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    Home » Main Dishes

    Braised Chicken Italian Style

    Published: Jun 17, 2020 · Modified: May 1, 2022 by Marcellina

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    two images with text in between. Text reads "Italian Style Braised Chicken".Top image is close up of braised chicken wings with potato chunks sprinkled with chopped parsley viewed from above. Bottom image is close up of braised chicken wings with potato chunks sprinkled with chopped parsley viewed from a 45 degree angle
    Image with text. Text reads "Italian Style Braised Chicken". Image is close up of braised chicken wings with potato chunks sprinkled with chopped parsley viewed from above

    Braised Chicken Italian Style is one of those simple dishes that makes everyone happy.
    To start off with,  it's super delicious and has basic ingredients that will please everyone including the children. But the part I love best, is that once the initial browning off is done, the chicken needs little attention!

    close up of braised chicken wings with potato chunks sprinkled with chopped parsley viewed from above

    This is my favourite Italian Braised Chicken recipe. The chicken wings are first seared in oil and butter until the skin is caramelised then they're gently simmered in wine and rosemary. Potatoes are added at then end and cooked in the flavourful liquid while the chicken becomes super tender.

    You won't want to miss this delicious chicken dinner. And if you enjoy this chicken recipe, you don't want to miss my Italian Chicken Cutlets, Chicken Sorrentino or my Instant Pot Chicken Pot Pie which are all such delicious classics!

    Ingredients needed

    As I said earlier, this chicken wing dinner uses basic ingredients.

    • chicken wings
    • olive oil
    • butter
    • garlic
    • rosemary
    • dry white wine
    • salt
    • potatoes
    Butter, dry white wine, raw chicken wings, potatoes, rosemary, garlic, salt and olive oil in bowls and dishes on a wooden board

    How to prepare the chicken wings

    My local supermarket sells chicken wings minus the tips and cut into two at the joint called "chicken nibbles". But if you can't find these, it's very simple to do at home.

    1. Simply find both joints - the wing should bend in two places.
    2. Dislocate the wing by bending the joints backwards.
    3. Place the wing on a cutting board. Press a sharp knife down between the joint. You won't be going through any bones.
    4. Repeat with the second joint.
    5. You will end up with a drumette, a wingette (the bit with two parallel bones) and a wing tip.
    6. Only the drummette and the wingette is needed for this recipe. Keep the wing tips for this slow cooker Chicken Stock.

    Substitutions for chicken wings

    For this type of cooking that involves simmering in liquid, my preferred cut to use is wings. However, chicken thighs, drumsticks or marylands substitute well. Keep in mind that larger pieces will need longer cooking.

    How to make this recipe

    This recipe is really simple.

    1. Fry chicken wings in oil and butter until well browned.
    2. Scatter sliced garlic and rosemary over browned chicken.
    3. Pour over the white wine and some water then simmer for 20 minutes.
    4. Add chunky cut potatoes and continue cooking until chicken and potatoes are tender.
    Photo collage of 4 images. Image 1 is raw chicken wing pieces in a pan. Image 2 is browned chicken wings with raw garlic and rosemary scattered on top. Image 3 is glass of white wine being poured over browned chicken. Image 4 is browned chicken with chunk of potatoes

    How to make without alcohol

    While the traditional method uses white wine, this recipe is equally delicious without wine. Simply substitute 1 ½ cups of low salt chicken stock for all the liquid including the water and proceed as directed in the recipe.

    When using chicken stock, reduce salt to one teaspoon. Check seasoning at the end of the cooking and adjust to your taste.

    Does this have thick gravy?

    No. The sauce in this recipe is thin and flavoursome but not like a thick gravy. If you prefer a slightly thickened sauce, dust the chicken wings in all purpose flour before frying. This will slightly thicken the sauce while cooking in the liquid.

    braised chicken wings with potato chunks sprinkled with chopped parsley viewed from above

    What to do with leftovers?

    Leftovers can be stored for up to 3 days in a sealed container in the refrigerator. Reheat gently in a pan over medium heat, adding a little water to moisten if needed.

