Red Wine Chicken Skillet
Transform your dinner routine with the rich and aromatic flavors of the Red Wine Chicken Skillet—a one-pan masterpiece that pairs succulent, bone-in chicken thighs with a flavorful medley of vegetables and herbs. This recipe features a velvety sauce crafted from dry red wine, savory chicken broth, and tomato paste, infused with fresh thyme, rosemary, and a hint of garlic. Searing the chicken to golden perfection locks in juiciness while creating a luscious base for the sauce. Tender carrots, earthy cremini mushrooms, and caramelized onions ensure every bite is a symphony of textures and tastes. Ready in under an hour, this comforting dish is perfect for cozy evenings and makes a stunning pairing with crusty bread, mashed potatoes, or fluffy rice. Let the combination of rustic elegance and bold flavors elevate your weeknight meal into restaurant-worthy dining.
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Recipe Information
Ingredients
- 4 pieces bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 medium yellow onion, thinly sliced
- 3 cloves garlic cloves, minced
- 1 cup cremini mushrooms, sliced
- 1 large carrot, thinly sliced
- 1 cup dry red wine
- 1 cup chicken broth
- 1 tablespoon tomato paste
- 4 sprigs fresh thyme sprigs
- 2 sprigs fresh rosemary sprigs
- 1 piece bay leaf
- 2 tablespoons flour (for dusting)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Pat the chicken thighs dry with paper towels and season both sides with salt and pepper.
Lightly dust the chicken thighs with flour, shaking off the excess.
Heat the olive oil and butter over medium-high heat in a large skillet. Once hot, sear the chicken thighs skin-side down for 4-5 minutes, or until golden brown. Flip and sear the other side for another 3-4 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, reduce the heat to medium. Add the sliced onion and cook for 2-3 minutes until softened.
Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Add the sliced mushrooms and carrot to the skillet. Cook for 4-5 minutes, stirring occasionally, until the vegetables begin to soften.
Pour in the red wine and chicken broth, scraping up any browned bits from the bottom of the skillet with a wooden spoon.
Stir in the tomato paste until well combined, then add the thyme sprigs, rosemary sprigs, and bay leaf.
Return the chicken thighs to the skillet, nestling them into the sauce and vegetables. Reduce the heat to low, cover, and simmer for 25-30 minutes, or until the chicken is cooked through and tender.
Discard the thyme sprigs, rosemary sprigs, and bay leaf. Taste the sauce and adjust the seasoning with additional salt and pepper if needed.
Garnish with chopped fresh parsley and serve immediately, with crusty bread, mashed potatoes, or over rice if desired.
Nutrition Facts
Calories |
1598 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.5 g | 128% | |
| Saturated Fat | 27.1 g | 136% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 351 mg | 117% | |
| Sodium | 2868 mg | 125% | |
| Total Carbohydrate | 50.4 g | 18% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 15.5 g | ||
| Protein | 85.6 g | 171% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 212 mg | 16% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 2578 mg | 55% | |
*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.
