Chicken with Red Wine Sauce

red wine chicken

Charlie and I made plans to have some friends over on Sunday night, but both couples bailed on us.  😦  Even though that was a bummer, I thought I’d make the meal anyway!

I wanted some chicken, but thought a red wine sauce might be interesting….there are always white wine sauces, but I thought why not find a recipe with some red wine in it?  It’s a really interesting recipe—the sauce looks purple!  The chicken is incredibly moist when basted with the sauce.  I would recommend using a small yellow onion in the sauce instead of the pearl onions, since they’re a little easier to chop up.  I did not add the mushrooms because Charlie is allergic, and the potatoes, since I didn’t want too many carbs in this meal.

It is the perfect wintertime meal, ideal in front of the fireplace 🙂

YIELD: 6 servings

TIME: 1 hour 30 minutes

8 slices bacon, cut crosswise into thin strips
2 Tbsp olive oil
6 quarter chicken pieces (legs and thighs)
1-1/2 tsp kosher salt, plus more for chicken
Freshly ground black pepper
1 small yellow onion, chopped
8 cloves garlic, smashed
1 pound cremini mushrooms, halved
3 russet potatoes, peeled and cut into large rounds (thirds)
3 carrots, peeled and cut into 2-inch pieces
1/3 cup all-purpose flour
4 sprig fresh thyme
2 bay leaves
2-1/2 cups full-bodied red wine
2 cups low-sodium chicken broth
1/2 cup fresh parsley leaves, roughly chopped
3 Tbsp red wine vinegar

Cook the bacon over medium heat in olive oil in a deep skillet, about 8 minutes. Remove with a slotted spoon and set aside. Season the chicken pieces generously with the salt and pepper and brown the pieces in 2 batches in the bacon drippings. Set aside. Pour off about half of the pan drippings then add the onions, garlic, and mushrooms. Cook over medium-high heat until browned, about 8 minutes. Stir in the potatoes and carrots. Add the salt and the flour, stir to coat the vegetables.

Pour in the wine and chicken broth, stir until you don’t see any lumps of flour. Add the chicken, thyme, bay leaves, and half of the bacon to the stew. Bring to a boil then reduce to a simmer. Cover and braise until the chicken and vegetables are almost tender, about 40 minutes. Uncover and cook until sauce thickens, about 10 more minutes.

Stir in the parsley and vinegar. Adjust seasoning with salt and pepper, to taste, and serve with the remaining bacon.

Hope y’all enjoy!

xoxo, Sara

recipe credit:


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s