Chicken thighs with white wine sauce
These chicken thighs in white wine sauce feature a versatile ingredient that's affordable for everyone. Today's white wine sauce is milder than a marinade, but equally delicious.
Ingredients · Servings 4
- 1 kg of boneless, skinless chicken thighs
- Shall
- Ground pepper
- 8 or 10 small onions
- 2 tender carrots
- 2 bay leaves
- A few black peppercorns
- Thyme to taste
- 3 cloves of garlic
- 5 tablespoons of extra virgin olive oil
- 200g of white wine from your region
- 300 g water
Method · 1 h 5 min
- Season the chicken thighs with salt and pepper.
- Put in a saucepan, raw, the halved onions, the sliced carrots, the bay leaf, a few whole peppercorns, the thyme and the whole garlic cloves.
- Pour the olive oil into the frying pan and, when it's hot, fry the chicken thighs. This step is important: proper frying is essential for a good stew.
- Place the fried chicken thighs on top of the bed you have prepared with the onions and the other ingredients and pour the frying oil over them.
- Add the white wine to the pan where you fried the chicken thighs, stir, and pour it into the saucepan.
- Add the water too; the amount is approximate. I don't like the chicken to float: I always cover the ingredients halfway—maybe a little more—and since I cook the stew over low heat with the lid slightly ajar, it turns out perfectly.
- Cook until the chicken thighs are cooked through, about 45 minutes. Taste it before finishing, in case you need to adjust the seasoning.
