Chicken au Vin
A classic French dish made with tender chicken cooked in red wine, mushrooms, and onions. This recipe is a hearty and flavorful meal perfect for a chilly evening.
Ingredients
- ●4-6 pieces 1 1/2 pounds chicken thighs
- ● 2 tablespoons butter
- ● 1 medium onion, sliced
- ● 2 cloves garlic, minced
- ● 2 cups mixed mushrooms (button, cremini, shiitake)
- ● 1 cup red wine (Burgundy or Pinot Noir)
- ● 1 cup chicken broth
- ● 1 teaspoon dried thyme
- ● 1 teaspoon salt
- ● 1/2 teaspoon black pepper
Instructions
- 1
Season the chicken with salt and pepper.
- 2
Melt 1 tablespoon of butter in a large Dutch oven over medium-high heat. Sear the chicken until browned on both sides, about 5-7 minutes. Remove the chicken from the pot and set aside.
- 3
Add the remaining 1 tablespoon of butter to the pot. Add the sliced onions and cook until they are softened and lightly browned, about 8-10 minutes.
- 4
Add the minced garlic and cook for 1 minute, until fragrant.
- 5
Add the sliced mushrooms and cook until they release their liquid and start to brown, about 5 minutes.
- 6
Add the red wine to the pot, scraping up any browned bits from the bottom. Bring the wine to a boil and cook until it has reduced by half, about 5 minutes.
- 7
Add the chicken broth, thyme, salt, and pepper to the pot. Stir to combine.
- 8
Return the browned chicken to the pot and bring the mixture to a simmer.
- 9
Transfer the pot to the oven and braise the chicken for 25-30 minutes, or until it is cooked through and the meat is tender.
- 10
Remove the pot from the oven and let it cool slightly. Serve the chicken and sauce hot, garnished with fresh thyme if desired.