Looking for a hearty and delicious meal that will impress your dinner guests or simply provide a satisfying family dinner? Look no further than this chicken braised with wine recipe. Braising is a slow-cooking technique that produces incredibly flavorful and tender meat, while the use of red or white wine in the cooking process adds depth and complexity to the dish.
This chicken braised with wine recipe is perfect for any occasion, whether it’s a special occasion or a weeknight dinner at home. This dish can be easily customized to suit personal preferences, allowing for the addition of unique flavors while still providing a reliably delectable meal. Additionally, it’s an excellent way to incorporate various vegetables into your diet in an exciting and delicious manner.
So why not impress your guests or delight your family with this indulgent yet easy-to-make chicken braised with wine recipe? Trust us, once you taste this incredibly flavorful and hearty meal, you won’t regret it!
Why You’ll Love This Recipe
If you are a chicken lover looking for a scrumptious dinner idea, look no further than wine-braised chicken thighs. The combination of tender chicken and aromatic herbs slow-cooked in red or white wine creates a savory and comforting meal that will leave your taste buds tingling.
What makes this recipe unique is the use of mushrooms, brandy, and pork salt to enhance the flavor profile of the dish. The mushrooms complement the earthiness of the wine, while the brandy and pork add complexity and depth to the flavors.
The herbs used in this recipe, like thyme and bay leaf, will take you on a journey through Southern France as their aromas waft through your kitchen. And if you’re feeling fancy, add some chervil or parsley for an extra kick of freshness.
The braising process ensures that the chicken remains juicy and imbued with flavors, with a meaty texture that melts in your mouth with every bite. The recipe suggests using chicken thighs; however, you may swap to boneless chicken breasts for an even richer experience.
Another advantage of this recipe is its adaptability based on what’s in your kitchen. You can substitute root vegetables for mushrooms or add shallots or garlic cloves in place of onions to fit your taste.
But what makes this recipe stand out beyond pure flavor? It’s easy to make! With just one pot needed to prepare this culinary wonder, it’s perfect for busy weeknights when you don’t have much time to spend cooking.
To sum it up, wine-braised chicken is an excellent choice when seeking a simple but delightful dinner option that delivers that “wow” factor. So go ahead and whip this delicious dish up for yourself or your loved ones – you won’t regret it!
Here are the ingredients that you will need to make this delicious chicken braised with wine recipe:
- 8 bone-in, skin-on chicken thighs
- 2 onions, chopped
- 1 shallot, chopped
- 2 carrots, peeled and chopped
- 4 cloves of garlic, minced
- 8 oz. sliced mushrooms
- 2 oz. salt pork, diced (optional)
- 4 sprigs of fresh thyme
- 2 fresh or dried bay leaves
- 1 tbsp. chopped fresh chervil
- 1 tbsp. chopped fresh parsley
- ½ cup of all-purpose flour
- Salt and freshly ground pepper to taste (1 tsp. of each)
Other Liquid Ingredients:
- Brandy for deglazing (optional)
- 1 cup of dry red or white wine
- Red wine is traditional for coq au vin, but white wine also works well.
- Use a cooking wine if you prefer as it’s affordable and lasts longer.
- 2 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
Make sure to have all these ingredients on hand before you start cooking!
The Recipe How-To
Now that you have your ingredients prepared, let’s dive into the how-to of this wine-braised chicken recipe. This recipe is straightforward and requires only one pot to cook. It may take some time, but trust me, the result would be worth the wait.
Step 1: Brown the chicken
Season 8 bone-in, skin-on chicken thighs with kosher salt and freshly ground pepper to taste. In a large Dutch oven or any deep pot, heat up 2 tablespoons of olive oil over medium-high heat. Once the oil is hot enough, add the seasoned chicken and brown for about 5-7 minutes on each side or until golden brown. When done, transfer the browned chicken to a plate and set aside.
Step 2: Cook aromatic vegetables
In the same pot used for browning chicken, remove excess oil but leave about 2 tablespoons. Add in 1 large chopped onion, 2 sliced carrots, and 2 chopped garlic cloves before sautéing for about 3-5 minutes until soft.
Step 3: Add wine and seasonings
Pour in 1 cup of red wine or white wine, whichever you prefer. Use a wooden spoon to scrape off any bits stuck at the bottom of the pot. Add in 1 bay leaf, 4 sprigs of thyme, and 4 stems chervil (if available). Return the chicken back to the pot, cover with a tight-fitting lid, then simmer over low heat for an hour or until it becomes tender.
Step 4: Optional additions
For an extra rich sauce, you can add in some butter-flour mixture called beurre manié halfway through cooking time or melt in two slices of finely diced salt pork.
