White Wine Chicken Thighs

eating with sporks white wine chicken thighsSomething must be changing within as this is the first time I’ve cooked chicken (excluding ground) in over six years.  Yes you read that right, SIX years!  I am not a big fan of chicken these days.  I was a vegetarian for a few years and once I came out of it I never favored chicken.  I have eaten it a few times but it never inspires me.  Of course if cooked right I’m sure I’d think it was delicious, but I’ve had too many dry chicken breasts to last me a lifetime.  I chew it, the texture is awful, it gets stuck in my teeth, I could go on.


I had told Josh I’d roast him a whole chicken so he had the meat for lunches but it’s been to hot to want to use the oven for that amount of time.  This was my compromise, a chicken dinner.  I didn’t put any thought into this recipe or look anything up online but figured why not just see what happens.  And in all honestly it turned out pretty good.  There were leftovers but I gave Josh all the chicken and ate the pasta with some sautéed local zucchini.  Definitely more my speed.  I’ve always been a dark meat kind of girl so I used thighs.  I was sure to trim off all the fat so I had no chewing/texture issues and they were definitely not dry.  Overall I gave myself a little pat on the back with this one.

White Wine Chicken Thighs

  • 1 lb skinless, boneless chicken thighs (all fat trimmed off)
  • flour
  • s&p
  • olive oil
  • 14 oz linguini, I used gluten free
  • 3 cloves garlic, minced
  • 1 onion, chopped
  • 8 oz mushrooms, halved
  • 1/2 cup fresh flat leaf parsley, chopped
  • 3/4 cup water
  • 1 tablespoon Better Than Bouillon chicken base
  • 2/4 cup dry white wine
  • pecorino romano


  1. Season chicken thighs, both sides, with s&p. Then lightly dredge in flour.
  2. Heat up oil in a large sauté pan over medium high heat. In batches, do not overcrowd pan, brown both sides of the chicken thighs. Set aside.
  3. Add garlic and onion to pan. Cook until fragrant 3-5 minutes.
  4. Add in mushrooms and cook another 2-3 minutes.
  5. Add in water, chicken base, wine, and parsley. Bring to a simmer.
  6. Place chicken thigh in a single layer, cover, and simmer over low heat for 20-30 minutes.
  7. Meanwhile cook pasta.
  8. Place pasta in a large bowl and top with chicken mixture. Season with a bit of pepper and grate on lots of pecorino romano.

Leave a Reply

Your email address will not be published. Required fields are marked *