Evenings call for something special, don’t they? Imagine the rich aroma of chicken simmering in red wine, filling your kitchen with warmth and promise. Our roundup of 18 Savory Chicken and Red Wine Recipes is your ticket to turning cozy nights into culinary adventures. Perfect for home cooks seeking comfort with a touch of elegance, these dishes are sure to delight. Ready to explore? Let’s dive in!
Braised Chicken with Red Wine and Mushrooms
Rich in flavor and steeped in culinary tradition, this braised chicken dish marries the deep, robust notes of red wine with the earthy essence of mushrooms, creating a symphony of tastes that’s both comforting and sophisticated.
Ingredients
- For the chicken:
- 4 chicken thighs, bone-in and skin-on
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- For the sauce:
- 1 cup dry red wine
- 1 cup chicken stock
- 2 tbsp tomato paste
- 1 tbsp balsamic vinegar
- For the mushrooms:
- 8 oz cremini mushrooms, sliced
- 2 cloves garlic, minced
- 1 tbsp butter
Instructions
- Preheat your oven to 350°F (175°C).
- Season the chicken thighs with salt and pepper.
- Heat olive oil in a large oven-safe skillet over medium-high heat. Add the chicken, skin-side down, and sear until golden brown, about 5 minutes per side. Remove and set aside.
- In the same skillet, add the mushrooms and cook until they release their moisture and begin to brown, about 5 minutes. Add garlic and butter, sautéing for another minute until fragrant.
- Pour in the red wine, chicken stock, tomato paste, and balsamic vinegar, stirring to combine. Bring to a simmer.
- Return the chicken to the skillet, skin-side up, and transfer to the oven. Braise for 35 minutes, or until the chicken is cooked through.
- For a thicker sauce, remove the chicken and simmer the sauce on the stove for an additional 5 minutes.
Completing this dish, the chicken emerges tender and infused with the rich, velvety sauce, while the mushrooms add a delightful texture contrast. Serve it over a bed of creamy polenta or alongside roasted root vegetables to elevate this comforting meal into a gourmet experience.
Red Wine Coq au Vin with Herbs
Mastering the art of French cuisine at home is a delightful endeavor, especially when it involves a classic like Red Wine Coq au Vin with Herbs. This dish, with its rich flavors and aromatic herbs, transforms simple ingredients into a luxurious meal that’s perfect for any occasion.
Ingredients
- For the marinade:
- 1 bottle (750ml) dry red wine
- 2 cups chicken stock
- 1/4 cup brandy
- 2 tbsp olive oil
- 4 garlic cloves, minced
- 1 tbsp fresh thyme, chopped
- 1 tbsp fresh rosemary, chopped
- 1 bay leaf
- For the chicken:
- 4 lbs chicken thighs and drumsticks, skin-on
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup all-purpose flour
- For the vegetables:
- 8 oz pearl onions, peeled
- 8 oz cremini mushrooms, halved
- 4 slices bacon, chopped
Instructions
- In a large bowl, combine the red wine, chicken stock, brandy, olive oil, garlic, thyme, rosemary, and bay leaf to create the marinade.
- Season the chicken with salt and pepper, then submerge in the marinade. Cover and refrigerate for at least 4 hours, preferably overnight, to deepen the flavors.
- Remove the chicken from the marinade, reserving the liquid. Pat the chicken dry and lightly coat with flour.
- In a large Dutch oven over medium heat, cook the bacon until crispy, about 5 minutes. Remove and set aside, leaving the fat in the pot.
- Increase the heat to medium-high and brown the chicken in batches, about 5 minutes per side. Set aside.
- In the same pot, sauté the pearl onions and mushrooms until golden, about 5 minutes.
- Return the chicken and bacon to the pot. Pour in the reserved marinade and bring to a simmer.
- Cover and cook on low heat for 45 minutes, or until the chicken is tender and the sauce has thickened.
- For a glossy finish, remove the lid during the last 10 minutes of cooking to reduce the sauce further.
