Mmm, nothing says comfort like the rich, savory combination of chicken and red wine. Whether you’re craving a cozy weeknight dinner or planning a special meal, these 23 recipes are sure to delight your taste buds and impress your family. Get ready to explore a world of flavor—let’s dive in and find your new favorite dish!
Braised Chicken Thighs in Red Wine Sauce
Heavens, who knew chicken thighs could get this fancy? This dish turns your humble poultry into a saucy, wine-kissed masterpiece that’ll have you feeling like a gourmet chef without the stress. It’s cozy, elegant, and basically a hug in a pan—perfect for impressing guests or just treating yourself on a Tuesday night.
Ingredients
– A couple of bone-in, skin-on chicken thighs (about 4 pieces)
– A splash of olive oil (about 2 tbsp)
– A pinch of salt and black pepper
– One chopped yellow onion
– A couple of minced garlic cloves
– A cup of dry red wine (like Cabernet Sauvignon)
– A cup of chicken broth
– A sprig of fresh thyme
– A tablespoon of tomato paste
Instructions
1. Pat the chicken thighs dry with paper towels—this helps the skin get super crispy later.
2. Season both sides of the chicken generously with salt and black pepper.
3. Heat the olive oil in a large, oven-safe skillet over medium-high heat until it shimmers.
4. Place the chicken thighs skin-side down in the hot skillet and cook for 6-8 minutes until the skin is golden brown and crispy.
5. Flip the chicken and cook for another 3-4 minutes on the other side, then transfer to a plate.
6. In the same skillet, add the chopped onion and sauté for about 5 minutes until softened.
7. Stir in the minced garlic and cook for 1 minute until fragrant—don’t let it burn!
8. Add the tomato paste and cook for 1-2 minutes, stirring constantly to deepen the flavor.
9. Pour in the red wine, scraping up any browned bits from the bottom of the pan (that’s flavor gold!).
10. Let the wine simmer for 3-4 minutes to reduce by half.
11. Add the chicken broth and fresh thyme sprig, then bring to a gentle simmer.
12. Return the chicken thighs to the skillet, skin-side up, and nestle them into the liquid.
13. Cover the skillet and transfer it to a preheated 325°F oven to braise for 45-50 minutes until the chicken is tender and cooked through.
14. Remove the skillet from the oven and let it rest for 5 minutes before serving.
Tender, fall-off-the-bone chicken meets a rich, velvety sauce that’s packed with deep wine notes and aromatic herbs. Serve it over creamy mashed potatoes or polenta to soak up every last drop, and maybe even pretend you’re in a French bistro—bon appétit!
Red Wine Coq au Vin
Huddle up, hungry friends! This isn’t your grandma’s chicken dinner—unless your grandma was a French wine enthusiast with a flair for drama. Red Wine Coq au Vin transforms humble poultry into a rich, soul-warming masterpiece that’ll have you feeling fancy without the fuss.
Ingredients
– A couple of pounds of chicken thighs, bone-in and skin-on for maximum flavor
– A generous glug of dry red wine (about 2 cups)
– A handful of sliced cremini mushrooms
– A few slices of thick-cut bacon, chopped into bits
– A small yellow onion, finely diced
– A couple of minced garlic cloves
– A splash of chicken broth (around 1 cup)
– A tablespoon of tomato paste
– A sprinkle of fresh thyme leaves
– A pat of butter (about 2 tablespoons)
– A dusting of all-purpose flour (roughly 2 tablespoons)
– A pinch of salt and black pepper
Instructions
1. In a large Dutch oven, cook the chopped bacon over medium heat until crispy, about 8-10 minutes.
2. Remove the bacon with a slotted spoon and set aside, leaving the drippings in the pot.
3. Season the chicken thighs with salt and pepper, then brown them in the bacon fat for 4-5 minutes per side until golden; remove and set aside.
4. Tip: Don’t overcrowd the pan—brown in batches if needed for that perfect sear!
5. Add the diced onion to the pot and sauté for 3-4 minutes until softened.
6. Stir in the minced garlic and cook for another minute until fragrant.
7. Sprinkle in the flour and cook for 1-2 minutes, stirring constantly to form a roux.
8. Whisk in the red wine, scraping up any browned bits from the bottom of the pot.
9. Add the chicken broth, tomato paste, and thyme, then bring to a simmer.
10. Return the chicken and any accumulated juices to the pot, cover, and simmer on low heat for 45 minutes.
11. Tip: Low and slow is key here—it tenderizes the chicken and melds the flavors beautifully.
12. In a separate skillet, melt the butter over medium heat and sauté the sliced mushrooms for 5-6 minutes until browned.
13. Stir the mushrooms and reserved bacon into the pot, then simmer uncovered for another 15 minutes to thicken the sauce.
