Heavenly Red Wine Braised Chicken Recipe

Hey, wine lovers! Today I have something especially delicious in store for you – a recipe that combines the best of both worlds, chicken and red wine! Trust me, once you try it, you won’t go back to your old recipes. This is going to be your new favorite comfort food!

This red wine braised chicken recipe is one of the most fulfilling and savory dishes you can make. Imagine the hearty aroma of root vegetables mixed with the rich flavors of Pinot Noir, chicken broth, bacon, and tomato sauce. This is a meal full of rustic charm that will make any wine enthusiast happy.

The beauty of this dish is that everything is prepared in just one pot, making it super easy and convenient to cook any day of the week. You won’t even have a lot of cleaning up afterward, which means more time to relax with a glass or two of your favorite red wine.

But wait…there’s more! This recipe combines various textures and flavors to create a perfectly balanced meal. The tender chicken thighs are coated in a savory tomato-based sauce and served with chunks of crisp vegetables and succulent pieces of bacon.

Plus, this recipe also has some variations that you could try as well. For those who prefer the taste of white meat over dark meat, chicken breasts could be used as an alternative to thighs. If you’re not a fan of mushrooms or chorizo, they can be easily removed without compromising the flavor of the dish.

So why not give this delightful recipe a try? With all its hearty goodness and flavorful burst, there’s no doubt you’ll fall in love with braised chicken in red wine sauce. Get ready to enjoy this full-bodied meal while savoring every sip and bite – and remember to find the perfect pairing too!

Why You’ll Love This Recipe

Red Wine With Braised Chicken
Red Wine With Braised Chicken

Are you looking for a hearty, comforting dish to warm your soul? Look no further than this red wine-braised chicken recipe. This dish is sure to become a staple in your meal rotation, and here’s why:

Firstly, the rich sauce that the chicken simmers in is made with a combination of red wine, chicken broth, tomatoes, and red currant jelly. The sweetness of the jelly balances perfectly with the acidity of the tomato and wine, creating a velvety sauce that coats every bite of chicken.

Secondly, the hearty root vegetables used in this recipe – carrots, onions, garlic, and bell pepper – add satisfying depth and texture to the dish. They also provide an excellent source of vitamins and nutrients, making this meal not only delicious but also nutritious.

Thirdly, this recipe is incredibly versatile. You can make it as a one-pot meal, perfect for busy weeknights or lazy weekends. Alternatively, you can prepare this dish ahead of time and store it in your refrigerator or freezer until you are ready to reheat and enjoy.

Lastly, this recipe pairs perfectly with a bold red wine such as Pinot Noir or another favorite red wine from your cellar. But don’t worry if you’re not a huge fan of wine; you can still enjoy this flavorful dish without feeling like you need to be a sommelier!

In conclusion, give this red wine-braised chicken recipe a try. With its hearty vegetables, rich and sweet sauce, easy preparation, and versatile serving options, it is sure to become one of your favorites.

Ingredient List

 Savor the rich flavors of this braised chicken dish, perfectly paired with a robust red wine.
Savor the rich flavors of this braised chicken dish, perfectly paired with a robust red wine.

Here is everything you’ll need to make this delicious red wine braised chicken recipe:

  • Chicken Thighs and Legs: I prefer using skinless chicken thighs and legs for this recipe, as they have a great amount of meat and fat that makes them perfect for slow cooking. You may also use bone-in chicken pieces.

  • Red Wine: Use a good quality red wine like Pinot Noir to make the sauce. The wine will add richness and depth of flavor to the dish.

  • Chicken Broth: You’ll need chicken broth in combination with the red wine to make the tasty sauce.

  • Root Vegetables and Aromatics: The flavors will be enhanced by root vegetables like carrots, onion, and garlic. You can also use celery or parsnips if preferred.

  • Bacon: Thick-cut bacon adds smokiness and richness to the dish.

  • Red Currant Jelly: This ingredient is crucial for adding sweetness to balance the acidity of the red wine. If not available, use honey instead.

  • Kalamata Olives: They make a great addition by providing a briny flavor that goes well with tomato-based sauces.

  • Canned Chickpeas: Perfect for adding an additional texture to the dish.

