White Wine Braised Chicken Thighs

I’m back!  Back from Italy, back from the cooking course, back to real life.  It’s been a whirlwind 4 weeks of traveling, and I’m so grateful for the entire experience.  The real gem for me was (predictably) the Awaiting Table cooking class in southern Italy.

It will take me several posts to do any kind of justice to the week.  We spent each day learning about our ingredients, cooking both lunch and dinner, and lingering merrily over the fruits of our labor.

The Awaiting Table Italian Cooking Class

Cooking there reinforced an idea that I think anyone who appreciates good food already knows:  cooking the best food requires the best of ingredients that come together simply and harmoniously.

The vast majority of the things we cooked throughout the week were 4 ingredients or less.  No measuring, no fancy gadgets.  Just quality ingredients and tried and true techniques.

Eggplants - The Awaiting Table Italian Cooking Class

So that’s why when I came home, the first dish I reached for to recreate was not one that most American’s would think of as traditionally Italian.  But it’s a dish that embodies the idea that good food comes from good ingredients simply combined.  It’s uncomplicated, accessible, and delicious, and it will certainly be an addition to my weeknight meal rotation going forward.

Braised Chicken Thighs with White Wine and Capers

White Wine Braised Chicken Thighs

Here’s what you’ll need:

  • 5-6 medium sized chicken thighs, bone in and skin on
    • About 3 lbs in total
  • ½ cup capers
  • 1 750ml bottle dry white wine
  • 2 tbsp chopped parsley

 Braised Chicken Thighs with White Wine and Capers

Most of the capers that are easily available in the US are going to be capers that are jarred and packed in brine, but salt cured capers are another variety you can find if you hunt for them.  I brought some of the salt cured capers back from Italy where they are abundant and used them for this recipe.  They are by no means necessary, regular brined capers would work just fine as well.

If you are using salt cured capers, be sure to rinse them and then to desalinate them by soaking them in cold water for 20-30 minutes at least.  If using capers packed in brine you can skip this step.

Braised Chicken Thighs with White Wine and Capers

Heat a heavy bottomed skillet or dutch oven over high heat.  Place the chicken thighs skin side down in the skillet and sear for 10-15 minutes.  You want the chicken to be dark, dark brown so although 10-15 minutes sounds like a lot, I actually could have seared them for longer.

Using tongs, flip the chicken and sear the other side for 10 minutes.

Braised Chicken Thighs with White Wine and Capers

Remove the chicken thighs from the pan and wipe out the grease that has rendered.  Add the chicken back to the pan along with the capers.  Pour in the wine until the chicken is almost submerged – I used a whole bottle.

Return the pan to heat and bring the sauce to a simmer.  Cover and continue to simmer for 20-30 minutes or until the chicken is very tender.

Braised Chicken Thighs with White Wine and Capers

Remove the braised chicken thighs from the pan and place on a serving platter.  Remove the capers from the braising liquid using a slotted spoon and add them to the chicken.  Spoon some of the liquid over top of the braised chicken thighs as well and top everything with a generous handful of chopped parsley.

Braised Chicken Thighs with White Wine and Capers

At the cooking school, we served the white wine braised chicken thighs alongside a pasta dish (because, Italy), but this time I opted for some simple cooked cabbage, drenched in real olive oil.

This is perfect for a cozy dinner that’s still light.  Most of the cooking is incredibly hands off making it perfect for busy weeknights.

Braised Chicken Thighs with White Wine and Capers

Bon appétit!

White Wine Braised Chicken Thighs

At only four ingredients, these white wine braised chicken thighs with capers and parsley will wow you with their simplicity and flavor

Course Main Course
Cuisine Italian
Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 hour
Servings 4

Ingredients

  • 5-6 medium sized chicken thighs bone in and skin on
  • ½ cup capers
  • 1 750 ml bottle dry white wine
  • 2 tbsp chopped parsley

Instructions

  1. Heat a heavy bottomed skilled over high heat and sear the chicken thighs skin side down for 10-15 minutes. You want the chicken to be dark, dark brown

  2. Using tongs, flip the chicken and sear the other side for 10 minutes

  3. Remove the chicken from the pan and wipe out the grease that has rendered. Add the chicken back to the pan along with the capers. Pour in the wine until the chicken is almost submerged

  4. Return the pan to heat and bring the liquid to a simmer. Cover and continue to simmer for 20-30 minutes or until the chicken is very tender.

  5. Remove the braised chicken thighs from the pan and place on a serving platter. Remove the capers from the braising liquid using a slotted spoon and add them to the chicken. 

  6. Spoon some of the liquid over top of the braised chicken thighs as well and top everything with a generous handful of chopped parsley.



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