In the world of culinary arts, there’s not much that can beat the warmth and comfort of a good chicken dish. And when paired with a rich, bold red wine sauce, that dish can become truly exceptional. Enter my recipe for Chicken with Red Wine – a mouthwatering masterpiece that promises to delight the senses and satisfy the soul.
Whether you’re cooking for a special occasion or seeking something warm and comforting to enjoy on a cold night in, this recipe is sure to impress. The tender, juicy chicken is braised in a savory blend of vegetables, herbs, and spices before being coated in a rich, delicious red wine sauce that’s both elegant and rustic.
The beauty of this recipe lies not just in its incredible flavors but also in its versatility. It’s perfect for all kinds of occasions – from fancy dinner parties to cozy night-ins with loved ones. And best of all, it’s easy enough to make even for those who don’t consider themselves any kind of culinary master.
So why not give Chicken with Red Wine a try? I promise you won’t be disappointed – this dish is simply too good to miss out on.
Why You’ll Love This Recipe
Have you ever tasted a classic French dish but thought that it was too complicated to make at home? Well, I’ve got good news for you! This chicken with red wine recipe is the perfect combination of elegance and simplicity. It may look fancy, but it’s an easy and stress-free recipe that anyone can follow.
One reason to love this recipe is its versatility. The chicken can be braised with any dry red wine, such as Pinot Noir or a red blend, allowing you to personalize your dish. Plus, the addition of brandy adds a unique twist and deepens the flavors in the dish.
Not only is this dish delicious, but it is also healthy. The use of boneless, skinless chicken breasts means that you get all the health benefits of chicken without any added fat. And the mushrooms, onions, garlic and celery add additional nutrients to the meal.
This recipe is perfect for those who have busy lives and want to prepare something quick and easy for dinner. With just one pan, you can have a flavorful meal that will satisfy your hunger and impress your guests in no time.
And let’s not forget about the decadent red wine sauce that accompanies this meal. It’s easy to make but tastes like it took hours to create. You won’t be able to resist soaking up every last bit of it with a slice of crusty bread.
Overall, this recipe is suitable for any occasion – whether it’s a cozy night in or a special dinner party with friends! It’s effortless to make yet impressive in taste and presentation. Trust me; once you try this dish, it’ll become one of your go-to recipes.
Here are all the ingredients you’ll need to make this delicious Chicken with Red Wine Recipe:
- Boneless, skinless chicken breasts
- Dry red wine (such as Pinot Noir)
- Olive oil
- Medium onion
- Mushroom caps
- Ham (cooked and diced)
Spices and Herbs:
- Black pepper
- Dry thyme leaves
- Whole cloves
- Bay leaf
For the sauce:
- Red wine
The Recipe How-To
Step 1: Preheat the oven and season the chicken
Preheat your oven to 350°F. Season 4-5 boneless, skinless chicken breasts with 1-2 teaspoons of salt and black pepper.
Step 2: Brown the chicken
In a large Dutch oven, heat some olive oil over medium-high heat. Brown the chicken on both sides until golden brown. Remove the chicken from the pot and set aside.
Step 3: Sauté the vegetables
Reduce the heat to medium and add in diced onion, celery, sliced mushroom caps, and minced garlic to the same pot. Cook for about 5 minutes or until onions become soft.
Step 4: Add liquids
Add in some dry red wine (about 2 cups) and a couple of tablespoons of brandy. Scrape up any browned bits from the pot’s bottom using a wooden spoon. Pour in some chicken broth (about 1 cup) simmering for a minute or two before reintroducing the browned chicken back to the pot.
Step 5: Braise the chicken
Toss in some sprigs of fresh thyme, a bay leaf, whole cloves, mashed anchovy fillets or ham (optional), salt, black pepper, and nutmeg. Cover and braise in preheated oven for about an hour or until fully cooked.
Step 6: Make Wine Sauce
Remove the chicken from the pot and set it aside on plates. Strain out all solids from the sauce using a fine-mesh sieve or cheesecloth. Pour it into another saucepan and bring to a boil until reduced by half – this should take around 20 minutes.
Gradually whisk heavy cream (about half cup) into any remaining broth in your Dutch oven before slowly adding that mixture back into your wine saucepan while whisking heavily.
Over low-medium heat, simmer until liquids have reduced and the sauce has thickened. You may add 1-2 tablespoons butter at this point to smooth out the taste of the sauce.