    Variations

    • omit the butter and use all olive oil
    • use thyme, sage or a couple of bayleaves instead of rosemary
    • use bottled, crushed garlic instead of fresh
    • substitute chicken stock for the wine
    • add mushrooms instead of potatoes
    close up of braised chicken wings with potato chunks sprinkled with chopped parsley viewed from a 45 degree angle

    Serving suggestions

    Good bread is perfect to soak up the juices. Get yourself a crusty Italian loaf or make this Ligurian focaccia to really impress. Plus you'll enjoy the freshness of this Green Bean salad or a Calebrese pizza if you have a lot of people to feed.

    More recipes you will love

    Honey Baked Chicken Wings
    Butterfly Chicken Recipe
    Chicken Limone
    Lemon Rosemary Charcoal Chicken from Jaimie Eats
    Greek Style Chicken and Salsa from It's Not Complicated

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    Recipe

    braised chicken wings with potato chunks sprinkled with chopped parsley viewed from above

    Braised Chicken Italian Style

    This simple dish of Chicken and Potatoes braised until tender and flavoursome. Get yourself some crusty bread for mopping up the delicious sauce.
    5 from 9 votes
    Print Pin Rate
    Prep Time: 10 minutes minutes
    Cook Time: 1 hour hour 10 minutes minutes
    Total Time: 1 hour hour 20 minutes minutes
    Servings:4 people
    Author: Marcellina

    Ingredients

    • 2 tablespoon extra virgin olive oil
    • 2 tbsp butter
    • 1½ kg chicken wings without wing tip (3lbs)
    • 6 large garlic cloves sliced
    • 1 heaped tablespoon picked fresh rosemary
    • 1 cup dry white wine
    • 4 large potatoes
    • 2 teaspoons salt more if needed
    • freshly ground pepper to serve
    • chopped parsley to serve
    Prevent your screen from going dark

    Instructions

    • Separate the wing into two at the joint.
    • Heat oil and butter in a large frying pan that has a lid.
    • Arrange the chicken in one layer in the frying pan. Fry on medium heat, turning when needed, until the chicken is evenly browned and caramelised.
    • Sprinkle garlic and fresh rosemary over chicken. Stir through the chicken and allow to fry for a a minute or two until fragrant.
    • Add wine. Bring to boil then add half a cup of water.
    • Season well with salt.
    • Cover with the lid, turn down the heat. Simmer gently for 20 minutes.
    • In the meantime, peel potatoes and cut into large chunks.
    • After 20 minutes add potatoes pressing them into the sauce. Add a little more water if it is drying out.
    • Replace the lid. Continue to simmer for 20-30 minutes until the potatoes are cooked through.
    • Remove the lid and taste the sauce to check for seasoning. Add a little more salt if needed. Sprinkle with chopped fresh parsley and a good grinding of black pepper.
    • To serve, sprinkle with chopped fresh parsley and a good grinding of black pepper. Provide crusty bread for mopping up the sauce.

    Notes

    • To make it even easier look for chicken wings without the tips that have already be cut at the joint. At my local supermarket they are called "Chicken Nibbles".
    • Substitute chicken stock for water  - be sure to check before salting if you use a salty chicken stock.
    • Waxy potatoes are best as they hold their shape 
    • Be sure to taste and salt well

    Variations

    • omit the butter and use all olive oil
    • use thyme, sage or a couple of bayleaves instead of rosemary
    • use bottled, crushed garlic instead of fresh
    • substitute chicken stock for the wine
    • add mushrooms instead of potatoes

    Nutritional Information Per Serving

    Serving: 0g | Calories: 594kcal | Carbohydrates: 2g | Protein: 37g | Fat: 45g | Saturated Fat: 14g | Cholesterol: 171mg | Sodium: 1364mg | Potassium: 355mg | Fiber: 1g | Sugar: 1g | Vitamin A: 475IU | Vitamin C: 3mg | Calcium: 35mg | Iron: 2mg

    Nutritional Disclaimer

    Nutritional information is an estimate provided by an online nutrition calculator. For accurate results, it is recommended that the nutritional information be calculated based on the ingredients and brands you use.

