Name: Braised Chicken in Red Wine Sauce
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 6 servings
Cuisine: French-Inspired
Ingredients: 2 Tbsp olive oil; 150 g pancetta (diced); 6 chicken thighs bone-in skin-on (or drumsticks or mix); Himalayan salt (to taste); black pepper (to taste); 225 g cremini mushrooms (quartered); 4 garlic cloves (minced); 4 shallots (quartered); 3 Tbsp all purpose flour; 3 Tbsp tomato paste; 1 ⅓ cups dry red wine (330 ml); 2 cups chicken stock (500 ml); 5 sprigs fresh thyme; 3 carrots (halved lengthwise cut into thirds or slices); 2 Tbsp parsley (chopped)

1

Searing the Beef

Substitute pancetta with 4 slices diced bacon if preferred.
Boneless skinless thighs can be used; sear lightly just to brown.
Chicken should reach 175°F internal temperature for tenderness.
Wine pairing: A medium-bodied red like Pinot Noir, Côtes du Rhône, or Beaujolais pairs beautifully with the rich sauce without overpowering the chicken. For white wine lovers, try a lightly oaked Chardonnay.
Serving: Best enjoyed with creamy mashed potatoes, roasted baby potatoes, or a crusty baguette to soak up the sauce. Add a side of green beans or a crisp salad for balance.

Notes

1

Heat oil in a Dutch oven over medium high. Add pancetta. Cook until browned and crisp, about 8 minutes.

2

Season chicken with salt & pepper. Sear skin side down in batches if needed, about 3 minutes per side. Remove with pancetta.

3

Add mushrooms & shallots with some reserved fat. Cook until browned, about 8 minutes. Add garlic & cook 2 minutes.

4

Stir in flour & tomato paste until lightly browned, about 2 minutes.

5

Deglaze with red wine, scraping browned bits. Add stock, thyme & carrots. Return chicken & pancetta.

6

Bring to a boil. Reduce heat, cover partially & simmer 45 minutes until chicken is tender, turning occasionally.

7

Stir in parsley. Taste & adjust seasoning. Serve hot with potatoes or bread.

Instructions

2 Tbsp olive oil

150 g pancetta (diced)

6 chicken thighs bone-in skin-on (or drumsticks or mix)

Himalayan salt (to taste)

black pepper (to taste)

225 g cremini mushrooms (quartered)

4 garlic cloves (minced)

4 shallots (quartered)

3 Tbsp all purpose flour

3 Tbsp tomato paste

1 ⅓ cups dry red wine (330 ml)

2 cups chicken stock (500 ml)

5 sprigs fresh thyme

3 carrots (halved lengthwise cut into thirds or slices)

2 Tbsp parsley (chopped)

Braised Chicken in Red Wine Sauce

Anthology of Crumbs

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average rating is 5 out of 5

Nothing says comfort like tender braised chicken cooked slowly in a rich red wine sauce with pancetta, mushrooms, carrots and fresh herbs. Everything comes together in one pot, making it an impressive but approachable dinner.

Servings :

6

Calories:

Prep Time

20 min

Cooking Time

1 hr

Rest Time

0

Total Time

1 hr 20 min