Step 7: Serve
Serve the chicken with the red wine sauce poured over the top. This dish is great when paired with mashed potatoes or roasted vegetables. Enjoy!
Substitutions and Variations
If you’re allergic or simply not fond of some ingredients, or just want to change things up a bit, here are some substitutions and variations you can make:
– Mushroom Caps: If you’re not a fan of mushrooms, feel free to leave them out. You can also substitute them with another type of vegetable like carrots or bell peppers for added flavor.
– Red Wine: The star of this recipe is the red wine, but if you don’t have any on hand, you can use other types of dry red wine such as Pinot Noir. You can also replace the brandy with rice wine vinegar for a milder taste.
– Chicken breasts: If you prefer dark meat or want more flavor in your dish, you can use bone-in chicken thighs instead of boneless skinless chicken breasts.
– Nutmeg: Some people find nutmeg overpowering in savory dishes. In that case, substitute it with allspice or cinnamon.
– Gluten-free: For a gluten-free alternative, swap wheat flour with an equal amount of cornstarch.
– Healthier option: Use skin-on chicken and trim any visible fat from the meat before cooking. Olive oil and butter provide essential healthy fats.
– Vegetarian version: Leave out the chicken and substitute it with extra mushrooms or firm tofu for added protein. Replace chicken stock with vegetable broth and use vegan butter instead of regular butter.
These substitutions and variations allow for flexibility in adapting the recipe to fit nuances in various dietary needs and tastes. The changes may vary slightly in flavors, but experimentation is welcome— one never quite knows what will result from tweaking recipes!
Serving and Pairing
The red wine chicken dish is a warm and cozy meal. When it’s time to serve, pull out a bottle of Pinot Noir or any medium-bodied red wine. Ideally, you want to use the same wine that was used in the recipe, as this creates a harmonious pairing.
The braised chicken red wine dish can be served with mashed potatoes, roasted vegetables, or pasta. A simple side salad can help to balance out the richness of the dish.
If you’re looking for something more traditional, serve your red wine chicken dish with crusty bread or homemade french bread. The sauce is perfect for dipping, making the meal even more satisfying.
This classic coq au vin recipe gives you a taste of traditional French cuisine that pairs perfectly with a glass of red wine. The flavors in this dish are bold and savory, so it’s recommended that you pair this meal with something that can stand up to the intensity of the sauce.
Overall, serving and pairing your red wine chicken dish is an opportunity to showcase the rich flavors of this classic comfort food. Try different combinations until you find what suits your tastes best!
Make-Ahead, Storing and Reheating
This recipe is a great option for making ahead and storing for later use. You can prepare the dish up to two days in advance and keep it in the refrigerator until you are ready to reheat it. If you need to freeze the dish, this is easily done as well. Simply cover the chicken with red wine recipe and place it in an airtight container or freezer bag before freezing it. To reheat the dish, preheat the oven to 325°F, remove the chicken from the refrigerator, and place it on a baking sheet. Cover it with foil and bake for about 25 minutes until heated through.
There are also a few variations of this recipe that you can try if you are looking for something different. You can substitute mushroom caps for other veggies like carrots or bell peppers, or even add some more spice with black pepper or red yeast.
When serving, pair with a Pinot Noir which is perfect for medium-bodied dishes like this one. You can also pair with rice or potatoes for a hearty meal.
Overall, this recipe is perfect for those who want to enjoy French cuisine without leaving their home. It’s easy to make and store ahead of time, making it ideal for busy weeknights or dinner parties alike.
Tips for Perfect Results
To achieve the best results with this chicken with red wine recipe, there are a few tips that you should keep in mind. Here are some of my most important tips for cooking this dish to perfection:
1. Properly season the chicken
Before you start cooking the chicken, it is important to make sure that it is properly seasoned with salt and black pepper. This will help to bring out the flavors of the chicken and give it a nice crispy outer layer.
2. Use a medium-bodied red wine
When making the wine sauce for this recipe, it is important to choose a good quality medium-bodied red wine such as Pinot Noir. This will help to enhance the flavors of the chicken without overpowering it.
3. Braise the chicken on medium-high heat
To get that perfect braise on your chicken, it is important to cook it over medium-high heat, which will allow it to cook evenly and retain its juices.
