Go Back
Braised Chicken in Red Wine is a classic French dish that embodies the essence of comfort food. Renowned for its rich flavors and hearty texture, this dish has secured its place in culinary traditions worldwide. The process of braising combines the techniques of browning and slow cooking, allowing the chicken to absorb the robust flavors of the accompanying ingredients. This method not only enhances the taste but also ensures that the meat becomes tender and juicy, making each bite a delightful experience.

Braised Chicken in Red Wine

Discover the delectable Braised Chicken in Red Wine, a classic French dish that promises comfort and rich flavors. This recipe highlights the importance of using chicken thighs for tenderness and a mix of aromatic vegetables to create a symphony of tastes. Sear the chicken for a crispy finish and let it simmer in a robust red wine sauce for a mouthwatering experience. Perfect for gatherings or cozy dinners! #BraisedChicken #RedWineRecipe #ComfortFood #FrenchCuisine #CookingWithWine #CulinaryDelight
Print Recipe Pin Recipe

Ingredients
  

4 large chicken thighs, skin-on and bone-in

2 tablespoons olive oil

1 large onion, diced

2 carrots, diced

2 celery stalks, diced

4 garlic cloves, minced

2 cups red wine (preferably a full-bodied variety)

1 cup chicken broth

2 tablespoons tomato paste

1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)

1 bay leaf

Salt and pepper to taste

Fresh parsley for garnish

Instructions
 

Sear the Chicken: In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat. Season the chicken thighs with salt and pepper, and add them to the pot, skin-side down. Sear for about 5-6 minutes until the skin is crispy and golden brown. Flip and sear the other side for 3-4 minutes. Remove chicken and set aside.

    Sauté the Vegetables: In the same pot, add the diced onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables soften. Add the minced garlic and cook for an additional minute until fragrant.

      Deglaze with Wine: Pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and let it reduce by half, about 8-10 minutes.

        Combine and Simmer: Add the chicken broth, tomato paste, thyme, and bay leaf to the pot. Stir to combine. Return the chicken thighs to the pot, skin-side up, and bring to a gentle simmer.

          Braise: Cover the pot with a lid and reduce the heat to low. Let it braise for 45-60 minutes, or until the chicken is tender and cooked through.

            Serve: Remove the chicken and vegetables from the pot. If desired, increase the heat to reduce the sauce until thickened. Strain the sauce if you prefer a smooth texture. Serve the chicken over a bed of mashed potatoes or polenta, drizzled with the red wine sauce, and garnish with fresh parsley.

              Prep Time: 15 minutes | Total Time: 1 hour 15 minutes | Servings: 4