  • Dried Spices: Dried basil and thyme are used to add depth and slightly spicy notes in addition to salt and pepper.

  • Cornstarch: Used as a thickening agent for the sauce.

The Recipe How-To

 A match made in heaven! This dish is elevated by the flavors of a full-bodied red wine.
A match made in heaven! This dish is elevated by the flavors of a full-bodied red wine.

To make this wine braised chicken recipe, follow these simple directions:

Step 1: Prep Vegetables and Bacon

  • Begin by prepping the vegetables. Dice the large onion, red bell pepper, a couple of carrots, and the garlic cloves.
  • Next, take 4-6 strips of thick-cut bacon, slice it and then chop them into small pieces.

Step 2: Brown the Chicken

  • Take your 3 lbs of chicken thighs and/or chicken legs, seasoned with salt and pepper, and brown them in a Dutch oven or any heavy bottom pot over medium-high heat for around 5 minutes on each side.

Step 3: Sauté the Vegetables

  • After browning the chicken, set it aside. In the same pot, add the chopped bacon and sauté until crispy.
  • Using the same bacon oil in your pot, sauté all of your prepped vegetables until they’re tender.

Step 4: Add Liquids and Spices

  • Pour in the 1 ¼ cups of red wine (preferably Pinot Noir) to deglaze and let it cook for around 5 minutes until reduced.
  • Add in 1 cup of chicken stock, 1 tbsp of dried basil, 1 tbsp of dried thyme, a can of diced tomatoes(+juice), 2 tbsp of red currant jelly, and some Kalamata olives if desired. Stir well.

Step 5: Braise the Chicken

  • Return your browned chicken back to the pot along with any juices that have accumulated.
  • Cover your pot with a lid, bring everything to a simmer, then lower to low heat as you let everything braise for around 1 to 1 ½ hours, stirring occasionally. You can also transfer the pot into a preheated oven at 325 degrees F for the same amount of time.

Step 6: Finish

  • After chicken is fully cooked and tender, remove it from the pot and set aside on a plate, covered.
  • Turn up the heat to high and let the sauce reduce until thick, stir occasionally.

Serve your wine braised chicken over mashed potatoes or with your favorite carb on top of steamed rice. Enjoy!

Substitutions and Variations

 The deep flavors of this braised chicken are complemented by the intricate notes of a bold red wine.
The deep flavors of this braised chicken are complemented by the intricate notes of a bold red wine.

One of the beautiful things about cooking is that you can always innovate with what you have on hand. Below are a few variations and substitutions to try while making this red wine braised chicken.

– Vegetables: Use any root vegetables such as parsnips, turnips, or rutabaga instead of carrots. You can also add different flavors such as corn or peas for a bit of contrast.

– Chicken: You can use skinless chicken breast instead of thighs for a leaner option. Additionally, if preferred, you can substitute the chicken for pork, beef or lamb.

– Wine: Try using Pinot Noir instead of red wine to bring out its fruitier flavors or use white wine vinegar to add some tanginess. If you do not have red currant jelly, you can substitute it with other fruit preserves like blackberry or raspberry.

– Spices: Adjust the amount of spices according to your preferences. For an aromatic touch, try adding spices like cinnamon or cardamon along with dried basil and thyme.

– Chorizo: If you want to incorporate more protein in your dish, add chorizo or smoked sausage for a flavorful and savory taste.

– Grapes: Adding grapes to this recipe brings sweet notes to complement the tartness of the red wine tomato sauce. Just halve grapes lengthwise and toss them in at the end of cooking process.

With these substitutions and variations, experiment to make this red wine braised chicken uniquely yours.

Serving and Pairing

 Don't let the simplicity of this dish fool you - it pairs perfectly with a complex red wine.
Don’t let the simplicity of this dish fool you – it pairs perfectly with a complex red wine.

There’s no better way to bring out the flavors in a dish than pairing it with the perfect wine. The savory flavors of this braised chicken recipe pair well with a bold, red wine such as Pinot Noir. The richness of the wine cuts through the richness of the dish and brings out the subtle flavors of the root vegetables.

One can serve this wine-braised chicken alongside creamy mashed potatoes or a side of crusty bread for soaking up all that mouth-watering tomato-wine sauce. For something really special, try topping it off wth some chopped kalamata olives for an extra salty punch.

