Rustic Chicken Braised in Red Wine
Indulge in the rich, bold flavors of this simplified take on the classic French dish, Coq Au Vin. Succulent pieces of boneless chicken are expertly seared to golden perfection and then gently braised in a savory red wine sauce that is both hearty and indulgent. Complemented by aromatic garlic and onion, this dish is a cozy option for family dinners or special gatherings. Perfectly served with crusty bread or buttery mashed potatoes, this recipe will take you on a culinary journey to France with every bite.
8
Servings
400
Calories
10
Ingredients
Ingredients
Canola oil
1 tablespoon (none)
Garlic cloves
2 (pressed or chopped)
Boneless skinless chicken
4 lbs (cut into pieces)
Salt
1 teaspoon (none)
Ground black pepper
1/4 teaspoon (none)
Red wine
1 1/2 cups (none)
Chicken stock
1 1/2 cups (none)
Onion
1 (chopped)
Cornstarch
1 tablespoon (none)
Water
1/3 cup (none)
Instructions
1
In a large skillet, heat canola oil and garlic over medium-high heat, allowing the garlic to become fragrant but not browned.
2
Season the chicken pieces generously with salt and pepper, then add them to the skillet, sautéing for about 5 to 7 minutes until they are lightly browned on all sides.
3
While the chicken cooks, pour the red wine into a shallow dish and dip each piece of browned chicken into the wine, covering them well, then return them to the skillet.
4
After all chicken pieces are back in the skillet, add the remaining red wine, chicken stock, and chopped onion. Stir to combine, then reduce the heat to medium.
5
Cover the skillet and allow to simmer for 30 minutes, or until the chicken is cooked through and no longer pink inside.
6
In a separate small bowl, mix cornstarch with water until smooth to create a slurry, then stir this mixture into the skillet to thicken the sauce.
7
Cook for an additional 2 to 3 minutes, allowing the sauce to simmer and thicken, then serve the dish hot, garnished with fresh herbs if desired.
Nutrition Information
15g
Fat
19g
Carbs
24g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this dish?
The dish is called Rustic Chicken Braised in Red Wine, which is a simplified take on Coq Au Vin.
How many servings does this recipe make?
This recipe is designed to make 8 servings.
What is the calorie count per serving?
Each serving contains 400 calories.
What kind of chicken should I use?
The recipe calls for 4 lbs of boneless skinless chicken, cut into pieces.
How much fat is in one serving?
There are 15g of fat per serving.
How much protein does this dish provide?
Each serving provides 24g of protein.
What is the carbohydrate content per serving?
There are 19g of carbohydrates in each serving.
What type of wine is used in the recipe?
The recipe uses 1 1/2 cups of red wine.
How much chicken stock is required?
You will need 1 1/2 cups of chicken stock.
How is the sauce thickened?
The sauce is thickened with a slurry made from 1 tablespoon of cornstarch and 1/3 cup of water.
How long should the chicken simmer?
The chicken should simmer for 30 minutes until it is cooked through and no longer pink.
What is the first step in the instructions?
Heat canola oil and garlic in a large skillet over medium-high heat until the garlic is fragrant.
How many garlic cloves are needed?
The recipe requires 2 garlic cloves, either pressed or chopped.
How do I prepare the onion?
You should use 1 onion that has been chopped.
How much salt and pepper are used?
The recipe uses 1 teaspoon of salt and 1/4 teaspoon of ground black pepper.
What is the unique step for the chicken after browning?
Each piece of browned chicken is dipped into a shallow dish of red wine before being returned to the skillet.
How long do I sauté the chicken initially?
Sauté the chicken pieces for about 5 to 7 minutes until they are lightly browned.
What should I serve with this chicken dish?
It is recommended to serve this dish with crusty bread or buttery mashed potatoes.
Can I garnish this meal?
Yes, you can garnish the dish with fresh herbs before serving.
What is the ingredient count for this recipe?
There are 10 ingredients required for this recipe.
Is this recipe considered a one-pan meal?
Yes, it is tagged as a one-pan meal as it is prepared mostly in a single large skillet.
What oil is recommended for sautéing?
The recipe calls for 1 tablespoon of canola oil.
What category does this recipe fall under?
This recipe is categorized under Chicken.
How much water is used for the cornstarch slurry?
The slurry requires 1/3 cup of water.
What is the total amount of cornstarch needed?
The recipe uses 1 tablespoon of cornstarch.
When do I add the onion to the skillet?
Add the chopped onion along with the remaining wine and chicken stock after browning the chicken.
What heat level is used for simmering?
The heat should be reduced to medium for the simmering stage.
How long do I cook the sauce after adding the slurry?
Cook for an additional 2 to 3 minutes to allow the sauce to thicken.
What tags describe this recipe?
Tags include coq au vin, french cuisine, braised chicken, comfort food, and hearty dinner.
Is the chicken cooked with or without the lid?
The skillet should be covered while the chicken simmers for 30 minutes.