14. Tip: Taste and adjust seasoning with salt and pepper now, but go easy—the bacon adds saltiness!
15. Serve hot, garnished with extra thyme if you’re feeling fancy.
Dive into this dish and you’ll be greeted with fall-off-the-bone tender chicken swimming in a velvety, wine-infused sauce that’s deep with umami goodness. The mushrooms add an earthy chew, while the bacon lends a smoky crunch that makes every bite a little party. Try serving it over creamy mashed potatoes or crusty bread to soak up every last drop—because wasting that sauce should be a crime!
Chicken and Mushroom Red Wine Stew
Zesty and oh-so-cozy, this chicken and mushroom red wine stew is the ultimate hug in a bowl for those crisp autumn evenings—because nothing says “I love me” like simmering something fabulous while wearing your comfiest sweatpants. You’ll want to dive face-first into this rich, savory masterpiece that’s basically a date night in a Dutch oven, no reservations required.
Ingredients
– A couple of boneless, skinless chicken thighs, about 1.5 pounds
– A good glug of olive oil, around 2 tablespoons
– One large yellow onion, chopped up
– Three cloves of garlic, minced fine
– A pound of cremini mushrooms, sliced thick
– A generous cup of dry red wine (go for a Cabernet—it’s a mood)
– Two cups of chicken broth
– A tablespoon of tomato paste
– A sprinkle of fresh thyme, maybe a teaspoon
– A bay leaf for that earthy vibe
– Salt and black pepper to make it sing
Instructions
1. Pat the chicken thighs dry with paper towels and season both sides generously with salt and black pepper.
2. Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat until it shimmers, about 2 minutes.
3. Add the chicken thighs and sear for 4-5 minutes per side until golden brown, then transfer to a plate—don’t crowd the pan to get that perfect crust!
4. Toss in the chopped onion and sauté for 3-4 minutes until softened and slightly translucent.
5. Add the minced garlic and cook for another minute until fragrant, stirring constantly to avoid burning.
6. Throw in the sliced mushrooms and cook for 5-7 minutes until they release their liquid and start to brown, stirring occasionally.
7. Pour in the red wine, scraping up any browned bits from the bottom of the pot with a wooden spoon—this adds deep flavor, so don’t skip it!
8. Let the wine simmer for 2-3 minutes to reduce slightly and cook off the alcohol.
9. Stir in the tomato paste until well combined with the veggies.
10. Return the seared chicken thighs to the pot along with any accumulated juices.
11. Add the chicken broth, fresh thyme, and bay leaf, bringing everything to a gentle boil.
12. Reduce the heat to low, cover the pot, and let it simmer for 45 minutes until the chicken is tender and easily shreds with a fork.
13. Remove the bay leaf and discard it—nobody wants a surprise leaf in their bite!
14. Taste and adjust seasoning with more salt and pepper if needed.
Yum, this stew is a texture dream with fall-apart chicken and meaty mushrooms swimming in a velvety, wine-kissed broth that’s bold enough to stand up to a crusty baguette for dipping. Serve it over creamy mashed potatoes or polenta to soak up every last drop, and maybe light a candle—because you’re fancy like that.
Red Wine Marinated Grilled Chicken
Brace yourselves, flavor-seekers, because this red wine marinated grilled chicken is about to become the MVP of your summer cookouts—it’s juicy, bold, and so good you’ll want to write home about it (or at least post a pic). Trust me, your taste buds will throw a party, and your grill will finally feel appreciated. Let’s dive in and make some magic happen!
Ingredients
– A couple of boneless, skinless chicken breasts (about 1.5 pounds total)
– A generous cup of dry red wine (like Cabernet or Merlot—nothing too fancy, just drinkable!)
– A quarter cup of olive oil
– Three cloves of garlic, minced up real fine
– A tablespoon of honey for that sweet touch
– A splash of balsamic vinegar (about 2 tablespoons)
– A teaspoon of dried thyme
– Half a teaspoon of black pepper
– A pinch of salt (around 1/2 teaspoon)
Instructions
1. In a medium bowl, whisk together the red wine, olive oil, minced garlic, honey, balsamic vinegar, dried thyme, black pepper, and salt until well combined.
2. Place the chicken breasts in a large resealable plastic bag or shallow dish, and pour the marinade over them, ensuring they’re fully coated.
3. Seal the bag or cover the dish, and refrigerate for at least 4 hours or up to 8 hours for maximum flavor infusion (tip: marinating overnight? Even better—the wine works its magic slowly!).
4. Preheat your grill to medium-high heat, aiming for about 400°F, and lightly oil the grates to prevent sticking.
5. Remove the chicken from the marinade, letting any excess drip off, and discard the used marinade.
6. Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F when checked with a meat thermometer (tip: don’t peek too often—let those grill marks develop for that perfect sear!).
7. Transfer the grilled chicken to a clean plate and let it rest for 5 minutes before slicing to keep all those juices locked in (tip: resting is non-negotiable for tender meat!).
Juicy and packed with deep, wine-infused flavor, this chicken boasts a slightly charred exterior that gives way to a tender, succulent bite. Serve it sliced over a crisp salad, alongside grilled veggies, or heck, chop it up for tacos—it’s versatile enough to steal the show any night of the week!
