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5 from 5 votes

Chicken Contadina

Chicken Contadina - a classic, country-style chicken recipe of crispy chicken bathed in a fragrant white wine sauce with tomatoes and fresh herbs.
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: main dish
Cuisine: Italian
Servings: 4
Calories: 620kcal


  • 2 lbs. chicken thighs skinless, boneless
  • 1 Tablespoon olive oil
  • 1 onion diced
  • 1 carrot diced
  • 1 stalk celery diced
  • 2 cloves garlic minced with salt
  • 4 sprigs rosemary OR parsley or 1 teaspoon Italian seasoning
  • ½ cup dry white wine
  • 1 cup chicken stock
  • 2 cups cherry tomatoes or other fresh or canned tomatoes
  • 3 Tbsp. Italian parsley minced
  • 1 lemon zested
  • salt
  • pepper


  • Blot the chicken dry with paper towels.
  • Lightly season the chicken with salt and pepper and set aside.
  • Cut onion into ¼ inch slices.
  • Peel and dice the carrot into ½ dice.
  • Slice the celery into ½ dice.
  • Mince the garlic with a little salt. This helps break down the garlic so that it melts into the sauce.
  • Heat a large skillet with a lid over medium-high heat.
  • Add the olive oil and swirl to coat the pan.
  • Add the chicken and cook for 4 - 5 minutes until the chicken easily lifts from the pan and is golden brown.
  • Turn the chicken over and cook for another 2 - 3 minutes.
  • Remove the chicken from the pan and set aside.
  • Add the onion, carrots, celery, and herbs and cook for about 2 - 3 minutes scraping up the browned bits on the bottom of the pan.
  • Add the garlic and continue to cook for another 3 -4 minutes.
  • Add the wine and stir, scraping up the bottom of the pan.
  • Continue to cook until almost all the wine has evaporated.
  • Add the chicken back to the pan (with any accumulated juices), the stock and the tomatoes.
  • Bring the mixture to a boil and then reduce to a simmer.
  • Cover the skillet and continue to simmer for another 10 - 15 minutes our until the chicken reaches an internal temperature of 165 degrees.
  • If using fresh herbs, remove any stems. Taste and adjust the seasoning if needed. Sprinkle the lemon zest and parsley on top and serve.



Chicken - I used skinless, boneless chicken thighs for their richer flavor, but feel free to use any chicken pieces that you have/enjoy. NOTE: if you use bone in chicken, the cooking time will be longer! 
Tomatoes - as I mentioned, you can use almost any type of tomatoes in this recipe. Fresh or canned both work! If using canned tomatoes, drain them before adding to the recipe. 
Herbs - I love using  fresh herbs in this dish, but if you don't have them on hand, dried herbs work well. Italian seasoning or a combination of basil/rosemary, oregano all work really well. If you have an mediterranean herb blend that you like, feel free to use that as well. 
Wine - wine adds a depth of flavor and some needed acidity to this dish. If you don't drink (or don't have wine on hand!) use 1 to 2 Tablespoons of fresh lemon juice. I would start with 1 tablespoon. Before serving, taste the sauce and if it seems a little bland, add more lemon juice to taste. 
Mincing garlic with just a pinch of salt helps to break down the garlic so that it almost dissolves during cooking. This is one of my favorite techniques for avoiding chunks of garlic in a dish! 
This recipe can be made a day ahead of time. Let the chicken cool and then cover and refrigerate. 
To reheat: cover the dish with a lid or foil and re heat in a 350 degree oven. 
This recipe also freezes well. Cover and freeze up to 2 months. To re heat, thaw in the refrigerator overnight and then re heat in a 350 degree oven. 


Calories: 620kcal | Carbohydrates: 15g | Protein: 40g | Fat: 42g | Saturated Fat: 11g | Cholesterol: 224mg | Sodium: 297mg | Potassium: 925mg | Fiber: 3g | Sugar: 6g | Vitamin A: 4068IU | Vitamin C: 50mg | Calcium: 69mg | Iron: 3mg