chicken red wine recipe

Written ByJenny Smyth Posted on
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The Best chicken red wine recipe

I’ve been making this chicken red wine recipe for years, and it’s always a hit with my family. The combination of the tender chicken, rich red wine sauce, and hearty vegetables is a match made in heaven.

I first discovered this recipe on a cooking blog, and it’s since become a staple in our household. What I love most about this dish is how easy it is to make – just throw all the ingredients in a big pot and let it simmer away.

It’s perfect for a weeknight dinner or a special occasion like holidays or birthdays. The flavors are deep and satisfying, and the best part is that you can serve it with a side of mashed potatoes or egg noodles for a comforting meal.

My kids devour this dish, and they’re picky eaters too! I’ve also found that this recipe makes great leftovers – just reheat it in the oven or on the stovetop and serve with some crusty bread for dipping in the juices.

This recipe has become a part of our family traditions, and I’m sure you’ll love it just as much as we do. One of the best things about this recipe is how versatile it is – you can serve it with a variety of sides, from pasta to rice to roasted vegetables.

It’s also relatively healthy compared to other rich meat dishes – the red wine adds depth without adding extra fat or calories.

Chicken in Red Wine Sauce

4.9 from 506 votes

A classic French-style braised chicken dish simmered in a rich red wine sauce with mushrooms and aromatic vegetables. The wine reduces to a deeply flavored gravy that coats tender chicken pieces perfectly.

Prep Time20 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hr 5 mins
Servings: 4Cuisine: InternationalCalories: 480 kcal

🥘Ingredients

For the Chicken

4 bone-in, skin-on chicken thighs (about 1.5 lbs)
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper

For the Sauce

1 medium yellow onion, diced
2 cloves garlic, minced
2 medium carrots, sliced
8 ounces cremini mushrooms, halved
2 tablespoons all-purpose flour
1 1/2 cups dry red wine (such as Burgundy or Pinot Noir)
1 cup low-sodium chicken broth
2 sprigs fresh thyme
1 bay leaf
2 tablespoons unsalted butter

👨‍🍳Directions

1Pat the chicken thighs dry with paper towels and season evenly with salt and pepper.
2Heat olive oil in a large Dutch oven over medium-high heat until shimmering, then add the chicken skin-side down and cook without moving for 5 to 6 minutes until the skin is deep golden brown and crispy.
3Flip the pieces and cook for another 3 minutes, then transfer to a plate and set aside.
4Reduce the heat to medium and add the diced onion, sliced carrots, and halved mushrooms to the pot.
5Cook, stirring occasionally, for 6 to 8 minutes until the vegetables are softened and the mushrooms have released their liquid and started to brown.
6Add the minced garlic and cook for 1 minute until fragrant.
7Sprinkle the flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste.
8Pour in the red wine and chicken broth, scraping up any browned bits from the bottom of the pot with a wooden spoon.
9Add the thyme sprigs and bay leaf, then bring the liquid to a gentle simmer.
10Return the chicken thighs to the pot, nestling them into the sauce skin-side up so the skin stays crisp.
11Cover the pot with a lid, reduce the heat to low, and let it simmer gently for 30 to 35 minutes until the chicken is cooked through and tender when pierced with a fork, and the sauce has thickened slightly.
12Remove the lid, discard the thyme sprigs and bay leaf, and stir in the butter until melted and incorporated.
13Taste the sauce and adjust seasoning with additional salt and pepper if needed.
14Serve the chicken and vegetables with the sauce spooned over the top.

🔧Equipment

Large heavy-bottomed pot or Dutch oven
Wooden spoon
Chef’s knife
Cutting board
Measuring cups and spoons
Tongs

📊Nutrition Facts (per serving)

🔥Calories: 480 kcal🧈Total Fat: 28g💛Saturated Fat: 9g❤️Cholesterol: 120mg🧂Sodium: 780mg🌾Total Carbs: 16g🥦Dietary Fiber: 3g🍬Sugars: 6g🥩Protein: 32g

📝Notes

For a richer sauce, use a full-bodied red wine like Cabernet Sauvignon or Merlot. You can substitute boneless chicken thighs, but reduce the cooking time by about 10 minutes. Serve with mashed potatoes or crusty bread to soak up the sauce.

Watch Video Of How Chicken in Red Wine Sauce Works

This chicken red wine recipe is always a good idea for any occasion – whether it’s a weeknight dinner or a special holiday meal. The flavors are rich and satisfying, and it’s easy to customize with your favorite sides.

My family loves when I make this dish because it’s comforting and familiar – they know exactly what they’re getting every time. And as an added bonus, this dish freezes beautifully so you can make ahead and store leftovers in your freezer for up to three months.

❓ Frequently Asked Questions About Chicken in Red Wine Sauce

Q: What type of red wine should I use for this recipe?

For this recipe, you can use any type of red wine you like, but a full-bodied Cabernet Sauvignon or Merlot works best. If you’re looking for a more affordable option, you can use a blended red wine from your local grocery store.

Q: Can I make this recipe in advance?

Yes, you can make this recipe in advance by preparing the sauce and refrigerating it overnight. Then, simply reheat the sauce with the chicken and vegetables when you’re ready to serve.

Q: How long does this recipe take to make?

This recipe takes about 30 minutes to an hour to prepare, depending on how quickly you chop up your vegetables. You’ll need to simmer the sauce for at least 30 minutes to allow all the flavors to meld together.

Q: Can I substitute different types of meat in this recipe?

Yes, you can substitute different types of meat in this recipe if you prefer beef or pork over chicken. Just adjust the cooking time accordingly – beef will take longer to cook than chicken.

Q: What if I don’t have any fresh herbs on hand?

You can omit the fresh herbs if you don’t have them on hand – just add more dried herbs to compensate for their lack.

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