Chicken in Red Wine Sauce with Root Vegetables and Wilted Greens Recipe

Name: Chicken in Red Wine Sauce with Root Vegetables and Wilted Greens
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons olive oil; 4 boneless chicken breast halves with skin; 4 chicken thighs with skin and bone; 2 cups dry red wine; 1 1/4 cups chopped onions; 6 large fresh thyme sprigs; 3 garlic cloves, minced; 2 teaspoons whole black peppercorns; 1 tablespoon all purpose flour; 1 1/3 cups chicken stock or canned low-salt chicken broth; 1 cup beef stock or canned beef broth; 2 tablespoons (1/4 stick) butter; 12 baby carrots, peeled; 2 medium parsnips (about 8 ounces), peeled, cut into 3x1/2x1/2-inch sticks; Wilted Greens

Servings: persons

6 tablespoons olive oil
4 boneless chicken breast halves with skin
4 chicken thighs with skin and bone
2 cups dry red wine
1 1/4 cups chopped onions
6 large fresh thyme sprigs
3 garlic cloves, minced
2 teaspoons whole black peppercorns
1 tablespoon all purpose flour
1 1/3 cups chicken stock or canned low-salt chicken broth
1 cup beef stock or canned beef broth
2 tablespoons (1/4 stick) butter
12 baby carrots, peeled
2 medium parsnips (about 8 ounces), peeled, cut into 3x1/2x1/2-inch sticks
Wilted Greens

1
Combine 3 tablespoons oil and next 7 ingredients in large bowl.
2
Cover; refrigerate overnight, stirring occasionally.
3
Using tongs, remove chicken from marinade.
4
Place chicken on paper towels and pat dry; sprinkle with salt.
5
Reserve marinade.
6
Heat remaining 3 tablespoons oil in heavy large pot over medium-high heat.
7
Add chicken breasts, skin side down, and cook until brown, about 3 minutes per side; transfer to plate.
8
Add thighs to same pot, skin side down; cook until first side is brown, about 3 minutes.
9
Sprinkle with flour.
10
Turn over and cook until second side is brown, about 3 minutes.
11
Add reserved marinade, 1 cup chicken stock and beef stock; bring to boil.
12
Reduce heat to medium-low, cover and simmer until chicken thighs are almost tender, about 20 minutes.
13
Add chicken breasts.
14
Cover and simmer until all chicken is tender and cooked through, about 12 minutes.
15
Transfer chicken to large skillet.
16
Boil sauce in pot until thick enough to coat spoon, about 15 minutes.
17
Season sauce with salt and pepper; strain sauce over chicken.
18
(Can be made 1 day ahead.
19
Cool chicken slightly.
20
Refrigerate uncovered until cold, then cover and keep chilled.
21
Rewarm over low heat before serving.)
22
Melt butter in heavy medium skillet over medium-high heat.
23
Add carrots and parsnips and saute 3 minutes, tossing to coat with butter.
24
Add remaining 1/3 cup chicken stock; bring to boil.
25
Reduce heat to medium-low, cover and simmer until vegetables are just tender, about 10 minutes.
26
Uncover; simmer until juices thicken to glaze, about 3 minutes.
27
Mound Wilted Greens in center of 4 plates.
28
Top each with 1 chicken thigh, 1 chicken breast and red wine sauce, then carrots and parsnips, and serve.

1157

kcal

Calories

Fat

101

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 15 ingredients. The key ingredients include: 6 tablespoons olive oil, 4 boneless chicken breast halves with skin, 4 chicken thighs with skin and bone, 2 cups dry red wine, and more.

Yes, Chicken in Red Wine Sauce with Root Vegetables and Wilted Greens 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.

Chicken in Red Wine Sauce with Root Vegetables and Wilted Greens

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