Celebrate the harmonious blend of tender chicken, earthy mushrooms, and robust red wine sauce that defines this Coq au Vin. Serve it over a bed of buttery mashed potatoes or alongside crusty bread to soak up every last drop of the delectable sauce.
Garlic and Red Wine Chicken Stew
Nothing warms the soul quite like a hearty stew, and this Garlic and Red Wine Chicken Stew is no exception. Rich with deep flavors and aromatic garlic, it’s a dish that promises comfort and sophistication in every bite.
Ingredients
- For the chicken: 2 lbs chicken thighs, skin-on, bone-in
- For seasoning: 1 tsp salt, 1/2 tsp black pepper
- For browning: 2 tbsp olive oil
- For the base: 1 large onion, diced, 4 cloves garlic, minced, 2 carrots, peeled and chopped, 2 celery stalks, chopped
- For deglazing: 1 cup red wine
- For the stew: 2 cups chicken broth, 1 tbsp tomato paste, 1 tsp dried thyme, 1 bay leaf
- For finishing: 2 tbsp chopped fresh parsley
Instructions
- Season the chicken thighs with salt and pepper on both sides.
- Heat olive oil in a large Dutch oven over medium-high heat. Add the chicken thighs, skin-side down, and cook until golden brown, about 5 minutes per side. Remove and set aside.
- In the same pot, add the onion, garlic, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
- Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom. Cook until the wine is reduced by half, about 3 minutes.
- Add the chicken broth, tomato paste, thyme, and bay leaf. Stir to combine.
- Return the chicken thighs to the pot, nestling them into the liquid. Bring to a simmer, then reduce the heat to low. Cover and cook for 45 minutes, or until the chicken is tender and cooked through.
- Remove the bay leaf and discard. Stir in the chopped parsley before serving.
The stew boasts a velvety texture, with the chicken falling effortlessly off the bone. The red wine lends a robust depth, perfectly balanced by the sweetness of the carrots and the earthiness of the thyme. Serve it over a bed of creamy polenta or with crusty bread to soak up every last drop of the flavorful broth.
Slow-Cooked Chicken in Red Wine Sauce
Venturing into the realm of comfort food with a touch of sophistication, this slow-cooked chicken in red wine sauce marries tender poultry with a deeply flavorful, velvety sauce. Perfect for a cozy dinner, it’s a dish that promises to impress with minimal fuss, thanks to the magic of slow cooking.
Ingredients
- For the chicken:
- 4 chicken thighs, bone-in and skin-on
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- For the sauce:
- 1 cup dry red wine
- 1 cup chicken broth
- 2 garlic cloves, minced
- 1 tbsp tomato paste
- 1 tsp dried thyme
- 1 bay leaf
Instructions
- Preheat your oven to 325°F.
- Season the chicken thighs with salt and pepper.
- Heat olive oil in a large oven-safe skillet over medium-high heat. Add the chicken thighs, skin-side down, and sear until golden brown, about 5 minutes. Flip and sear the other side for 3 minutes. Remove chicken and set aside.
- In the same skillet, add minced garlic and sauté for 30 seconds until fragrant.
- Stir in tomato paste and cook for another minute to deepen the flavor.
- Pour in red wine, scraping the bottom of the skillet to release any browned bits. Allow the wine to reduce by half, about 3 minutes.
- Add chicken broth, dried thyme, and bay leaf. Bring to a simmer.
- Return the chicken thighs to the skillet, skin-side up. Cover and transfer to the oven.
- Bake for 1 hour and 30 minutes, until the chicken is tender and the sauce has thickened.
- Remove the bay leaf before serving.
Falling-off-the-bone tender, the chicken is enveloped in a rich, aromatic sauce that’s perfect for spooning over mashed potatoes or crusty bread. For an extra touch of elegance, garnish with fresh thyme leaves before serving.
Red Wine Marinated Grilled Chicken
Amidst the bustling flavors of summer, this red wine marinated grilled chicken emerges as a symphony of depth and zest, perfect for those evenings that call for something effortlessly sophisticated yet profoundly satisfying.