If you’re hesitant about pairing red wine with chicken, fear not! This dish is a classic coq au vin recipe, which means “chicken in wine.” So, one can be confident that these two are meant to go together.

The finished product is a rich and hearty meal that is perfect for those cold winter nights or a cozy get-together with friends. Enjoy!

Make-Ahead, Storing and Reheating

 Take your taste buds on a journey with this deliciously paired dish and wine.
Take your taste buds on a journey with this deliciously paired dish and wine.

If you want to save time on the day of your feast or dinner party, you can make this braised red wine chicken recipe ahead of time. You can prepare everything up until step 6, and then cool it to room temperature before storing it in an airtight container in your fridge for up to 2 days.

To reheat, gently warm the chicken stew over low heat in a Dutch oven and add some chicken stock or water to thin the sauce if necessary. Be careful not to scorch the bottom of the pot, and stir it occasionally.

This delicious dish also freezes well. Make sure the chicken mixture has cooled completely before storing it into an airtight container and placing it in your freezer for up to 3 months.

To reheat from frozen, allow it to thaw overnight in your fridge. Then follow the same reheating instructions mentioned above.

If you have any leftovers, store them in an airtight container in your fridge for up to 4 days. When reheating, make sure you heat it thoroughly and give a good stir to ensure even distribution of heat. Just be sure to discard any leftovers that have been sitting out at room temperature for more than 2 hours for safety reasons.

Trust me; this braised red wine chicken will be just as tasty reheated and enjoyed later on as it was when freshly made.

Tips for Perfect Results

 Indulge in the savory flavors of this braised chicken, enhanced by the depth of a rich red wine.
Indulge in the savory flavors of this braised chicken, enhanced by the depth of a rich red wine.

Okay, so you have decided to make a delicious red wine braised chicken recipe with root vegetables and kalamata olives for dinner tonight. That’s great! Braising is a great way to infuse the chicken and vegetables with rich flavors of red wine, tomato, and herbs.

But how do you ensure that your recipe turns out perfectly? Here are some tips to help you achieve the best results possible:

1. Use a good-quality red wine: The wine is a crucial component of this recipe, so don’t skimp on it. Choose a full-bodied red wine like Pinot Noir that complements the flavors of the chicken and vegetables.

2. Brown the chicken before braising: Browning the chicken thighs in olive oil not only adds flavor but also seals in the juices. This will prevent the chicken from drying out during the braising process.

3. Sauté the aromatics: Sautéing onions, garlic, red bell pepper, and carrots in thick-cut bacon will develop their flavors and add to the depth of savory notes in your dish.

4. Use a Dutch oven: A Dutch oven is perfect for braising since it retains heat evenly and can withstand high temperatures. You’ll need one to properly cook this recipe.

5. Deglaze with chicken stock: To ensure that all of those delicious meat drippings aren’t lost during cooking, deglaze with chicken broth. This will give your dish a rich, savory flavor.

6. Don’t overcook: Overcooked chicken can ruin an otherwise perfectly good dish. Cook your braised chicken thighs for about 25-30 minutes or until tender but not falling off the bone.

7. Adjust seasoning: Don’t forget to adjust your seasoning at every step of cooking – after browning the chicken, deglazing, adding tomato paste or herbs – until it tastes just right.

With these tips, you are now ready to make a delicious red wine braised chicken recipe that will impress your friends and family. Happy cooking!


Now that we have gone through the ingredient list, how-to, substitutions and variations, serving and pairing, make-ahead, storing and reheating tips, and perfect result tips for the red wine-braised chicken recipe, it’s time to address some of the frequently asked questions about this dish. So let’s dive in and clear up any doubts you may have.

What to serve with braised chicken?

When it comes to accompanying a succulent braised chicken, starchy sides such as mashed potatoes or rice always make for a mouth-watering match. To add a touch of green to the plate, a side of broccoli works wonders.

What is the best red wine for cooking coq au vin?

When it comes to pairing red wines with Coq Au Vin, lighter to medium-bodied options are the way to go. A good, full-bodied Burgundy or Pinot Noir can complement the flavors of the dish. With earthier red wine choices such as Vinsobres, Châteauneuf-du-Pape, Beaujolais Villages, or a Côte du Rhône, the dish can be elevated even further.

