Champagne Braised Chicken with Grape Tomatoes and Capers

Chicken thighs braised in a Dutch oven with champagne, grape tomatoes, capers and red potatoes make a tasty one pot meal.

👥 6 Servings⏱️ Prep & Cook: 1h 45m⏳ Prep: 15 min🔥 Cook: 1h 30m👤 Carrie's Experimental Kitchen📖 carriesexperimentalkitchen

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

oven
pot
dutch oven
pan
stove

📝 Preparation Steps

Preheat oven to 325 degrees F.

Rinse the chicken, pat dry and season with salt and pepper; then heat the oil in a Dutch oven (or oven safe pot) and add the chicken. You may have to do this in two batches. Cook the chicken ⏱️ 5-7 minutes per side; depending on how meaty they are so that they are lightly browned and there is no visible pink. Remove the chicken and set aside covered with foil to keep warm.

Next, add the garlic and saute for ⏱️ 1 minute; then add the champagne to deglaze the pan (which means to scrape all of the bits from the bottom of the pan).

garlic, thinly sliced5 cloveschampagne1 cup

Add in the tomatoes, capers, thyme, potatoes and chicken broth; then add back the chicken placing them on top of the mixture. (You don't want to boil the chicken, but rather allow the steam finish cooking the process.)

capers2 tablespoonschicken broth1 cup

Cover the Dutch oven and place in the oven for ⏱️ 1 hour; stirring and basting the chicken about halfway through. Remove the chicken and potatoes and place on a serving dish; set aside.

Place the liquid back on the stove and boil for ⏱️ 8-10 minutes until the liquid gets slightly thickened; then pour over the chicken.

Nutrition Facts

calories

276 kcal

fat Content

7 g

serving Size

1 serving

fiber Content

3 g

sugar Content

3 g

sodium Content

400 mg

protein Content

24 g

trans Fat Content

0.02 g

cholesterol Content

97 mg

carbohydrate Content

26 g

saturated Fat Content

2 g

unsaturated Fat Content

4 g

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