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  • Lemony White Wine Braised Chicken Thighs

    Monday, April 25, 2011

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    One of the best ways to spoil the people I love is to cook for them!  So, when I found out that our friends Jonathan and Ali were soon moving far enough away that spontaneous gatherings around the dinner table would involve an airplane, we decided to spend Saturday cooking together.

    I have learned (through exhausting cocktail and dinner parties we’ve hosted in the past) that simple is the best way to cook for or with friends. I often choose to make meals that don’t require a lot of attention and are simple in preparation and ingredients. This recipe is one of the best examples of this principle. The ingredients are easy to find (most are probably already in your kitchen) and the preparation and cooking are quick and simple. The result? A delicious, healthy and beautiful dinner with friends!

    Paul and I don’t eat any 4-legged animals. Partly for health reasons and partly for moral reasons (factory farming, hormones and antibiotics, and inhumane  conditions). We do eat a lot of fish and limited amounts of chicken (as long as I know where it came from). This makes for sometimes challenging meal planning when hosting friends and family. Many people don’t like fish, so chicken is often our default when our guests prefer to have meat as a main course. Fortunately we can find plenty of local, organic free range chickens almost literally in our back yard.

    Thanks to Jonathan Piques for the amazing photography!

    © 2011 Nancy Granada Kindred Kitchen

    Lemony White Wine Braised Chicken Thighs

    servings: 6-8 | time: about 90 minutes

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    12-16 boneless skinless chicken thighs
    1 cup white rice flour
    2 tsp. kosher salt
    2 tsp. fresh ground pepper
    4 TBSP. extra virgin olive oil
    1/2 cup chopped white onions
    4 cloves of garlic, sliced
    2 14-ounce cans artichoke hearts, cut into quarters
    2 TBSP. Dijon mustard
    1 1/2 TBSP. herbs de Provence
    2 cups white wine
    2 cups chicken stock or broth
    1/3 cup capers, drained
    1 bay leaf
    2 cups grape tomatoes
    2 lemons, cut into wedges
    1 handful of fresh parsley, chopped


    1. Combine the rice flour, salt and pepper in a 2-gallon plastic bag

    2. Place the chicken thighs in the bag and toss to thoroughly coat the chicken

    3. Heat olive oil in a large skillet or Dutch oven

    4. Add chicken to pan in batches and sear on both sides until golden (about 4 minutes each side). Set aside

    5. Add the onion and garlic to the pan and saute for a couple of minutes

    6. Add the artichoke hearts, Dijon mustard, capers, and herbs de Provence and saute for 3-4 minutes

    7. Add the wine and saute for 2 minutes. Add the chicken stock, chicken, capers, bay leaf, tomatoes, and lemons. Add a big pinch or two of salt

    8. Add parsley, season to taste with salt and pepper and serve with brown rice, crusty bread (for soaking up the delicious broth) and a big fresh salad


    2 responses to “Lemony White Wine Braised Chicken Thighs”

    1. Anonymous says:

      Nancy, I made this this weekend for my mum and sister, and assorted children – everyone loved it!

      • Nancy Granada says:

        Thanks for reading my blog Heather, and for actually trying the recipes :). So glad you and your family loved it! NG

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