White Wine–Braised Chicken

Ingredients

• 1 tablespoon olive oil
• 4 chicken thighs
• 4 chicken drumsticks
• Kosher salt and freshly ground black pepper
• 4 shallots, sliced
• 4 cloves garlic, peeled, crushed
• 4 sprigs thyme
• ¾ cup dry white wine
• 2 cups low-sodium chicken broth

Steps

1. Preheat oven to 425°. Heat oil in a Dutch oven or other heavy-lidded pot over medium-high heat. Season chicken with salt and pepper and cook until golden brown, about 5 minutes per side; transfer to a plate.
2. Add shallots and garlic to pot and cook, stirring often, until beginning to soften, about 2 minutes. Add thyme and white wine; bring to a boil, reduce heat, and simmer until reduced by ⅔, about 4 minutes.
3. Return chicken, skin side up, to pot; add broth, bring to a simmer, cover, and transfer to oven. Braise until chicken is cooked through and tender, 20–25 minutes. Uncover; continue to cook in oven until skin begins to crisp, 8–10 minutes longer.