meal.Click To TweetNext, add the wine, rosemary, garlic and potatoes to the pot; scraping the bits off of the bottom of the pan with a wooden spoon and bring to a boil. Finally, add the chicken back to the pot, cover with a lid, reduce heat to low and simmer for 45 minutes.
As you can see this Braised Chicken and Red Potatoes in a White Wine Rosemary Sauce is a hearty, stew like meal that’s so deliciously flavorful. It’s also a wonderful meal to prepare the night before as it reheats beautifully. ~Enjoy!
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Braised Chicken and Red Potatoes in a White Wine Rosemary Sauce made with chicken thighs, dry white wine, fresh rosemary, red potatoes and garlic is a deliciously flavorful, easy all in one weeknight meal.
- 8 Chicken Thighs (skinless, boneless)
- 2 c. White Wine (I used Sauvignon Blanc, but you can use what you have)
- 2 tbsp. Fresh Rosemary, chopped
- 3 medium Red Potatoes, cut into large pieces
- 4 cloves Garlic, minced
- 2 tbsp. Extra Virgin Olive Oil
Start by heating your oil in a Dutch oven or large pot; then add the chicken and brown on both sides. You may need to do this in two batches. Remove the chicken and set aside.
Next, add the wine, rosemary, garlic and potatoes to the pot; scraping the bits off of the bottom of the pan with a wooden spoon and bring to a boil.
Finally, add the chicken back to the pot, cover with a lid, reduce heat to low and simmer for 45 minutes.
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*Originally shared November 2012/Updated November 2018
Sheena @ Hot Eats and Cool Reads
Wonderful recipe Carrie! Can’t wait to try it!
Shiloh Barkley
Love this! Thanks for sharing!
Carrie's Experimental Kitchen
Thank you Shiloh and Sheena, I’m glad you like it!