Braised Chicken with White Wine, Tomatoes, and Peas


Braised Chicken with White Wine, Tomatoes, and Peas

Prep Time: 25 Mins Cooking Time: 20 Mins Total Time: 45 Mins


  • 2 cups long-grain white rice 
  • 12 boneless, skinless chicken thighs (3 1/2 pounds total) 
  • Coarse salt and ground pepper 
  • 2 tablespoons olive oil 
  • 1 cup dry white wine, such as Sauvignon Blanc 
  • 1 tablespoon fresh thyme leaves, plus sprigs for garnish 
  • 1 box (10 ounces) frozen peas 
  • 1 pint grape tomatoes, halved 
  • 2 tablespoons fresh lemon juice


  1. In a medium saucepan, cook rice according to package instructions. Spread 3 cups cooked rice on a rimmed baking sheet to cool; refrigerate for Chicken Fried Rice, up to 1 day. Cover remaining rice in pan to keep warm; set aside.
  2. While rice is cooking, season chicken with salt and pepper. In a 5-quart Dutch oven or heavy pot, heat oil over medium-high. Working in batches, cook chicken until browned, 4 to 5 minutes per side; transfer to a plate (reserve pot).
  3. Return chicken and any juices to pot; add wine and thyme. Bring to a boil; reduce to a simmer, and cook, partially covered, until chicken is opaque throughout, 10 to 15 minutes. Remove 4 chicken thighs; refrigerate for chicken fried rice, up to 1 day.
  4. Add peas and tomatoes to pot; cook, stirring occasionally, until tomatoes are softened, 4 to 5 minutes. Stir in lemon juice; season with salt and pepper. Serve chicken and vegetables over rice, garnished with thyme sprigs.