Ingredients
- For the marinade:
- 1 cup dry red wine
- 1/4 cup olive oil
- 2 tbsp balsamic vinegar
- 3 garlic cloves, minced
- 1 tbsp fresh rosemary, chopped
- 1 tsp salt
- 1/2 tsp black pepper
- For the chicken:
- 4 boneless, skinless chicken breasts
Instructions
- In a large bowl, whisk together the red wine, olive oil, balsamic vinegar, minced garlic, chopped rosemary, salt, and black pepper until well combined.
- Add the chicken breasts to the marinade, ensuring each piece is thoroughly coated. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or overnight for deeper flavor.
- Preheat your grill to medium-high heat (375°F to 400°F) and lightly oil the grates to prevent sticking.
- Remove the chicken from the marinade, letting excess drip off, and discard the remaining marinade.
- Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F, using a meat thermometer for accuracy.
- Let the chicken rest for 5 minutes before slicing to retain its juices.
Kissed by the grill, the chicken boasts a succulent interior with a slightly charred exterior, its flavors deepened by the red wine marinade. Serve atop a bed of arugula with shaved Parmesan for a dish that’s as visually striking as it is delicious.
Chicken and Red Wine Pasta with Rosemary
Masterfully blending the robust flavors of red wine with the aromatic essence of rosemary, this Chicken and Red Wine Pasta dish is a testament to the elegance of simple ingredients coming together to create a symphony of flavors.
Ingredients
- For the pasta:
- 12 oz penne pasta
- 4 quarts water
- 1 tbsp salt
- For the chicken:
- 2 boneless, skinless chicken breasts, cubed
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the sauce:
- 1 tbsp olive oil
- 2 garlic cloves, minced
- 1 cup dry red wine
- 1 cup chicken broth
- 1 tbsp fresh rosemary, chopped
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Bring 4 quarts of water to a boil in a large pot. Add 1 tbsp salt and the penne pasta. Cook for 11 minutes, or until al dente, then drain and set aside.
- While the pasta cooks, heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the cubed chicken, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 5-7 minutes, until the chicken is golden and cooked through. Remove from the skillet and set aside.
- In the same skillet, heat another 1 tbsp olive oil over medium heat. Add the minced garlic and sauté for 30 seconds, until fragrant.
- Pour in 1 cup dry red wine and 1 cup chicken broth. Add 1 tbsp chopped rosemary, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a simmer and let reduce by half, about 10 minutes.
- Return the cooked chicken to the skillet and stir to coat in the sauce. Add the drained pasta and toss everything together until well combined.
- Serve immediately, garnished with additional rosemary if desired. Enjoy the harmonious blend of flavors and the tender texture of the chicken paired with the al dente pasta.
Elevate your dining experience with this dish by serving it alongside a glass of the same red wine used in the sauce, enhancing the meal’s depth and richness.
Red Wine Glazed Chicken Thighs
On a crisp evening, nothing comforts the soul quite like the rich, aromatic allure of Red Wine Glazed Chicken Thighs, a dish that marries the depth of red wine with the succulent tenderness of chicken, creating a symphony of flavors that dance on the palate.
Ingredients
- For the chicken:
- 4 bone-in, skin-on chicken thighs
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- For the glaze:
- 1 cup dry red wine
- 2 tbsp honey
- 1 tbsp balsamic vinegar
- 2 cloves garlic, minced
- 1 tsp fresh rosemary, chopped
Instructions
- Preheat your oven to 375°F (190°C).
- Season the chicken thighs evenly with salt and pepper.
- Heat olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the chicken thighs, skin-side down, and sear until golden brown, about 5 minutes. Flip and sear the other side for 3 minutes. Remove chicken and set aside.
- In the same skillet, reduce the heat to medium and add the minced garlic, sautéing until fragrant, about 30 seconds.
- Pour in the red wine, honey, and balsamic vinegar, stirring to combine. Bring to a simmer and let reduce by half, about 5 minutes.
- Return the chicken thighs to the skillet, skin-side up, and sprinkle with chopped rosemary.
- Transfer the skillet to the preheated oven and bake for 20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- For a glossy finish, broil the chicken for the last 2 minutes of cooking, watching closely to prevent burning.
