Delightful Red Wine Chicken Recipe For a Perfect Dinner
Come hither and attend my words, for I have a recipe of the finest kind to share with thee. ‘Tis a dish fit for the kings and queens of old, yet simple to prepare even for us mere mortals. I speak of none other than the Red Wine Chicken with Peppers and Olives – a delicious feast that will delight thy taste buds and warm thy soul.
This recipe is a delectable union of succulent chicken thighs, sweet bell peppers, pitted black olives, and a robust red wine sauce that will leave thee craving more. Whether thou art looking to impress thy guests or simply treat thyself to a gourmet meal, this dish is sure to satisfy.
Fear not, for this recipe is not just for the experienced cooks amongst us. With the clear instructions I shall provide, thou canst easily create this masterpiece in thy own kitchen. Nay, do not hesitate any longer – let us delve into the ingredients list and learn why thou shalt love this recipe.
Why You’ll Love This Recipe
Hear ye, hear ye! Listen up, fine folks, for I come bearing wonderful news of a recipe that is sure to delight your senses and tantalize your taste buds.
Behold the majestic Red Wine Chicken with Peppers and Olives – a dish that is both simple to prepare and absolutely delicious. As a humble sommelier, I have sampled many recipes that feature red wine as a key ingredient. But this recipe truly stands out from the rest.
Picture succulent pieces of chicken thighs, made tender by braising in red wine, taken to new heights of flavor by the smoky and salty addition of smoked streaky bacon. Imagine diced bell peppers and juicy tomatoes combined with plump pitted black olives adding bursts of sweetness and tang. The fragrance of thyme and rosemary will infuse the dish with their herby aroma, while garlic cloves will add depth to the flavor profile.
But why stop there? This recipe’s versatility can extend beyond just one meal. You can enjoy it fresh off the stove or meal prep it for freezing, reheating later when hunger strikes again! It’s an ideal OAMC (Once A Month Cooking) Recipe!
With this recipe, you have everything you need for a mouth-watering dinner that packs a punch. It’s perfect for cozy dates, special occasions or even just another night at home that needs a dash of panache.
So what are you waiting for? Gather your ingredients and cook up some magic with this Red Wine Chicken with Peppers and Olives recipe – I assure you that this will be one meal you won’t regret making!
Ingredient List
Chicken Thighs
The main ingredient for this recipe is chicken thighs. They have more flavor and moisture than chicken breasts as it contains more fat which also helps to keep the meat tender when cooked. You can use bone-in or boneless skinless chicken thighs depending on your preference.
Red Wine
This recipe calls for a bold red wine that is full of flavor like a Merlot or Cabernet Sauvignon. When selecting a red wine, choose one that you would want to drink as the quality of the wine will influence the taste of your dish.
Peppers and Olives
The combination of peppers and olives give this dish a Mediterranean flair. You can use any color bell pepper that you like, but red, yellow or orange will add pops of color to your plate. For the olives, look for pitted black olives or mix it up by interchanging with green pitted olives.
Garlic and Onion
Garlic adds a delicious depth of flavor while onion gives this recipe its base note. Make sure to mince the garlic finely before adding it to the pan as larger chunks may burn while cooking.
Herbs and Spices
To make the flavor more interesting seasoning is important in this recipe. The combination of thyme, rosemary and flat leaf parsley complements the flavors of the chicken and vegetables perfectly. Make sure to finely chop them before adding them to your dish.
Bacon
The smoky flavor of smoked streaky bacon pairs well with red wine along with giving this dish an extra layer of depth. If you are a vegetarian, then you can leave it out, but those who eat meat should definitely give it a shot.
Red Wine Vinegar
Adding just a hint of red wine vinegar to the sauce brightens up all the other flavors in this recipe. If you don’t have red wine vinegar, substitute it with apple cider vinegar.
The Recipe How-To
Step 1: Preheat and Prepare
Preheat the oven to 375°F. In a bowl, whisk together 2 tablespoons of all-purpose flour, 1 teaspoon of thyme, 1 teaspoon of rosemary, and a pinch of salt and pepper.
Pat dry 8 chicken thighs, and season generously with salt and pepper.
Step 2: Brown the Chicken
In a large oven-safe skillet or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken in batches to avoid overcrowding the pan. Cook for about 5-6 minutes per side, or until golden brown. Once the chicken is seared on both sides, transfer it to a plate.
Step 3: Sauté Vegetables
Add 4 strips of smoked streaky bacon to the skillet and cook until crispy. Remove bacon from skillet.
In the same skillet, add 1 tablespoon of olive oil over medium-high heat. Add 1 diced red onion, 1 diced red bell pepper, and sauté for about 5 minutes, or until tender. Add 4 minced garlic cloves and sauté for another minute.
Step 4: Braise Chicken in Wine
Add the flour mixture into the skillet with the vegetables and cook for about a minute before adding in 1 cup of red wine (such as Merlot). Stir until combined.
Add back the browned chicken into the skillet. Scatter drained ½ cup pitted black olives over Chicken Thighs.
Bring to a boil before covering with a lid or aluminum foil, then transfer to preheated oven. Bake for approximately 40-50 minutes or until cooked through.
Remove from oven and sprinkle chopped fresh herbs such as flat leaf parsley over it.
Step 5: Serve
Serve with rice pilaf or creamy mashed potatoes, and a crisp green salad with red wine vinegar dressing.
Enjoy your warm and flavorful Red Wine Chicken With Peppers and Olives (Oamc) Recipe!
Substitutions and Variations
Thou art free to improvise and thou art not obliged to a set script. Fear not, for tis an adventure in culinary arts.
If thou wish to experiment with different flavors, thou may substitute chicken thighs with other cuts of chicken such as drumsticks or breasts. For a healthier version, thou may use boneless and skinless chicken meat instead.
Should thy pantry runneth low on certain ingredients, dost not despair. For instance, if pitted black olives are unavailable or not preferred, thou may opt to use green olives instead. If smoked streaky bacon is not accessible, turkey bacon or pancetta may be used as an alternative.
For variation on the flavors of the recipe, try adding various herbs such as thyme or rosemary. In addition, feel free to change up the types of peppers used in the dish. Green bell peppers may be swapped with red or yellow ones, or one can add hot chili peppers for additional spice.
Furthermore, for those seeking different cultures or regional variations of the recipe, one can also draw inspiration from coq au vin or chicken cacciatore and integrate these flavors unto thy wine braised chicken dish.
May thy imagination run wild!
Serving and Pairing
When it comes to serving this red wine chicken dish, there are plenty of options to choose from. Firstly, you can serve it as a standalone main course or pair it with a side dish of your choice like garlic bread, mashed potatoes, or roasted vegetables. The choice is yours!
As for pairing this dish with a drink, I highly recommend sticking with the theme and serving a glass of red wine. A full-bodied red wine like Cabernet Sauvignon or Merlot complements the rich and robust flavors of the chicken and peppers perfectly. If you prefer white wine, Chardonnay or Pinot Grigio would be excellent choices as well.
For those who don’t drink alcohol, you can pair this dish with a sparkling water infused with lemon or lime slices for something refreshing and hydrating.
Overall, the versatility of this red wine chicken recipe makes it perfect for any occasion, whether it’s a casual weeknight dinner or a fancy dinner party. The blend of flavors in this dish is sure to leave your guests impressed and your taste buds satisfied.
Make-Ahead, Storing and Reheating
If you’re planning to make this red wine chicken with peppers and olives recipe ahead of time, rest easy knowing that it’s perfectly okay! In fact, this recipe is quite convenient for make-ahead purposes.
To make the dish ahead of time, just follow the recipe’s instructions up to the point where it needs to be simmered – that is when you add the chicken back to the pan. Simply let the dish cool completely after that point and refrigerate in an airtight container. This recipe can be stored in the fridge for up to 3-4 days.
When you’re ready to eat, gently reheat the chicken with peppers and olives in a saucepan over medium heat until fully heated through. If you find the sauce has reduced a bit, you can easily revive it by adding a bit more red wine (or broth) and adjusting the salt and pepper levels accordingly.
