Delicious Chicken Braised in Rich Red Wine
Are you tired of the same old chicken recipes? Chicken can easily become boring and repetitive without some creativity. That’s why I’m excited to share my recipe for chicken braised in red wine with you! This dish is perfect for a cozy dinner at home or even a fancy dinner party. The wine gives it a rich depth of flavor that is sure to impress anyone who tries it.
I first encountered this dish while living in France, where it’s known as coq au vin. It’s a classic French dish that has made its way into kitchens all around the world. While the traditional recipe uses a rooster, I prefer to use chicken drumsticks and thighs, which are easier to find and more accessible.
The key to a successful braised chicken dish is allowing it to simmer slowly so that the flavors can meld together beautifully. The wine gives the chicken a succulent taste that will leave your taste buds dancing with joy.
Stay tuned for more information on how to make this delectable dish and suggestions for what to pair with it!
Why You’ll Love This Recipe
Do you want a hearty, flavorful meal that will tantalize your taste buds? Look no further than this red wine braised chicken recipe.
Firstly, it is incredibly easy to make, and requires only a few simple ingredients. Chicken drumsticks, chicken thighs, fresh mushrooms, tomato paste, garlic cloves, and dry red wine all come together to create a dish that is both satisfying and delectable.
Secondly, the combination of red wine and no-salt-added chicken broth makes for a rich, flavorful sauce that perfectly complements the chicken. The addition of fresh thyme and bay leaf lend an aromatic note to the dish, while the fresh parsley adds a pop of color and freshness.
Thirdly, the leftovers of this dish only get better with time as the flavors continue to meld together. Plus, this recipe lends itself well to substitutions and variations – add in some root vegetables or chickpeas for an extra burst of nutrition.
So why wait? This recipe is perfect for anything from a family dinner to a fancy dinner party. Impress your friends and family with this delicious and hearty meal – they won’t be disappointed.
Ingredient List
Here are the ingredients needed to make this delectable braised chicken dish:
- 3 pounds of chicken cut into 6 pieces: I recommend using a mix of chicken drumsticks and chicken thighs for more flavor and tenderness.
- 1/2 cup of dry red wine such as a Pinot Noir or Cabernet Sauvignon.
- 1/2 cup of no-salt-added chicken broth: Alternatively, you can use vegetable broth if you prefer.
- 1 tablespoon of tomato paste
- 3 cloves of garlic, minced
- 1 bay leaf
- A couple of sprigs of fresh thyme and/or fresh rosemary
- A handful of fresh parsley, chopped
- Salt and pepper
- 2 tablespoons of olive oil
- 8 ounces of sliced fresh mushrooms: White, cremini, or portobello mushrooms all work well.
- Optional: a few slices of diced extra lean cured ham, such as prosciutto or pancetta.
The Recipe How-To
Step 1: Preheat your oven to 375°F.
Step 2: Begin by cutting up 3 pounds of chicken: a mixture of chicken drumsticks and thighs works best as it holds up well with braising.
Step 3: In a large Dutch oven or heavy casserole dish, heat 1 tablespoon of olive oil over medium-high heat.
Step 4: Add the chicken pieces and turn them periodically, cooking for about 10 minutes in total or until lightly browned on all sides.
Step 5: Once the chicken is browned, transfer it to a dish and keep it aside for later use.
Step 6: To the same Dutch oven or casserole dish, add 1 large chopped onion, 3 minced garlic cloves, and 3 ounces of extra lean cured ham or chorizo. Cook for about 5 minutes until the onions are translucent and ham is browned nicely.
Step 7: Next, add 1 tablespoon of tomato paste into the mix, followed by a hearty amount of sliced mushrooms (around 8 ounces) and diced root vegetables such as carrots and/or parsnips. Cook everything together for about 5 minutes until the veggies are slightly softened.
Step 8: Add in 1 cup of dry red wine, scraping any brown bits stuck to the pot’s bottom, followed by 1 cup of no-salt-added chicken broth to make a sauce, along with fresh thyme, fresh parsley, a bay leaf, and season with salt and pepper to taste. You can also add rosemary if that’s your preference.
