There’s something about chicken slowly braised in red wine that turns an ordinary dinner into a memorable feast. The rich, ruby-red sauce coats every morsel of tender, skin-on chicken thighs, infusing them with layers of savory depth, earthy herbs, and a subtle hint of acidity. As the flavors meld over the course of an hour on the stovetop, you’ll notice how the tomato paste adds body, while dried thyme and bay leaves lend their warm, aromatic whispers. This is comfort food elevated—perfect for gathering loved ones around the table and savoring each cozy bite together.
As a home cook who’s tested this recipe on busy weeknights and relaxed weekend dinners alike, I can tell you it truly shines no matter the occasion. With a prep time of just 15 minutes, cooking time of about an hour, and a brief 10-minute rest to let the juices settle, this intermediate-level recipe yields around 420 calories per serving—ideal for anyone seeking a hearty yet refined dinner. Whether you choose Burgundy, Pinot Noir, or another wine you adore, the key is to pick one you’d happily sip alongside your meal. Gather your dutch oven, sharpen your knives, and let’s dive into a dish that marries simplicity with sophistication, warms the soul, and promises to become a new favorite in your kitchen repertoire.
KEY INGREDIENTS IN BRAISED CHICKEN IN RED WINE
Before you start braising, it helps to understand why each ingredient plays its part. From the succulent thighs to the finishing parsley garnish, every component works in harmony to build depth, texture, and mouthwatering flavor.
- Chicken thighs
Bone-in and skin-on thighs bring superior juiciness and a crispy, golden exterior when seared. Their rich flavor stands up beautifully to the boldness of red wine and savory herbs.
- Salt and freshly ground black pepper
Simple seasonings that enhance the natural taste of the chicken and vegetables. Properly seasoning at the start ensures every layer of the dish is balanced and flavorful.
- Olive oil
Adds a fruity, slightly peppery base for searing. It helps achieve that golden-brown crust on the chicken without burning delicate aromatics later.
- Onion
Provides a sweet, savory foundation once chopped and softened. As it cooks down, it melds seamlessly into the sauce, building complexity.
- Garlic
Offers pungent warmth and depth. When minced and sautéed, it releases oils that enrich the braising liquid.
- Red wine
The star liquid component—ideally a medium-bodied Burgundy or Pinot Noir. It deglazes the pan, lifts up browned bits, and infuses the dish with tangy fruitiness.
- Chicken broth
Complements the wine by adding savory, umami undertones. It balances acidity and ensures the sauce is silky.
- Tomato paste
Concentrated tomatoes add a hint of sweetness and body to the sauce. It thickens and deepens the color.
- Dried thyme
Earthy and slightly minty, thyme pairs perfectly with red wine and chicken, lending an herbaceous note.
- Bay leaves
Impart subtle floral and peppery aromas during the long simmer.
- Mushrooms
Their meaty texture soaks up the sauce, adding an umami boost and textural contrast.
- Carrots
Bring natural sweetness and a pop of color. They soften as they braise, complementing the tender chicken.
- Unsalted butter
Blended with flour to form a paste (beurre manié) that gently thickens the sauce without lumps.
- All-purpose flour
Working with butter, it helps achieve a glossy, clingy sauce that coats every bite.
- Chopped fresh parsley
A bright, herbaceous garnish that cuts through richness and adds inviting freshness to the final presentation.
HOW TO MAKE BRAISED CHICKEN IN RED WINE
Let’s roll up our sleeves and transform these ingredients into a soul-warming dinner. Every step, from the initial sear to the final garnish, contributes to a harmonious, deeply flavored dish that’s perfect for entertaining or cozy nights in.
1. Season the chicken thighs on both sides with salt and freshly ground black pepper, ensuring the meat is evenly coated to draw out its natural flavors.
2. Heat the olive oil in a large, heavy-bottomed pot over medium-high heat until it shimmers, preparing the pan for a perfect sear.
3. Place each chicken thigh skin-side down and sear without moving for about 5 minutes, until the skin is golden and crisp. Flip and brown the other side for another 5 minutes. Remove the thighs and set them aside.
4. In the same pot, add the chopped onion and minced garlic. Sauté over medium heat until the onion becomes translucent, about 5 minutes, stirring occasionally to prevent burning.
5. Pour in the red wine, using a wooden spoon or spatula to scrape up any flavorful browned bits stuck to the bottom—this is where a lot of taste lives.
6. Stir in the chicken broth, tomato paste, dried thyme, and bay leaves, making sure every component is well combined before reuniting with the chicken.
7. Nestle the chicken thighs back into the liquid along with any juices that have collected. Turn up the heat to bring the mixture to a gentle boil.
8. Once boiling, reduce to low heat, cover the pot, and let everything simmer undisturbed for 30 minutes so the flavors deepen and the chicken tenderizes.
9. Add the sliced mushrooms and carrots, then cover and continue cooking for an additional 30 minutes, or until the chicken is fork-tender and the vegetables are soft.
