Italian Braised Chicken
Italian Braised Chicken is one of those simple dishes that makes everyone happy.
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!
This is my favorite Italian Braised Chicken recipe. The chicken, on this occasion I used wings, are first seared in oil and butter until the skin is caramelized then they’re gently simmered in wine and rosemary. Potatoes are added at the end and cooked in a 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 – I used chicken wings on this occasion but chicken thighs or legs are also excellent for this recipe.
- Olive oil – For this dish, extra virgin olive oil is my preference but use what you have.
- Butter – salted butter is fine but if you have unsalted butter use that.
- Garlic – fresh garlic is my favorite. Minced garlic in a jar can be used at a pinch.
- Rosemary – fresh rosemary is best. Used dried if that’s all you have. A teaspoon of dried rosemary is plenty.
- Dry white wine – whatever you like to drink or is left in the fridge.
- Salt – Italian Braised Chicken needs to be well seasoned.
- Potatoes – use a variety that won’t break apart when cooked.
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.
- Simply find both joints – the wing should bend in two places.
- Dislocate the wing by bending the joints backward.
- Place the wing on a cutting board. Press a sharp knife down between the joints. You won’t be going through any bones.
- Repeat with the second joint.
- You will end up with a drumette, a wingette (the bit with two parallel bones), and a wing tip.
- Only the drummette and the wingette are needed for this recipe. Keep the wing tips for this Chicken Pastina Soup.
How to make this recipe
This recipe is very simple.
- Fry chicken wings in oil and butter until well browned.
- Scatter sliced garlic and rosemary over browned chicken.
- Pour over the white wine and some water then simmer for 20 minutes.
- Add chunky cut potatoes and continue cooking until chicken and potatoes are tender.
Substitutions
- Chicken wings – chicken thighs, drumsticks or marylands substitute well. Keep in mind that larger pieces will need longer cooking.
- Water – instead of water, use chicken stock. Chicken stock can be salty so reduce the salt and taste to check seasoning.
- White wine – substitute with extra water or chicken stock.
Variations
- omit the butter and use all olive oil
- use thyme, sage, or a couple of bay leaves instead of rosemary
- use bottled, crushed garlic instead of fresh
- substitute chicken stock for the wine
- add mushrooms instead of potatoes
How to make without alcohol
While the traditional method uses white wine, this recipe is equally delicious without wine. Simply substitute 1 1/2 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 the seasoning at the end of the cooking and adjust it to your taste.
Does this have thick gravy?
No. The sauce in this recipe is thin and flavorsome 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.
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.
Serving suggestions
Good bread is perfect for soaking 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 Calabrese pizza if you have a lot of people to feed.
More recipes you will love
Honey Baked Chicken Wings
Butterfly Chicken Recipe
Chicken Limone
Greek Style Chicken and Salsa from It’s Not Complicated
Made this recipe?
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Braised Italian Chicken
Ingredients
- 2 tbsp extra virgin olive oil
- 2 tbsp salted butter
- 3 pounds (1½ kilograms) chicken wings without wing tip See Notes 1 & 2
- 6 large garlic cloves sliced
- 1 tablespoon fresh rosemary or more to taste
- 1 cup dry white wine
- ½ cup water See Note 3
- 4 large potatoes See Note 4
- 2 teaspoons salt See Note 5
- freshly ground pepper to serve
- chopped parsley to serve
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 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. They may be sold as “chicken wingettes” or “chicken nibbles”.
- Use chicken thighs or drumsticks instead of wings.
- Substitute chicken broth 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 broth for the wine.
- add mushrooms instead of potatoes.
Nutritional Estimate Per Serving
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.
Thank you for such an amazing recipe. We ate leftovers for three days which were delicious. Love your blog with so many beautiful recipes. Thanks again. Connie
Thank you for taking the time to leave such a lovely comment, Connie! It is such a delicious recipe, isn’t it?
I’m glad your house was safe from the flood. The chicken and potatoes brought back memories of my mother. She baked it in the oven and there were no leftovers. My niece introduced me to your site. It’s like coming home.
Ann, my heart is full by your comment. I’m so beyond happy that these recipes bring you home! Welcome! And thank you for your kind words…we’re are doing well.
Can this be frozen
It can be frozen.
Marcellina, what a flavorful supper this will be! Gorgeous photos too! I’ve pinned this recipe, I will be making it soon 🙂
Marcelle, thank you so much! I think you’ll love it – simple and delicious comfort food.
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!
Frank, I love chicken wings personally and they add a gelatinous quality to the juices.
Absolutely love this easy, tasty, frugal one: hope to make one batch in the open, at least, when the things are back to “normal”.
It’s definitely a family favourite!
Oh yes, this is my go to!
I have a question, can I use chicken breasts?
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!
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!
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
Thanks Gavin! It is such a simple dish and still great the next day…. if you have leftovers!
I love how this is so simple – but SO full of flavour. Absolutely delicious, Marcella!
Alex, this one sure is packed with flavour!
This sounds and looks amazingly delicious with my favourite herb and wine.
I agree Angie! Rosemary is my favourite herb too and the white wine is just perfect with the chicken.
Made it! Everyone loved it.
Jack, I’m so glad to here that! My family adore it, also!
Lovely. I love this kind of simple yet hearty dish.
Me too, Mimi!
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! 😀
Absolutely so easy, Lorraine!