Poulet Au Vin Rouge (Chicken With Onions And Red Wine)

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Servings: 4 Difficulty: Advanced
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A classic French braise delivering rich, savory depth with tender chicken and sweet caramelized onions.
Poulet Au Vin Rouge (Chicken With Onions And recipe image

This timeless French braise transforms simple chicken pieces into a deeply flavorful meal. The secret lies in searing the chicken until golden, then simmering it gently in dry red wine with aromatic thyme and bay leaf. The onions soften and sweeten, absorbing the rich, savory juices to create a glossy, elegant sauce. Finished with a swirl of butter and fresh parsley, this dish offers a perfect balance of acidity, herbal notes, and umami. It’s an ideal choice for a cozy weeknight dinner or a special occasion meal that feels effortlessly sophisticated yet deeply comforting. Serve over crusty bread to soak up every drop of the delicious sauce.

Poulet Au Vin Rouge (Chicken With Onions And recipe image
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Poulet Au Vin Rouge (Chicken With Onions And Red Wine)

Author: chefs-mate Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 678.2

Description

This timeless French braise transforms simple chicken pieces into a deeply flavorful meal. The secret lies in searing the chicken until golden, then simmering it gently in dry red wine with aromatic thyme and bay leaf. The onions soften and sweeten, absorbing the rich, savory juices to create a glossy, elegant sauce. Finished with a swirl of butter and fresh parsley, this dish offers a perfect balance of acidity, herbal notes, and umami. It&# 226;ÂÂs an ideal choice for a cozy weeknight dinner or a special occasion meal that feels effortlessly sophisticated yet deeply comforting. Serve over crusty bread to soak up every drop of the delicious sauce.

Ingredients

Directions

  1. Season the chicken pieces generously with salt and pepper.
  2. Dredge the chicken lightly in flour, shaking off any excess.
  3. Heat the corn oil in a heavy skillet large enough to hold the chicken pieces in a single layer.
  4. Add the chicken pieces skin-side down along with the sliced onions.
  5. Cook until nicely browned on one side, about 4-5 minutes.
  6. Turn the chicken pieces and continue cooking for another 4 minutes.
  7. Pour off excess fat from the skillet.
  8. Add the dry red wine, dried thyme, and bay leaf to the skillet.
  9. Cover the skillet closely and simmer for about 15 minutes until chicken is tender.
  10. Uncover and transfer the chicken pieces and onions to a warm serving dish.
  11. Remove and discard the bay leaf from the skillet.
  12. Add the butter to the remaining wine sauce and swirl until melted and emulsified.
  13. Pour the sauce over the chicken and sprinkle with chopped parsley.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 678.2kcal
% Daily Value *
Total Fat 34.0g53%
Saturated Fat 9.4g47%
Cholesterol 252.5mg85%
Sodium 232.7mg10%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 76.6g154%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Save the chicken backbone for making homemade stock; it adds great flavor to soups and stews.

Ensure the skillet is large enough so the chicken cooks evenly rather than steaming.

Keywords: poulet au vin rouge, chicken with red wine, french chicken, braised chicken, red wine sauce, onion chicken, thyme chicken, classic french, easy dinner, comfort food, wine braise, skillet chicken
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