Perfectly glazed, the chicken thighs emerge with a sticky, caramelized exterior that gives way to juicy, flavorful meat beneath. Serve atop a bed of creamy polenta or alongside roasted root vegetables to soak up every last drop of the rich, wine-infused sauce.
French-Style Chicken in Red Wine Reduction
Zesty and rich, this French-Style Chicken in Red Wine Reduction is a dish that marries the rustic charm of the countryside with the sophistication of Parisian cuisine. Perfect for a dinner party or a quiet night in, it promises to transport your senses straight to the heart of France with every bite.
Ingredients
- For the chicken:
- 4 bone-in, skin-on chicken thighs
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- For the sauce:
- 1 cup dry red wine
- 1/2 cup chicken stock
- 2 tbsp unsalted butter
- 1 shallot, finely minced
- 2 garlic cloves, minced
- 1 tsp fresh thyme leaves
Instructions
- Preheat your oven to 375°F (190°C).
- Season the chicken thighs evenly with salt and pepper.
- Heat olive oil in a large oven-proof skillet over medium-high heat until shimmering.
- Place the chicken thighs skin-side down in the skillet and cook until the skin is golden brown and crispy, about 5 minutes. Flip and cook for another 3 minutes. Remove the chicken and set aside.
- In the same skillet, add the shallot and garlic, sautéing until fragrant, about 1 minute.
- Pour in the red wine to deglaze the pan, scraping up any browned bits with a wooden spoon.
- Add the chicken stock and thyme, bringing the mixture to a simmer.
- Return the chicken thighs to the skillet, skin-side up, and transfer to the oven. Bake for 25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- Remove the skillet from the oven and transfer the chicken to a plate. Place the skillet back on the stove over medium heat.
- Whisk in the butter, one tablespoon at a time, until the sauce is glossy and slightly thickened.
- Serve the chicken drizzled with the red wine reduction.
Lusciously tender, the chicken falls off the bone, enveloped in a sauce that’s both bold and nuanced. For an extra touch of elegance, garnish with a sprig of fresh thyme and serve alongside a heap of creamy mashed potatoes or a crisp green salad.
Red Wine and Tomato Braised Chicken
Yielded by the harmonious blend of robust red wine and ripe tomatoes, this braised chicken dish is a testament to the elegance of simplicity, offering a deeply flavorful and comforting meal that’s perfect for any occasion.
Ingredients
- For the chicken:
- 4 bone-in, skin-on chicken thighs
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- For the sauce:
- 1 cup dry red wine
- 1 cup crushed tomatoes
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 1/2 tsp salt
Instructions
- Preheat your oven to 350°F (175°C).
- Season the chicken thighs with 1 tsp salt and 1/2 tsp black pepper.
- Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high heat. Add the chicken thighs, skin-side down, and sear until golden brown, about 5 minutes per side. Remove the chicken and set aside.
- In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant.
- Pour in 1 cup dry red wine to deglaze the skillet, scraping up any browned bits from the bottom.
- Add 1 cup crushed tomatoes, 1 tsp dried thyme, and 1/2 tsp salt to the skillet, stirring to combine.
- Return the chicken thighs to the skillet, nestling them into the sauce.
- Transfer the skillet to the preheated oven and braise for 45 minutes, or until the chicken is cooked through and tender.
- Tip: For a richer sauce, let it reduce on the stovetop for an additional 5 minutes after braising.
- Tip: Serve with crusty bread to soak up the delicious sauce.
- Tip: Garnish with fresh thyme leaves for a pop of color and freshness.
Complimented by the velvety texture of the sauce and the tender, fall-off-the-bone chicken, this dish is a celebration of flavors that pairs beautifully with a side of creamy polenta or over a bed of al dente pasta.
One-Pot Chicken and Red Wine Risotto
Luscious and deeply flavorful, this One-Pot Chicken and Red Wine Risotto marries the rustic charm of Italian cooking with the sophistication of a well-chosen red wine, creating a dish that’s as nourishing as it is elegant.
