Baby Chicken with Red Wine Sauce Recipe

Name: Baby Chicken with Red Wine Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil; 2 small baby chickens or Cornish hens, 12 to 16 ounces each, first two wing joints removed, backbone removed and butterflied (flattened); Salt and freshly ground black pepper to taste; 1 cup pearl onions, peeled; 1/2 cup diced carrots1/2 cup diced turnips; 2 tablespoons dried thyme; 3 cloves garlic, crushed; 1 cup dry red wine; 1/2 cup canned plum tomatoes, drained and crushed; 2 cups Chicken Stock; 1/4 cup crumbled crispcooked bacon

Servings: persons

3 tablespoons olive oil
2 small baby chickens or Cornish hens, 12 to 16 ounces each, first two wing joints removed, backbone removed and butterflied (flattened)
Salt and freshly ground black pepper to taste
1 cup pearl onions, peeled
1/2 cup diced carrots1/2 cup diced turnips
2 tablespoons dried thyme
3 cloves garlic, crushed
1 cup dry red wine
1/2 cup canned plum tomatoes, drained and crushed
2 cups Chicken Stock
1/4 cup crumbled crispcooked bacon

1
Preheat an oven to 350 degrees.
2
Heat the olive oil in a large, deep skillet.
3
Season the chicken with salt and pepper, and brown well on both sides before removing and placing in an ovenproof casserole.
4
To the skillet in which you cooked the chicken, add the onions, carrots, turnips, thyme, and garlic, and saute until the vegetables begin to wilt.
5
Add the red wine, plum tomatoes, and chicken stock to the vegetables, and cook for 10 minutes over medium heat.
6
Pour the vegetable mixture over the chicken in the heatproof casserole and simmer, covered, for 45 minutes.
7
When the chicken has finished cooking, add the cooked, crumbled bacon to the casserole, and serve.

481

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 tablespoons olive oil, 2 small baby chickens or Cornish hens, 12 to 16 ounces each, first two wing joints removed, backbone removed and butterflied (flattened), Salt and freshly ground black pepper to taste, 1 cup pearl onions, peeled, and more.

Yes, Baby Chicken with Red Wine Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baby Chicken with Red Wine Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions