This chicken recipe is based on the well-known French dish, Coq au Vin, and while this version is an easy alternative that uses a number of shortcuts in preparation, it still has plenty of hearty, red wine flavor.
Red Wine Braised Chicken Thighs
This recipe for boneless chicken thighs braised in red wine with mushrooms and pearl onions is a simplified take on a classic French Coq Au Vin.
Ingredients
- 6 boneless skinless chicken thighs, (about 1-1/2 lbs)
- 1/3 cup flour
- Salt and freshly ground black pepper
- 4 strips thick cut bacon, cut into 1/2-inch pieces
- 3 tablespoons olive oil, divided
- 1/2 cup onion, chopped
- 2 cloves garlic, minced
- 1 cup dry red wine
- 1 tablespoon tomato paste
- 2 tablespoons fresh thyme leaves
- 1 bay leaf
- 1/2 to 3/4 cup low-sodium chicken broth
- 12 ounces cremini or white button mushrooms, quartered
- 8 ounces white or red pearl onions, peeled (you can substitute frozen)
- 2 tablespoons fresh parsley, chopped
Instructions
- Trim any excess fat from the chicken thighs and cut them in half crosswise.
- Spread the flour on a plate, add 1-1/2 teaspoons of salt and a few grinds of black pepper and combine thoroughly. Dredge the chicken pieces in the flour, shaking off the excess and set aside.
- In a large frying pan over medium-high heat, cook the bacon until browned. Transfer to a paper towel-lined plate and set aside.
- Drain all but 1 tablespoon of the bacon fat from the pan, add 2 tablespoons of olive oil and return to the stove. Working in batches if necessary, add the chicken in a single layer and cook until lightly browned on the outside, 1 to 2 minutes per side. Transfer to a plate and set aside.
- Add the remaining tablespoon of olive oil to the pan along with the chopped onion. Sauté over medium heat until softened, 3 to 4 minutes. Add the garlic and continue cooking just until fragrant, 1 minute longer.
- Deglaze the pan with the red wine, scraping up any browned bits that may have accumulated on the bottom. Add the tomato paste, thyme, and bay leaf. Stir until blended then add 1/2 cup of the chicken broth.
- Return the chicken to the pan, turning each piece several times to coat with the liquid, then scatter the mushrooms, pearl onions, and chopped bacon on top. Season lightly with salt and pepper and give the mixture a stir to submerge the mushrooms, onions, and bacon in liquid too.
- Cover the pan and simmer gently over medium-low heat until the pearl onions are tender, 15 to 20 minutes. Turn the chicken pieces once or twice during cooking and feel free to add more chicken broth if the sauce seems too thick.
- Sprinkle the finished dish with parsley and serve family-style alongside simple accompaniments like mashed potatoes or buttered noodles.
Recipe Notes
How To Peel Pearl Onions:
- To peel pearl onions easily, immerse them in boiling water for 2 to 3 minutes, then plunge them into ice water for an additional 2 minutes.
- Drain and cut off the root end of the onion and squeeze gently from the opposite end. The onion should slip out of its skin fairly easily.
Nutrition Information
Nutrition Facts
Red Wine Braised Chicken Thighs
Amount per Serving
Calories
538
% Daily Value*
Fat
27
g
42
%
Saturated Fat
6
g
38
%
Polyunsaturated Fat
4
g
Monounsaturated Fat
14
g
Cholesterol
176
mg
59
%
Sodium
346
mg
15
%
Carbohydrates
22
g
7
%
Fiber
3
g
13
%
Sugar
6
g
7
%
Protein
41
g
82
%
Trans Fat
1
g
Calcium
61
mg
6
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Have you tried this recipe?Did you add your own special touch? We’d love to hear about it! Leave a comment and a rating to share your thoughts with others.
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diane Cheh says
This recipe is so good, yet relatively light! A wonderful easy alternative to the traditional coq au vin.
Lynne Webb says
Thanks, Diane! It is easier (and a little lighter) than classic coq au vin. I’m glad you enjoyed it.
P. Vance says
The recipe doesn’t indicate when to add the bacon back into the dish. I added it back with the mushrooms and onions. Seemed to work.
Lynne Webb says
Hello,
Adding the bacon back with the mushrooms and onions is perfect and I’ve adjusted the recipe to reflect that update. We appreciate that you took the time to let us know about the omission. Thanks!
Beth B says
This chicken dish has some really good flavor but I wish you would have specified what ind of wine to use. I did a red blend and I think it was maybe a little too sweet.
Lynne Webb says
Hi Beth,
I think a French Bordeaux is a good choice, but any dry red (e.g. Chianti, California Zinfandel) would work.