Salvadoran Chicken in White Wine Recipe
272kcal
Ingredients
- 8 chicken thighs, bone-in and skin-on
- 2 tbsp. olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 cup dry white wine
- 1 cup chicken broth
- 1/2 tsp. dried oregano
- 1/2 tsp. dried thyme
- 1/2 tsp. paprika
- bay leaf
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Equipment
- Large oven-proof skillet or Dutch oven
- Measuring cups and spoons
- Cutting board and knife
- Tongs or spatula
- Aluminum foil or lid for covering the skillet during baking
Method
- Preheat the oven to 375°F (190°C).
- Season the chicken thighs with salt and pepper on both sides.
- In a large oven-proof skillet or Dutch oven, heat the olive oil over medium-high heat.
- Add the chicken to the skillet and cook until golden brown on both sides, about 5 minutes per side. Remove the chicken from the skillet and set aside.
- Add the onion and garlic to the skillet and cook until the onion is translucent, about 5 minutes.
- Add the white wine to the skillet and bring to a boil, scraping any browned bits from the bottom of the skillet.
- Add the chicken broth, oregano, thyme, paprika, bay leaf, and salt and pepper to taste. Stir to combine.
- Add the chicken back to the skillet, skin-side up, and spoon some of the sauce over the chicken.
- Cover the skillet with a lid or aluminum foil and transfer to the preheated oven. Bake for 30-35 minutes or until the chicken is cooked through.
- Remove from the oven and discard the bay leaf. Garnish with chopped fresh parsley before serving.
Nutrition
Calories272kcalCarbohydrates3gProtein22gFat18gSaturated Fat4gCholesterol110mgSodium382mgPotassium285mgSugar1g