Chicken in Red Wine, is a classic French dish that combines the rich flavors of tender chicken and a deep, flavorful red wine sauce. Braised slowly with vegetables like carrots, onions, and celery, this dish is the perfect example of French comfort food. The chicken is cooked until it becomes melt-in-your-mouth tender, absorbing all the nuances of the wine and herbs. Often served with mashed potatoes or crusty bread to soak up the delicious sauce, Poulet au Vin Rouge evokes the warmth and coziness of a rustic French farmhouse meal, perfect for any occasion that calls for a hearty, flavorful dinner.
| Prep Time | 20 minutes |
| Cook Time | 1 hour 30 minutes |
Ingredients:
- 4 chicken thighs (bone-in, skin-on)
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 2 carrots, peeled and sliced into rounds
- 2 celery stalks, chopped
- 1 bay leaf
- 2 sprigs fresh thyme
- 1 cup red wine (preferably a medium-bodied wine like Pinot Noir or Merlot)
- 1 cup chicken stock
- 1 tablespoon tomato paste
- 1 teaspoon sugar
- Salt and freshly ground black pepper, to taste
- 1 tablespoon butter
- Fresh parsley, chopped for garnish
La Recette du Poulet au Vin Rouge (Chicken in Red Wine)
Instructions:
- Brown the Chicken:
Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot (such as a Dutch oven) over medium-high heat. Season the chicken thighs generously with salt and pepper. Add the chicken thighs, skin side down, and cook for about 5-7 minutes until the skin is golden brown and crispy. Flip the chicken and cook for another 3-4 minutes on the other side. Remove the chicken from the pot and set it aside. - Sauté the Vegetables:
In the same pot, add the chopped onion, garlic, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened and starting to brown slightly. Stir occasionally to avoid burning the garlic. - Deglaze with Red Wine:
Add the red wine to the pot, scraping up any browned bits stuck to the bottom. These caramelized bits add incredible depth of flavor. Let the wine reduce by half, about 5-6 minutes, stirring occasionally. - Add the Stock and Tomato Paste:
Stir in the chicken stock, tomato paste, and sugar. Add the thyme sprigs and bay leaf. Bring the mixture to a simmer. Taste and adjust the seasoning with salt and pepper. - Return Chicken to the Pot:
Carefully return the browned chicken thighs to the pot, skin side up. Make sure the chicken is mostly submerged in the sauce, but leave the skin exposed for crispiness. Cover the pot with a lid and let the chicken simmer over low heat for about 1 hour. The chicken should be fully cooked, tender, and infused with the rich flavors of the wine sauce. - Finish the Sauce:
Once the chicken is done, remove the chicken thighs and set them aside. Discard the thyme sprigs and bay leaf. Increase the heat to medium-high and reduce the sauce by about 5 minutes to thicken it slightly. Stir in the butter for a velvety finish. - Serve:
Return the chicken thighs to the pot, spoon some of the rich sauce and vegetables over the chicken, and simmer for another 5 minutes to heat through. Sprinkle with fresh parsley for a burst of color.
Enjoy the warmth and depth of this classic French dish! The tender chicken, hearty vegetables, and luxurious wine sauce make for an unforgettable meal.
As the flavors of Poulet au Vin Rouge meld together, this dish offers a perfect way to celebrate the warmth of home and the joy of sharing a delicious meal. Whether you’re enjoying it with loved ones around the dinner table or preparing it for a festive occasion, it’s a recipe that captures the essence of French comfort food. I hope this classic dish brings as much joy to your table as it does to mine. Wishing you all a wonderful Thanksgiving filled with gratitude, great food, and cherished moments.
With warm regards,
Chef Anna