Chicken with Red Wine Sauce
This chicken with red wine sauce is like coq au vin when you don't have time to make coq au vin. It's perfect for a weeknight when all you want is something comforting!
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Servings: 4
Calories: 472kcal
Equipment
Ingredients
- 1 teaspoon extra virgin olive oil
- 4 bone-in, skin-on chicken thighs (about 1 pound)
- 1 teaspoon kosher salt (plus more to taste)
- 1 teaspoon black pepper (plus more to taste)
- 8 ounces baby bella mushrooms (wiped clean and sliced)
- 2 carrots (peeled and diced)
- 1 shallot (peeled and finely minced)
- 6 cloves garlic (peeled and minced)
- 1 teaspoon fresh thyme leaves
- ¼ cup brandy (or use more chicken broth)
- 2 tablespoons flour
- 1 cup red wine
- 1 cup chicken broth
- 1 teaspoon chives (minced; optional, for garnish)
Instructions
Brown the chicken thighs:
- Preheat the oven to 400ºF.
- Pat the chicken thighs dry and season with 1 teaspoon kosher salt and 1 teaspoon black pepper.
- Heat 1 teaspoon extra virgin olive oil in a large, ovenproof skillet over medium-high heat.
- Add the chicken thighs, skin-side down, and cook for 5 to 8 minutes until the skin is very crispy and golden brown. You may need to rotate the chicken occasionally to ensure even browning. Flip and cook for 1 minute. Transfer to a plate.
Cook the mushrooms and carrots:
- To the rendered chicken fat, add the sliced mushrooms. Cook for 5 to 6 minutes over medium heat until they brown. Add the diced carrots and season with ½ teaspoon salt and black pepper to taste. Sauté for 5 to 6 minutes until the carrots soften.
Add the aromatics:
- Add the minced shallot, garlic, and thyme and cook for 1 minute until fragrant.
Deglaze the skillet:
- Add the brandy and bring it to a boil. Stir to remove any fond stuck to the bottom of the skillet. Boil for 2 to 3 minutes until most of the brandy evaporates.
Finish the red wine sauce:
- Add the flour to the mushrooms and stir to coat. Cook for 1 minute. Pour in the red wine and bring to a boil, stirring often, until thick and glossy. Reduce the heat to medium and allow the wine to simmer rapidly for 2 minutes. Add the chicken broth and continue simmering for 5 minutes until it thickens. Taste and add more salt and pepper if needed. Turn off the heat.
Bake the chicken:
- Place the chicken in the sauce, skin side up, and transfer to the preheated oven. Bake for 25 to 30 minutes or until the thighs reach 165ºF. Remove from the heat.
To serve:
- Sprinkle freshly minced chives over the chicken. Serve with roasted potatoes, mashed potatoes, or roasted vegetables. Enjoy!
Nutrition
Calories: 472kcal | Carbohydrates: 14g | Protein: 27g | Fat: 26g | Sodium: 739mg | Fiber: 2g | Sugar: 3g | Vitamin C: 5mg
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