Are you looking for a hearty and delicious meal to impress your family and friends with? Look no further than this amazing chicken in red wine sauce recipe! This recipe is perfect for a cozy night in, a special occasion, or a dinner party with loved ones.
The combination of juicy chicken and rich red wine creates a deliciously flavorful dish that will leave everyone wanting more. With minimal ingredients and simple steps, it is easy to make and guaranteed to be a hit.
In this article, I will walk you through the step-by-step process of creating this mouth-watering chicken in red wine sauce. From the ingredient list to the serving suggestions, I’ve got you covered. So grab a glass of red wine (you’ll need some for the recipe too!), and let’s get cooking!
Why You’ll Love This Recipe
Picture this: it’s a cozy fall evening, and you’re curled up with your loved ones enjoying the warm, comforting aroma wafting from the kitchen. What could be more perfect than digging into a rich, savory dish of Chicken in Red Wine Sauce? This classic recipe is perfect for impressing dinner guests, or simply treating yourself to an indulgent home-cooked meal.
So why will you love this recipe? It’s simple – this dish is packed with robust flavors that are sure to make every bite more delicious than the last. The recipe calls for a dry red wine that perfectly accents the tender, juicy chicken. The wine sauce is thick and flavorful, infused with aromatic fresh thyme sprigs, dried thyme, bay leaf, garlic clove, shallot, fresh mushrooms and butter. In combination with the chicken broth and flour, these ingredients create a sauce that’s both tangy and earthy – a delightful contrast that will tantalize your taste buds.
But this meal isn’t just about taste – it’s also incredibly versatile when it comes to serving and pairing. You can opt for traditional coq au vin-style presentation, or try pairing it with some creamy mashed potatoes or hearty bread to savor all that tasty sauce. And don’t forget about wine pairing! A rich red wine would be ideal to complement the bold flavors of the dish.
There are plenty of variations on this recipe as well – add some grilled chicken breast or use chicken casserole instead of chicken pieces for variety. No matter how you choose to prepare it, one thing is certain: when you make Chicken in Red Wine Sauce at home, you’ll love every moment of cooking and serving it.
Here’s what you’ll need to make this delicious chicken in red wine sauce recipe:
- Chicken pieces (such as thighs, breasts, or legs)
- Salt and pepper
- Olive oil
- Fresh mushrooms
- Dry red wine
- Chicken broth
- Bay leaf
- Fresh thyme sprigs
- Dried thyme
- Fresh parsley sprig
To add a little sweetness and depth to the flavor, we are also going to use brown sugar with garlic and paprika, giving the dish a subtle smoky note. If you prefer boneless chicken or chicken casserole, you can make adaptations accordingly to this recipe.
The Recipe How-To
Step 1: Brown the Chicken
In a Dutch oven or heavy pot, heat 2 tablespoons of butter and 1 tablespoon of oil over medium-high heat. Season your chicken pieces with salt and pepper, then add them to the hot pot. Brown the chicken well on all sides for about 5 minutes.
Step 2: Sauté the Vegetables
Remove the chicken and set it aside temporarily. Add ½ chopped shallot and 2 garlic cloves (minced) to the pot, and sauté until soft. Then add 8 oz fresh mushrooms (halved), fresh thyme sprigs, bay leaf, salt, and black pepper. Cook for about 5 minutes, stirring occasionally until mushrooms are tender.
Step 3: Create the Red Wine Sauce
Add 1 tablespoon of flour to the vegetables as a thickener. Stir for about one minute until no lumps remain. Slowly pour in 1 cup of dry red wine, scraping any brown bits from the bottom of the pan in the process.
Reduce heat to low and let simmer until reduced by half, which should take approximately about 10-15 minutes.
Now, add back your browned chicken along with 1 cup of chicken broth, a few dashes of thyme, and additional salt and pepper to taste.