Step 9: Bring everything to a boil and return chicken to pot. Once boiling, put in the preheated oven uncovered baking for around an hour or until the chicken is fully cooked through — check occasionally making sure it doesn’t get too dry.
Step 10: Once the chicken is done, take it out of the oven and leave to rest for a few minutes. Skim any fat off the top of the liquid, adjust the seasoning if necessary and serve with some fresh crusty bread or garnished with fresh parsley — it’s perfect for a family dinner or date night.
Substitutions and Variations
The beauty of cooking is that there is always room for experimentation and customization.
Firstly, if you are not a fan of chicken drumsticks or thighs, you can easily substitute them with skinless chicken breasts, which offer a leaner option. You can also use bone-in chicken pieces if you prefer, but it may affect the cooking time.
If you don’t like mushrooms, you can omit them from the recipe or substitute them with other vegetables like bell peppers or zucchini. For a heartier meal, you can also add root vegetables like carrots and potatoes to the dish.
While most traditional coq au vin recipes use red wine, you can also experiment with using white wine for a lighter flavor. In this case, use white wine vinegar instead of tomato paste to give the dish some acidity.
To add an extra layer of flavor, consider adding chorizo to the recipe. The cured sausage lends a spicy and smoky profile to the dish and pairs well with the chicken.
For an even easier preparation method, consider using a slow cooker. Simply add all the ingredients to the slow cooker and cook on low heat for four to six hours until the chicken is tender.
Whether you’re making wine braised chicken for a weeknight dinner or special occasion meal, don’t be afraid to make substitutions and variations to suit your taste preferences. Enjoy experimenting in your kitchen!
Serving and Pairing
After braising your chicken in red wine, you’ll be left with a deliciously tender and flavorful dish. This chicken dish pairs wonderfully with a variety of sides, making it perfect for any occasion.
For a classic pairing, serve your braised chicken alongside mashed potatoes or crusty bread to soak up the red wine sauce. Another great option is to serve it with some roasted root vegetables like carrots and parsnips.
If you’re feeling adventurous, try pairing this dish with crispy polenta cakes or even some creamy risotto. The flavors of the wine pair perfectly with the creaminess of the risotto, making for an indulgent and satisfying meal.
For wine pairing, I recommend serving this dish with a bold red wine such as Cabernet Sauvignon or Merlot. The richness of the wine will complement the depth of flavor in the dish, creating a truly delightful experience for your taste buds.
Overall, serving and pairing this red wine braised chicken is sure to impress your guests and make for a memorable dining experience.
Make-Ahead, Storing and Reheating
This chicken braised in red wine recipe is a perfect make-ahead dish. In fact, it tastes even better the next day because the flavors have had time to meld together. So if you’re planning a dinner party or a special family meal, this recipe will save you time and impress your guests.
To make ahead, simply let the chicken cool down to room temperature and store it in an airtight container in the refrigerator for up to 3 days. When you’re ready to serve, reheat the chicken in a pan over medium-high heat until it’s hot all the way through. You can also reheat it in the oven at 350°F for about 10-15 minutes.
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 1 month. To reheat from frozen, thaw the chicken overnight in the refrigerator and follow the reheating instructions above.
When storing this dish, make sure that you remove any skin and fat from the chicken before storing it as it can get soggy when reheated. You can also remove the meat from the bones and store them separately if you prefer. Make sure not to add too much liquid when storing as this can dilute the flavor of your dish.
Overall, this chicken braised in red wine recipe is incredibly versatile and convenient for any occasion. Whether you’re serving it fresh or as leftovers, it’s bound to taste delicious every time.
Tips for Perfect Results
To get the scrumptious and piquant flavors of braised chicken, it is crucial to follow a few tips and tricks concerning the cooking method and the ingredients. In this section, I will share some of my favorite tips for preparing ultimate red wine-braised chicken.
