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Fast & Easy Everyday Food Recipe For Braised Chicken With White Wine, Tomatoes, and Peas

Monday's Leftovers: Braised Chicken With Vegetables

Following a weekend bacchanal full of Champagne kisses and caviar dreams, usher in the brand-new work week with a down-to-earth meal that's affordable, wholesome, and easy to prepare.

Use leftover chicken thighs, leftover white wine from your New Year's celebration, and frozen vegetables to create an aromatic chicken braise.

Serve the one-pot meal atop a heaping mound of brown rice, and you've got a healthful dinner. See the recipe when you keep reading.

Braised Chicken with White Wine, Tomatoes, and Peas

Braised Chicken with White Wine, Tomatoes, and Peas

Fast & Easy Everyday Food Recipe For Braised Chicken With White Wine, Tomatoes, and Peas 2009-12-30 18:03:47


  1. 2 cups long-grain white rice
  2. 12 boneless, skinless chicken thighs (3 1/2 pounds total)
  3. Coarse salt and ground pepper
  4. 2 tablespoons olive oil
  5. 1 cup dry white wine, such as Sauvignon Blanc
  6. 1 tablespoon fresh thyme leaves, plus sprigs for garnish
  7. 1 box (10 ounces) frozen peas
  8. 1 pint grape tomatoes, halved
  9. 2 tablespoons fresh lemon juice


  1. In a medium saucepan, cook rice according to package instructions. Spread 3 cups cooked rice on a rimmed baking sheet to cool; refrigerate for Chicken Fried Rice, up to 1 day. Cover remaining rice in pan to keep warm; set aside.
  2. While rice is cooking, season chicken with salt and pepper. In a 5-quart Dutch oven or heavy pot, heat oil over medium-high. Working in batches, cook chicken until browned, 4 to 5 minutes per side; transfer to a plate (reserve pot).
  3. Return chicken and any juices to pot; add wine and thyme. Bring to a boil; reduce to a simmer, and cook, partially covered, until chicken is opaque throughout, 10 to 15 minutes. Remove 4 chicken thighs; refrigerate for chicken fried rice, up to 1 day.
  4. Add peas and tomatoes to pot; cook, stirring occasionally, until tomatoes are softened, 4 to 5 minutes. Stir in lemon juice; season with salt and pepper. Serve chicken and vegetables over rice, garnished with thyme sprigs.

Serves 4.

Join The Conversation
suziryder suziryder 7 years
Also, a 10 oz box of frozen peas is a TON of peas! When you serve it up, you won't have just a few scattered peas on your plate - it's a lot of peas. And I would cook the tomatoes a little bit before adding the peas - by the time the tomatoes looked sufficiently softened, the peas looked a bit overcooked.
suziryder suziryder 7 years
I made this last night, and I thought it was pretty good but not great. I'm thinking sauteeing some onion and garlic before adding the wine might be good. Also, you should note that 12 chicken thighs and two cups of rice actually kicks off two different recipes; the other one is chicken fried rice with bok choy (there's a link when you follow Yum's link to the recipe on Martha's website). I'll be making the fried rice later this week, with four of the thighs I reserved from last night's dish. It's pretty nice that just by adding bok choy, ginger and a few staple ingredients, I'll have a quick tasty dinner for four - and I imagine it'll be very different from the braised chicken dish!
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