Pollo En Vino Rojo Chicken in Red Wine
Indulge in the rich, comforting flavors of Pollo En Vino Rojo, a classic chicken in red wine dish that brings a touch of rustic elegance to your table. Perfectly seared bone-in, skin-on chicken thighs are simmered in a luscious sauce of dry red wine, chicken broth, and tomato paste, infused with aromatics like garlic, thyme, and bay leaf. Hearty vegetables like carrots, celery, and mushrooms enhance the dish with their earthy sweetness, while a final garnish of fresh parsley adds a burst of freshness. This one-pot recipe is perfect for a cozy dinner, whether you’re serving it over creamy mashed potatoes, fluffy rice, or with a crusty loaf of bread to soak up every last drop of the velvety sauce. With its hearty flavors, simple technique, and stunning presentation, Pollo En Vino Rojo is a must-try recipe for lovers of classic comfort food.
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Recipe Information
Ingredients
- 6 pieces bone-in, skin-on chicken thighs
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 medium yellow onion, diced
- 2 carrots, sliced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 2 cups red wine (dry, such as Merlot or Cabernet Sauvignon)
- 1 cup chicken broth
- 2 tablespoons tomato paste
- 4 fresh thyme sprigs
- 1 bay leaf
- 8 ounces mushrooms, sliced
- 2 tablespoons parsley, chopped (for garnish)
Instructions
Pat the chicken thighs dry with paper towels and season them with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper.
Lightly dust the seasoned chicken with the flour, shaking off any excess.
Heat the olive oil and butter in a large, deep skillet or Dutch oven over medium-high heat.
Sear the chicken thighs, skin-side down, for 3-4 minutes until golden brown. Flip them and cook the other side for another 3-4 minutes. Remove from the skillet and set aside.
In the same skillet, add the diced onion, carrots, and celery. Cook for 5 minutes, stirring occasionally, until the vegetables are softened.
Add the minced garlic and cook for another 30 seconds until fragrant.
Stir in the tomato paste and cook for 1-2 minutes to caramelize slightly.
Pour in the red wine and chicken broth, scraping up any browned bits from the bottom of the skillet.
Add the thyme sprigs, bay leaf, and the remaining 1/2 teaspoon each of salt and black pepper.
Return the seared chicken thighs to the skillet, skin-side up. Reduce the heat to low, cover, and simmer for 30 minutes.
After 30 minutes, add the sliced mushrooms to the skillet. Stir gently to combine and cook uncovered for another 20-25 minutes, allowing the sauce to reduce and thicken slightly.
Remove the thyme sprigs and bay leaf from the skillet before serving.
Garnish with chopped parsley and serve the chicken with its sauce over mashed potatoes, rice, or crusty bread.
Nutrition Facts
Calories |
582 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.7 g | 42% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 128 mg | 43% | |
| Sodium | 806 mg | 35% | |
| Total Carbohydrate | 19.8 g | 7% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 7.0 g | ||
| Protein | 32.1 g | 64% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 94 mg | 7% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 1070 mg | 23% | |
*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.
