Finger Lakes Wine-Braised Chicken with Herbed Potatoes

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

Tender chicken thighs braised in locally sourced white wine and herbs, served with caramelized baby potatoes for a perfect Finger Lakes-inspired meal. This american-inspired one pot ready in about 65 minutes pairs chicken thighs, olive oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 bone-in, skin-on (1.5 lbs) chicken thighs
• 1 tbsp olive oil
• 1 medium, diced onion
• 3 cloves, minced garlic
• 1 cup (Finger Lakes Chardonnay) dry white wine
• 1 cup chicken broth
• 1 tbsp fresh, leaves only thyme
• 1 tbsp fresh, chopped rosemary
• 1.5 lbs, halved baby potatoes
• 1 tbsp butter
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp fresh, chopped parsley

Instructions

1. Step 1: Pat chicken thighs dry with paper towels and season with 1/2 tsp salt and 1/4 tsp black pepper. Heat 1 tbsp olive oil in an oven-safe skillet over medium-high heat, add chicken skin-side down, and cook 5-7 minutes until golden brown and crispy. Flip and cook 2 minutes more, then remove chicken and set aside.
2. Step 2: Add diced onion to skillet and cook 3-4 minutes until softened. Stir in minced garlic and cook 1 minute until fragrant. Pour in 1 cup dry white wine and 1 cup chicken broth, scraping up browned bits, and simmer 2 minutes until slightly reduced.
3. Step 3: Nestle halved baby potatoes, 1 tbsp fresh thyme, 1 tbsp fresh rosemary, and chicken back into skillet. Cover with lid and bake at 375°F for 35-40 minutes until chicken reaches 165°F internal temperature and potatoes are tender when pierced.
4. Step 4: Remove lid, stir in 1 tbsp butter until melted, and return to oven for 5 minutes until sauce thickens. Transfer chicken and potatoes to platter, drizzle with pan juices, and sprinkle with 2 tbsp chopped parsley.