10. In a small bowl, combine the unsalted butter and all-purpose flour to form a smooth paste (known as beurre manié). Stir this into the pot to thicken the sauce, whisking gently to prevent lumps.
11. Remove and discard the bay leaves. Taste the sauce and adjust seasoning with more salt or pepper if needed.
12. Garnish with the chopped fresh parsley just before serving for a pop of color and freshness that balances the richness.
SERVING SUGGESTIONS FOR BRAISED CHICKEN IN RED WINE
After investing time in this luscious braise, you’ll want to serve it in style. Here are some ways to elevate your plating and make every bite shine:
- Mashed Potatoes
Spoon the chicken and sauce over fluffy, butter-rich mashed potatoes. The creamy texture soaks up the juice, creating a heavenly combination of flavors and comfort.
- Crusty Bread
Offer a warm loaf of crusty baguette or Italian bread. Guests can tear pieces and mop up the glossy sauce, ensuring none of that delectable liquid goes to waste.
- Soft Polenta
Spread a generous bed of creamy polenta on each plate, then top with chicken and vegetables. The cornmeal’s subtle sweetness complements the wine’s acidity and the herbs’ earthiness.
- Seasonal Greens
Balance the richness with a side of lightly dressed arugula or spinach salad. A drizzle of lemon vinaigrette cuts through the sauce, refreshing the palate between bites.
HOW TO STORE BRAISED CHICKEN IN RED WINE
This dish is even better the next day, as the flavors have more time to meld. Proper storage ensures you can enjoy it again without losing any of its richness or texture:
- Refrigeration
Once cooled to room temperature, transfer the chicken and sauce into an airtight container. Store in the fridge for up to 4 days. When reheating, warm gently on the stovetop over low heat to prevent the chicken from drying out.
- Freezing
For longer storage, portion the cooled braise into freezer-safe containers or heavy-duty zip-top bags. Squeeze out excess air, label with the date, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating
Reheat portions in a saucepan over low to medium heat, stirring occasionally. If the sauce seems too thick, add a splash of chicken broth or water to achieve the desired consistency. Ensure the chicken is heated through but avoid boiling.
- Make-Ahead Tip
Prepare the entire dish a day in advance, then cool and store in the fridge. On the day you plan to serve, simply reheat gently and finish with fresh parsley. The extra resting time intensifies the flavors and makes hosting a breeze.
CONCLUSION
Braised Chicken in Red Wine is the perfect marriage of simplicity and sophistication. We’ve walked through every detail—from selecting the juiciest chicken thighs and a wine you love, to mastering the art of a golden sear and a slow, flavorful simmer. The recipe’s intermediate difficulty level makes it accessible for home cooks ready to elevate their dinner game without feeling overwhelmed. With a total time investment of about 1 hour and 15 minutes (including prep and rest), you’ll reward yourself and your guests with a deeply comforting, restaurant-worthy dish that settles into your memory—and your belly—long after the last bite. Feel free to print this article and save it for your recipe binder or digital collection so you can recreate this heartwarming meal whenever the mood strikes.
Below, you’ll find a FAQ to troubleshoot common questions and help you customize the recipe to your taste. I’d love to hear how your braised chicken turns out, so please leave a comment if you try this recipe or need any tips along the way. Your feedback, questions, and cooking stories always make my day brighter—let’s keep the conversation going as we savor every succulent forkful of this red wine-braised delight!
Braised Chicken in Red Wine
Description
Experience the juicy chicken infused with the deep, robust notes of red wine and aromatic herbs. This hearty dish warms the soul and brings loved ones together.
Ingredients
Instructions
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Season the chicken thighs with salt and pepper on both sides.
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Heat olive oil in a large, heavy-bottomed pot over medium-high heat.
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Add the chicken thighs, skin-side down, and sear until golden brown, about 5 minutes on each side. Remove from the pot and set aside.
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In the same pot, add chopped onion and minced garlic. Sauté until the onion is translucent, about 5 minutes.
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Pour in the red wine, scraping up any browned bits from the bottom of the pot.
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Add chicken broth, tomato paste, dried thyme, and bay leaves. Stir until well combined.
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Return the chicken thighs to the pot, along with any accumulated juices. Bring to a boil.
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Reduce heat to low, cover, and gently simmer for 30 minutes.
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Add the mushrooms and carrots to the pot. Cover and cook for an additional 30 minutes, or until the chicken is cooked through and tender.
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In a small bowl, mix together the butter and flour to form a paste. Add this to the pot to thicken the sauce and stir well.
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Remove the bay leaves and discard. Taste the sauce and adjust seasoning if necessary.
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Garnish with chopped fresh parsley before serving.
Note
- Choose a wine you would enjoy drinking as it will greatly influence the dish's flavor.
- This dish pairs wonderfully with mashed potatoes or crusty bread.
- Letting the dish sit overnight in the fridge will enhance the flavors.
- Use a dutch oven for best results when braising.
