Indulge in the Rich Flavors of Chicken in Red Wine
Hey guys, it’s your favorite wine connoisseur, Gary Vee! And today I’ve got an incredible recipe for Chicken in Red Wine that I’m so excited to share with you.
As a sommelier, I love nothing more than pairing great wines with delicious food. And let me tell you, this Chicken in Red Wine recipe is a match made in heaven!
Not only is this dish packed with flavor and easy to make, but it’s also perfect for busy weeknights or special occasions. Plus, it’s freezer-friendly, which means you can easily make it ahead of time and enjoy it whenever you’re in the mood for a hearty and comforting meal.
So what are you waiting for? Grab a glass of your favorite red wine and let’s get cooking! Trust me, your taste buds will thank you.
Why You’ll Love This Recipe
If you’re looking for a recipe that combines juicy, tender chicken with a rich, flavorful sauce made from red wine, then look no further than this chicken in red wine recipe. This dish has everything you need for a satisfying meal that will leave you feeling warm and cozy on a chilly evening.
What sets this recipe apart is its versatility. Whether you want to impress dinner guests with a classic coq au vin or simply want to treat yourself to some delicious braised chicken thighs, this recipe can fulfill all your culinary desires. But what truly makes this dish unique is its easy-to-follow instructions that make it perfect for beginner cooks or experienced chefs who want something quick and hassle-free.
Another reason why you’ll love this recipe is the ingredient list. With simple ingredients like button mushrooms, tomato paste, garlic cloves, and soy sauce, you’ll have everything you need at your local grocery store to create a dish that packs a punch flavor-wise.
And let’s talk about the star of the show: the red wine sauce. Made using caramelized bacon paired with balsamic vinegar and a splash of soy sauce, this sauce can turn anything from chicken fillets to roast chicken breast into something delectable.
In summary, if you want to enjoy a delicious home-cooked meal while impressing your family and friends, chicken in red wine is the way to go. Incorporating timeless flavors with easy-to-follow instructions and accessible ingredients makes this dish perfect for novice cooks and seasoned chefs alike.
Ingredient List
Here is the list of ingredients needed to make this chicken in red wine recipe:
- Chicken fillets (or chicken thighs)
- Button mushrooms
- Garlic clove
- Tomatoes paste
- Red wine
- Olive oil
- Soy sauce
- Cornstarch
- Wine vinegar
- Parsley sprig
With these ingredients, we will create a flavorful and aromatic sauce that will perfectly complement the juicy chicken fillets.
The Recipe How-To
Step 1: Prepare the Ingredients
Before embarking on the recipe, it’s important to make sure you have all ingredients ready. Dice the chicken fillets into bite-sized pieces and season with salt and freshly ground pepper. Meanwhile, clean and slice the button mushrooms, peel and mince garlic cloves and set aside. Open a can of tomato paste and mix in a bowl with 2 tablespoons of cornstarch, ensuring a smooth texture. Lastly, pour half a bottle of red wine into another bowl.
Step 2: Preheat Dutch Oven
Heat some olive oil in a Dutch oven on medium heat. When hot, add your chicken and sear each side for a few minutes until golden brown.
Step 3: Sauté Vegetables
Once the chicken is seared, remove from the Dutch oven and set aside. In the same pot, add a splash more olive oil, followed by the sliced mushrooms, diced garlic, and sauté for about two minutes.
Step 4: Add Tomato Paste Mixture and Wine
Next, pour in half a bottle of red wine into the mushroom mixture, followed by adding the tomato paste and cornstarch mixture to thicken the sauce. Stir well until it comes to a boil.
Step 5: Add Chicken Back to the Dutch Oven
Bring back the seared chicken fillets back into the pot with mushroom sauce. Make sure that each piece is well coated with the mixture.
Step 6: Braise Chicken in Red Wine Sauce
Reduce heat to low and reduce for one hour until chicken is cooked through and tender. From time to time, give it a stir to prevent any ingredients sticking at the bottom of your dutch oven.
Step 7: Garnish with Parsley Sprigs
Once chicken is cooked through, turn off the heat and let it rest for 2 minutes, then garnish with parsley sprigs before serving.
Enjoy this oamc recipe on its own or over a bed of creamy mashed potatoes or steamed rice.
Substitutions and Variations
If you’re looking to mix things up with this chicken in red wine recipe, there are plenty of substitutions and variations you can try! Here are a few ideas to get you started:
– Chicken thighs: While chicken fillets work great for this recipe, you can also substitute them with chicken thighs if that’s what you have on hand. This will give the dish an even richer flavor and more tender texture.
– Soy sauce: If you don’t have tomato paste on hand, you can use soy sauce as an alternative. It will add a savory umami flavor to the dish and act as a great substitute for salt.
– Wine vinegar: If you’re out of red wine, you can use wine vinegar instead. It won’t give the dish quite the same depth of flavor as red wine, but it will still add acidity and tanginess.
– Balsamic chicken: For a sweet and tangier twist to the recipe, swap out the tomato paste for balsamic vinegar in equal amounts and add some brown sugar or honey.
– Cream sauce: To make it extra decadent, mix some heavy cream or creme fraiche into your finished sauce for a creamy texture that turns the recipe into something special.
– Mushroom chicken: If you love mushrooms then adding a pan-fried mushroom sauce can take this recipe to another level.
Remember these version are only suggestions for variations so feel free to experiment until you find the version that is perfect for your taste buds!
Serving and Pairing
When it comes to serving and pairing this chicken in red wine recipe, I like to keep things simple. This hearty and flavorful dish can stand on its own or be paired with a few basic sides to round out the meal. Here are a few of my favorite serving and pairing suggestions:
– Serve the chicken over a bed of buttery mashed potatoes with a side of steamed green beans tossed in a bit of lemon juice and garlic.
