Chicken Thighs Braised in Red Wine Recipe
Picture this, you’ve been toiling away all day and the evening greets you with the promise of a culinary retreat into the fusion of delicate flavors and aromatic nuances, all wrapped up in a dish to remember – Chicken Thighs Braised in Red Wine. This dish, with its fusion of flavors, is like a symphony for your taste buds, weaving together the robust notes of red wine with the earthy tones of tender, succulent chicken thighs. Tracing its roots back to the heartland of French cuisine, this dish sweeps your palate on a voyage to the lush vineyards and rustic countryside kitchens.
Ingredients
- 4 chicken thighs preferably bone-in, skin-on
- A generous splash of dry red wine about 1½ cups
- 1 large onion thinly sliced
- 3 cloves garlic minced
- A dash of olive oil
- A sprig of rosemary and thyme
- 1 cup chicken broth
- Salt and black pepper to taste
Instructions
- Preheat the oven to 350°F (175°C) as you prepare to lose yourself in the magical dance of flavors.
- Season your chicken thighs with salt and pepper, ensuring each piece is evenly coated for a well-seasoned bite.
- In a large, oven-safe pan, heat the olive oil over medium heat and sear the chicken thighs until golden-brown. Be patient with this step, as it encapsulates the chicken’s juices within its delicate layers.
- Transfer your beautifully bronzed chicken thighs to a plate, then in the same pan, allow the onion and garlic to sizzle until translucent.
- Add the wine, allowing it to simmer as it gracefully picks up the traces left behind by the chicken.
- Gently place the chicken back into the pan, followed by the herbs and chicken broth. Now, all that needs to be done is for the flavors to intermingle in the oven for about 30-35 minutes or until the chicken is cooked to perfection.
Notes
Choosing the right wine can be the game-changer in this dish. A dry red such as Merlot or Pinot Noir performs splendidly, or for a non-alcoholic version, try red grape juice with a splash of red wine vinegar. Feel free to experiment with other aromatic herbs like bay leaves or tarragon, which add contrasting notes to the dish.