Red Wine Braised Chicken is a dish built on patience. Unlike quick pan-seared recipes, this one develops gradually as the wine reduces and the chicken absorbs the sauce. The result is tender meat with a rich, layered flavor that feels complex but not heavy.

This dish is ideal for cooler evenings or relaxed dinners where time is part of the process. The key is controlled heat — a steady simmer that allows the wine to mellow and the sauce to thicken naturally. 

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Ingredients (Serves 4)

• 4 chicken thighs (bone-in, skin-on)

• 2 tablespoons olive oil

• Salt and freshly ground black pepper

• 1 onion, sliced

• 2 cloves garlic, minced

• 200 ml dry red wine

• 200 ml chicken stock

• 2 sprigs fresh thyme

• 1 bay leaf

• 1 tablespoon butter (optional, for finishing)

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Step-by-Step Instructions (Detailed & Refined)

1. Prepare the Chicken

Pat the chicken completely dry and season generously with salt and pepper.

Tip:
Dry skin ensures better browning.

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2. Sear for Flavor

Heat olive oil in a heavy pan over medium heat.

Place chicken skin-side down and cook for 6–8 minutes until golden and crisp.
Flip and cook for another 3 minutes.

Remove and set aside. 

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3. Build the Base

In the same pan, add onion and cook until soft and lightly caramelized, about 6–8 minutes.

Add garlic and cook briefly until fragrant.

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4. Deglaze with Wine

Pour in the red wine, scraping up any browned bits from the pan.

Let it simmer for 3–4 minutes to reduce slightly.

Key point:
Reducing wine before adding stock deepens flavor.

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5. Braise Gently

Return chicken to the pan.
Add stock, thyme, and bay leaf.

Cover partially and simmer on low heat for 30–35 minutes, until chicken is tender.

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6. Finish the Sauce

Remove the lid for the last 5 minutes to thicken the sauce slightly.

Optional: Stir in a small piece of butter for gloss and richness.

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7. Rest Before Serving

Let the chicken rest in the sauce for 5 minutes before serving.

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Professional Tips for Best Results

• Use a dry red wine you would actually drink

• Keep heat low during braising

• Allow sauce to reduce naturally 
  
  

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Common Mistakes to Avoid

• Boiling instead of simmering

• Skipping the sear

• Using sweet wine

• Rushing the reduction

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Serving Suggestions

Serve with mashed potatoes, crusty bread, or roasted vegetables.
Pairs beautifully with the same red wine used in cooking.