Print

Quick Red Wine Braised Chicken

A close-up of a perfectly cooked Red wine braised chicken thigh covered in a rich, dark sauce with carrots and mushrooms.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Get the rich flavor of classic braised chicken in a fraction of the time. This one-pot recipe delivers deep French flavors perfect for an easy weeknight dinner.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1.5 pounds boneless, skinless chicken thighs, trimmed
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 4 ounces bacon or pancetta, diced
  • 1 medium yellow onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 2 cloves garlic, minced
  • 8 ounces cremini mushrooms, sliced
  • 1 cup dry red wine (like Pinot Noir or Merlot)
  • 1 cup chicken broth
  • 1 tablespoon tomato paste
  • 1 bay leaf
  • 1 teaspoon dried thyme

Instructions

  1. Season the chicken thighs with salt and pepper.
  2. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the chicken on both sides; remove and set aside.
  3. Add the diced bacon to the pot and cook until crisp. Remove the bacon bits and set aside, leaving the rendered fat in the pot.
  4. Add the onion, carrots, and celery to the pot. Cook until softened, about 5 minutes.
  5. Add the garlic and mushrooms. Cook until the mushrooms release their liquid and brown slightly, about 5 minutes more.
  6. Stir in the tomato paste and cook for 1 minute.
  7. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let the wine reduce by half, about 5 minutes.
  8. Return the chicken to the pot. Add the chicken broth, bay leaf, and thyme. The liquid should mostly cover the chicken.
  9. Bring the liquid to a simmer. Reduce the heat to low, cover the pot, and cook for 30 minutes, or until the chicken is tender and cooked through.
  10. Remove the bay leaf. Taste the sauce and adjust seasoning if needed. Serve the chicken topped with the sauce and reserved bacon bits.

Notes

  • Use a dry, full-bodied red wine for the best sauce flavor. Do not use cooking wine.
  • If you prefer, you can sear the chicken in batches to ensure a good crust forms.
  • For a thicker sauce, remove the chicken after cooking, increase the heat, and simmer the sauce uncovered until it reaches your desired consistency.

Nutrition

Find it online: https://dishicious.com/red-wine-braised-chicken-easy-dinner/