Herbed Chicken in Red Wine Reduction
Oh, the sheer drama of a chicken dish that thinks it’s fancy but is totally doable on a Tuesday night! This herbed beauty in a red wine reduction is here to impress your taste buds without requiring a culinary degree—just a splash of sass and a skillet.
Ingredients
– A couple of boneless, skinless chicken breasts (about 1 pound total)
– A good glug of olive oil (about 2 tablespoons)
– A handful of fresh thyme sprigs (or about 1 tablespoon if using dried)
– A few cloves of garlic, minced (around 2 tablespoons)
– A cup of dry red wine (like Cabernet Sauvignon)
– A half cup of chicken broth
– A pat of butter (about 2 tablespoons)
– A pinch of salt and a crack of black pepper
Instructions
1. Pat the chicken breasts dry with paper towels and season both sides generously with salt and pepper.
2. Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
3. Add the chicken breasts to the skillet and sear for 5-6 minutes per side, until golden brown and cooked through to an internal temperature of 165°F.
4. Remove the chicken from the skillet and set it aside on a plate to rest—this keeps it juicy, a pro tip for tender results!
5. Reduce the heat to medium and add the minced garlic to the skillet, sautéing for 1 minute until fragrant but not browned.
6. Pour in the red wine, using a wooden spoon to scrape up any browned bits from the bottom of the skillet for extra flavor.
7. Let the wine simmer for 3-4 minutes until reduced by half, stirring occasionally.
8. Add the chicken broth and thyme sprigs, simmering for another 2 minutes to meld the flavors.
9. Stir in the butter until melted and the sauce thickens slightly, about 1 minute—this adds a lovely richness, so don’t skip it!
10. Return the chicken to the skillet, spooning the sauce over it to warm through for 1-2 minutes.
11. Serve immediately, garnished with extra thyme if desired.
Heavenly doesn’t even cover it—the chicken is tender and herb-infused, while the reduction is deep and velvety with a hint of winey sophistication. Try it over mashed potatoes or with crusty bread to sop up every last drop of that saucy goodness!
Chicken and Red Wine Casserole
My goodness, who knew that chicken and red wine could have such a deliciously cozy relationship? This casserole is basically a warm hug in a dish, perfect for those nights when you want something comforting without spending hours in the kitchen. Let’s get this party started!
Ingredients
– A couple of pounds of boneless, skinless chicken thighs
– A generous splash of dry red wine (about 1 cup)
– A big ol’ onion, chopped
– A few cloves of garlic, minced
– A couple of carrots, sliced
– A cup of chicken broth
– A tablespoon of tomato paste
– A sprinkle of fresh thyme leaves
– A pinch of salt and pepper
– A drizzle of olive oil (about 2 tablespoons)
Instructions
1. Preheat your oven to 350°F—this ensures even cooking and a perfectly tender result.
2. Heat a drizzle of olive oil in a large oven-safe skillet over medium-high heat.
3. Season the chicken thighs with a pinch of salt and pepper, then sear them for about 4-5 minutes per side until golden brown; this locks in the juices and adds depth of flavor.
4. Remove the chicken from the skillet and set it aside on a plate.
5. In the same skillet, add the chopped onion and sauté for 3-4 minutes until softened.
6. Toss in the minced garlic and cook for another minute until fragrant—be careful not to burn it, as garlic can turn bitter quickly.
7. Add the sliced carrots and cook for 2-3 minutes to slightly soften them.
8. Stir in the tomato paste and cook for 1 minute to caramelize it a bit.
9. Pour in the generous splash of red wine, scraping up any browned bits from the bottom of the skillet for extra flavor.
10. Add the chicken broth and fresh thyme leaves, then bring the mixture to a simmer.
11. Return the seared chicken thighs to the skillet, nestling them into the liquid.
12. Cover the skillet with a lid or foil and transfer it to the preheated oven.
13. Bake for 45-50 minutes, until the chicken is tender and easily shreds with a fork.
14. Remove from the oven and let it rest for 5 minutes before serving.
Gloriously rich and hearty, this casserole boasts tender chicken that falls apart at the touch, swimming in a deeply flavorful sauce with hints of wine and herbs. Serve it over mashed potatoes or with crusty bread to soak up every last drop—it’s a meal that’ll have everyone asking for seconds!
Garlic Chicken in Red Wine Sauce
Fancy a dish that’ll make your kitchen smell like a fancy bistro without the fuss? This garlic chicken in red wine sauce is here to rescue your weeknight dinners with bold flavors and zero pretension—trust me, your taste buds will throw a party.
Ingredients
– A couple of boneless, skinless chicken breasts (about 1 pound total)
– 4 cloves of garlic, minced
– 1 cup of dry red wine (like a Cabernet)
– 1/2 cup of chicken broth
– 2 tablespoons of olive oil
– A splash of balsamic vinegar
– A pinch of salt and black pepper
– A handful of fresh parsley, chopped
Instructions
1. Pat the chicken breasts dry with paper towels and season both sides with salt and black pepper.
2. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
3. Add the chicken to the skillet and cook for 5–6 minutes per side, until golden brown and the internal temperature reaches 165°F—use a meat thermometer for accuracy, because guessing can lead to dry chicken.
