Ingredients for Stewed Chicken With Wine Sauce
- Boneless Skinless Chicken Thighs
- 1 cup chicken broth
- White Wine
- 2 tablespoons tomato paste
- Fresh Garlic Cloves
- White Onion
- Fresh Rosemary
- Fresh Oregano
- Extra Virgin Olive Oil
- Salt
- White Pepper
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How to Make Stewed Chicken With Wine Sauce
- Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat. Add 1 large chopped onion and 2 cloves minced garlic. Cook, stirring occasionally, until golden brown, about 5-7 minutes.
- Add 1.5 lbs bone-in, skin-on chicken thighs (or a mix of thighs and drumsticks), 1 cup chicken broth, ½ cup dry red wine (like Cabernet Sauvignon or Merlot), 2 tablespoons tomato paste, 1 teaspoon dried thyme, ½ teaspoon dried rosemary, and a pinch of salt and pepper.
- Bring the mixture to a boil over high heat.
- Reduce heat to low, cover, and simmer for 45 minutes, or until the chicken is cooked through and easily shreds with a fork. Stir occasionally.
- If the sauce becomes too dry during simmering, add 2-4 tablespoons of water or wine, as needed, to maintain a desirable consistency.
- Once the chicken is cooked, remove it from the pot and shred it using two forks. Return the shredded chicken to the sauce. Serve over your favorite sides, such as rosemary french fried potatoes. Enjoy the delicious and flavorful tomato wine sauce!
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
14g
Fat
13g
Carbs
3g
