Chicken Ragout with Onions and Red Wine
Indulge in the rich and comforting flavors of this Chicken Ragout with Onions and Red Wine, a delectable one-pot recipe perfect for cozy dinners. This dish features tender, bone-in chicken thighs seared to golden perfection, then simmered in a luxurious sauce made from caramelized onions, dry red wine, and aromatic herbs like thyme and bay leaves. The addition of tomato paste and chicken stock creates a savory depth, while fresh parsley adds a vibrant finishing touch. Ideal for pairing with buttery mashed potatoes, crusty bread, or silky noodles, this French-inspired classic brings the essence of rustic home cooking right to your table. With just 15 minutes of prep time and straightforward steps, it’s an impressive yet easy dish that marries elegance with hearty flavors. Perfect for weeknight meals or special occasions alike!
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in, skin-on)
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 3 large Yellow onions (thinly sliced)
- 4 cloves Garlic cloves (minced)
- 1 tablespoon Tomato paste
- 1 cup Dry red wine
- 2 cups Chicken stock
- 2 Bay leaves
- 4 Fresh thyme sprigs
- 2 tablespoons All-purpose flour
- 2 tablespoons Parsley (chopped, for garnish)
Instructions
Pat the chicken thighs dry with paper towels. Season both sides with 1 teaspoon of salt and 1 teaspoon of black pepper.
Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add 2 tablespoons of olive oil and sear the chicken thighs skin-side down until golden brown, about 4-5 minutes. Flip and sear the other side for an additional 2-3 minutes. Remove the chicken and set aside on a plate.
Lower the heat to medium and melt the butter in the same pot. Add the sliced onions and cook, stirring occasionally, for 10-12 minutes until they are soft and caramelized.
Add the minced garlic and cook for 1 minute until fragrant. Stir in the tomato paste and all-purpose flour, mixing well until the ingredients are fully incorporated.
Deglaze the pot by pouring in the red wine, scraping the bottom to release any browned bits. Cook the wine for 2 minutes to allow the alcohol to evaporate.
Pour in the chicken stock, and add the bay leaves and thyme sprigs. Stir to combine.
Return the seared chicken thighs to the pot, nestling them into the sauce. Bring the liquid to a gentle simmer, then reduce the heat to low. Cover the pot and cook for 40-45 minutes, occasionally stirring, until the chicken is tender and cooked through.
Taste the sauce and adjust seasoning with the remaining 1/2 teaspoon of salt if needed. Discard the bay leaves and thyme sprigs.
Serve the chicken ragout warm, garnished with chopped parsley. Pair with mashed potatoes, crusty bread, or buttered noodles.
Nutrition Facts
Calories |
634 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.3 g | 52% | |
| Saturated Fat | 11.9 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 147 mg | 49% | |
| Sodium | 908 mg | 39% | |
| Total Carbohydrate | 21.6 g | 8% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 7.9 g | ||
| Protein | 36.3 g | 73% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 89 mg | 7% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 657 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