Step 5: Finish cooking
Add in some sliced mushrooms after an hour and continue cooking until the mushrooms are cooked, which should be around 20 minutes or so.
Step 6: Final touches
Remove the chicken from the pot and place it on a dish, and turn up the heat to medium-high. Reduce the wine sauce by half while stirring regularly. When done, strain the sauce through a fine mesh sieve then pour over the chicken to serve.
Now you have a beautifully cooked chicken that exudes so much flavor in every bite. This is a perfect recipe to try when you want something special at home.
Substitutions and Variations
Many substitutions and variations can be made to this chicken braised with wine recipe, giving cooks the flexibility to customize the dish to their liking or based on what they have available in their pantry. Here are some ideas:
1. Mushrooms: If you don’t have mushrooms or if you’re not fond of them, feel free to omit them. Alternatively, you can swap them with other vegetables, such as celery or fennel.
2. Wine: While red wine is the classic choice for coq au vin, white wine works just as well and gives the dish a lighter, brighter taste. You can also use rose or even champagne for a more festive twist.
3. Herbs: Thyme and bay leaf are traditional herbs used in coq au vin, but you can try different variations, such as rosemary, sage, or tarragon. Chervil and parsley are often added at the end for freshness and color.
4. Flour: All-purpose flour is traditionally used to coat the chicken before frying it. However, you can use other types of flour, such as rice flour or almond flour, for a gluten-free version.
5. Chicken parts: While bone-in, skin-on chicken thighs are the preferred cut for coq au vin because they hold up well during braising and impart flavor to the dish, you can use boneless chicken thighs or even chicken breast if you prefer a leaner meat.
6. Vegetables: Carrots and onions are the basic vegetables used in coq au vin, but you can add other root vegetables like parsnips or turnips for extra texture and sweetness.
7. Butter vs salt pork: Some recipes call for chopped salt pork to render its fat and add flavor to the dish. If you don’t have access to salt pork or if you prefer a lighter version of the recipe, you can substitute it with butter or olive oil.
By experimenting with different ingredients and flavors, you can put your own spin on this classic recipe and come up with a new family favorite.
Serving and Pairing
This braised chicken recipe is a perfect, hearty meal for sharing with friends and family. The tender meat, rich gravy, and earthy mushrooms pair well with many different side dishes. I suggest serving this dish with crisp roasted vegetables, mashed potatoes, or crusty bread for soaking up all the delicious juices.
When it comes to pairing wine with this recipe, you have a few different options depending on the type of wine used in the dish. If you’re using white wine, try serving it with a crisp and refreshing Sauvignon Blanc or Chardonnay. These wines are light-bodied and won’t overpower the delicate flavors of the white wine sauce.
For those opting for red wine in their braising liquid, try serving with a smooth Pinot Noir or Bordeaux. The bold tannins and ripe fruit flavors will balance well with the richness of the braised chicken.
If you want to add an extra kick of flavor to your meal, consider adding a splash of brandy to your mushroom sauce. This not only adds depth to the sauce but also pairs beautifully with a glass of Cognac or Armagnac.
Overall, this dish is incredibly versatile and can be paired with many types of wine based on your preference. So gather your loved ones around the table and enjoy this comforting meal together!
Make-Ahead, Storing and Reheating
As a busy sommelier, I know that sometimes we are too pressed for time to cook a meal from scratch. This wine-braised chicken recipe is perfect because it can be made in advance and reheated to perfection when you’re ready to serve. If you have leftovers, don’t worry! This recipe stores and reheats wonderfully.
To make ahead, prepare the recipe as directed and allow it to cool completely to room temperature. Store the braised chicken and sauce in an airtight container in the fridge for up to 2 days. Reheat the chicken over medium heat, stirring occasionally to prevent sticking, until it is hot throughout.
If you prefer, you can also store the chicken and sauce separately. This will help prevent the chicken from becoming too soggy.
When reheating, you may need to add a splash of broth or water to help thin out the sauce as it can thicken during storage.
One thing to note is that this recipe does not freeze well due to the presence of dairy ingredients such as butter and heavy cream. If you plan on having leftovers for more than 2 days, consider freezing only the chicken portion of the recipe, taking care not to include any mushroom stems, which will turn mushy when thawed.
Overall, this recipe’s make-ahead ability makes it perfect for serving later or for busy weeknight dinners. You won’t even taste the difference if reheated properly!
Tips for Perfect Results
When it comes to braising chicken with wine, there are a few tips and tricks that can help ensure perfect results every time. Here are some things to keep in mind as you prepare this chicken braised with wine recipe.
