Red Wine Chicken
Elevate your dinner table with this savory and aromatic Red Wine Chicken recipe, a one-pot masterpiece perfect for cozy evenings or special occasions. Tender bone-in, skin-on chicken thighs are seared to golden perfection before being simmered in a rich, velvety sauce made with dry red wine, chicken stock, tomato paste, and a medley of fresh herbs like rosemary, thyme, and bay leaf. The addition of sautéed carrots, mushrooms, and garlic infuses the dish with layers of deep, earthy flavor. This recipe's rustic charm is ideal for pairing with creamy mashed potatoes, fluffy rice, or crusty bread to soak up the luscious sauce. With only 20 minutes of prep time and easy-to-follow instructions, this delightful red wine braised chicken is both elegant and weeknight-friendly.
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skin-on)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 large yellow onion, finely chopped
- 4 garlic cloves, minced
- 3 carrots, peeled and sliced into rounds
- 2 cups dry red wine
- 1 cup chicken stock
- 2 tablespoons tomato paste
- 1 fresh rosemary sprig
- 2 fresh thyme sprigs
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 8 ounces mushrooms, sliced
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Pat the chicken thighs dry with paper towels and season both sides with salt and pepper.
Heat the olive oil and unsalted butter in a large, heavy-bottomed skillet or Dutch oven over medium-high heat.
Place the chicken thighs skin-side down in the skillet and sear for about 4-5 minutes per side until golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, add the chopped onion, garlic, and carrots. Sauté for 4-5 minutes until the vegetables are softened and aromatic.
Pour in the red wine, scraping any browned bits from the bottom of the skillet with a wooden spoon. Let the wine simmer for 2-3 minutes, allowing it to reduce slightly.
Stir in the chicken stock and tomato paste until fully combined.
Add the rosemary sprig, thyme sprigs, and bay leaf to the skillet.
Return the seared chicken thighs to the skillet, skin-side up, arranging them in a single layer. Cover with a lid, reduce the heat to low, and simmer for 35 minutes.
While the chicken is simmering, heat a separate skillet over medium heat and sauté the sliced mushrooms until golden and tender, about 6-8 minutes. Set aside.
After 35 minutes, remove the lid from the chicken and stir in the sautéed mushrooms. Simmer uncovered for an additional 10 minutes to let the sauce thicken.
Remove the rosemary, thyme, and bay leaf before serving.
Garnish with freshly chopped parsley if desired, and serve the red wine chicken hot over mashed potatoes, rice, or crusty bread.
Nutrition Facts
Calories |
3108 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 196.7 g | 252% | |
| Saturated Fat | 58.1 g | 290% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 812 mg | 271% | |
| Sodium | 3501 mg | 152% | |
| Total Carbohydrate | 76.4 g | 28% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 33.3 g | ||
| Protein | 189.8 g | 380% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 364 mg | 28% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 4637 mg | 99% | |
*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.
