Description
This Braised Chicken in Red Wine is a cozy, French-inspired one-pan dinner for two, featuring tender chicken thighs simmered in a rich, aromatic sauce with red wine, veggies, and herbs. Perfect for date nights or any occasion that calls for a little romance and comfort.
Ingredients
- 4 bone-in, skin-on chicken thighs (about 1.2 lbs / 550g)
- 1 cup red wine (240ml)
- 1 cup low-sodium chicken broth (240ml)
- 1 medium yellow onion, sliced
- 2 medium carrots, cut into 1-inch pieces
- 4 cloves garlic, smashed
- 1 large sprig fresh rosemary (or substitute thyme or bay leaf)
- 2 tablespoons tomato paste (about 30g)
- 2 tablespoons olive oil (30ml)
- Salt & pepper, to taste
- Optional: 1 cup mushrooms (120g), halved (cremini or button)
Instructions
- Pat chicken thighs dry with paper towels. Sprinkle both sides with salt and pepper.
- Heat olive oil in a Dutch oven or deep skillet over medium-high heat. Add chicken, skin-side down, and sear for about 4 minutes until golden. Flip and brown the other side for 3-4 minutes. Remove chicken to a plate.
- In the same pan, add onions, carrots, and mushrooms (if using). Sauté for 3-5 minutes until onions are soft and carrots start to caramelize. Add garlic and tomato paste, stirring until fragrant, about 1 minute.
- Pour in the red wine and scrape up browned bits from the bottom. Let bubble for 2 minutes to cook off alcohol.
- Stir in chicken broth and nestle chicken thighs back into the pan, skin-side up. Add rosemary sprig. Liquid should come halfway up the chicken; add more broth if needed.
- Cover and simmer over low heat for 30 minutes. Uncover for the last 10 minutes to thicken the sauce. Chicken should be fall-apart tender and sauce glossy.
- Remove rosemary sprig, taste for salt and pepper, and adjust as needed. Spoon sauce over chicken and veggies. Optional: sprinkle with chopped parsley for color.
- For crispy edges, broil the pan for 2 minutes at the end (optional).
Notes
Pat chicken dry for crispy skin. Sear without rushing for best flavor. Sauté tomato paste before adding liquid for a richer sauce. Braise gently—low and slow. Taste sauce as you go and adjust seasoning. Let chicken rest in sauce for 5 minutes before serving. Leftovers taste even better the next day. Recipe is naturally gluten-free; check broth and tomato paste labels. You can substitute chicken breasts, but they may be less juicy.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Cuisine: French
Nutrition
- Serving Size: 1 chicken thigh with
- Calories: 390
- Sugar: 4
- Sodium: 550
- Fat: 20
- Saturated Fat: 5
- Carbohydrates: 14
- Fiber: 3
- Protein: 28
Keywords: braised chicken, red wine chicken, romantic dinner, French chicken recipe, date night, one-pan chicken, coq au vin, easy chicken dinner