4. Remove the chicken from the skillet and set it aside on a plate.
5. In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant, but don’t let it burn or it’ll turn bitter.
6. Pour in 1 cup of dry red wine and let it simmer for 2 minutes, scraping up any browned bits from the bottom of the pan to build flavor.
7. Add 1/2 cup of chicken broth and a splash of balsamic vinegar, then bring the sauce to a boil.
8. Reduce the heat to medium and let the sauce simmer for 5 minutes until it thickens slightly and reduces by about half.
9. Return the chicken to the skillet, spooning the sauce over it, and cook for another 2 minutes to warm through.
10. Stir in the chopped fresh parsley right before serving for a pop of color and freshness.
The chicken turns out tender and juicy, coated in a rich, glossy sauce with a deep wine flavor that’s balanced by the garlicky kick. Serve it over mashed potatoes or with crusty bread to soak up every last drop—it’s a meal that feels indulgent but comes together in a flash.
Red Wine and Thyme Chicken Roast
Just when you thought chicken couldn’t get any more sophisticated, this roast struts in wearing a velvet robe of red wine and whispers of thyme. It’s the kind of dish that makes Tuesday feel like a celebration, and honestly, your taste buds deserve that kind of party.
Ingredients
– A whole chicken, about 4 pounds
– A couple of glugs of olive oil (about 2 tablespoons)
– A generous splash of dry red wine (1 cup)
– A handful of fresh thyme sprigs
– 4 cloves of garlic, smashed
– A good pinch of salt and black pepper (1 teaspoon each)
– 1 lemon, sliced into rounds
Instructions
1. Preheat your oven to 375°F and grab a roasting pan that fits your chicken snugly.
2. Pat the chicken completely dry with paper towels—this helps the skin get extra crispy, a pro tip for golden perfection.
3. Rub the chicken all over with olive oil, then season generously inside and out with salt and black pepper.
4. Stuff the cavity with the thyme sprigs, smashed garlic cloves, and lemon slices to infuse flavor from the inside out.
5. Place the chicken breast-side up in the roasting pan and pour the red wine around it (not over the skin to keep it crisp).
6. Roast for 1 hour and 15 minutes, or until a meat thermometer inserted into the thickest part of the thigh reads 165°F.
7. Let the chicken rest for 10 minutes before carving; this allows the juices to redistribute, making every bite succulent.
8. While resting, skim any excess fat from the pan juices and serve them as a simple, flavorful sauce.
Aromatic and deeply savory, this chicken emerges with a crackly skin that gives way to tender, wine-kissed meat. Serve it sliced over a bed of creamy polenta or with crusty bread to soak up every last drop of that rich, thyme-infused jus—it’s a meal that feels both rustic and utterly elegant.
Chicken with Red Wine Shallot Glaze
Tired of the same old chicken routine? This saucy number will make your taste buds do a happy dance while your kitchen smells like a fancy bistro (without the fancy prices).
Ingredients
– 4 chicken breasts (about 1.5 pounds total)
– 2 tablespoons of olive oil
– A couple of finely chopped shallots (about 1/2 cup)
– 1 cup of dry red wine (like Cabernet or Merlot)
– 1/2 cup of chicken broth
– 2 tablespoons of balsamic vinegar
– 1 tablespoon of honey
– A pinch of salt and black pepper
– A sprinkle of fresh thyme leaves (about 1 teaspoon)
Instructions
1. Pat the chicken breasts dry with paper towels and season both sides with salt and black pepper.
2. Heat the olive oil in a large skillet over medium-high heat until it shimmers (about 2 minutes).
3. Add the chicken breasts to the skillet and cook for 5–6 minutes per side, until golden brown and cooked through to an internal temperature of 165°F.
4. Tip: Don’t overcrowd the pan—cook in batches if needed for that perfect sear!
5. Remove the chicken from the skillet and set it aside on a plate.
6. Add the chopped shallots to the same skillet and sauté for 2–3 minutes, until softened and fragrant.
7. Pour in the red wine, chicken broth, balsamic vinegar, and honey, scraping up any browned bits from the bottom of the pan.
8. Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 8–10 minutes, until the sauce thickens enough to coat the back of a spoon.
9. Tip: Simmer patiently—this reduces the wine and deepens the flavor beautifully.
10. Stir in the fresh thyme leaves and return the chicken to the skillet, turning to coat it in the glaze.
11. Cook for another 2 minutes to warm everything through and let the flavors meld.
12. Tip: Let the chicken rest in the sauce for a minute off the heat for maximum juiciness.
Serve this beauty over mashed potatoes or creamy polenta to soak up every drop of that glossy, tangy-sweet glaze. The chicken stays tender while the shallots add a subtle crunch, making it a weeknight win that feels totally gourmet.
