Braised Chicken with White Wine and Spring Peas


Try customizing this dish with your favorite vegetables and herbs.

5.0 from 1 reviews
Braised Chicken with White Wine and Spring Peas
Makes 4 to 6 servings
  • 2 tablespoons olive oil
  • 1½ pounds bone-in, skin-on chicken thighs (4 to 6 thighs)
  • Salt and pepper, to taste
  • ½ cup dry white wine
  • 1 clove garlic, minced
  • 2 shallots, minced
  • 1 cup chicken broth
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon whole-grain mustard
  • 12 small gold potatoes, halved
  • 6 fresh thyme sprigs
  • 2 cups fresh English peas
  • Garnish: fresh thyme
  1. Preheat oven to 350°.
  2. In a large Dutch oven, heat oil over medium-high heat. Season chicken thighs with salt and pepper. Cook chicken until golden brown, 3 to 4 minutes per side. Add wine to pan, stirring to remove browned bits. Add garlic, shallot, broth, lemon juice, and mustard; cook over medium-high heat until sauce is slightly reduced, 5 to 6 minutes. Add potatoes and thyme.
  3. Transfer Dutch oven to preheated oven, and bake until potatoes are tender, 40 to 50 minutes, adding peas during final 20 minutes of cooking. Garnish with thyme, if desired.



    • Hi Julie, You can, but you may need to adjust the cooking time. You’ll want to use a thermometer to make sure the breasts are at least 165F at the thickest portion, not touching the bone when done.

  1. This is a great recipe! Wanted to test out my new Dutch oven and this was great. I messed up and added the chicken broth part way into baking, but it still turned out delicious.


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