Step 4: Finish Cooking in the Oven
Preheat your oven to 375°F. Once heated, place your Dutch oven or cooking pot in the preheated oven and cook for approximately an hour or until your bone-in chicken thighs reach an internal temperature of at least $165$°F.
Step 5: Enjoy Your Chicken Red Wine Recipe
Remove from the oven and discard both bay leafs and thymes sprigs. Afterward, plate your chicken pieces with a generous pouring of red wine sauce over them.
Garnish with a fresh parsley sprig and serve it hot alongside your favorite side dishes, like mashed potatoes or roasted vegetables.
Substitutions and Variations
This recipe for chicken in red wine sauce is already quite versatile, but there are still some substitutions and variations you could make to suit your preferences or the ingredients you have on hand.
For the wine, you could use any dry red that you prefer or have available. Merlot or cabernet sauvignon would work well, but if you want to go for a classic French dish, use Burgundy or Pinot Noir.
If you don’t have fresh thyme or parsley, you can use dried versions of these herbs instead. Just remember that dried herbs are more concentrated than fresh ones, so reduce the amount by about half.
For the mushrooms, almost any variety will do. Button mushrooms are the most common, but cremini or shiitake mushrooms would add a more earthy flavor.
If you want to make this recipe gluten-free, replace the flour with cornstarch as a thickener. Simply mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and add it to the sauce at the end of cooking. Cook for another minute or two until it thickens up.
To make this dish more hearty and filling, try adding some chopped carrots or potatoes when you add the mushrooms to the pan. This will make it more like a chicken casserole.
If you’re looking for a healthier version of this recipe, replace the butter with olive oil and use boneless skinless chicken breasts instead of thighs. You could also reduce the amount of wine and replace it with chicken broth for a lighter sauce.
These are just a few ideas for substitutions and variations on this delicious recipe. Get creative and make it your own!
Serving and Pairing
This chicken in red wine sauce recipe is a dish that deserves the perfect sidekick. Serve it with crusty bread or mashed potatoes to soak up all the rich and velvety wine sauce. You can choose to go for a green salad or vegetable medley to make it a balanced meal, but I highly recommend roasted carrots, parsnips and brussel sprouts.
For pairing, the dish is quite versatile as it makes for an excellent combination with various red wines that match the hearty umami flavors of the chicken in red wine sauce recipe. For a classic option, try pairing it with Burgundy Pinot Noir or Beaujolais Nouveau. In contrast, you can experiment with Chianti, Amarone della Valpolicella, Cabernet Sauvignon, Zinfandel, Shiraz, or Tempranillo for bolder flavors that complement the tangy taste of red wine reduction sauce.
This savory French coq au vin chicken braised in red wine sauce is also complemented by earthy herbs like fresh thyme sprigs and dried thyme incorporated into the recipe. Garnish your dish with a generous bunch of minced fresh parsley sprigs for refreshment of flavor and lightning up rich aromas.
The final touch to making this dish an absolute winner? Candlelit dinner with soft jazz as background music. Delicious food and delightful ambiance are always a formidable duo!
Make-Ahead, Storing and Reheating
This chicken in red wine sauce recipe is perfect for making ahead of time or storing for later use. If you’re planning on making this for dinner parties or events, you can prepare it up to 48 hours in advance.
To make ahead, assemble the dish and cover it tightly with plastic wrap or a foil. Place it in the fridge until you’re ready to bake. This method will allow the flavors to meld together, and the dish will taste even better when reheated.
You can also store the leftovers in an airtight food storage container for up to three days in the refrigerator. When reheating, simply pop it into the microwave or oven at 350°F until heated through.
If you have leftover sauce, you can refrigerate it separately and use it as a marinade for chicken breasts or grilled meats. It’s also perfect as a dipping sauce for bread, crackers, and veggies.
However, keep in mind that red wine-based sauces tend to thicken as they cool down. So, when reheating, add some extra chicken broth or water to thin out the sauce to your preferred consistency.
