Butt Rub® White Wine Skillet Chicken

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Recipe 16

(submitted by Billy Garrett)

Easy, delicious and impressive. I use thighs and legs because I prefer the flavor of the dark meat. This also works very well with pork chops. Serves four.

  • 2 Tbs. olive oil
  • 6 thighs and legs or a chicken, cut into 6 pieces (3-1/2 to 4 lb.)
  • Bad Byron’s Butt Rub®
  • Black pepper
  • 1 medium onion, finely chopped
  • 1 cup dry white wine
  • 1 cup homemade or low-salt canned chicken stock
  • 2 Tbs. butter
  • 2 sprigs thyme


Heat the oil in a large skillet over medium high heat. Season the chicken liberally with Butt Rub® and black pepper and sear it in the skillet on the skin side to brown it and to render the fat from the skin, about 5 minutes. Turn the chicken over and cook on the bone side for about 5 minutes. Remove and reserve the chicken.

Pour off all but 2 Tbs. of the fat from the pan. Add the onion, sauté until the onion is well-clarified, about 5 minutes. Add the wine and chicken stock to the pan and stir to deglaze the pan. Put the chicken back into the pan along with the thyme. Bring the liquid to a boil, reduce to a simmer, cover the skillet with a lid, and simmer the chicken in the sauce until cooked through, 35 – 45 minutes.

Remove the chicken and thyme sprigs from the pan, turn the heat to high and bring the liquid to a boil. Reduce the volume of liquid by half, about 5 minutes (or 6 to 7 minutes if you want a thicker sauce). Add the butter, stir to combine, and remove the pan from the heat. Serve the chicken over egg noodles or rice; taste and season the sauce with salt and pepper if necessary and spoon it over all.