Chicken In Red Wine Sauce
Chicken is braised and slow cooked on the stovetop in a red wine sauce until it is fall off the bone tender! Hints of smokey bacon and aromatics contribute to the complex flavor profile.
Ingredients
- 4 strips bacon
- 12 oz frozen pearl onions (or fresh onion, sliced)
- 1 red bell pepper, chopped (and/or carrots/mushrooms)
- 4 large chicken drumsticks or the equivalent in chicken thighs/breasts, bone in preferred
- 3 large garlic cloves, minced
- 1 tbsp unsalted butter
- 1.5 cups dry red wine
- 1 cup chicken broth or stock
- 2 tsp dried thyme
- 1/2 tsp table salt
- 1 tbsp cornstarch
- 1 tsp minced fresh parsley for garnish
Instructions
- Heat a large dutch oven over medium-high heat until hot. Add the bacon strips to the pot and cook until crispy on each side, about 2-3 minutes per side. Remove and set aside.
- Place the chicken drumsticks in the pot (if you are using thighs or breasts, put skin side down first). Cook on each side until brown, about 3-4 minutes per side, being careful not to burn. When browned, transfer to a plate and set aside.
- Immediately add the frozen pearl onions and chopped red bell pepper to the pot. The water from the frozen pearl onions will deglaze the pan. Stir and cook until the bell pepper is beginning to soften, about 3 minutes.
- Place 1 tbsp of unsalted butter to the pot, and add the minced garlic. Stir and cook for 60 seconds.
- Pour in the red wine, and scrape any bits off of the bottom of the pan with a wooden spoon. Add to the pot the chicken broth, dried thyme and 1/2 tsp table salt, and stir well.
- Transfer the chicken back to the pot, and cover with the liquid. Place the lid on and lower the heat to the lowest setting. Cook covered for 2 hours, stirring only occasionally.
- When the chicken is 'fall off the bone', spoon about 4 tbsp of the liquid into a small ramekin or bowl. Mix in 1 tbsp of corn starch to the ramekin, and add this mixture to the pot. Stir well so that it is fully dissolved, and bring the stew to a simmer for 5 minutes until the sauce thickens.
- When done, crumble the cooked bacon over the top, and sprinkle with minced parsley. Enjoy!
Nutrition
Calories: 370kcalCarbohydrates: 16gProtein: 18gFat: 19gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 93mgSodium: 739mgPotassium: 424mgFiber: 2gSugar: 5gVitamin A: 1086IUVitamin C: 45mgCalcium: 47mgIron: 2mg
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