Oh yes! A great chicken recipe that brings a good mood at home! This chicken dish is delicious and ready in no time; the whole family will appreciate it!
Photo credit: © Eatwell101.com
Ingredient list for Wine Braised Chicken Recipe
Serves: 6 -8
- 8 pieces of chicken (wings, legs, breasts, back… or a whole chicken that you’ll cut)
- 3 onions
- 3 cloves of garlic
- 1 cup (25 cl) of vegetable or chicken stock (here is how to make your own stock)
- 1 bottle (75 cl) of red wine
- Thyme, parsley, bay leaves
- 5 mushrooms
- 4 carrots
- 5 1/3 ounces (150g) of bacon
- 1 tablespoon of flour
- 1 tablespoon of concentrated tomato paste
- 1 dash of olive oil
Directions
1. Fry the chicken pieces in a casserole or skillet with a drizzle of olive oil. Set aside when golden brown.
2. Wash the pot or use another pan and sauté chopped onions in a little olive oil.
3. Add the chicken, bacon, and three cloves of crushed garlic. Add a tablespoon of flour and stir the meat to coat it. Salt and pepper.
4. Add broth, red wine, sliced mushrooms, carrots (peeled and cut into sticks), and chopped parsley. Add herbs and a spoonful of tomato paste (you can mix it in a little broth before).
Photo credit: © Eatwell101.com
5. Cover and simmer for 1 hour.
6. Remove the lid and cook for about 30 minutes. Cook over a higher fire for the last 20 minutes. The sauce should reduce to concentrate the flavors.
7. Serve with rice, pasta, or mashed potatoes. Sprinkle with chopped parsley before serving.
Photo credit: © Eatwell101.com
Tips
- Use a good quality wine, and the dish will be even better.
- As with stews, it is better when reheated over and over. So, prepare the dish the night before: let the sauce catch on a little bit and deglaze before reheating.
Photo credit: © Eatwell101.com
– – Read also: Apples and walnuts tart
Red Wine Braised Chicken Recipe
Simply Delicious red wine braised chicken legs recipe! Onions, Garlic, Carrot, Tomato, Parsley, Red Wine, Mushrooms.
- 8 pieces of chicken (wings, legs, breasts, back... or a whole chicken that you'll cut)
- 3 onions
- 3 cloves of garlic
- 1 cup (25 cl) of vegetable or chicken stock (here is how to make your own stock)
- 1 bottle (75 cl) of red wine
- Thyme, parsley, bay leaves
- 5 mushrooms
- 4 carrots
- 5 1/3 ounces (150g) of bacon
- 1 tablespoon of flour
- 1 tablespoon of concentrated tomato paste
- 1 dash of olive oil
Instructions
- Fry the chicken pieces in a casserole or skillet with a drizzle of olive oil. Set aside when golden brown.
- Wash the pot or use another pan and sauté chopped onions in a little olive oil.
- Add the chicken, bacon, and three cloves of crushed garlic. Add a tablespoon of flour and stir the meat to coat it. Salt and pepper.
- Add broth, red wine, sliced mushrooms, carrots (peeled and cut into sticks), and chopped parsley. Add herbs and a spoonful of tomato paste (you can mix it in a little broth before).
- Cover and simmer for 1 hour.
- Remove the lid and cook for about 30 minutes. Cook over a higher fire for the last 20 minutes. The sauce should reduce to concentrate the flavors.
- Serve with rice, pasta, or mashed potatoes. Sprinkle with chopped parsley before serving.
Recipe Notes
- Use a good quality wine, and the dish will be even better.
- As with stews, it is better when reheated over and over. So, prepare the dish the night before: let the sauce catch on a little bit and deglaze before reheating.
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