Ingredients
- For the risotto:
- 1 tbsp olive oil
- 1 lb chicken thighs, boneless and skinless, cut into 1-inch pieces
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup Arborio rice
- 1/2 cup dry red wine
- 4 cups chicken stock, kept warm
- 1/2 cup grated Parmesan cheese
- 2 tbsp unsalted butter
- Salt and freshly ground black pepper to taste
Instructions
- Heat the olive oil in a large, deep skillet over medium-high heat. Add the chicken pieces and cook until golden brown on all sides, about 5 minutes. Remove and set aside.
- In the same skillet, add the onion and garlic, cooking until soft and translucent, about 3 minutes.
- Stir in the Arborio rice, toasting it lightly until the edges become translucent, about 2 minutes.
- Pour in the red wine, stirring constantly until the wine is fully absorbed by the rice.
- Begin adding the warm chicken stock, one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. This process should take about 18-20 minutes.
- Once the rice is creamy and al dente, return the chicken to the skillet. Stir in the Parmesan cheese and butter until melted and well combined. Season with salt and pepper to taste.
- Remove from heat and let stand for 2 minutes before serving.
Rich and velvety, this risotto boasts a perfect balance of tender chicken and the deep, fruity notes of red wine. Serve it with a sprinkle of extra Parmesan and a glass of the same wine used in the recipe for a truly harmonious dining experience.
Red Wine Chicken with Caramelized Onions
Captivating the senses with its rich hues and aromatic depth, this Red Wine Chicken with Caramelized Onions is a testament to the elegance of simple ingredients transformed through careful cooking. A dish that marries the robustness of red wine with the sweetness of slowly cooked onions, it promises a dining experience that is both comforting and sophisticated.
Ingredients
- For the chicken:
- 4 chicken thighs, bone-in and skin-on
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- For the caramelized onions:
- 2 large onions, thinly sliced
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1/2 tsp salt
- For the sauce:
- 1 cup dry red wine
- 1 cup chicken stock
- 2 garlic cloves, minced
- 1 tbsp fresh thyme leaves
Instructions
- Preheat your oven to 375°F (190°C).
- Season the chicken thighs with salt and pepper on both sides.
- Heat olive oil in a large oven-safe skillet over medium-high heat. Add the chicken thighs, skin-side down, and cook until the skin is golden brown and crispy, about 5 minutes. Flip and cook for another 3 minutes. Remove the chicken and set aside.
- In the same skillet, add butter and olive oil. Add the sliced onions and salt, reducing the heat to medium-low. Cook, stirring occasionally, until the onions are deeply caramelized, about 25 minutes.
- Increase the heat to medium, add the minced garlic and thyme, and cook for 1 minute until fragrant.
- Pour in the red wine and chicken stock, scraping up any browned bits from the bottom of the skillet. Bring to a simmer.
- Return the chicken thighs to the skillet, skin-side up. Transfer the skillet to the oven and bake for 25 minutes, or until the chicken is cooked through.
- Tip: For an extra glossy sauce, you can reduce it on the stovetop for a few minutes after baking.
- Tip: Let the chicken rest for 5 minutes before serving to allow the juices to redistribute.
- Tip: Serve with crusty bread to soak up the delicious sauce.
The result is a dish where the chicken is succulent and infused with the deep flavors of red wine, while the caramelized onions add a sweet contrast. Perfect for a cozy dinner, it pairs beautifully with a glass of the same wine used in the recipe.
Balsamic and Red Wine Chicken Skillet
Rustic yet refined, this Balsamic and Red Wine Chicken Skillet marries the deep, tangy notes of balsamic vinegar with the robust undertones of red wine, creating a dish that’s as flavorful as it is elegant. Perfect for a cozy dinner, it promises to transport your senses to the Italian countryside with every bite.
Ingredients
- For the chicken:
- 4 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- For the sauce:
- 1/2 cup balsamic vinegar
- 1/2 cup red wine
- 2 tbsp honey
- 2 cloves garlic, minced
- 1 tbsp fresh rosemary, chopped
Instructions
- Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
- Season chicken breasts with salt and pepper, then add to the skillet. Cook for 5-7 minutes per side, until golden brown and internal temperature reaches 165°F. Remove chicken and set aside.
