Red Wine Braised Chicken with Couscous
Indulge in the rich, savory flavors of Red Wine Braised Chicken with Couscous, a comforting one-pot meal that balances elegance and simplicity. Tender, bone-in chicken thighs are seared to golden perfection before being simmered in a luxurious sauce made with dry red wine, aromatic garlic, and hearty vegetables. Infused with fresh thyme and a hint of tomato paste, this dish boasts deep, complex flavors that pair beautifully with fluffy, buttery couscous. Perfect for a special dinner or a cozy weeknight treat, this recipe is easy to follow and delightfully satisfying. Serve it with a generous spoonful of the velvety sauce and garnish with fresh parsley for a meal that feels restaurant-worthy yet achievable in under an hour.
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Recipe Information
Ingredients
- 4 pieces bone-in, skin-on chicken thighs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 pieces garlic cloves, minced
- 2 medium carrots, peeled and sliced into rounds
- 1 cup dry red wine
- 1 cup chicken broth
- 2 tablespoons tomato paste
- 1 piece bay leaf
- 2 pieces fresh thyme sprigs
- 1 cup couscous
- 1.25 cups boiling water or chicken broth
- 1 tablespoon butter
- 0.25 cup fresh parsley, chopped (optional, for garnish)
Instructions
Season the chicken thighs on both sides with salt and black pepper.
Heat the olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat.
Place the chicken thighs in the skillet, skin-side down, and sear for 5-7 minutes until the skin is golden and crispy. Flip and cook for another 3-4 minutes on the other side. Remove the chicken from the skillet and set aside.
In the same skillet, add the diced onion, garlic, and carrots. Sauté for 3-4 minutes, stirring occasionally, until the vegetables are softened and aromatic.
Stir in the tomato paste and cook for 1-2 minutes to deepen its flavor.
Deglaze the skillet by pouring in the red wine, scraping up any browned bits from the bottom of the pan with a wooden spoon. Let it simmer for 2-3 minutes to reduce slightly.
Add the chicken broth, bay leaf, and thyme sprigs. Stir to combine.
Return the chicken thighs to the skillet, skin-side up, ensuring they are partially submerged in the liquid. Reduce the heat to low, cover, and let simmer for 25-30 minutes, or until the chicken is cooked through and tender.
While the chicken is braising, prepare the couscous. Place the dry couscous in a heatproof bowl. Pour the boiling water or chicken broth over it, add the butter, and cover tightly with a lid or plastic wrap. Let sit for 5 minutes, then fluff with a fork.
Remove the bay leaf and thyme sprigs from the skillet. Taste the sauce and adjust seasoning with additional salt or pepper if needed.
Serve the chicken thighs over a bed of couscous, spooning the red wine sauce and vegetables over the top. Garnish with fresh parsley, if desired.
Nutrition Facts
Calories |
441 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.9 g | 32% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 759 mg | 33% | |
| Total Carbohydrate | 21.9 g | 8% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 4.8 g | ||
| Protein | 22.3 g | 45% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 69 mg | 5% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 652 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.