Another great thing about this dish is that it freezes well too! If you plan to freeze leftovers, let them cool completely and store in an airtight container or freezer bag. The dish can be stored in the freezer for up to 2 months. Just defrost overnight in the refrigerator before reheating following instructions above.
At last, presentation is critical; add a slash of bold color by dusting flat leaf parsley on top just before bringing it out, making it pleasing to the eye before finding pleasure from its exquisite flavors once more.
Tips for Perfect Results
When it comes to cooking red wine chicken with peppers and olives, there are a few tips that can make all the difference between good and great flavors. Here are some tips to help you achieve perfect results:
1) Be generous with the red wine: Since this recipe features red wine prominently, don’t be shy when adding it to the dish. The wine not only gives the chicken flavor depth but also tenderizes the meat.
2) Opt for chicken thighs: Chicken thighs work best for this recipe because they have more fat than chicken breast, which helps them stay moist and flavorful during the cooking process.
3) Cook the chicken at the right temperature: For perfectly braised chicken, cook it slowly over low heat, giving the flavors enough time to develop fully.
4) Use fresh herbs: The combination of thyme, rosemary, and flat leaf parsley enhances the flavor of the dish significantly. Using fresh herbs will boost their strong aroma, making your dish more delicious.
5) Adjust seasoning as needed: Be sure to taste your dish before serving and add any additional seasonings if needed. Remember, always start with small amounts of salt then gradually add more if necessary.
6) Don’t forget to rest the chicken before serving: Once cooked to perfection, give your braised red wine chicken about 10 minutes of resting time before serving so that all its juices can redistribute and remain inside the cutlet.
By following these tips, you will guarantee a mouth-watering plate of red wine chicken with peppers and olives that’s rich in flavour and juices.
Bottom Line
In conclusion, if you are looking for a flavorful and delicious meal that can be stored and reheated easily, then you should definitely try this red wine chicken with peppers and olives OAMC recipe. This dish is very versatile and can be served with a variety of sides, making it perfect for any occasion.
The combination of red wine, peppers, and olives creates a rich and savory flavor that is hard to resist. And with the addition of other seasonings such as thyme, rosemary, and worcestershire sauce, this recipe is sure to please even the pickiest eaters.
Overall, whether you are a seasoned cook or just starting out in the kitchen, this recipe is definitely worth trying. So why not give it a shot? Who knows, it might just become one of your go-to dishes for years to come.
Red Wine Chicken With Peppers and Olives (Oamc) Recipe
Ingredients
- 12 chicken thighs
- 2 tablespoons all-purpose flour, seasoned
- 2 tablespoons sunflower oil
- 3 ounces smoked streaky bacon, chopped
- 3 garlic cloves, finely sliced
- 1 red onion, cut into wedges
- 2 red peppers, halved, deseeded, sliced into strips
- 2 yellow peppers, halved, deseeded, sliced into strips
- 1 1/4 cups red wine
- 1 sprig rosemary, leaves only
- 1 sprig thyme, leaves only
- 3 1/2 ounces pitted black olives
- 1 ounce flat leaf parsley, finely chopped
- salt and pepper
Instructions
- Put the chicken in a large bowl and toss with the seasoned flour.
- 2. Heat the oil in a large casserole/dutch oven and place the chicken pieces, skin-side down, in 1 layer. Cook for 4-5 minutes, until the skin is golden. Turn and cook for a further 3-4 minutes.
- Remove the chicken from the pan and set aside. Add the bacon and cook for 2-3 minutes, until golden. Stir in the garlic, red onion, peppers and any remaining seasoned flour, toss together well and cook for 5 minutes. Pour in the wine and simmer rapidly for a few minutes. Turn down the heat and return the chicken and the juices to the pan.
- Add the rosemary and thyme and season to taste. Cover and simmer for 30 minutes, until the chicken is cooked and the sauce is reduced. Stir in the olives and parsley and simmer for a further 2 minutes.
- Cool completely, then freeze (see above), or serve immediately with sautéed potatoes.
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