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!
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.
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
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 backwards.
- Place the wing on a cutting board. Press a sharp knife down between the joint. 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 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.
- 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.
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.
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
Serving suggestions
Good bread is perfect to soak up the juices. Get yourself a crusty Italian loaf or make this focaccia to really impress. Plus you’ll enjoy the freshness of this Green Bean salad.
More recipes you will love
Honey Baked Chicken Wings
Butterflied Roast Chicken
Lemon Rosemary Charcoal Chicken from Jaimie Eats
Thai Green Chicken Curry from Another Food Blogger
Chicken Satay Sandwich from Another Food Blogger
Greek Style Chicken and Salsa from It’s Not Complicated
Easy Grilled Chicken with Fennel from She Loves Biscotti
Keen’s Chicken Curry from Cooking with Nana Ling
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Braised Chicken Italian Style
Ingredients
- 2 tbsp 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
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
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!
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!