    Tried this recipe? I'd love to see!Mention @marcellina.in.cucina or tag #marcellinaincucina

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      Recipe Rating




    1. Marcelle

      July 16, 2020 at 9:19 pm

      Marcellina, what a flavorful supper this will be! Gorgeous photos too! I've pinned this recipe, I will be making it soon 🙂

      Reply
      • Marcellina

        July 18, 2020 at 8:37 am

        Marcelle, thank you so much! I think you'll love it - simple and delicious comfort food.

        Reply
    2. Frank Fariello

      June 20, 2020 at 11:54 pm

      Chicken and potatoes are a match made in heaven! My grandmother made an oven-roasted chicken and potato dish that I adored. This stovetop version looks just as nice. And I love that you used chicken wings. Let nothing go to waste!

      Reply
      • Marcellina

        June 22, 2020 at 4:33 pm

        Frank, I love chicken wings personally and they add a gelatinous quality to the juices.

        Reply
    3. 2pots2cook

      June 19, 2020 at 7:14 pm

      5 stars
      Absolutely love this easy, tasty, frugal one: hope to make one batch in the open, at least, when the things are back to "normal".

      Reply
      • Marcellina

        June 20, 2020 at 10:18 am

        It's definitely a family favourite!

        Reply
        • Marcellina

          June 22, 2020 at 4:33 pm

          Oh yes, this is my go to!

          Reply
      • Fran

        January 04, 2022 at 11:59 pm

        I have a question, can I use chicken breasts?

        Reply
        • Marcellina

          January 05, 2022 at 2:59 pm

          Chicken breasts wouldn't be the best choice for this recipe because the meat would become quite dry with the long cooking. You could use chicken thighs or legs as a substitute. Hope that helps, Fran!

          Reply
    4. Jaimie

      June 18, 2020 at 7:35 pm

      5 stars
      LOVE this! I see this and some crusty bread, with an extremely large glass of white wine in my very near future. Thank you so much - it's going to hit the spot!

      Reply
    5. Gavin Sutherland

      June 17, 2020 at 6:08 pm

      5 stars
      An absolute beaut! I loved how simple this dish was to make but more importantly the garlic & rosemary flavours were singing with the juicy chicken

      Reply
      • Marcellina

        June 18, 2020 at 8:13 am

        Thanks Gavin! It is such a simple dish and still great the next day.... if you have leftovers!

        Reply
    6. Alex

      June 17, 2020 at 6:03 pm

      5 stars
      I love how this is so simple - but SO full of flavour. Absolutely delicious, Marcella!

      Reply
      • Marcellina

        June 18, 2020 at 8:13 am

        Alex, this one sure is packed with flavour!

        Reply
    7. angiesrecipes

      June 17, 2020 at 5:21 pm

      This sounds and looks amazingly delicious with my favourite herb and wine.

      Reply
      • Marcellina

        June 18, 2020 at 8:14 am

        I agree Angie! Rosemary is my favourite herb too and the white wine is just perfect with the chicken.

        Reply
    8. Jack Smith

      June 09, 2018 at 1:25 am

      5 stars
      Made it! Everyone loved it.

      Reply
      • Marcellina

        June 09, 2018 at 6:43 am

        Jack, I’m so glad to here that! My family adore it, also!

        Reply
    9. Mimi

      May 27, 2018 at 7:48 am

      Lovely. I love this kind of simple yet hearty dish.

      Reply
      • Marcellina

        May 29, 2018 at 8:02 am

        Me too, Mimi!

        Reply
    10. Lorraine @ Not Quite Nigella

      May 23, 2018 at 10:10 am

      I love these sorts of recipes-that like you say, feel almost like they shouldn't really need to be given out as they're so easy! 😀

      Reply
      • Marcellina

        May 29, 2018 at 8:04 am

        Absolutely so easy, Lorraine!

        Reply

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