Red Wine Braised Chicken Thighs
There is something grounding about braising — the slow shift from sharp edges to depth. Chicken thighs take particularly well to red wine, absorbing its structure without losing their own richness.
This version leans classic: shallots, thyme, carrots, and just enough tomato to round the acidity. It’s the kind of dish that feels composed rather than showy.
For the glass, choose a medium-bodied red with gentle tannin — a Beaujolais, Pinot Noir, or a lighter Rhône blend works beautifully.
Here’s how to make it.
Red Wine Braised Chicken Thighs
A rustic French-inspired dish with balanced acidity and gentle structure – ideal for pairing with medium-bodied red wine such as Pinot Noir.
Equipment
- Dutch Oven
Ingredients
- 6 – 8 bone-in, skin-on chicken thighs
- 2 tbsp olive oil
- 2 shallots diced
- 3 cloves garlic diced
- 2 large carrots sliced
- 2 tbsp tomato paste
- 1 cup chicken stock
- 3 sprigs fresh thyme
- 2 bay leaves
- salt & pepper to taste
- chopped fresh parsley optional
- 1 & ½ cups red wine Preferably Pinot Noir
Instructions
- Pat chicken dry then season generously with salt and pepper. Pre-heat oven to 350°F.
- In a heavy Dutch oven, heat olive oil over medium heat. Place chicken skin-side down and cook until deeply golden, about 5–7 minutes. Turn and brown lightly on the other side. Remove and set aside.
- Reduce heat slightly and sauté shallots and carrots until softened. Add garlic and tomato paste and cook until fragrant, about 1 minute.
- Deglaze the pan with the red wine, loosening the crispy browned bits from bottom, these add great flavour to the sauce. Simmer until the liquid has reduced slightly.
- Return the chicken to the pot and add the chicken stock and herbs. Liquid should come halfway up the chicken.
- Cover and braise in the oven for 45 minutes. Remove the cover and cook for another 15 minutes. The dish is finished when the chicken is tender and sauce has reduced.
- Remove from oven. Let rest uncovered for 10 minutes. Adjust seasoning. Spoon sauce over chicken and finish with parsley.
- Serve with mashed potatoes, crusty bread or simple buttered greens.
Notes
- Boneless chicken thighs can be substituted but you may get a less rich flavour.
- Don’t skip the important resting time. This helps further flavour development.
- The meat can be removed from the bones and added back to the sauce.
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