- In the same skillet, reduce heat to medium and add minced garlic, sautéing for 1 minute until fragrant.
- Pour in balsamic vinegar and red wine, scraping the bottom of the skillet to deglaze and incorporate any browned bits. Stir in honey and rosemary.
- Bring the sauce to a simmer and cook for 5 minutes, allowing it to reduce slightly and thicken.
- Return the chicken to the skillet, spooning the sauce over the top. Cook for an additional 2 minutes to warm through and coat the chicken in the sauce.
Generously spoon the glossy sauce over the chicken before serving to highlight its rich, velvety texture. The dish pairs beautifully with a side of creamy polenta or roasted vegetables, offering a delightful contrast to the sauce’s vibrant acidity.
Red Wine Chicken with Olives and Capers
Lusciously rich and deeply flavorful, this Red Wine Chicken with Olives and Capers is a dish that marries the robustness of red wine with the briny punch of olives and capers, creating a symphony of flavors that’s both sophisticated and comforting.
Ingredients
- For the marinade:
- 1 cup dry red wine
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 1 tsp salt
- 1/2 tsp black pepper
- For the chicken:
- 4 chicken thighs, bone-in and skin-on
- 1 tbsp olive oil
- For the sauce:
- 1/2 cup pitted kalamata olives
- 2 tbsp capers, drained
- 1 cup chicken broth
- 1 tbsp butter
Instructions
- In a large bowl, whisk together the red wine, 2 tbsp olive oil, minced garlic, salt, and black pepper to create the marinade.
- Add the chicken thighs to the marinade, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
- Heat 1 tbsp olive oil in a large skillet over medium-high heat. Remove the chicken from the marinade, reserving the marinade, and sear the chicken skin-side down for 5-7 minutes until golden brown. Flip and sear the other side for another 5 minutes. Transfer to a plate.
- In the same skillet, add the reserved marinade, chicken broth, olives, and capers. Bring to a simmer and cook for 5 minutes to reduce slightly.
- Return the chicken to the skillet, skin-side up, and simmer covered on low heat for 25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F.
- Remove the chicken from the skillet and stir in the butter until melted and the sauce is glossy.
- Serve the chicken topped with the sauce, olives, and capers.
Remarkably tender, the chicken absorbs the bold flavors of the wine and brine, offering a dish that’s as visually appealing as it is delicious. Pair it with a side of creamy polenta or crusty bread to soak up the exquisite sauce.
Herbed Chicken and Red Wine Pot Pie
Few dishes encapsulate the comfort of home cooking quite like a meticulously crafted pot pie, and this Herbed Chicken and Red Wine version elevates the classic with a sophisticated twist. Fragrant herbs and a rich red wine sauce meld seamlessly beneath a flaky, golden crust, offering a dish that’s as visually stunning as it is delicious.
Ingredients
- For the filling:
- 2 cups cooked chicken, shredded
- 1 cup red wine
- 1 cup chicken broth
- 1/2 cup heavy cream
- 2 tbsp olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- 1 tbsp fresh thyme, chopped
- 1 tbsp fresh rosemary, chopped
- Salt and pepper to taste
- For the crust:
- 2 cups all-purpose flour
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup ice water
- 1/2 tsp salt
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
- In a large skillet, heat 2 tbsp olive oil over medium heat. Add the diced onion, carrots, and celery, sautéing until softened, about 5 minutes.
- Stir in the minced garlic, thyme, and rosemary, cooking for another minute until fragrant.
- Pour in 1 cup red wine and 1 cup chicken broth, bringing the mixture to a simmer. Allow it to reduce by half, which should take about 10 minutes.
- Add the shredded chicken and 1/2 cup heavy cream to the skillet, stirring to combine. Season with salt and pepper, then remove from heat.
- For the crust, combine 2 cups all-purpose flour and 1/2 tsp salt in a bowl. Cut in 1/2 cup cold, cubed butter until the mixture resembles coarse crumbs.
- Gradually add 1/4 cup ice water, stirring until the dough comes together. Roll out the dough on a floured surface to fit your pie dish.
