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White Wine & Herb Pulled Chicken

White Wine & Herb Pulled Chicken

Servings 4


  • 1 cup white Wine
  • 1 tbsp Italian Spice Blend or create a blend of an equal mix of dry basil, oregano, dry minced garlic and a pinch of red pepper flakes
  • Juice of half a lemon
  • 1 tbsp olive oil
  • 4-6 boneless, skinless chicken thighs can use breasts if you don’t like dark meat, but they will dry out faster
  • 1-2 tbsp olive oil
  • 3 cloves garlic
  • 1 tsp salt
  • 1 tbsp butter
  • 1 tsp fresh rosemary



  • In a bowl combine the 1/4 cup white wine, Italian Blend or substitute spices, lemon juice, olive oil and mix thoroughly. Add the chicken and coat thoroughly with marinade for at least an hour. (Would be perfect to marinate the night before and have it ready after a long day of work).


  • In a large, deep pot, sauté the garlic cloves (whole or sliced) in about 2 tbsp canola oil over medium high heat for about 1 minute.
  • Place the chicken in the pan and let brown for about 2 minutes, and then flip and let brown for an additional 2 minutes on each side. Save marinade for next step.
  • Add the marinade, and 3/4 cup white wine and the rosemary and add a pinch of salt and tbsp butter.
  • Let the liquid come to a simmer. Turn heat to low and cover. Let simmer for 3 hours.
  • Using two forks, shred the chicken. Serve on bread of your choice or in a wonton or egg roll.
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