Best Chicken Braised In Red Wine Recipes

COQ AU VIN (RED WINE BRAISED CHICKEN)

Steps:

• If using the oven, preheat to 250 degrees F.
• Heat a large dutch oven over medium/high heat. Once hot, add oil. When the oil is shimmering, add bacon. Cook until crisp, about 5-7 minutes. Remove with slotted spoon and transfer to a plate.
• Season the chicken with salt and pepper. Brown the chicken on each side for about 8 minutes total, 4 minutes per side. once browned, transfer to nearby plate.
• Add mushrooms and sauté until golden brown, about 10 minutes. Don't salt mushrooms until after they brown.
• Add carrots and onions to pot. Sauté for about 5 minutes. Add a bit more salt and pepper.
• Mix in the butter and flour u til the flour is no longer visible.
• Reduce heat to low, add brandy. Stir to combine and deglaze the pan. Add red wine and chicken stock. Nestle the chicken back into the pot along with the bacon, thyme, and bay leaf.
• FOR THE OVEN METHOD: Place the pot in the oven to cook for 2 hours.
• FOR SLOW COOKER: After adding in the red wine and chicken stock, transfer all the contents of the pot to the slow cooker. Add chicken, bacon, thyme and bay leaf to the slow cooker. Cover with lid and cook on low for 8 hours or high for 4.
• Once the chicken is done cooking, remove bay leaf and thyme stems.
• Serve along side some crusty bread or as is.

WINE BRAISED CHICKEN (DRUNKEN CHICKEN)

Steps:

• In a large skillet, heat 2 Tablespoons olive oil over medium-high heat.
• Pat chicken pieces dry with paper towel and season well with salt and pepper on both sides.
• In batches, sear each chicken piece until browned on both sides, about 1-2 minutes per side and then place them into a side plate. Make sure you don't overload the pan!
• Once all the chicken is browned and out of the pan, add the remaining Tablespoon of oil (only if needed) and then add sliced onion and smashed garlic.
• Season them with salt and pepper to taste and saute them stirring constantly for a minute or two.
• Next, add the wine to the pan and scrape up the brown bits with a wooden spoon to deglaze the pan.
• After the wine has simmered for a minute or two, add broth and tomato paste. Stir well to combine and add the chicken pieces back into the pan. Bring it to a boil.
• Once boiling, reduce the heat to medium, cover and simmer for an hour, stirring periodically. If it starts to dry out, add a little water (I didn't run into this issue). Serve immediately after the hour is up.

CHICKEN AND RED WINE SAUCE

Steps:

• Heat oil in a large skillet over medium high heat. Cook garlic in oil until tender. Place chicken in the skillet, and cook about 10 minutes on each side, until no longer pink and juices run clear.
• Drain oil from skillet. Sprinkle chicken with paprika and 1 cup brown sugar. Pour red wine around chicken. Cover, and simmer about 15 to 20 minutes; lightly baste chicken with wine sauce while cooking. Season to taste with salt and pepper.

CHICKEN BRAISED IN RED WINE

Steps:

• Cut stems from fresh mushrooms, and set stems aside.
• Cut mushroom caps in half, and set aside.
• Combine mushroom stems, broth, and wine in a small non-aluminum saucepan, bring to a boil.
• Reduce heat and cook, uncovered 15 minutes or until reduced to 1 cup.
• Strain mixture, reserve cooking liquid, and set aside.
• Discard mushroom stems.
• Sprinkle chicken with salt and pepper, set aside.
• Coat a large frypan with cooking spray, place over medium high heat until hot.
• Add chicken, and cook until browned.
• Remove from frypan, set aside.
• Wipe drippings from pan with a paper towel.
• coat skillet with cooking spray, and place over medium low heat until hot.
• Add onions and garlic, cook until onions are browned.
• Add mushroom caps, reserved cooking liquid, chicken, and remaining ingredients to frypan, bring to a boil.
• Cover, reduce heat and simmer 45 minutes or until chicken is tender.
• Remove chicken, ham, and veggies to a platter, and keep warm, discard herbs.
• Place cooking liquid over high heat, and cook 10 minutes or until reduced to 1/2 cup.
• Serve chicken, ham and veggies with sauce.

CHEF JOHN'S COQ AU VIN

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Season chicken thighs all over with salt and black pepper.
• Place bacon in a large, oven-proof skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon with a slotted spoon to a paper-towel lined plate, leaving drippings in the skillet.
• Increase heat to high and place chicken, skin-side down, into skillet. Cook in hot skillet until browned, 2 to 4 minutes per side. Transfer chicken to a plate; drain and discard all but 1 tablespoon drippings from the skillet.
• Lower heat to medium-high; saute mushrooms, onion, and shallots with a pinch of salt in the hot skillet until golden and caramelized, 7 to 12 minutes.
• Stir flour and butter into vegetable mixture until completely incorporated, about 1 minute.
• Pour red wine into the skillet and bring to a boil while scraping browned bits of food off of the bottom of the pan with a wooden spoon. Stir bacon and thyme into red wine mixture; simmer until wine is about 1/3 reduced, 3 to 5 minutes. Pour chicken broth into wine mixture and set chicken thighs into skillet; bring wine and stock to a simmer.
• Cook chicken in the preheated oven for 30 minutes. Spoon pan juices over the chicken and continue cooking until no longer pink at the bone and the juices run clear, about 30 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Transfer chicken to a platter.
• Place skillet over high heat and reduce pan juices, skimming fat off the top as necessary, until sauce thickens slightly, about 5 minutes. Season with salt and pepper; remove and discard thyme. Pour sauce over chicken.

COQ AU VIN (CHICKEN BRAISED IN RED WINE)

Steps:

• Mix flour, salt and pepper and put in paper or plastic bag.
• Drop chicken pieces into bag and shake to coat.
• In large skillet fry bacon until crisp; drain and reserve bacon bits.
• Brown chicken in bacon drippings.
• Remove to a plate.
• Add onions and mushrooms to skillet and cook until onions are tender.
• Drain off fat.
• Return chicken pieces to skillet (or you can place this in a large oven-proof baking dish).
• Add remaining ingredients, including bacon bits.
• Cover and simmer about 1 hours.
• or until chicken is tender.
• (Or cover and bake at 350F for 1-1 1/2 hrs).
• Remove Bouquet Garni before serving.
• Skim off excess fat.
• If desired, sprinkle with snipped parsley.

WINE-BRAISED CHICKEN

Steps:

• Using cotton kitchen twine, tie thyme, parsley, and bay leaf into a bundle; set aside.
• Heat a Dutch oven or 5-quart heavy pot with a lid over medium-low. Add bacon; cook until browned, about 10 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate to drain (leave bacon fat in pot).
• Raise heat to medium-high. Season chicken generously with salt and pepper. Working in three batches to avoid crowding, brown chicken about 4 minutes per side. Transfer to a plate; set aside.
• Add onion, carrots, and garlic to pot. Cook until onion softens, about 4 minutes. Stir in tomato paste and flour; cook 1 minute.
• Add wine, broth, chicken, and herb bundle. Bring to a boil; cover, and reduce to a simmer. Cook 10 minutes; uncover, and simmer until chicken is cooked through, about 10 minutes. Remove and discard herb bundle; stir in bacon.