Red Wine Braised Chicken Thighs with Mushroom Gravy
Prep time
Cook time
Total time
Red wine braised chicken thighs is a hearty dish for the weekend.
Recipe type: Main
Cuisine: American
Serves: 8
  • ¼ cup extra virgin olive oil
  • 4 lbs. boneless chicken thighs
  • 2 tsps. kosher salt
  • ½ tsp. pepper
  • I Vidalia onion, chopped
  • ½ lb. button mushrooms, sliced
  • 2 carrots, chopped
  • 4 cloves of garlic, chopped
  • 2 cups red wine
  • 1 tbsp. chopped rosemary
  • 4 tbsps. unsalted butter
  • extra sprigs of rosemary (optional)
Red wine braised chicken thighs
  1. Preheat the oven to 325 degrees.
  2. Grab a 2 cup liquid measure to combine the red wine and rosemary. Mix your red wine liquid and set aside.
  3. Grab an 8 or 9 qt. cast iron Dutch oven. Add the extra virgin olive oil and heat the pot on the stovetop at medium high heat for 3 minutes. Season the chicken thighs on both sides with kosher salt and pepper.
  4. Place half of the chicken thighs in the cast iron Dutch pot using tongs. Heat 3 minutes on each side to brown. Remove the chicken thighs onto a plate and set aside. Repeat with the second half of the chicken thighs.
  5. Add the onion, mushrooms, carrot, and garlic to the cast iron Dutch oven. Cook for 5 minutes to brown and soften the mix.
  6. Add half of red wine mixture and stir with a wooden spoon to loosen up some of the brown pieces.
  7. Place the chicken thighs and their juices back into the pot shaping the thighs as necessary to fit in the bottom in a single layer. Pour the rest of the red wine mixture over your chicken thighs and bring to a boil.
  8. Cover and bake the red wine braised chicken thighs for 45 minutes.
Mushroom gravy
  1. Bring your cast iron pot back up to your stovetop to make your mushroom gravy.
  2. Remove your red wine braised chicken thighs onto a plate and cover with tinfoil to keep hot. Skim any excess fat with a spoon.
  3. Add 4 tablespoons butter and boil your mushroom gravy on medium high for 15-20 minutes to reduce and thicken your gravy. stir occasionally to prevent sticking.
  1. Serve your red wine braised chicken thighs on a large serving platter. Spoon the mushroom gravy over the chicken thighs and garnish your platter with extra springs of rosemary. Any remaining mushroom gravy can be served in a gravy boat at the table.
When browning your chicken thighs, and you find that the chicken is sticking to your pot to much, then use 2 more tablespoons of extra virgin olive oil before you begin the second batch of chicken thighs.
Recipe by Festibrate at