What wine goes well with chicken stew?

Through my tastings with different wine pairings for chicken stew, I discovered that there are various red wines that can complement this dish quite nicely. Red blends and single varietals such as Pinot Noir and Carignan tend to work effectively. However, I recommend avoiding heavier red wines with strong tannins like Cabernet Sauvignon.

What is traditionally served with coq au vin?

As a sommelier, part of my job is to provide pairing suggestions that complement different types of wine. When it comes to choosing the right dish, there are a variety of options to consider. For instance, if you’re in the mood for rice, I highly recommend steamed Basmati rice. If roasted vegetables are more your style, then roasted root vegetables are an excellent choice.

If you’re looking to add some hearty greens to your meal, collard, kale, and Swiss chard are all great options that pair well with certain wines. Meanwhile, pasta can also be a versatile dish that can match with different types of wine. If you prefer a crispy bread to go with your meal, crusty buttered bread can be a delicious way to mop up gravy or sauces.

For those who prefer rice, wild rice can provide a different flavor profile and texture compared to steamed Basmati rice. Another vegetable option to consider is roasted cauliflower. And finally, green beans or asparagus can be a simple addition that completes a meal and enhances the flavors of the wine.

Bottom Line

So there you have it, my sommelier-approved recipe for red wine braised chicken. It’s a recipe that’s both delicious and easy-to-follow, making it perfect for cozy dinners or special occasions.

By using the right ingredients, like red wine and root vegetables, and following the steps closely, you’ll be able to create a flavorful chicken stew that your family and friends will absolutely love.

Don’t be afraid to experiment with different variations of this recipe, swapping out certain veggies or meats to make it your own. And remember that when it comes to pairing wine with your meal, a bold Pinot Noir would be perfect for this dish.

So get ready to impress your guests with the rich, complex flavors of this dish. Give this recipe a try and I’m confident you’ll love it as much as I do!

Red Wine With Braised Chicken

Red Wine With Braised Chicken Recipe

This riff on the classic French coq au vin is a one-pot wonder that comes together almost effortlessly and leaves plenty of room for improvisation. After all, the halmark of French country cooking is making use of whatever is on hand. You begin with a sauté of garlic, onions, and traditional seasonings. Red wine and chicken broth are added to form the braising liquid, but white wine could be substituted. If you use white wine, consider also adding minced jarred jalapeno peppers or a pinch of chili powder. Serve this brightly colored chicken with heaps of rice to soak up the juice.
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Cook Time 40 mins
Course Beverage
Cuisine French
Calories 612.4 kcal


  • 2 tablespoons olive oil
  • 6 garlic cloves, minced
  • 1 large yellow onion, diced
  • 1 large carrot, chopped
  • 1 red bell pepper, cored and diced
  • 1 cup kalamata olive, chopped
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 3 -3 1/4 lbs bone-in skin-on chicken legs with thigh
  • 2 cups chicken broth
  • 2 cups red wine
  • 1 tablespoon red currant jelly
  • 1 1/2 tablespoons cornstarch
  • 2 tablespoons water
  • salt, and ground pepper


  • In a large Dutch oven over medium-high, combine olive oil, garlic, onion, carrot, bell pepper, olives, thyme and basil, Sauté until onion and pepper are just tender, about 8 minutes.
  • Add chicken and use tongs to turn and brown on all sides. Add broth, wine and currant jelly. Mix well, bring to a simmer, then cover, reduce heat to simmer and cook for 25 minutes,.
  • Use tongs to transfer chicken to a plate and cover with foil, In a small cup, mix together cornstarch and water, then add to Dutch oven. Cook, stirring constantly, until thickened, about 2 minutes. Season with salt and pepper.
  • Serve chicken with sauce ladle over it on a bed of rice.

Add Your Own Notes


Serving: 484gCalories: 612.4kcalCarbohydrates: 14.1gProtein: 43.8gFat: 35gSaturated Fat: 8.8gCholesterol: 188.4mgSodium: 643.7mgFiber: 2gSugar: 5g
Keyword < 60 Mins, Chicken, Chicken Thigh & Leg, Meat, Poultry, Very Low Carbs
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