Chicken With Onions & Red Wine Sauce(Poulet

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Servings: 4 Difficulty: Advanced
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Tender chicken braised in a rich, aromatic red wine reduction with sweet onions.
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This elegant yet simple French classic features tender chicken pieces braised until succulent in a deeply flavorful red wine sauce. The combination of savory herbs, sweet caramelized onions, and dry red wine creates a sophisticated dish that feels special without being complicated. It&# 226;€™s perfect for a cozy weeknight dinner or a charming date night at home. The sauce is rich enough to serve over mashed potatoes or crusty bread, making every bite satisfying. With minimal prep and straightforward steps, this recipe brings restaurant-quality flavor to your kitchen with ease.

Chicken With Onions & Red Wine Sauce(poulet recipe image
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Chicken With Onions & Red Wine Sauce(Poulet

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

Description

This elegant yet simple French classic features tender chicken pieces braised until succulent in a deeply flavorful red wine sauce. The combination of savory herbs, sweet caramelized onions, and dry red wine creates a sophisticated dish that feels special without being complicated. It&# 226;€™s perfect for a cozy weeknight dinner or a charming date night at home. The sauce is rich enough to serve over mashed potatoes or crusty bread, making every bite satisfying. With minimal prep and straightforward steps, this recipe brings restaurant-quality flavor to your kitchen with ease.

Ingredients

Directions

  1. Season the chicken pieces generously with salt and pepper on both sides.
  2. Lightly dredge the chicken in flour, shaking off any excess.
  3. Heat corn oil in a heavy skillet large enough to hold the chicken in a single layer over medium-high heat.
  4. Add the chicken skin-side down along with the peeled onions.
  5. Cook until the chicken is nicely browned on one side, about 4-5 minutes.
  6. Flip the chicken pieces and cook for another 4 minutes until browned on the other side.
  7. Pour off any 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 the chicken is tender.
  10. Uncover the skillet and transfer the chicken and onions to a warm serving dish.
  11. Remove and discard the bay leaf from the sauce.
  12. Stir the butter into the remaining wine sauce, swirling until melted and emulsified.
  13. Pour the sauce over the chicken and sprinkle with finely chopped parsley before serving.

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.

Keywords: chicken, red wine, french, onions, poulet, braised, dinner, easy, comfort food, thyme, bay leaf, pan sauce
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