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Chicken Braised in Red Wine



  • Serves 4
  • Cooks in 16.5 mins (15m prep + 1.5m cook)
  • Difficulty: Intermediate
  • Tastes: Bitter Salty Sour Sweet Umami
  • Estimated nutrition per serving

chicken brazade

local_grocery_store Ingredients

restaurant_menu Method

  1. 1.Season the chicken thighs with salt and pepper.
  2. 2.Heat olive oil in a large Dutch oven or deep skillet over medium-high heat.
  3. 3.Add the chicken thighs, skin side down, and cook until golden brown, about 5 minutes. Flip the chicken and cook for an additional 3 minutes. Remove the chicken from the pan and set aside.
  4. 4.In the same pan, add the chopped bacon and cook until crispy. Remove the bacon from the pan and set aside.
  5. 5.Add the chopped onion, carrot, garlic, thyme, and bay leaves to the pan. Cook until the vegetables are softened, about 5 minutes.
  6. 6.Pour in the red wine and chicken broth, scraping the bottom of the pan to release any browned bits. Stir in the tomato paste.
  7. 7.Return the chicken thighs and bacon to the pan. Bring the mixture to a simmer, then reduce the heat to low.
  8. 8.Cover the pan and let the chicken braise for 1 hour, or until the meat is tender and cooked through.
  9. 9.Remove the chicken thighs from the pan and transfer to a serving platter. Discard the thyme sprigs and bay leaves.
  10. 10.Increase the heat to medium-high and cook the sauce until it has thickened slightly, about 5 minutes.
  11. 11.Pour the sauce over the chicken thighs and garnish with fresh parsley.
  12. 12.Serve hot and enjoy!

lightbulb_outline Tips

  • chevron_rightFor a richer flavor, marinate the chicken thighs in the red wine overnight.
  • chevron_rightServe the chicken braised in red wine with crusty bread or mashed potatoes to soak up the delicious sauce.
  • chevron_rightFeel free to add your favorite vegetables to the braising liquid for added flavor.