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Now, let’s dive into Chicken & Red Wine Recipes!
Chicken & Red Wine Recipes
Chicken cooked with red wine offers a sophisticated flavor, creating dishes that are perfect for special occasions or a cozy night in. Below are two recipes that showcase the versatility of chicken when paired with the rich depth of red wine: a classic Coq au Vin and a simple Chicken in Red Wine Sauce.
1. Classic Coq au Vin
Coq au Vin is a French bistro classic that combines chicken with red wine, mushrooms, onions, and bacon for a deeply flavorful stew.
Ingredients:
- 4 chicken thighs and 4 drumsticks
- Salt and pepper to taste
- 4 ounces bacon, chopped
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 carrots, sliced
- 2 cloves garlic, minced
- 2 cups red wine (Burgundy or Pinot Noir)
- 1 cup chicken stock
- 1 tablespoon tomato paste
- 1 bay leaf
- 1 teaspoon fresh thyme leaves
- 8 ounces mushrooms, quartered
- 8-10 pearl onions, peeled
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
Instructions:
- Prep the Chicken:
- Season chicken pieces with salt and pepper.
- Cook the Bacon:
- In a large Dutch oven or heavy pot, cook the chopped bacon over medium heat until crisp. Remove bacon and set aside, leaving the fat in the pot.
- Brown the Chicken:
- Increase heat to medium-high. Add olive oil to the pot. Brown the chicken pieces in batches, then set aside with the bacon.
- Sauté Vegetables:
- Reduce heat to medium. Add the chopped onion and carrots to the pot and cook until softened. Add garlic and cook for another minute.
- Deglaze and Simmer:
- Pour in the red wine, scraping up any browned bits from the bottom of the pot. Add chicken stock, tomato paste, bay leaf, and thyme. Return the chicken and bacon to the pot. Bring to a simmer, cover, and cook for about 30 minutes.
- Cook Mushrooms and Onions:
- In a separate skillet, melt butter over medium heat. Add mushrooms and pearl onions, cooking until browned. Then, add them to the stew.
- Thicken the Sauce:
- Remove a cup of the cooking liquid. Blend with flour until smooth, then stir back into the pot to thicken the sauce.
- Final Seasoning:
- Cook for an additional 10 minutes, or until the chicken is tender and the sauce has thickened. Adjust seasoning with salt and pepper.
- Serve:
- Garnish with fresh thyme. Serve hot with mashed potatoes or crusty bread.
2. Chicken in Red Wine Sauce
This simpler recipe still packs a flavor punch with chicken breasts cooked in a rich and silky red wine sauce.
Ingredients:
- 4 chicken breasts
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 cup red wine (Cabernet Sauvignon works well)
- 1 cup chicken broth
- 1 tablespoon balsamic vinegar
- 1 teaspoon sugar
- 2 tablespoons cold butter, cubed
Instructions:
- Prepare Chicken:
- Season chicken breasts with salt and pepper.
- Brown Chicken:
- Heat olive oil in a skillet over medium-high heat. Add chicken and cook until browned on both sides. Remove and set aside.
- Sauté Onion and Garlic:
- Reduce heat to medium. Add onion and garlic to the skillet, cooking until softened.
- Make the Sauce:
- Pour in red wine to deglaze the pan. Add chicken broth, balsamic vinegar, and sugar. Bring to a simmer.
- Cook Chicken:
- Return chicken to the skillet. Cover and simmer for about 20 minutes, or until the chicken is cooked through.
- Finish the Sauce:
- Remove chicken. Increase heat to reduce the sauce slightly. Remove from heat and whisk in cold butter until the sauce is glossy.
- Serve:
- Spoon sauce over the chicken. Serve with a side of roasted vegetables or over pasta.
These chicken and red wine recipes demonstrate the complexity and richness that wine can bring to poultry dishes, making them perfect for an elegant dinner.