Savory Chicken and Red Wine Pot Pie
Dare we say pot pie just got a major glow-up? This savory chicken and red wine version is the cozy, flaky-crusted hug your taste buds have been dreaming of—perfect for when you want to impress without the stress.
Ingredients
– A couple of boneless, skinless chicken breasts, about 1 pound total
– A splash of olive oil, around 2 tablespoons
– One medium onion, diced
– Two carrots, chopped into half-inch pieces
– Two celery stalks, sliced
– Two cloves of garlic, minced
– A cup of dry red wine (like Cabernet)
– Two cups of chicken broth
– A quarter cup of all-purpose flour
– A teaspoon of dried thyme
– A half cup of frozen peas
– One sheet of store-bought puff pastry, thawed
– One egg, beaten (for that golden shine)
Instructions
1. Preheat your oven to 400°F to get it ready for baking later.
2. Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat.
3. Add 1 pound of diced chicken breasts and cook for 5-7 minutes, until no longer pink, then remove and set aside. Tip: Don’t overcrowd the pan for a better sear!
4. In the same skillet, add the diced onion, chopped carrots, and sliced celery, cooking for 5 minutes until softened.
5. Stir in the minced garlic and cook for 1 minute until fragrant.
6. Pour in 1 cup of red wine, scraping up any browned bits from the bottom of the pan, and let it simmer for 3 minutes to reduce slightly.
7. Sprinkle in 1/4 cup of flour and 1 teaspoon of dried thyme, stirring constantly for 1 minute to form a roux.
8. Gradually add 2 cups of chicken broth, stirring until the mixture thickens, about 2-3 minutes.
9. Return the cooked chicken to the skillet, add 1/2 cup of frozen peas, and simmer for 2 minutes to combine. Tip: Taste and adjust seasoning now, as the pastry will add saltiness.
10. Roll out the thawed puff pastry sheet to fit over the skillet, then place it on top, trimming any excess.
11. Brush the pastry with the beaten egg for a golden finish. Tip: Cut a few small slits in the pastry to allow steam to escape and prevent sogginess.
12. Bake in the preheated oven at 400°F for 20-25 minutes, until the pastry is puffed and golden brown.
13. Let it cool for 5 minutes before serving to set the filling.
Flaky, buttery pastry gives way to a rich, wine-infused filling that’s hearty with tender chicken and veggies. Serve it straight from the skillet for a rustic touch that’ll have everyone fighting for the last bite—bonus points if you pair it with a simple green salad to cut through the richness!
Slow-Cooked Chicken in Red Wine
Ugh, who has time for fussy dinners? Not us! This slow-cooked chicken in red wine is basically a cozy hug in a pot—set it, forget it, and come home to something that smells like a French bistro (without the pretentious prices).
Ingredients
– A couple of pounds of chicken thighs (bone-in, skin-on for max flavor!)
– A big ol’ glug of dry red wine (about 2 cups)
– A splash of olive oil (2 tablespoons)
– A handful of chopped carrots (1 cup)
– A few cloves of garlic, minced (3-4 should do)
– A sprinkle of fresh thyme (1 tablespoon)
– A pinch of salt and black pepper (1 tsp salt, 1/2 tsp pepper)
– A cup of chicken broth
Instructions
1. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers. 2. Season 2 pounds of chicken thighs with 1 teaspoon of salt and 1/2 teaspoon of black pepper. 3. Place the chicken skin-side down in the hot skillet and sear for 5-7 minutes until golden brown and crispy. 4. Flip the chicken and sear the other side for another 3-4 minutes. 5. Remove the chicken from the skillet and set it aside on a plate. 6. In the same skillet, add 1 cup of chopped carrots and sauté for 3-4 minutes until they start to soften. 7. Add 3-4 minced garlic cloves and cook for 1 minute until fragrant. 8. Pour in 2 cups of dry red wine, scraping up any browned bits from the bottom of the skillet—this adds depth of flavor! 9. Stir in 1 cup of chicken broth and 1 tablespoon of fresh thyme. 10. Return the chicken to the skillet, nestling it into the liquid. 11. Bring everything to a gentle simmer, then reduce the heat to low, cover, and let it cook for 1.5 hours until the chicken is fall-off-the-bone tender. 12. After 1.5 hours, uncover and simmer for an additional 15 minutes to slightly thicken the sauce. 13. Remove from heat and let it rest for 5 minutes before serving. Key tip: Use a wine you’d actually drink—it makes all the difference! Knife? Who needs it? This chicken shreds with a fork, boasting rich, wine-infused juiciness and tender carrots that soak up all that goodness. Serve it over creamy mashed potatoes or with crusty bread to sop up every last drop of that luxurious sauce.
Pan-Seared Chicken Breasts with Red Wine Jus
Crisp, golden, and utterly irresistible—this pan-seared chicken breast with red wine jus is the weeknight hero you never knew you needed, turning basic poultry into a restaurant-worthy masterpiece without the fuss (or the bill).
