Description
A classic French-inspired dish featuring tender chicken thighs braised slowly in rich red wine, enhanced with aromatic herbs, mushrooms, and carrots. This comforting recipe combines searing and slow simmering to develop deep flavors and a luscious sauce perfect for a hearty meal.
Ingredients
Scale
Chicken and Seasonings
- 4 chicken thighs, bone-in and skin-on
- Salt and freshly ground black pepper, to taste
Cooking Base
- 3 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
Liquid and Flavorings
- 2 cups red wine (preferably Burgundy or Pinot Noir)
- 1 cup chicken broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 2 bay leaves
Vegetables
- 2 cups mushrooms, sliced
- 2 carrots, peeled and sliced
Finishing and Garnish
- 1 tablespoon unsalted butter
- 2 tablespoons all-purpose flour
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
- Season the Chicken: Generously season the chicken thighs with salt and freshly ground black pepper on both sides to enhance flavor.
- Heat the Oil: In a large, heavy-bottomed pot, heat the olive oil over medium-high heat until shimmering.
- Sear the Chicken: Place the chicken thighs skin-side down in the hot oil and sear until golden brown, about 5 minutes per side. Remove the chicken from the pot and set aside.
- Sauté Aromatics: Using the same pot, add the chopped onion and minced garlic. Cook, stirring occasionally, until the onions become translucent, about 5 minutes.
- Deglaze with Wine: Pour in the red wine while scraping up any browned bits stuck to the bottom of the pot, adding rich flavor to the sauce.
- Add Broth and Herbs: Stir in the chicken broth, tomato paste, dried thyme, and bay leaves until well combined to create the braising liquid.
- Return Chicken to Pot: Place the seared chicken thighs back into the pot along with any juices. Bring the mixture to a boil over medium-high heat.
- Simmer Covered: Reduce heat to low, cover the pot, and gently simmer the chicken for 30 minutes, allowing flavors to meld.
- Add Vegetables: Add the sliced mushrooms and carrots to the pot. Cover and continue to cook for an additional 30 minutes until the chicken is thoroughly cooked and tender.
- Make a Butter-Flour Paste: In a small bowl, combine the unsalted butter and all-purpose flour to form a smooth paste (beurre manié) which will thicken the sauce.
- Thicken the Sauce: Stir the butter-flour paste into the pot and mix thoroughly until the sauce thickens to your desired consistency.
- Finish and Garnish: Remove and discard the bay leaves. Adjust seasoning with salt and pepper if needed. Sprinkle chopped fresh parsley on top before serving for a fresh finish.
Notes
- Use bone-in, skin-on chicken thighs for maximum flavor and juiciness.
- Choose a dry red wine like Burgundy or Pinot Noir for the best taste profile.
- Searing the chicken develops a deeper flavor and a nice color before braising.
- You can substitute fresh thyme for dried, using 1 tablespoon of fresh if preferred.
- To make the sauce gluten-free, substitute all-purpose flour with a gluten-free flour blend.
- Serve with crusty bread, mashed potatoes, or buttered noodles to soak up the delicious sauce.