In summary, this chicken in red wine sauce recipe is a great make-ahead meal that tastes even better the next day! You can store leftovers easily and use them in different dishes or as a standalone meal.
Tips for Perfect Results
To achieve perfect results with this chicken in red wine sauce recipe, there are a few things you can do to make sure everything turns out just right.
1. Browning the chicken is key
Before adding the chicken to the Dutch oven, make sure that you brown it well on all sides. This caramelization not only adds flavor to the chicken but also helps to create a base for the sauce.
2. Use a good quality wine
When it comes to cooking with wine, always use one that you would also drink. For this recipe, use a dry red wine, such as Cabernet Sauvignon or Pinot Noir, which will enhance the flavors of the dish.
3. Don’t skip the fresh herbs
Fresh herbs such as thyme and parsley lend delicate flavors to the sauce and really complement the red wine. Be sure to use fresh sprigs instead of dried thyme for better flavor.
4. Let it simmer
Once the wine and chicken broth have been added to the Dutch oven, let everything simmer on low heat until the mixture has reduced by half. This reduces any excess liquid in the dish and creates a richer flavor.
5. Opt for boneless chicken pieces
While using bone-in chicken pieces can add more flavor, using boneless ones makes this recipe much simpler and easier to prepare without compromising its taste.
By following these tips, your chicken in red wine sauce will turn out delicious every time!
This Chicken in Red Wine Sauce Recipe is a French classic that has stood the test of time for a reason. The tender chicken braised in red wine and herbs makes for a flavor-packed and hearty meal that is perfect for special occasions or a cozy night at home.
One of the best things about this recipe is its versatility. You can use any cut of bone-in or boneless chicken you prefer, whether it’s chicken breasts, thighs, legs, or a whole chicken. You can also switch up the herbs and add more spices to suit your taste.
As a sommelier, I cannot stress enough how important it is to pair this dish with a glass of dry red wine. The deep flavors of the chicken and wine create an irresistible combination that will leave you wanting more. Bring some fresh thyme sprigs and dried thyme to the palate, which will elevate its taste even further.
The Chicken in Red Wine Sauce Recipe may look intimidating at first glance, but it’s really quite simple to make with these easy-to-follow steps provided above. You can easily store it for up to 4 days and warm it up when needed, making it the perfect meal prep option as well!
In conclusion, I highly recommend trying out this impressive recipe. With its complex flavor profile and effortless preparation method, you’ll be sure to impress both yourself and any guests lucky enough to enjoy this dish with you!
Chicken in Red Wine Sauce Recipe
- 3 lbs chicken pieces
- 2 tablespoons butter
- 1/4 lb fresh mushrooms, halved
- 1/4 cup shallot, chopped
- 1 teaspoon garlic clove, minced
- 2 tablespoons flour
- 1 1/2 cups dry red wine
- 1/2 cup chicken broth
- 2 tablespoons chicken broth
- 1 bay leaf
- 1 fresh parsley sprig
- 2 fresh thyme sprigs or 1/4 teaspoon dried thyme
- salt & freshly ground black pepper
- Season the chicken with salt and pepper on both sides. Heat butter in a large skillet over medium heat. Add chicken pieces, skin side down. Cook until chicken in golden brown, about 6 or 7 minutes. Turn chicken and cook an additional 5 minutes.
- Add the mushrooms, shallots, and garlic and stir to blend. Cook about 1 minute, sprinkle in flour. Add wine and 1/2 cup of broth. Bring to a boil. Add the bay leaf, parsley, and thyme. Add salt and pepper to taste. Cover, then cook 15 to 20 minutes.
- Remove chicken and mushrooms to a serving dish. Strain sauce with remaining solids over the chicken, pressing to release all juices. Swirl 2 tablespoons butter around any juices remaining in skillet. Strain this over chicken as well and serve.
Add Your Own Notes
Recommended Recipes Just For You