4. Don’t overcook the chicken
One of the biggest mistakes people make when cooking this dish is overcooking the chicken. To avoid this, make sure to keep an eye on the cooking time and remove the chicken from the oven as soon as it is cooked through.
5. Let it rest before serving
Once you have finished cooking the chicken, it is important to let it rest for a few minutes before serving. This will allow the juices to redistribute throughout the meat and give you a moist and tender result.
By following these simple tips, you can ensure that your chicken with red wine recipe turns out perfectly every time!
As a sommelier, I strive to not only provide you with delicious wine pairings but also help with preparing and cooking dishes that will enhance your overall dining experience. With that in mind, here are some frequently asked questions about the recipe for Chicken with Red Wine, along with my expert answers to guide you through any concerns.
Is red cooking wine good with chicken?
When it comes to accompanying a roasted chicken, there are various wines to choose from. A full-flavored red, a medium-bodied rosé, or a dry white are all appropriate choices. Additionally, a Pinot Noir or an oaked Chardonnay can also complement the flavors in this dish. For a chicken that is served with a dark, savory gravy, a medium-bodied red, like a Côtes du Rhône, can add even more depth to the meal.
What is the best red wine to cook with chicken?
When it comes to pairing wine with food, knowing which types of wine work well with certain dishes is crucial. For instance, if you’re preparing a hearty meal of beef, lamb, or stew, Cabernet Sauvignon or Pinot Noir are excellent choices. On the other hand, if you’re serving chicken, duck, or pork, it’s recommended to opt for Merlot. For seafood dishes, Pinot Noir pairs well, whereas for vegetables or sauce, a light Merlot or Chianti might do the trick.
Why do you put wine in chicken?
When it comes to cooking meat, poultry or seafood, wine can be a great ingredient to use. Not only does it add a flavorful touch, but its acidity can also help tenderize the outer layer of the protein. Additionally, if used as a marinade, wine can assist in keeping the meat, poultry or seafood moist as it cooks.
What is wine and chicken dish called?
This one-pan Coq Au Vin is a simplified version of the classic French dish, featuring tender chicken cooked in wine.
In conclusion, the Chicken with Red Wine Recipe is a perfect example of a classic French dish that has stood the test of time. With its juicy and tender chicken braised in a luscious red wine sauce, this recipe is sure to be a crowd-pleaser. The magic lies in the combination of flavors, as it features earthy mushroom caps, salty ham, aromatic garlic and thyme, and a touch of brandy for added depth.
What I love about this recipe is that it’s versatile and can be served with a variety of sides such as creamy mashed potatoes, buttered noodles, or steamed vegetables. The addition of nutmeg and black pepper provides just the right amount of warmth to the dish. And if you happen to have leftovers, it makes for an excellent lunch option when combined with some crusty bread.
With its bold flavors and rich texture, the Chicken with Red Wine recipe is perfect for special occasions or when you just want to indulge in some comfort food. So why not give it a try? I promise you won’t regret it!
Chicken With Red Wine Recipe
- 1 (3 lb) chicken, cut into 8 pieces
- 1/2 cup flour
- 1/2 teaspoon nutmeg
- 1 teaspoon salt
- 6 tablespoons olive oil
- 1/2 cup celery, chopped
- 1/2 cup onion, chopped
- 2/3 cup chopped ham
- 1 bay leaf
- 1/2 teaspoon thyme
- 1/4 teaspoon garlic, minced
- 2 teaspoons salt
- 4 whole cloves
- 12 white pearl onions
- 18 button mushroom caps
- 1/4 cup brandy
- 1 1/4 cups red wine
- 1 1/2 tablespoons flour
- Lightly rinse the chicken under cool running water.
- Add the nutmeg and salt to the flour and dredge the chicken in it.
- Shake off any loose flour and cook the chicken in the olive oil until browned and transfer to a casserole dish that has a cover.
- Sauté the celery and onions in the same pan until golden brown.
- Stir in the next 5 ingredients and mix well for one minute, add to casserole dish.
- Stick one of the pearl onions with the cloves.
- Add that onion, mushrooms and remaining onions to the casserole.
- Pour the brandy in the dish and carefully ignite it.
- Once it has burned off, add 1 cup of the wine, cover and cook in a preheated oven of 350 degrees for 1-1/2 hours.
- Blend flour with the remaining quarter cup of wine, stir into the liquid in the casserole thoroughly and return to oven for an additional 5 minutes until the sauce has thickened.
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