Back to Wine-Braised Chicken All Reviews for Wine-Braised Chicken - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Read the full recipe after the video. Recipe Summary prep: 55 mins total: 1 hr 15 mins Servings: 6 med102639wkd0_0107_brisedchick.jpg

Ingredients Ingredient Checklist 3 fresh thyme sprigs 5 flat-leaf parsley sprigs 1 bay leaf 3 slices bacon, cut into pieces 12 bone-in, skinless chicken thighs (about 4 pounds total) coarse salt and ground pepper 1 large onion, chopped 6 medium carrots, sliced crosswise on the diagonal into 1/2-inch pieces 2 garlic cloves, minced 2 tablespoons tomato paste 3 tablespoons all-purpose flour 1 1/2 cups dry red wine, such as a Pinot Noir or French Burgundy 1 can (14.5 ounces) reduced-sodium chicken broth

Gallery Read the full recipe after the video.

Recipe Summary prep: 55 mins total: 1 hr 15 mins Servings: 6 med102639wkd0_0107_brisedchick.jpg

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary prep: 55 mins total: 1 hr 15 mins Servings: 6

Recipe Summary

prep: 55 mins total: 1 hr 15 mins

Servings: 6

prep: 55 mins

total: 1 hr 15 mins

prep:

55 mins

total:

1 hr 15 mins

Servings: 6

6

med102639wkd0_0107_brisedchick.jpg

med102639wkd0_0107_brisedchick.jpg

Ingredients

Ingredients

  • 3 fresh thyme sprigs 5 flat-leaf parsley sprigs 1 bay leaf 3 slices bacon, cut into pieces 12 bone-in, skinless chicken thighs (about 4 pounds total) coarse salt and ground pepper 1 large onion, chopped 6 medium carrots, sliced crosswise on the diagonal into 1/2-inch pieces 2 garlic cloves, minced 2 tablespoons tomato paste 3 tablespoons all-purpose flour 1 1/2 cups dry red wine, such as a Pinot Noir or French Burgundy 1 can (14.5 ounces) reduced-sodium chicken broth

Directions

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.

Reviews (9)

 Add Rating & Review     234 Ratings   5 star values:        46    4 star values:        86    3 star values:        61    2 star values:        37    1 star values:        4

Reviews (9)

Add Rating & Review     234 Ratings   5 star values:        46    4 star values:        86    3 star values:        61    2 star values:        37    1 star values:        4

Add Rating & Review

234 Ratings 5 star values: 46 4 star values: 86 3 star values: 61 2 star values: 37 1 star values: 4

234 Ratings 5 star values: 46 4 star values: 86 3 star values: 61 2 star values: 37 1 star values: 4

234 Ratings 5 star values: 46 4 star values: 86 3 star values: 61 2 star values: 37 1 star values: 4

  • 5 star values: 46 4 star values: 86 3 star values: 61 2 star values: 37 1 star values: 4

    Martha Stewart Member     Rating: 5 stars       04/30/2018   This recipe is a good candidate for a pressure cooker. Pressure will seal in all the wonderful flavors.  

Martha Stewart Member     Rating: Unrated       10/17/2012   Easy and delicious!  

Martha Stewart Member     Rating: Unrated       02/16/2011   Could use vinegar instead of wine but recommend a nice Chianti vinegar or red wine vinegar =)  

Martha Stewart Member     Rating: Unrated       02/16/2011   Alcohol helps to tenderize the meat (  

Martha Stewart Member     Rating: Unrated       05/04/2010   My family really loves this one. It's very tasty and relatively easy to make. I omit the flour, I always add more bacon, garlic, and herbs. (I typically don't need 12 thighs, 8 is plenty for a family of 5) I serve this over wide egg noodles.  

Martha Stewart Member     Rating: Unrated       03/04/2009   We really enjoyed this recipe. The sauce is very rich-nice flavor with the wine and the fresh spices We also served this over rice-great with the sauce.  

Martha Stewart Member     Rating: Unrated       02/19/2009   anyone can suggest a replacement for tha alcohol?  

Martha Stewart Member     Rating: Unrated       02/09/2009   Great taste if using dry spices then use less, you can also add more spice. Served over rice We enjoyed the taste.  

Martha Stewart Member     Rating: Unrated       02/07/2009   I have had this chicken dish many time's, a little bit goes a long way as it is quite rich, i also prefere mashed garlic potato's instead of roasted. Add little baby mushrooms to the vegtables as well. ENJOY

    Martha Stewart Member

    Rating: 5 stars 04/30/2018

This recipe is a good candidate for a pressure cooker. Pressure will seal in all the wonderful flavors.

Rating: 5 stars

Rating: Unrated 10/17/2012

Easy and delicious!

Rating: Unrated

Rating: Unrated 02/16/2011

Could use vinegar instead of wine but recommend a nice Chianti vinegar or red wine vinegar =)

Alcohol helps to tenderize the meat (

Rating: Unrated 05/04/2010

My family really loves this one. It’s very tasty and relatively easy to make. I omit the flour, I always add more bacon, garlic, and herbs. (I typically don’t need 12 thighs, 8 is plenty for a family of 5) I serve this over wide egg noodles.

Rating: Unrated 03/04/2009

We really enjoyed this recipe. The sauce is very rich-nice flavor with the wine and the fresh spices We also served this over rice-great with the sauce.

Rating: Unrated 02/19/2009

anyone can suggest a replacement for tha alcohol?

Rating: Unrated 02/09/2009

Great taste if using dry spices then use less, you can also add more spice. Served over rice We enjoyed the taste.

Rating: Unrated 02/07/2009

I have had this chicken dish many time’s, a little bit goes a long way as it is quite rich, i also prefere mashed garlic potato’s instead of roasted. Add little baby mushrooms to the vegtables as well. ENJOY

All Reviews for Wine-Braised Chicken

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Wine-Braised Chicken

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest