This red wine chicken is a perfect stew for when you’re craving a rich and indulgent meal. Succulent chicken thighs engulfed in a delicious tomato red wine gravy. If you’re looking for a comforting dish, then you’re in the right place.
I love a good stew for a comfort meal, and this red wine chicken is amazing for when you want to give it that extra little bit of elegance. It’s super simple, and is perfect for a cozy meal.
I hear stories of people who are scarred from the stews they had growing up, the dreaded crockpot… Personally, I love a good crockpot and slow cooker, not that this is made in one anyway. I’m here to show you that stews can be delicious, so please give this recipe a try! Heal that stew trauma.
Key Ingredients
Fresh Ingredients:
- Carrot: gotta sneak some vegetables in there somehow! Carrot is a perfect addition for adding nutritional value to this red wine chicken. It has a subtle naturally sweet flavour, but does not overpower the dish.
- Chicken thighs: these are my go-to choice of chicken cut. They are so juicy and tender, and really absorb the flavours of the dish. You could opt for chicken breast, just be careful not to overcook it.
- Aromatics: onion and garlic help build the base for the flavour of this recipe, adding a sweet and caramelised depth to the dish. They go into the pan after it has been deglazed with some of the chicken stock, so the onion and garlic are infused with that umami goodness as well.
Pantry Ingredients:
- Red wine: the star of this red wine chicken! By adding the red wine to this dish you are adding a gourmet element. It deepens the flavour of the sauce, giving it a comforting richness. The alcohol cooks out of the wine, while also dissolving the fats in the dish releasing their delicious flavours. I typically use merlot in dishes like this, from experience I find it is usually a good all rounder.
- Chicken stock: gives this indulgent dish an umami boost. There are a couple naturally sweet ingredients in this red wine chicken, carrot and tomato, and so the stock is used to help with balancing out the sweet and savoury elements. It is an underlying ingredient that gives the red wine chicken an additional boost for ultimate flavour.
- Tomato paste: adds to giving the red wine chicken its depth in flavour. When tomato paste is cooked without too much liquid it gets rid of the bitterness. In this recipe the paste is cooked with the onion and garlic, meaning it is being infused with their aromatic goodness.
- Cornstarch: is also known as cornflour. It is the thickening agent in this red wine chicken. We want to be able to use enough red wine and chicken stock to coat the chicken and have maximum flavour; however, this means the liquids also need some help to thicken it up. Mixing equal parts cornstarch with water creates a slurry that is poured into the stew halfway through simmering.
- Seasonings: paprika, Italian herbs, mixed herbs, onion powder, garlic powder, chicken powder. Paprika gives the dish a light smokiness to add depth. Garlic and onion powders are great flavour enhancers for the savoury elements. Using both mixed and italian herbs it creates a beautiful harmony of flavours. Chicken powder is one of my favourite seasonings… it’s salty and gives any poultry recipe an amazing oomph to the taste. It is similar (potentially the same) as the stock cubes you can buy, in powder form and typically less intense.
How to make the red wine chicken
Brown and season the chicken thighs.
To a large pot pour in some olive oil, and bring to a medium heat. Add the chicken thighs. Sprinkle the seasonings so that they are coated. Leave the chicken and seasonings to brown for a few minutes on each side.
Prepare the red wine chicken vegetables.
While the chicken thighs are browning, prepare the vegetables. Peel the garlic, carrot and onion. Thinly slice the onion, cut the carrot into rounds and round halves.
Deglaze the pot.
Once the chicken thighs have finished browning, and the seasonings are deep in colour, remove them from the pot and set aside. Use a small amount of the chicken stock to deglaze the pot, scraping up and flavours on the bottom left from the chicken and seasonings.
Sauté the aromatics.
To the pot add the sliced onions and crushed garlic. Also mix in the tomato paste. Give them a stir so the aromatics are coated in the tomato paste and deglazed mix. Leave these to sauté until the onions are soft and fragrant.
Red wine and carrots.
After the tomato aromatic mix has softened, pour in the red wine and the carrot. Stir to coat, then leave to cook for a couple minutes to allow the carrot to soften.
Part 1 of cooking red wine chicken.
Cut the chicken into smaller bite size pieces, then place back into the pot. Pour in the remaining chicken stock. Give everything a good stir to combine, then leave the stew to simmer for 15 minutes.
Part 2 of cooking the stew.
After 15 minutes, mix together an equal amount of cornstarch and water to create the slurry. Tip the cornstarch slurry into the stew and mix. Cook for a further 15-20 minutes. Then serve!
What to serve with the red wine chicken?
My favourite side dish with almost any stew is mashed potatoes, and this recipe is no different! Not only are cheesy mashed potatoes delicious on their own, they are a perfect base for this indulgent red wine chicken. They support the stew, allowing it to shine, whilst also balancing out the rich flavours of this red wine chicken. Rice could be another healthier option.
Storage
This red wine chicken is ah-maz-ing for leftovers. It is best to only leave it in the fridge for up to 3 days to maintain its quality. If you want to save leftovers for a rainy day, this stew is freezer friendly too! Leave it in the freezer for 2-3 months.
More cozy recipes:
- Chicken, Leek, Mushroom Pie
- Zuppa Toscana
- Spaghetti Bolognese
- Curried Sausages
- Bangers n Mash
- Garlic Parmesan Chicken
- Caramelised Onion Chicken
- Chicken Coconut Curry
- Roast Lamb
Alrighty, ready to make this gorgeous red wine chicken? When you want a flavour packed hug in a bowl, this is the perfect solution. Let’s get cooking!
Red Wine Chicken
Ingredients
- 1 carrot (rounds and half rounds)
- 1 brown onion (slivers)
- 4 garlic cloves (crushed)
- 4 chicken thighs (boneless)
- ¾ cup red wine
- 1 cup chicken stock
- 3 tbsp tomato paste
- 2 tbsp cornstarch (paired with 3 tbsp water for slurry)
- 2 tbsp paprika
- 2 tbsp Italian herbs
- 1 tbsp mixed herbs
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 1 tbsp chicken powder
Instructions
- To a large pot with olive oil at medium heat, add the chicken thighs. Sprinkle the seasonings so that they are coated. Leave the chicken and seasonings to brown for a few minutes on each side.
- While the chicken thighs are browning, prepare the vegetables. Thinly slice the onion, cut the carrot into rounds and round halves. Peel the garlic.
- Remove the chicken thighs from the pot and set aside.
- Use a small amount of the chicken stock to deglaze the pot, scraping up and flavours on the bottom left from the chicken and seasonings.
- Add the onion, crushed garlic, and tomato paste. Mix these then leave to sauté until the onions are soft and fragrant.
- Mix the red wine and the carrot into the aromatics. Let these cook for a couple minutes to soften the carrot.
- Cut the chicken into smaller bite size pieces, then place back into the pot.
- Pour in the remaining chicken stock. Give everything a good stir to combine, then leave the stew to simmer for 15 minutes.
- After 15 minutes, mix together an equal amount of cornstarch and water to create the slurry. Tip the cornstarch slurry into the stew and mix.
- Cook for a further 15-20 minutes. Then serve!
