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–+ servings

Chicken in White White Sauce (Vino Bianco)

Karen Tedesco
Fantastically delicious white-wine braised chicken with sun dried tomatoes and thyme in a light sauce. This family-favorite is perfect over pasta and it's ready in 30 minutes.
5 from 5 votes
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Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Course Chicken
Cuisine Italian
Servings 6 servings
Calories 756 kcal

Ingredients
 

  • 2 1/2 pounds (1125 g) boneless skinless chicken thighs (or 6 bone-in)
  • Kosher salt
  • Freshly ground black peppercorns
  • 2 tablespoons (30 g) all-purpose flour
  • 1/4 cup (60 ml) extra-virgin olive oil
  • 1 cup (160 g) finely chopped onion
  • 2 tablespoons (30 g) finely chopped or grated garlic
  • 1 cup (110 g) sun-dried tomatoes (not oil-packed) coarsely chopped
  • 1 cup (250 ml) dry white wine (such as pinot grigio)
  • 1/2 cup (125 ml) chicken stock or water
  • 3 fresh thyme sprig plus 2 teaspoons fresh thyme leaves for serving
  • 1 pound (500 g) dried fettuccine or tagliatelle pasta
  • 2-3 tablespoons (45 ml) heavy cream optional
  • 1/2 cup (50 g) freshly grated Parmesan cheese
US Customary - Metric

Instructions
 

  • Season the chicken on all sides with 2 teaspoons of the salt and black pepper to taste. Sprinkle the flour over the chicken and turn it to coat.
  • Heat the oil over medium-high heat in a 3 or 4-quart deep skillet or saute pan until it begins to shimmer. Add the chicken in 2 batches and sear until golden on both sides, about 5 minutes per side. Remove to a platter.
  • Add the onion and garlic to the pan and cook until softened and fragrant, about 3 minutes. Pour in the wine and let it bubble 1 minute. Add the stock or water and 1/4 teaspoon salt. Return the chicken to the pan and add the tomatoes. Put the herb sprigs on top of the chicken.
  • Cover the pan and turn the heat down to a very low simmer. Cook 30-35 minutes for boneless chicken and 60-75 minutes for bone-in pieces. The chicken meat should be tender and falling off the bone.
  • Cook the pasta in a large pot of salted water until al dente. Drain and transfer to a large serving bowl.
  • Pull the thyme sprigs out of the pan and discard. Using two forks, break the chicken in the pan into large chunks. If you cooked bone-in thighs, discard the bones and stir the meat to combine with the pan sauce. If you're using cream, stir it in.
  • Pour the chicken and the pan sauce over the pasta. Sprinkle with the cheese and additional thyme leaves and toss everything together. Enjoy!

Notes

Variations:
  • Add a pinch of crushed red chili pepper along with the sun dried tomatoes.
  • Stir in a handful of baby spinach into the sauce when the chicken is cooked.
Tips:
The best pan to use for this stovetop braised chicken is a 3 or 4-quart capacity deep skillet or heavy saute pan with a lid.
Look for dried tomatoes that are plump, pliant and brightly colored, rather than hard brownish ones.

Nutrition

Serving: 1gCalories: 756kcalCarbohydrates: 72gProtein: 54gFat: 25gSaturated Fat: 7gCholesterol: 256mgSodium: 397mgPotassium: 1382mgFiber: 5gSugar: 10gVitamin A: 415IUVitamin C: 11mgCalcium: 182mgIron: 5mg