Firstly, it’s important to use skinless chicken since the skin and fat can make the meal greasy. Chicken breasts can work well, but they can become dry during cooking. Thus, I suggest using chicken drumsticks and chicken thighs because they are more tender and won’t dehydrate while braising.
Secondly, ensure that you add sufficient salt and pepper, especially when dealing with a large amount of chicken pieces. The rule of thumb is one teaspoon of salt for every pound of chicken. Add more or less according to your taste.
Thirdly, searing the chicken first over medium-high heat adds depth and texture to the dish since it creates a crispy crust on the outside while locking in the juices on the inside of the meat.
Fourthly, never ignore using quality wine while preparing braised chicken as it imparts flavor notes that are unique to each region. Go for a full-bodied dry red wine like Burgundy for a classic coq au vin recipe or Merlot for a slightly sweeter variant.
Fifthly, after adding wine, always let it simmer on medium-high heat until most of the liquid has reduced. This step is necessary as it will concentrate the flavor into a thick wine sauce that enhances the taste of your braised chicken.
Lastly, ensure plenty of mushrooms in your recipe since they release umami flavors that work wonders with red wine-braised meats. If you’re more adventurous, experiment by adding root vegetables like carrots or parsnips, which lend a subtle sweetness to balance out the acidity levels.
By following these simple tips you can turn an ordinary recipe into an exquisite culinary masterpiece that is sure to impress.
Bottom Line
There’s nothing like a delicious, hearty meal to bring warmth and comfort to your soul, and this red wine braised chicken recipe is just that. With its rich and savory flavors from the garlic, fresh herbs, and dry red wine, it’s sure to be a crowd-pleaser. This recipe is simple enough for a weeknight dinner but fancy enough for a special occasion.
While there are many variations of braised chicken out there, this recipe stands out for using fresh mushrooms, tomato paste, and extra lean cured ham to add extra depth and complexity to the dish. You can even switch up the cut of chicken you use and experiment with other vegetables or spices. The possibilities are endless.
Most importantly, this recipe pairs beautifully with a wide range of side dishes such as mashed potatoes or a simple green salad. If you’re serving guests, impress them by pairing it with some root vegetables roasted in olive oil.
With its robust flavors and comforting aroma, this red wine braised chicken recipe will transport you to a French countryside cafe with every bite. So go ahead and give it a try—you won’t regret it!
Chicken Braised in Red Wine Recipe
Ingredients
- 1/2 lb small fresh mushrooms
- 2 cups no-salt-added chicken broth
- 1 cup dry red wine
- 3 chicken thighs, about 1 lb, skinned
- 3 chicken drumsticks, about 1 lb, skinned
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- vegetable oil cooking spray
- 3 small white onions, peeled and quartered
- 2 garlic cloves, smashed
- 1 ounce sliced cooked extra lean cured ham, diced
- 1/2 teaspoon tomato paste
- 3 sprigs fresh parsley
- 1 sprig fresh thyme
- 1 bay leaf
Instructions
- Cut stems from fresh mushrooms, and set stems aside.
- Cut mushroom caps in half, and set aside.
- Combine mushroom stems, broth, and wine in a small non-aluminum saucepan, bring to a boil.
- Reduce heat and cook, uncovered 15 minutes or until reduced to 1 cup.
- Strain mixture, reserve cooking liquid, and set aside.
- Discard mushroom stems.
- Sprinkle chicken with salt and pepper, set aside.
- Coat a large frypan with cooking spray, place over medium high heat until hot.
- Add chicken, and cook until browned.
- Remove from frypan, set aside.
- Wipe drippings from pan with a paper towel.
- coat skillet with cooking spray, and place over medium low heat until hot.
- Add onions and garlic, cook until onions are browned.
- Add mushroom caps, reserved cooking liquid, chicken, and remaining ingredients to frypan, bring to a boil.
- Cover, reduce heat and simmer 45 minutes or until chicken is tender.
- Remove chicken, ham, and veggies to a platter, and keep warm, discard herbs.
- Place cooking liquid over high heat, and cook 10 minutes or until reduced to 1/2 cup.
- Serve chicken, ham and veggies with sauce.