Red Wine Chicken is a rich and flavorful dish that combines tender chicken with the deep, complex flavors of red wine, garlic, and herbs. This one-pot meal is inspired by classic French cuisine, similar to coq au vin, but with a simplified process perfect for a weeknight dinner. The red wine creates a deliciously savory sauce that pairs beautifully with the chicken, making it a great dish to serve with crusty bread, mashed potatoes, or roasted vegetables. This recipe brings elegance and comfort to your table, with minimal effort required.
Ingredients:
- 4 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 cup mushrooms, sliced
- 1 cup red wine (such as Pinot Noir or Merlot)
- 1 cup chicken broth
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme (or 2 sprigs fresh thyme)
- 1 bay leaf
- 1 tablespoon butter (optional, for a richer sauce)
- Fresh parsley, chopped (for garnish)
Instructions:
- Season and Sear the Chicken: Pat the chicken thighs dry and season generously with salt and pepper. In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Sear the chicken thighs skin-side down for about 5-7 minutes, until the skin is crispy and golden brown. Flip the chicken and cook for another 3-4 minutes. Remove the chicken from the pan and set aside.
- Sauté the Vegetables: In the same pan, add the chopped onion and cook for 3-4 minutes until softened. Add the garlic and mushrooms, sautéing for another 2-3 minutes until fragrant and the mushrooms are lightly browned.
- Deglaze with Red Wine: Pour in the red wine and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Let the wine simmer for 2-3 minutes to reduce slightly.
- Add the Chicken and Broth: Stir in the chicken broth, tomato paste, thyme, and bay leaf. Return the chicken thighs to the pan, skin-side up, and bring the mixture to a simmer.
- Simmer and Cook: Reduce the heat to low, cover the pan, and simmer for 30-35 minutes, or until the chicken is cooked through and tender.
- Finish the Sauce: If you’d like a richer sauce, stir in 1 tablespoon of butter. Remove the bay leaf and thyme sprigs (if using fresh), and adjust the seasoning with more salt and pepper if needed.
- Serve: Garnish with fresh parsley and serve the red wine chicken with mashed potatoes, rice, or crusty bread to soak up the delicious sauce.
Enjoy your Red Wine Chicken, a dish that brings warmth, depth, and a touch of elegance to your dinner table!