Ingredients
– A couple of boneless, skin-on chicken breasts (about 1 pound total)
– A good glug of olive oil (about 2 tablespoons)
– A generous pinch of kosher salt and freshly ground black pepper
– A small yellow onion, finely chopped
– 2 cloves of garlic, minced
– A hearty splash of dry red wine (about 1/2 cup)
– A cup of chicken broth
– A tablespoon of unsalted butter
– A sprinkle of fresh thyme leaves
Instructions
1. Pat the chicken breasts completely dry with paper towels to ensure a perfect sear (tip: moisture is the enemy of crispy skin!).
2. Season both sides of the chicken generously with salt and pepper.
3. Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Place the chicken skin-side down in the hot skillet and cook without moving for 6-7 minutes, until the skin is golden brown and crispy.
5. Flip the chicken and cook for another 6-7 minutes until the internal temperature reaches 165°F on an instant-read thermometer (tip: always temp your chicken for safety and juiciness!).
6. Transfer the chicken to a plate to rest, leaving the drippings in the skillet.
7. Reduce the heat to medium and add the chopped onion to the skillet, sautéing for 3-4 minutes until softened.
8. Add the minced garlic and cook for 30 seconds until fragrant.
9. Pour in the red wine, scraping up any browned bits from the bottom of the pan (tip: those bits are flavor gold—don’t let them go to waste!).
10. Simmer the wine for 2-3 minutes until reduced by half.
11. Stir in the chicken broth and fresh thyme, and simmer for 5-7 minutes until the sauce thickens slightly.
12. Remove the skillet from the heat and whisk in the butter until the sauce is glossy and emulsified.
13. Slice the rested chicken and serve drizzled with the red wine jus.
Juicy, tender chicken meets a rich, velvety jus that’s packed with deep, savory notes from the wine and aromatics—it’s a texture dream with crispy skin giving way to succulent meat. Serve it over creamy mashed potatoes or alongside roasted veggies for a meal that feels fancy but is totally doable on a busy night.
Chicken Drumsticks Braised in Red Wine and Tomato
Absolutely nothing warms the soul like a dish that’s equal parts elegant and effortless—these chicken drumsticks braised in red wine and tomato are here to save your weeknight dinner game with a splash of drama and a whole lot of flavor.
Ingredients
– 8 chicken drumsticks
– 2 tablespoons of olive oil
– 1 large onion, chopped
– 4 cloves of garlic, minced
– 1 cup of dry red wine
– 1 can (14.5 ounces) of crushed tomatoes
– 1 cup of chicken broth
– 2 tablespoons of tomato paste
– 1 teaspoon of dried thyme
– 1 teaspoon of salt
– 1/2 teaspoon of black pepper
– A handful of fresh parsley, chopped (for garnish)
Instructions
1. Pat the chicken drumsticks dry with paper towels to ensure a crispy sear.
2. Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until it shimmers, about 2 minutes.
3. Add the chicken drumsticks and sear for 4-5 minutes per side until golden brown, working in batches if needed to avoid overcrowding.
4. Remove the chicken from the pot and set aside on a plate.
5. Add the chopped onion to the same pot and sauté for 5 minutes until softened, scraping up any browned bits from the bottom for extra flavor.
6. Stir in the minced garlic and cook for 1 minute until fragrant.
7. Pour in 1 cup of dry red wine, bring to a simmer, and let it reduce by half, about 3-4 minutes, to cook off the alcohol.
8. Add 1 can of crushed tomatoes, 1 cup of chicken broth, 2 tablespoons of tomato paste, 1 teaspoon of dried thyme, 1 teaspoon of salt, and 1/2 teaspoon of black pepper, stirring to combine.
9. Return the chicken drumsticks to the pot, nestling them into the sauce.
10. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 45 minutes until the chicken is tender and reaches an internal temperature of 165°F.
11. Uncover and simmer for an additional 10 minutes to thicken the sauce slightly.
12. Garnish with a handful of chopped fresh parsley before serving. The chicken emerges fall-off-the-bone tender, bathed in a rich, velvety sauce that’s tangy from the tomatoes and deep from the wine—perfect for spooning over mashed potatoes or sopping up with crusty bread for a cozy, unforgettable meal.
Red Wine Chicken and Vegetable Skewers
Unbelievably easy and packed with flavor, these red wine chicken and vegetable skewers are about to become your new go-to weeknight hero—because who says fancy has to be complicated? Trust me, your taste buds (and your Instagram feed) will thank you.
Ingredients
– A pound and a half of boneless, skinless chicken breasts, cut into 1-inch chunks
– A couple of bell peppers, any color you like, chopped into 1-inch pieces
– A large red onion, cut into 1-inch chunks
– A cup of dry red wine (go for something you’d actually drink!)
– A quarter cup of olive oil
– Two tablespoons of balsamic vinegar
– Three minced garlic cloves
– A teaspoon of dried oregano
– Half a teaspoon of salt
– A quarter teaspoon of black pepper
Instructions
1. In a large bowl, whisk together the red wine, olive oil, balsamic vinegar, minced garlic, dried oregano, salt, and black pepper until well combined.
