Red Wine Chicken Recipe

Name: Red Wine Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 None chicken legs; 2 None chicken breasts; 1/3 lb shallots, peeled; 2 cloves garlic, cut in 1/2; 1/2 lb carrots, peeled and chopped; 6 sprigs fresh parsley; 5 sprigs fresh thyme; 2 None bay leaves; 2 cups red wine, such as Pinot Noir; 2-3 tbsp olive oil; 2 tbsp all-purpose flour; 2 tbsp tomato paste; 1 2/3 cups chicken stock; 6 None celery stalks, trimmed and chopped; 1 tbsp fresh tarragon, chopped, to garnish

Servings: persons

2 None chicken legs
2 None chicken breasts
1/3 lb shallots, peeled
2 cloves garlic, cut in 1/2
1/2 lb carrots, peeled and chopped
6 sprigs fresh parsley
5 sprigs fresh thyme
2 None bay leaves
2 cups red wine, such as Pinot Noir
2-3 tbsp olive oil
2 tbsp all-purpose flour
2 tbsp tomato paste
1 2/3 cups chicken stock
6 None celery stalks, trimmed and chopped
1 tbsp fresh tarragon, chopped, to garnish

1
Place the chicken, shallots, garlic, carrots, parsley, thyme and bay leaves in a large shallow bowl and cover with the wine. Place in the fridge to marinate for at least 12 hours or overnight.
2
Remove the chicken from the marinade and pat dry with paper towels. Season. Heat 2 tbsp oil in a large dutch oven or heavy bottomed pot and sear the chicken over high heat until golden brown. Work in batches, if necessary. Set the chicken aside.
3
Drain the vegetables from the marinade, add to the pan and saute for 2-3 mins then stir in the flour and tomato paste. Cook gently for 2 mins then deglaze with a little of the marinade, scraping any browned bits from the pan. Add the rest of the marinade and the chicken stock and bring to a boil.
4
Return the chicken to the pan, reduce the heat, cover and simmer for 45 mins, turning the chicken occasionally. Add the celery and simmer, uncovered, for an additional 15-20 mins until the celery is just tender and the liquid has thickened slightly. Serve garnished with chopped tarragon.

859

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

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 2 None chicken legs, 2 None chicken breasts, 1/3 lb shallots, peeled, 2 cloves garlic, cut in 1/2, and more.

Yes, Red Wine Chicken 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!

Red Wine Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions