If you’re looking for a rich and indulgent, cozy meal, this Chicken Skillet with White Wine Gravy is your new best friend. It’s a one pan, cast iron skillet meal that will warm you to your core all winter long.

 

Here’s what you need:

1.5 lb chicken thighs, bone-in, skin on (roughly 4-5 thighs)

4 pearl onions, quartered

1 tbsp garlic

1 tsp fresh thyme leaves

Salt & pepper to taste

3 tbsp olive oil

½ cup dry white wine

½ cup chicken broth

 

Directions:

  1. Preheat well-seasoned, cast iron skillet to medium heat. Add oil and chicken thighs, skin side down and sear until golden brown, and skin begins to crisp, about 5-6 minutes. In the meantime, generously salt and pepper the exposed side of the chicken thigh.
  2. Turn chicken thighs and begin to sear the other side. Salt and pepper the exposed side of the chicken thigh.
  3. Meanwhile, quarter pearl onions, mince garlic, and remove the leaves from the thyme. Add to the pan immediately.
  4. Reduce heat to medium-low and add white wine. Allow to boil and reduce by about half before adding chicken broth. Cook uncovered for 5-6 six minutes to allow gravy to thicken.
  5. Cover and continue cooking for an additional 8-10 minutes.
  6. Enjoy warm over rice, mashed potatoes, or with a side of vegetables!

If you're looking for a rich and indulgent, cozy meal, this Chicken Skillet with White Wine Gravy is your new best friend. It's a one pan, cast iron skillet meal that will warm you to your core all winter long.

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Chicken Skillet with White Wine Gravy
Prep Time
5 mins
Cook Time
35 mins
 

This Chicken Skillet with White Wine Gravy is the cozy, cast iron meal that will keep you warm all winter long!

Author: Maddie Augustin
Ingredients
  • 1.5 lb chicken thighs bone-in, skin on (roughly 4-5 thighs)
  • 4 pearl onions quartered
  • 1 tbsp garlic
  • 1 tsp fresh thyme leaves
  • Salt & pepper to taste
  • 3 tbsp olive oil
  • ½ cup dry white wine
  • ½ cup chicken broth
Instructions
  1. Preheat well-seasoned, cast iron skillet to medium heat. Add oil and chicken thighs, skin side down and sear until golden brown, and skin begins to crisp, about 5-6 minutes. In the meantime, generously salt and pepper the exposed side of the chicken thigh.
  2. Turn chicken thighs and begin to sear the other side. Salt and pepper the exposed side of the chicken thigh.
  3. Meanwhile, quarter pearl onions, mince garlic, and remove the leaves from the thyme. Add to the pan immediately.
  4. Reduce heat to medium-low and add white wine. Allow to boil and reduce by about half before adding chicken broth. Cook uncovered for 5-6 six minutes to allow gravy to thicken.

  5. Cover and continue cooking for an additional 15-20 minutes.

  6. Enjoy warm over rice, mashed potatoes, or with a side of vegetables