If you are searching for a dish that is both comforting and impressively flavorful, this Braised Chicken in Red Wine Recipe will become your new go-to. Tender chicken thighs slowly simmered in a rich, aromatic red wine sauce infused with earthy mushrooms, sweet carrots, and fragrant herbs create a meal that feels both rustic and refined. The slow braising process infuses the meat with incredible depth, making every bite melt in your mouth while the sauce offers a perfect balance of acidity and richness. Whether you’re cooking for a special occasion or a satisfying weeknight dinner, this recipe never fails to delight and impress.
Ingredients You’ll Need
The beauty of this Braised Chicken in Red Wine Recipe lies in its use of simple, readily available ingredients that come together to create layers of flavor, texture, and color. Each one plays an essential role in building the final dish’s complexity.
- 4 chicken thighs, bone-in and skin-on: The bone and skin add flavor and help keep the chicken tender and juicy during braising.
- Salt and freshly ground black pepper: Basic seasoning that enhances the natural taste of the chicken and vegetables.
- 3 tablespoons olive oil: For searing the chicken to develop a beautiful golden crust and rich flavor.
- 1 onion, chopped: Adds sweetness and depth when sautéed.
- 2 cloves garlic, minced: Brings a fragrant warmth to the sauce.
- 2 cups red wine (preferably Burgundy or Pinot Noir): The star ingredient that creates the luscious, tangy braising liquid.
- 1 cup chicken broth: Adds savory body and balances the wine’s acidity.
- 2 tablespoons tomato paste: Provides a subtle hint of sweetness and richness.
- 1 teaspoon dried thyme: Offers an earthy herbal note that complements both the chicken and vegetables.
- 2 bay leaves: Infuse the braise with a gentle aromatic complexity.
- 2 cups mushrooms, sliced: Contribute earthiness and a meaty texture that blends beautifully with the sauce.
- 2 carrots, peeled and sliced: Add natural sweetness and vibrant color to the dish.
- 1 tablespoon unsalted butter: Used to enrich and slightly thicken the sauce at the end.
- 2 tablespoons all-purpose flour: Helps create a luscious, velvety sauce.
- 2 tablespoons chopped fresh parsley (for garnish): Adds a fresh, bright finish just before serving.
How to Make Braised Chicken in Red Wine Recipe
Step 1: Season and Sear the Chicken
Start by seasoning the chicken thighs generously with salt and freshly ground black pepper on both sides. Heat olive oil in a large heavy-bottomed pot over medium-high heat. Place the chicken thighs skin-side down and sear for about 5 minutes until the skin turns a beautiful golden brown. Flip and sear the other side for another 5 minutes. This step locks in the juices and adds an irresistible savory crust. Once done, remove the chicken from the pot and set it aside.
Step 2: Build Your Flavor Base
In the same pot, add the chopped onion and minced garlic. Sauté until the onion becomes translucent and fragrant, about 5 minutes. This step softens the aromatics and develops their sweetness, which will perfectly complement the richness of the wine and broth added next.
Step 3: Deglaze with Red Wine
Pour the red wine into the pot, using a spoon or spatula to scrape up all those flavorful browned bits stuck at the bottom. These bits hold intense flavor that will infuse your braising liquid, creating a deep and complex taste base. Let the wine simmer gently for a couple of minutes to burn off some alcohol.
Step 4: Add Broth, Tomato Paste, and Herbs
Stir in the chicken broth, tomato paste, dried thyme, and bay leaves until combined. The broth balances the wine’s acidity while the tomato paste gives a subtle sweetness and richness. Thyme and bay leaves bring in delicate herbal notes that will mingle beautifully throughout the cooking process.
Step 5: Return Chicken and Simmer
Carefully place the seared chicken back into the pot, along with any juices that have collected on the plate. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer gently for 30 minutes, allowing the chicken to absorb all those wonderful flavors while becoming tender.
Step 6: Add Vegetables and Continue Cooking
Add the sliced mushrooms and carrots to the pot, cover again, and cook for an additional 30 minutes. The mushrooms deepen the sauce’s earthiness, while the carrots provide a natural sweetness and tender texture all around the chicken. This slow cooking ensures everything melds together harmoniously.
Step 7: Thicken the Sauce
Mix the unsalted butter and all-purpose flour in a small bowl to form a smooth paste called a beurre manié. Stir this paste into the pot to thicken the sauce, giving it a velvety texture that coats every bite beautifully. Remove the bay leaves and taste the sauce, adjusting salt and pepper as needed to perfectly balance flavors.
Step 8: Garnish and Serve
Finish by sprinkling fresh chopped parsley over the dish. This simple garnish brightens the rich, slow-cooked flavors with a burst of fresh color and a hint of herbal brightness, making your Braised Chicken in Red Wine Recipe ready to enjoy.
How to Serve Braised Chicken in Red Wine Recipe
Garnishes
Fresh herbs like chopped parsley are perfect for this dish, providing a burst of color and freshness that contrast beautifully with the savory, wine-rich sauce. For a touch of elegance, a light sprinkle of finely grated lemon zest can also add an unexpected twist of brightness right before serving.
Side Dishes
This recipe shines alongside creamy mashed potatoes or buttery polenta, both excellent for soaking up the luscious sauce. Crusty artisan bread or buttered egg noodles are other wonderful companions that help mop up every last drop of that incredible red wine reduction.
Creative Ways to Present
For a special dinner, plate the chicken on a bed of roasted root vegetables with a drizzle of the red wine sauce artistically spooned around. Alternatively, serve the braised chicken and vegetables rustic family-style in the pot, encouraging everyone to dig in and enjoy the hearty, comforting experience together.