2. Add the chicken chunks to the bowl, tossing to coat them evenly in the marinade.
3. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor (tip: marinating longer makes the chicken extra tender and juicy).
4. While the chicken marinates, soak 8 wooden skewers in water for 20 minutes to prevent burning during grilling.
5. Preheat your grill to medium-high heat, aiming for about 400°F.
6. Thread the marinated chicken, bell pepper pieces, and red onion chunks alternately onto the soaked skewers.
7. Place the skewers on the preheated grill and cook for 6-8 minutes per side, turning once, until the chicken reaches an internal temperature of 165°F and has nice grill marks (tip: use a meat thermometer to avoid overcooking).
8. Remove the skewers from the grill and let them rest for 3 minutes before serving (tip: resting allows the juices to redistribute, keeping everything moist).
Zesty and satisfying, these skewers boast a tender, juicy chicken with a hint of wine-infused richness, paired perfectly with the smoky, charred veggies. Serve them over a bed of quinoa or with a side of garlic bread to soak up every last drop of that delicious marinade—it’s a meal that’s as fun to eat as it is to make!
Chicken in Red Wine and Herb Marinade
Oh, the drama of a chicken that’s been soaking up all that red wine goodness—it’s basically a fancy spa day for poultry, and you’re the mastermind behind it! Get ready to impress without the stress, because this marinade is your ticket to flavor town.
Ingredients
– A couple of boneless, skinless chicken breasts (about 1 pound total)
– A generous cup of dry red wine (like a Cabernet, because why not?)
– A quarter cup of olive oil
– Two cloves of garlic, minced up fine
– A tablespoon of fresh rosemary, chopped
– A tablespoon of fresh thyme leaves
– A teaspoon of salt
– Half a teaspoon of black pepper
Instructions
1. In a medium bowl, whisk together the red wine, olive oil, minced garlic, chopped rosemary, thyme leaves, salt, and black pepper until well combined.
2. Tip: Use a zip-top bag for marinating—it’s less messy and lets you coat the chicken evenly without fuss.
3. Add the chicken breasts to the marinade, ensuring they’re fully submerged, then seal the bag or cover the bowl.
4. Refrigerate the chicken for at least 2 hours or up to 4 hours for maximum flavor infusion; don’t over-marinate or the acid can make the texture mushy.
5. Preheat your oven to 375°F and grab a baking dish.
6. Remove the chicken from the marinade, letting any excess drip off, and discard the used marinade.
7. Tip: Pat the chicken dry with paper towels before cooking to help it brown nicely instead of steaming.
8. Place the chicken in the baking dish and bake for 25–30 minutes, or until the internal temperature reaches 165°F on a meat thermometer.
9. Tip: Let the chicken rest for 5 minutes after baking to keep the juices locked in—no one likes a dry bird!
10. Slice or serve the chicken whole as desired.
Remarkably tender and bursting with herby, wine-kissed flavors, this chicken pairs perfectly with mashed potatoes or a crisp salad for a meal that’s both elegant and utterly satisfying.
Stuffed Chicken Breasts with Red Wine Gravy
Venture beyond basic chicken dinners with this flavor-packed masterpiece that’ll make your taste buds do a happy dance! Stuffed chicken breasts with red wine gravy—because why settle for ordinary when you can have extraordinary? Get ready to impress yourself (and maybe some lucky dinner guests) with this showstopper.
Ingredients
– 4 boneless, skinless chicken breasts
– A couple of slices of prosciutto
– A handful of fresh spinach leaves
– About 1/2 cup of shredded mozzarella cheese
– 1 tablespoon of olive oil
– 1 small onion, finely chopped
– 2 cloves of garlic, minced
– A generous splash of red wine (about 1/2 cup)
– 1 cup of chicken broth
– 1 tablespoon of butter
– A pinch of salt and pepper
Instructions
1. Preheat your oven to 375°F.
2. Carefully slice a pocket into each chicken breast, being sure not to cut all the way through.
3. Stuff each pocket with a slice of prosciutto, a few spinach leaves, and a sprinkle of mozzarella cheese.
4. Season the outside of the chicken with salt and pepper.
5. Heat olive oil in an oven-safe skillet over medium-high heat.
6. Sear the chicken breasts for 3-4 minutes per side until golden brown.
7. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the internal temperature reaches 165°F.
8. Remove the chicken from the skillet and let it rest on a plate.
9. In the same skillet, add the chopped onion and cook for 2-3 minutes until softened.
10. Add the minced garlic and cook for another 30 seconds until fragrant.
11. Pour in the red wine, scraping up any browned bits from the bottom of the pan.
12. Let the wine reduce by half, which should take about 2-3 minutes.
13. Add the chicken broth and bring to a simmer for 5 minutes.
14. Stir in the butter until melted and the gravy has slightly thickened.
15. Spoon the gravy over the stuffed chicken breasts before serving.
Zesty, rich, and utterly satisfying, this dish boasts a tender, juicy interior with a crispy outer sear. The red wine gravy adds a deep, savory note that complements the salty prosciutto and creamy mozzarella perfectly. Serve it alongside mashed potatoes or roasted veggies for a meal that feels fancy without the fuss!