- Transfer the filling to the pie dish, then cover with the rolled-out dough, sealing the edges. Cut a few slits in the top to allow steam to escape.
- Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
Out of the oven, this Herbed Chicken and Red Wine Pot Pie boasts a harmonious blend of tender chicken and vegetables enveloped in a velvety sauce, all encased in a buttery, flaky crust. Serve it alongside a crisp green salad or a glass of the same red wine used in the recipe for a truly cohesive dining experience.
Red Wine Chicken and Wild Rice Casserole
Hearty and rich, this Red Wine Chicken and Wild Rice Casserole combines the deep flavors of red wine with tender chicken and nutty wild rice, creating a dish that’s as comforting as it is sophisticated. Perfect for a cozy dinner party or a quiet night in, it’s a recipe that promises to impress with every bite.
Ingredients
- For the chicken:
- 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- For the rice:
- 1 cup wild rice, rinsed
- 2 cups chicken broth
- For the sauce:
- 1 tbsp butter
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 cup red wine
- 1 cup heavy cream
- 1 tsp dried thyme
- 1/2 tsp salt
- For topping:
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped parsley
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- In a large skillet over medium-high heat, heat the olive oil. Add the chicken pieces, salt, and pepper, cooking until the chicken is golden brown on all sides, about 5-7 minutes. Remove the chicken and set aside.
- In the same skillet, add the wild rice and chicken broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 45 minutes, or until the rice is tender and the liquid is absorbed.
- While the rice cooks, melt the butter in a medium saucepan over medium heat. Add the onion and garlic, sautéing until soft, about 3 minutes. Pour in the red wine, bringing to a simmer, and cook until reduced by half, about 5 minutes. Stir in the heavy cream, thyme, and salt, simmering for another 3 minutes until slightly thickened.
- Combine the cooked chicken, wild rice, and sauce in the prepared baking dish, stirring gently to mix. Sprinkle the top with Parmesan cheese.
- Bake for 20 minutes, or until the cheese is melted and bubbly. Let stand for 5 minutes before serving, garnished with chopped parsley.
Delightfully creamy with a robust red wine undertone, this casserole offers a satisfying contrast between the tender chicken and the chewy wild rice. Serve it alongside a crisp green salad or roasted vegetables for a complete meal that’s sure to garner compliments.
Spicy Red Wine Chicken with Peppers
Gracefully blending the bold flavors of red wine and spicy peppers, this dish transforms simple chicken into a sophisticated meal that’s perfect for any occasion. The rich, aromatic sauce clings to each piece, promising a depth of flavor that’s both warming and invigorating.
Ingredients
- For the chicken:
- 2 lbs chicken thighs, bone-in and skin-on
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- For the sauce:
- 1 cup dry red wine
- 1 red bell pepper, sliced
- 1 jalapeño, seeded and minced
- 2 cloves garlic, minced
- 1 tbsp tomato paste
- 1 tsp smoked paprika
- 1/2 cup chicken broth
Instructions
- Preheat your oven to 375°F (190°C).
- Season the chicken thighs with salt and black pepper.
- Heat olive oil in a large oven-safe skillet over medium-high heat. Add the chicken, skin-side down, and sear until golden brown, about 5 minutes per side. Remove and set aside.
- In the same skillet, add the red bell pepper and jalapeño. Sauté for 3 minutes until softened.
- Stir in the garlic and tomato paste, cooking for 1 minute until fragrant.
- Pour in the red wine, scraping up any browned bits from the bottom of the pan. Allow to simmer for 2 minutes to reduce slightly.
- Add the smoked paprika and chicken broth, stirring to combine.
- Return the chicken to the skillet, skin-side up. Transfer to the oven and bake for 25 minutes, or until the chicken is cooked through.
- Tip: For an extra crispy skin, broil for the last 2 minutes of cooking.
- Tip: Let the chicken rest for 5 minutes before serving to allow the juices to redistribute.
- Tip: Pair with a glass of the same red wine used in the recipe for a harmonious flavor experience.