First, make sure to use bone-in, skin-on chicken thighs for the best flavor and texture. The bones and skin add richness to the dish, and the thighs are less likely to dry out than chicken breasts.
When frying the chicken, be sure to use olive oil or another oil with a high smoke point. Avoid using butter, which can burn and give your dish an off-flavor.
Once you have browned the chicken on both sides in a Dutch oven or other heavy-bottomed pot, remove it from the pot and set it aside. This will prevent the chicken from overcooking and becoming tough as it simmers in the wine sauce.
When making the wine sauce, be sure to use a good-quality red or white wine. Don’t use cooking wine, as it often contains added salt and other flavors that can throw off the balance of your dish. It is suggested that a dry white wine should be used for this particular recipe.
For maximum flavor, add aromatics like garlic, onions, shallots, thyme, bay leaf, parsley or chervil as well as mushrooms to the sauce. These ingredients will infuse the sauce with rich flavors and complement the wine’s complexity. Also make sure to season with kosher salt and freshly ground pepper to taste.
Finally, be patient during the cooking process. Braising chicken takes time but it will ensure that you achieve tender, juicy meat that falls off the bone. Avoid rushing the process by turning up the heat or removing the lid on your Dutch oven too often.
With these tips in mind, you’re well on your way to making a delicious batch of wine-braised chicken that will impress even seasoned sommeliers!
Before you begin cooking this delicious chicken braised with wine recipe, let me answer a few Frequently Asked Questions (FAQs) to ensure that you have all the necessary information to make this recipe a success. These FAQs will provide you with helpful tips, techniques, and other useful information that should guide you through the cooking process. So, let’s dive in!
What does cooking wine do to chicken?
As a sommelier, I have learned that wine can serve as an acidic element in marinades which not only adds flavor but also helps to tenderize meat. Additionally, a marinade featuring wine can work wonders in keeping your dish juicy and full of moisture as it cooks.
What is the best white wine for braising chicken?
When it comes to cooking, both sauvignon blanc and chardonnay have their own unique characteristics. Sauvignon blanc offers a refreshing and crisp taste, while chardonnay is fuller-bodied. However, when used in recipes, their subtle flavor differences tend to blend together, making them both reliable choices.
What wine is best to cook with chicken?
When it comes to wine pairing for poultry, there’s usually a distinction between white and dark meat. While white meat leans towards white wines such as Chardonnay or Sauvignon Blanc, dark meat like duck or game meat prefer medium-bodied red wines like Pinot Noir or Zinfandel.
How long does it take to braise chicken?
After 40 minutes of braising, keep an eye out for a temperature of 165°F on your meat thermometer to ensure your thighs are done cooking.
In conclusion, this Chicken Braised With Wine Recipe is definitely one to try. It’s a classic French dish that never gets old and brings sophisticated flavors to your table. The recipe is straightforward and requires basic ingredients with no difficult techniques.
The chicken cooked in a savory wine sauce together with mushrooms, garlic, carrots, and onions will melt in your mouth with every bite. The aromas of thyme and bay leaf will fill up your kitchen with a homey atmosphere, sprinkled with the sizzles of brandy and butter.
Moreover, this recipe is versatile as it suits for any occasion – from an ordinary weeknight dinner to a fancy celebratory meal. You can even make-ahead or store and reheat leftovers without sacrificing its taste quality.
So, what are you waiting for? Go ahead and gather all the ingredients to whip up this Chicken Braised With Wine Recipe. I can assure you that your family or guests will appreciate the effort and time you put into making this delicious dish!
Chicken Braised With Wine Recipe
- 1/4 lb salt pork
- 3 tablespoons butter
- 4 shallots, peeled and minced
- 8 small onions, peeled and chopped
- 1 garlic clove, peeled and minced
- 1 carrot, peeled and sliced
- 1 frying chicken, cut up
- 2 tablespoons flour
- salt and pepper
- 1 tablespoon parsley, minced
- 1 tablespoon chervil, minced
- 1 bay leaf
- 1/8 teaspoon thyme
- 1 cup red wine or 1 cup white wine
- 1 tablespoon brandy
- 1/4 lb mushroom, sliced
- Brown salt pork slightly in melted butter; add the shallots, onions, garlic and carrot.
- Saute until tender, but do not brown.
- Lift vegetables out and brown the chicken in remaining fat.
- Sprinkle with flour, seasonings, and herbs.
- Add sauteed vegetables, wine, and brandy.
- Cook rapidly, 15 or 20 minutes.
- During the last five minutes, add the mushrooms.
- Skim off excess fat and serve.
Add Your Own Notes
Recommended Recipes Just For You