Red Wine and Garlic Braised Chicken Wings
Aren’t you tired of the same old chicken wing routine? These red wine and garlic braised wings are here to shake up your dinner game with a sophisticated twist that’ll make your taste buds do a happy dance. Trust me, your slow cooker is about to become your new best friend.
Ingredients
– A couple of pounds of chicken wings
– A generous glug of dry red wine (about 1 cup)
– A whole head of garlic, cloves separated and smashed
– A good drizzle of olive oil (about 2 tbsp)
– A pinch of salt and a few cracks of black pepper
– A sprig or two of fresh rosemary
– A cup of chicken broth
Instructions
1. Pat your chicken wings completely dry with paper towels—this helps them brown beautifully instead of steaming.
2. Heat 2 tbsp of olive oil in a large skillet over medium-high heat until it shimmers.
3. Sear the wings in batches for about 4-5 minutes per side until they develop a golden-brown crust.
4. Transfer all seared wings to your slow cooker.
5. In the same skillet, add the smashed garlic cloves and sauté for 1 minute until fragrant.
6. Pour in 1 cup of red wine to deglaze the pan, scraping up all those tasty browned bits.
7. Let the wine simmer for 2 minutes to cook off the alcohol.
8. Add 1 cup of chicken broth and bring the mixture to a quick boil.
9. Pour the liquid over the wings in the slow cooker.
10. Toss in the rosemary sprigs and season with 1 tsp salt and ½ tsp black pepper.
11. Cover and cook on low for 6 hours or high for 3 hours until the meat is fall-off-the-bone tender.
12. Carefully remove the wings from the cooker using tongs.
13. Skim any excess fat from the braising liquid if desired.
14. Serve the wings drizzled with the reduced garlic-wine sauce.
Creamy, rich, and packed with deep umami flavor, these wings are so tender they practically melt in your mouth. Serve them over creamy polenta to soak up every last drop of that incredible sauce, or pile them high with crusty bread for the ultimate comfort food experience.
Baked Chicken Legs in Red Wine Marinade
Pardon me while I drool just thinking about these succulent baked chicken legs bathed in a rich red wine marinade that’ll make your taste buds do a happy dance. Perfect for a cozy dinner that feels fancy without the fuss, this dish is basically a hug on a plate with a side of sass.
Ingredients
– 4 chicken legs (drumstick and thigh attached)
– 1 cup of dry red wine (like Cabernet or Merlot)
– 2 cloves of garlic, minced
– 1/4 cup of olive oil
– 2 tablespoons of balsamic vinegar
– 1 tablespoon of honey
– 1 teaspoon of dried thyme
– 1/2 teaspoon of salt
– 1/4 teaspoon of black pepper
– A splash of Worcestershire sauce
– A couple of sprigs of fresh rosemary
Instructions
1. In a large bowl, whisk together 1 cup of dry red wine, 1/4 cup of olive oil, 2 tablespoons of balsamic vinegar, 1 tablespoon of honey, 1 teaspoon of dried thyme, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and a splash of Worcestershire sauce until well combined.
2. Add 4 chicken legs to the bowl, ensuring they are fully submerged in the marinade.
3. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or up to 8 hours for maximum flavor infusion (tip: marinating overnight makes it even better!).
4. Preheat your oven to 375°F and lightly grease a baking dish.
5. Remove the chicken from the marinade, letting excess drip off, and place the legs in the prepared baking dish.
6. Pour the remaining marinade into a small saucepan and bring it to a boil over medium-high heat; boil for 2 minutes to kill any bacteria, then set aside.
7. Scatter minced garlic and a couple of sprigs of fresh rosemary over the chicken in the dish.
8. Bake the chicken legs in the preheated oven for 35-40 minutes, basting with the boiled marinade every 10 minutes to keep them juicy (tip: use a brush for easy basting!).
9. Check for doneness by inserting a meat thermometer into the thickest part of a leg; it should read 165°F, and the skin should be golden brown and crispy.
10. Let the chicken rest for 5 minutes before serving to allow the juices to redistribute (tip: resting prevents dryness and makes every bite perfection!).
Delightfully tender and infused with deep, wine-kissed flavors, these chicken legs boast a crispy exterior that gives way to moist, fall-off-the-bone meat. Serve them over a bed of creamy mashed potatoes or with a side of roasted veggies for a meal that’s as Instagram-worthy as it is delicious.
Conclusion
Here’s a fantastic collection of chicken and red wine recipes perfect for cozy dinners. We hope you find inspiration to try these dishes, share your favorites in the comments, and pin this article to your Pinterest boards for future cooking adventures!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
