Savory Red Wine-Braised Chicken Delight

Why Choose Red Wine in Cooking?

Red wine is not only a delightful beverage but also a transformative ingredient in cooking. The deep, complex flavors of red wine can enhance the taste profile of various dishes, especially meats. When braising chicken, red wine adds acidity and layers of flavor that balance the richness of the dish. The tannins present in red wine help to tenderize the meat, making it juicy and flavorful. Moreover, the alcohol content evaporates during cooking, leaving behind a subtle richness that complements ingredients like bacon and mushrooms, resulting in an unforgettable culinary experience.

The Perfect Pairings for Your Braised Chicken

When serving your savory red wine-braised chicken, consider the ideal accompaniments to elevate your meal. Pasta, grains, gnocchi, or soft polenta are excellent choices, each providing a unique texture and flavor profile. Pasta, with its ability to absorb the sauce, creates a delightful combination, while grains like farro or barley add a wholesome element. Gnocchi, with its pillowy softness, pairs beautifully with the robust stew, soaking up the rich flavors. Soft polenta serves as a creamy canvas that enhances the dish s overall indulgence. Choosing the right base can transform your meal from simple to spectacular.

Exploring Variations of Braised Chicken

While the classic red wine-braised chicken recipe is divine, exploring variations can open up a world of flavors. Consider substituting the red wine with white wine for a lighter dish, or experiment with different herbs such as thyme or sage. Incorporating seasonal vegetables like carrots or parsnips can add sweetness and nutrition to the stew. If you re looking for a spicier kick, a splash of hot sauce or crushed red pepper can complement the dish beautifully. These adaptations allow you to personalize the recipe to your taste, making it versatile for any occasion.

Enhancing Flavor with Fresh Herbs

Fresh herbs play a crucial role in elevating the flavors of braised dishes. In this recipe, rosemary is used to impart a fragrant aroma and a slightly piney flavor that pairs wonderfully with the earthiness of mushrooms and the richness of chicken. You can experiment with other herbs such as thyme or parsley, which add brightness and freshness to the dish. Adding herbs toward the end of cooking preserves their vibrant flavors and aromatic qualities. Don t hesitate to garnish your finished dish with a sprinkle of fresh herbs for a beautiful presentation that tantalizes the senses.

Storing and Reheating Leftovers

Leftovers from your red wine-braised chicken can be just as delicious, if not more so, than the first serving. To store, allow the dish to cool to room temperature before transferring it to an airtight container. It can be kept in the refrigerator for up to three days or frozen for longer storage. When reheating, gently warm the dish on the stovetop over low heat, adding a splash of chicken stock or water to maintain moisture. This slow reheating process allows the flavors to meld further, ensuring that each bite is as enjoyable as when it was freshly made. Enjoying leftovers is a fantastic way to savor this delightful dish throughout the week!

Indulge in a comforting pot of chicken braised in rich red wine, earthy mushrooms, and smoky bacon. Perfect served over pasta or soft polenta!

Prep time: 20 minutes
Cook time: 1 hour 10 minutes
Total time: 1 hour 30 minutes
Yield: 2 servings

Ingredients:

• 1 tablespoon olive oil
• 5 slices bacon, chopped into 1/2" pieces
• 4 pieces chicken (thigh or drumstick)
• 1 teaspoon salt and freshly ground pepper
• 1 whole onion, sliced
• 1/2 teaspoon salt
• 1 teaspoon freshly ground pepper, to taste
• 1/2 shallot, sliced
• 3 cloves garlic, minced
• 1/4 cup whiskey, brandy, or cognac
• 1/2 bottle red wine
• 3 sprigs fresh rosemary
• 1 cup rich chicken stock
• 2 tablespoons butter, room temperature, divided
• 1 1/2 tablespoons flour
• 1 cup sliced mushrooms (shiitake, oyster, or cremini)
• Pasta, grains, gnocchi, or soft polenta, for serving

Instructions:

1. Preheat the oven to 250°F (120°C).
2. Heat olive oil in a large Dutch oven. Add bacon and cook over medium heat for 8-10 minutes until lightly browned. Remove and set aside.
3. Pat chicken dry and season both sides with salt and pepper. Brown chicken in batches in the same pot for about 5 minutes, then remove to the plate with bacon.
4. Add sliced onion, 1/2 teaspoon salt, and freshly ground pepper to the pot. Cook over medium heat for 5 minutes, stirring occasionally.
5. Add sliced shallot and cook for an additional 5-7 minutes until onions are lightly browned and shallots are soft. Add minced garlic and sauté for 1 more minute.
6. Carefully add whiskey to the pan, then return the bacon and chicken along with any collected juices. Add red wine, chicken stock, and rosemary. Bring to a simmer.
7. Cover with a tight-fitting lid and place in the oven for 30-40 minutes, until the chicken is no longer pink.
8. Remove from oven and place on the stove. Mash 1 tablespoon of butter with flour, then stir into the stew.
9. In a separate pan, melt the remaining tablespoon of butter and cook the mushrooms over medium-low heat for 5-10 minutes until browned. Add mushrooms to the stew.
10. Bring the stew to a simmer and cook for another 10 minutes. Season to taste and serve hot.

Nutritional Information:

Calories: 1566 cal
Protein: 43g
Fat: 46g
Saturated Fat: 17g
Cholesterol: 71mg
Sodium: 2408mg
Potassium: 1214mg
Total Carbs: 190g
Fiber: 10g
Sugar: 11g
Net Carbs: 180g
Vitamin A: 505 IU
Vitamin C: 6mg
Calcium: 134mg
Iron: 6mg

Did you make this recipe? Tag us on Instagram and leave a review!