– For a meal with a bit more texture, serve the chicken alongside some crusty bread or roasted root vegetables like parsnips and carrots.
– If you’re feeling decadent, try topping the chicken with a dollop of creamy mushroom sauce or a sprinkle of chopped bacon.
As for pairing with wine, this recipe calls for red wine both as an ingredient in the braise and as a natural pairing for the finished dish. My top picks for wines to pair with this chicken include:
– A classic coq au vin wine like Burgundy or Pinot Noir, which will complement the earthy mushrooms in the dish.
– A bold Bordeaux or Cote du Rhone that has enough tannin and acidity to cut through the richness of the dish.
– If you prefer something simpler, you can’t go wrong with a good ol’ bottle of red table wine. Look for something fruity and smooth like a Merlot or Zinfandel.
No matter what you choose, be sure to have plenty of parsley sprigs on hand for garnish, both for visual appeal and an added touch of freshness to balance out the rich flavors in this indulgent chicken braised in red wine.
Make-Ahead, Storing and Reheating
This recipe for chicken in red wine is perfect for making ahead of time! Simply prepare the dish as instructed, then store it in an airtight container in the refrigerator or freezer. It will keep well for up to 3 days in the refrigerator, and up to 3 months in the freezer.
To reheat the chicken, simply remove it from its container and place it on a microwave-safe plate. Heat it on high for 2-3 minutes if reheating from the fridge or 5-7 minutes if reheating from frozen.
For best results, consider freezing the dish before cooking it. This will give all the flavors of the dish plenty of time to meld together, resulting in a more complex and flavorful chicken when you eventually cook it.
When you’re ready to serve your make-ahead chicken, pair it with a side salad or some steamed vegetables for a complete and satisfying meal. The rich red wine sauce makes this dish perfect for cooler weather, so be sure to enjoy it during those chilly autumn and winter months!
If you have any leftovers after reheating your make-ahead chicken, don’t worry. They’ll still be just as delicious when stored in an airtight container in the refrigerator. Simply reheat them as needed, and you’ll have a comforting and tasty meal at your fingertips at any time.
Tips for Perfect Results
As a sommelier, I’m always looking for ways to enhance the flavors of wine and food pairings. When it comes to Chicken in Red Wine, there are certain tips that can make all the difference in achieving the perfect dish. Here are my top tips for ensuring your Chicken in Red Wine turns out absolutely delicious.
Firstly, make sure you season your chicken fillets or thighs generously before cooking. This will help to infuse the meat with flavor and prevent it from tasting bland. You can use a simple combination of salt, pepper, and garlic powder to achieve great results.
Secondly, do not crowd the pan when cooking your chicken fillets. Overcrowding the pan can cause the meat to steam instead of sear, resulting in dry and flavorless chicken. Cook your chicken fillets in small batches to ensure they cook evenly and get that golden sear on both sides.
Thirdly, when making the red wine sauce, be sure to cook it low and slow. The longer you cook the sauce, the more flavorful it will become. Make sure you stir it occasionally so that it doesn’t stick to the bottom of the pan.
Fourthly, resist the urge to use a cheap bottle of wine when making this dish. Since wine is a key ingredient in this recipe, using a quality red wine will make a big difference in both taste and presentation. A full-bodied red like Cabernet Sauvignon or Merlot would work well depending on your personal preference.
Finally, do not rush the process of thickening the sauce with cornstarch. It’s important to wait until the sauce has simmered for several minutes before adding a slurry of cornstarch and water. This will ensure that your sauce doesn’t end up lumpy or pasty.
By following these tips, you’ll be well on your way to making an unforgettable Chicken in Red Wine dish that will pair perfectly with whatever side you choose to serve.
Bottom Line
:
In conclusion, this Chicken in Red Wine (Oamc) recipe is nothing less than a masterpiece. As I described earlier in this article, the tender chicken fillets braised to perfection in the rich red wine sauce with the earthy flavor of button mushrooms, garlic and tomato paste make for an irresistible dish.
This recipe is versatile and adapts well to different variations like substituting chicken breast for thighs, adding vegetables or making a creamy mushroom sauce instead of the classic tomato-based one. The best part is that it can be stored and reheated without losing its taste or texture.
Whether you are looking for a hearty meal for dinner or want to impress your guests at a dinner party, this recipe has you covered. The combination of flavors and aromas will have your taste buds dancing with joy.
So, go ahead and give this recipe a try. You won’t be disappointed! And if you have any leftovers, I suggest pairing it with a glass of full-bodied red wine like Cabernet Sauvignon or Bordeaux for a perfect dining experience. Cheers!
Chicken in Red Wine (Oamc) Recipe
Ingredients
- 2 tablespoons olive oil
- 4 chicken fillets, cut into chunks
- 8 ounces button mushrooms, wiped
- 7 ounces baby onions, peeled
- 1 1/4 cups red wine
- 1 cup chicken stock
- 2 tablespoons tomato paste
- 1 garlic clove, peeled and crushed
- 2 teaspoons cornstarch, blended with 2tbsp cold water
- parsley sprig (to garnish)
Instructions
- Heat the oil in a large frying pan.
- Add the chicken and fry for 4-5 mins until golden. Transfer to a plate. Add the button mushrooms and onions to the pan and fry, stirring for 5 mins until browned.
- Return the chicken to the pan.
- Stir in the red wine, stock, tomato paste and garlic.
- Simmer for 20-25 mins until the chicken and onions are tender.
- Stir in the blended cornstarch. Simmer for 2 mins until thickened.
- Garnish with sprigs of parsley.
Add Your Own Notes
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