Tender and juicy, the chicken is perfectly complemented by the spicy, wine-infused sauce. Serve over a bed of creamy polenta or alongside roasted vegetables for a complete meal that’s as visually appealing as it is delicious.
Red Wine Chicken with Creamy Polenta
Redolent of rustic Italian kitchens, this Red Wine Chicken with Creamy Polenta marries the deep, fruity notes of a robust red wine with tender, succulent chicken, all resting atop a bed of velvety polenta. A dish that promises to transport your senses to the rolling hills of Tuscany, it’s a perfect blend of sophistication and comfort.
Ingredients
- For the Chicken:
- 4 chicken thighs, bone-in and skin-on
- 1 tbsp olive oil
- 1 cup dry red wine
- 1 cup chicken stock
- 2 cloves garlic, minced
- 1 tsp fresh rosemary, chopped
- For the Polenta:
- 1 cup polenta
- 4 cups water
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 2 tbsp unsalted butter
Instructions
- Preheat your oven to 375°F (190°C).
- Season the chicken thighs generously with salt and pepper on both sides.
- Heat olive oil in a large oven-safe skillet over medium-high heat. Add the chicken thighs, skin-side down, and sear until golden brown, about 5 minutes. Flip and sear the other side for 3 minutes. Remove chicken and set aside.
- In the same skillet, add minced garlic and rosemary, sautéing for 30 seconds until fragrant.
- Pour in the red wine and chicken stock, scraping up any browned bits from the bottom of the pan. Bring to a simmer.
- Return the chicken thighs to the skillet, skin-side up. Transfer the skillet to the oven and bake for 25 minutes, or until the chicken is cooked through.
- While the chicken bakes, prepare the polenta. In a medium saucepan, bring water to a boil. Gradually whisk in the polenta, reducing the heat to low. Cook, stirring frequently, for 20 minutes until thickened.
- Stir in heavy cream, Parmesan cheese, and butter into the polenta until smooth and creamy. Season with salt to taste.
- Serve the chicken thighs over a generous portion of creamy polenta, spooning the red wine sauce over the top.
The chicken emerges from the oven impossibly tender, its skin crisped to perfection, while the polenta offers a creamy counterpoint to the rich, wine-infused sauce. For an extra touch of elegance, garnish with a sprig of fresh rosemary or a sprinkle of Parmesan.
Red Wine Chicken and Lentil Stew
Brimming with robust flavors and hearty ingredients, this Red Wine Chicken and Lentil Stew is a comforting dish that marries the richness of red wine with the earthiness of lentils and tender chicken. Perfect for a cozy evening, it’s a stew that promises to warm both the heart and the palate.
Ingredients
- For the stew base:
- 2 tbsp olive oil
- 1 large onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- For the chicken and lentils:
- 1.5 lbs chicken thighs, boneless and skinless, cut into chunks
- 1 cup dried green lentils, rinsed
- 2 cups chicken broth
- 1 cup red wine
- 1 bay leaf
- 1 tsp dried thyme
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat until shimmering.
- Add onion, carrots, and celery, sautéing until softened, about 5 minutes.
- Stir in garlic and cook for another minute until fragrant.
- Increase heat to medium-high, add chicken chunks, and brown on all sides, about 5 minutes.
- Pour in red wine, scraping the bottom of the pot to deglaze, and let it reduce by half, about 3 minutes.
- Add lentils, chicken broth, bay leaf, thyme, salt, and pepper, bringing the mixture to a boil.
- Reduce heat to low, cover, and simmer for 25-30 minutes, or until lentils are tender and chicken is cooked through.
- Remove bay leaf before serving.
A harmonious blend of textures and flavors, this stew boasts tender chicken, perfectly cooked lentils, and a rich, wine-infused broth. Serve it with a crusty bread to soak up every last drop of its deliciousness.
Summary
Hungry for something hearty? Our roundup of 18 savory chicken and red wine recipes is your ticket to cozy, delicious nights. Whether you’re craving comfort or elegance, there’s a dish here for every palate. Don’t just drool—dive in! Try these recipes, share your favorites in the comments, and spread the warmth by pinning this article on Pinterest. Happy cooking!
