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Red Wine Braised Chicken Thighs with Mushroom Gravy

 

red wine braised chicken thighsRed wine braised chicken thighs is a hearty dish for the weekend.

It’s time to come home, relax… and forget about work.  It’s time to rejuvenate and recharge.  And good food is always a big part of that.  Red wine braised chicken thighs may be braised and slow cooked, but chicken usually cooks faster than beef, so a great dinner is just around the corner.

What I love about red wine braised chicken thighs is the method I used to make this dish.  It’s braising, so basically I used dry heat at a high temperature to brown the meat, and then moist heat at a low temperature to tenderize.  Chicken thighs are cooked in a liquid bath made up of red wine that results in chicken that is so tender and flavorful to eat.

A mushroom gravy is the final step in preparing red wine braised chicken thighs.  It’s a simple process of reducing the cooking liquid to a thick and luscious gravy.  All you need to do is add butter and boil the liquid until it reduces.  The result is a thick and tasty gravy.

It’s a great recipe if you love chicken, so give it a try some weekend.

Enjoy!

Here is how I did it!

Red wine braised chicken thighs

Preheat your oven to 325 degrees.

Grab a 2 cup liquid measure to combine your red wine and rosemary.  Mix your red wine liquid and set aside.

Grab your 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 your chicken thighs on both sides with kosher salt and pepper.

Place half of your chicken thighs in the cast iron Dutch pot using tongs.  Don’t over crowd them or they won’t brown properly.  Heat 3 minutes on each side to brown.  A splatter screen helps keep your kitchen clean.  Remove your chicken thighs onto a plate and set aside.  Repeat with the second half of your chicken thighs.

Note:  If you find that your chicken thighs are sticking to the pot too much, add 2 more tablespoons of extra virgin olive oil before you begin the second batch of chicken thighs.

Add your onion, mushrooms, carrot, and garlic to the cast iron Dutch oven.  Cook for 5 minutes to brown and soften your mix.  Add half of your red wine liquid and stir with a wooden spoon to loosen up some of the brown pieces.  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 liquid over your chicken thighs and bring to a boil.

Cover and bake your red wine braised chicken thighs for 45 minutes.

red wine braised chicken thighs

Mushroom gravy

Bring your cast iron pot back up to your stovetop to make your mushroom gravy.  Remove your red wine braised chicken thighs onto a plate and cover with tinfoil to keep hot.  Skim any excess fat with a spoon.  Add 4 tablespoons butter and boil your mushroom gravy on medium high for 15-20 minutes.  This will reduce and thicken your gravy.  Stir occasionally to prevent sticking.

Presentation

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.

red wine braised chicken thighs

 

 

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.
Author:
Recipe type: Main
Cuisine: American
Serves: 8
Ingredients
  • 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)
Instructions
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.
Presentation
  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.
Notes
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.

 

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Red Wine Braised Chicken Thighs with Mushroom Gravy
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