Chicken with red wine sauce is a dish that I use to impress my friends. Chicken with red wine sauce is a party favorite and also very easy to make!

You can never go wrong with a hearty chicken recipe, like this one that calls for red wine. The wine is delicious, but if you’re not into it, feel free to substitute it with something that better works around your taste buds.

Chicken and Red Wine Sauce

A simple red wine sauce with brown sugar, garlic, paprika, salt, and pepper makes this dish simply yummy! Braised chicken breasts, brazenly good taste.

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Recipe Summary

Prep:

10 mins

Cook:

45 mins

Total:

55 mins

Servings:

12

Yield:

12 servings

Ingredients

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Original recipe yields 12 servingsIngredient Checklist

• 1 tablespoon olive oil
• 1 tablespoon minced garlic
• 3 pounds skinless, boneless chicken breast halves
• 1 tablespoon paprika
• 1 cup brown sugar
• 1 cup red wine
• salt and pepper to taste

Directions

Instructions Checklist

• Step 1Heat oil in a large skillet over medium high heat. Cook garlic in oil until tender. Place chicken in the skillet, and cook about 10 minutes on each side, until no longer pink and juices run clear.
• Step 2Drain oil from skillet. Sprinkle chicken with paprika and 1 cup brown sugar. Pour red wine around chicken. Cover, and simmer about 15 to 20 minutes; lightly baste chicken with wine sauce while cooking. Season to taste with salt and pepper.

Coq au Vin

Easy to make, Coq au Vin is a French dish with chicken and veggies braised in a flavorful wine sauce.

Don’t be fooled by the name, this dish is actually easy and while it takes some time, a lot of it is hands-off while the dish bakes in the oven! It is perfect for those stay-at-home dinners or even special occasions!

What is Coq au Vin?

Coq au Vin is a French dish with bone-in chicken slow-baked (braised) in wine, bacon, mushrooms, and garlic.

Braising means a dish is browned (like the chicken skin in this recipe) and then slowly cook in liquid (the wine sauce).

When I think of this dish of course I go directly to Julia Child’s Coq au Vin and I can almost hear her walking me through the recipe.

Most often, Coq au Vin uses red wine but truly ANY wine will do! Don’t forget to pour some for the chef!

Ingredients/Variations

CHICKEN

Browned thighs and drumsticks with the skin on have so much flavor! Chicken breasts can be used but cook time may need to be adjusted to avoid overcooking.

VEGGIES

Mushrooms, onions, and carrots are sauteed until soft.

How to Cook Coq au Vin

Follow these easy steps to tender chicken perfection in a rich wine sauce!

1. Crisp Bacon & Brown Chicken – set aside
2. Cook Veggies – until slightly soft and then add garlic, wine and remaining ingredients.
3. Bake – add chicken back to the pan and cover. Bake until tender, about 1 hour.

Wine for Coq au Vin

The best wines for Coq au Vin are historically reds, but literally, ANY wine will do.

• Deep, dark burgundies are the preferred wines
• Pinot Noirs or Beaujolais are suitable as well.
• Whites are okay too but expect a sweeter, lighter flavor.

Don’t be concerned about the cost, inexpensive wine is just as flavorful in a Coq au Vin as a pricier one!

Coq au Vin

 PREP TIME35 minutes

COOK TIME1 hour 35 minutes

TOTAL TIME2 hours 10 minutes

 SERVINGS4 servings

Coq au Vin is an elegant entree with seasoned chicken and fresh veggies, cooked all in one dish!

Ingredients

• ▢8 slices bacon chopped
• ▢4 chicken thighs bone-in, skin-on
• ▢4 chicken drumsticks bone-in, skin-on
• ▢salt & pepper to taste
• ▢8 ounces cremini mushrooms cleaned and sliced
• ▢1 large yellow onion diced
• ▢1 1/2 cups sliced carrots
• ▢4 cloves garlic minced
• ▢1 tablespoon tomato paste
• ▢2 tablespoons flour
• ▢1 1/2 cups dry red wine
• ▢1/2 cup beef stock or broth
• ▢4 sprigs fresh thyme
• ▢2 dried bay leaves

Instructions

• Preheat oven to 375°F.
• Add bacon to a deep 12-inch skillet or braiser and cook until crisp. Remove bacon to a paper towel lined plate. Leave the bacon grease in the pan.
• Season the chicken with salt and pepper. Add the chicken, skin side down for the thighs, and cook 5-6 minutes per side or until golden brown. Remove chicken from the pan and set on a plate.
• In the same pan add sliced mushrooms, carrot, and onion and cook just until the mushrooms and onions start to soften, about 5 minutes.
• Stir in garlic and tomato paste and cook until fragrant, about 1 minute. Sprinkle in flour, stir and cook 1 minute more.
• Add red wine a bit at a time stirring after each addition until smooth. Add beef stock, fresh thyme, bay leaves, and half of the bacon. Stir to combine.
• Place chicken on top of the wine mixture.
• Cover and bake 30 minutes. Uncover and bake an additonal 30 minutes or until chicken is cooked through and skin is golden.
• Remove and discard bay leaves. Top with remaining bacon and serve over mashed potatoes or pasta.

Recipe Notes

If you do not have a braiser or ovenproof pot, this can be prepared in a large skillet and transferred to a casserole dish.

Any chicken pieces (with bone and skin) can be used in this recipe.

Cremini mushrooms have a nice meaty flavor and texture but can be substituted with white mushrooms or portobellos.