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
Scale
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.