Make Ahead and Storage
Storing Leftovers
This Braised Chicken in Red Wine Recipe keeps beautifully in the refrigerator for up to 3 days. Store leftovers in an airtight container, ensuring the chicken remains moist and the sauce retains its rich flavor.
Freezing
You can freeze the braised chicken and sauce for up to 2 months. Let it cool completely, then transfer to a freezer-safe container. Thaw in the refrigerator overnight before reheating gently to preserve the tender texture and depth of flavor.
Reheating
Reheat leftovers on the stove over low heat, stirring occasionally to prevent sticking. Adding a splash of chicken broth or water can help loosen the sauce if it has thickened too much. Avoid microwaving if possible to maintain the dish’s texture and flavor integrity.
FAQs
Can I use other cuts of chicken for this Braised Chicken in Red Wine Recipe?
Yes, chicken thighs are preferred because they stay moist and tender during braising, but bone-in, skin-on chicken breasts or drumsticks can also work well. Just adjust cooking time accordingly to ensure doneness.
What type of red wine is best for the recipe?
Pinot Noir or Burgundy are excellent choices as they have balanced acidity, fruitiness, and subtle tannins that enhance without overpowering the dish. Avoid very heavy or overly oaky wines, which can skew the flavor.
Can I make this recipe in a slow cooker?
Absolutely! After searing the chicken and sautéing the aromatics on the stovetop, transfer everything to a slow cooker and cook on low for 4-6 hours. Add mushrooms and carrots halfway through cooking.
Is it possible to make the sauce gluten-free?
Yes. Instead of all-purpose flour, use a gluten-free flour blend or cornstarch slurry to thicken the sauce. Add it towards the end while stirring constantly to avoid lumps.
How do I know when the chicken is fully cooked?
Chicken is fully cooked when the internal temperature reaches 165°F (74°C). The meat should be tender and easily pull away from the bone. The braising time in this recipe ensures perfect doneness.
Final Thoughts
This Braised Chicken in Red Wine Recipe offers a perfect blend of rustic charm and elegant flavor that’s sure to win hearts at your table. Its rich sauce, buttery textures, and tender chicken combine for a deeply satisfying meal that also makes for wonderful leftovers. I encourage you to take your time with this recipe and savor the rewarding experience of slow cooking at home.
Print
Braised Chicken in Red Wine Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: French
Description
This classic Braised Chicken in Red Wine recipe features tender chicken thighs slowly cooked in a rich and savory red wine sauce with aromatic vegetables and herbs. The dish combines deep flavors from the wine, tomato paste, and fresh thyme, complemented by mushrooms and carrots, making it a comforting and elegant meal perfect for dinner.
Ingredients
Chicken
- 4 chicken thighs, bone-in and skin-on
- Salt and freshly ground black pepper, to taste
- 3 tablespoons olive oil
Vegetables and Aromatics
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups mushrooms, sliced
- 2 carrots, peeled and sliced
Liquids and Seasonings
- 2 cups red wine (preferably Burgundy or Pinot Noir)
- 1 cup chicken broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 2 bay leaves
Thickening and Garnish
- 1 tablespoon unsalted butter
- 2 tablespoons all-purpose flour
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
- Season the chicken: Season the chicken thighs generously with salt and freshly ground black pepper on both sides to enhance the flavor before cooking.
- Heat the pot: Heat 3 tablespoons of olive oil in a large, heavy-bottomed pot over medium-high heat until shimmering.
- Sear the chicken: Place the chicken thighs skin-side down in the hot oil and sear for about 5 minutes on each side until golden brown. Remove the chicken from the pot and set it aside to retain the juices.
- Sauté aromatics: In the same pot, add the chopped onion and minced garlic and sauté over medium heat until the onion becomes translucent and soft, approximately 5 minutes.
- Deglaze with wine: Pour in the red wine, scraping the bottom of the pot with a wooden spoon to loosen browned bits, which add great depth of flavor to the sauce.
- Add broth and seasonings: Stir in the chicken broth, tomato paste, dried thyme, and bay leaves until well combined. This mixture will form the flavorful braising liquid.
- Return chicken to pot and boil: Place the seared chicken thighs back into the pot along with any accumulated juices. Bring the liquid to a boil over medium-high heat.
- Simmer covered: Reduce the heat to low, cover the pot, and gently simmer the chicken for 30 minutes to allow the flavors to meld and the chicken to cook through.
- Add vegetables and continue cooking: Add the sliced mushrooms and carrots to the pot. Cover and cook for an additional 30 minutes, or until the chicken is tender and fully cooked.
- Thicken the sauce: In a small bowl, mix the unsalted butter and all-purpose flour to form a smooth paste (beurre manié). Stir this paste into the pot to thicken the sauce, cooking for a few more minutes until the sauce is glossy and coats the chicken beautifully.
- Final seasoning and remove bay leaves: Remove the bay leaves from the pot and discard. Taste the sauce and adjust the seasoning with additional salt or pepper as needed.
- Garnish and serve: Sprinkle chopped fresh parsley over the braised chicken just before serving to add a bright, fresh note and visual appeal.
Notes
- For best results, use a full-bodied red wine like Burgundy or Pinot Noir to develop a rich sauce flavor.
- You can substitute chicken thighs with drumsticks or bone-in chicken breasts if preferred.
- Make sure to sear the chicken well to build flavor through the browned bits at the bottom of the pot.
- If you prefer a thicker sauce, you can add a bit more beurre manié, but add gradually to avoid over-thickening.
- This dish pairs wonderfully with crusty bread, mashed potatoes, or buttered noodles to soak up the flavorful sauce.
