Poulet Au Vin Rouge (Chicken With Onions & Re)

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Servings: 4 Difficulty: Advanced
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A classic French braise featuring tender chicken, caramelized onions, and a rich red wine sauce
Poulet Au Vin Rouge (Chicken With Onions & Re recipe image

This classic French braise is a comforting winter dish that transforms simple chicken into an elegant meal. The key to success is browning the chicken deeply in oil before deglazing with dry red wine, creating a robust, savory sauce. Caramelized onions add sweetness and depth, while thyme and bay leaf provide aromatic warmth. The final touch of butter and fresh parsley brightens the rich flavors. It’s perfect for a cozy family dinner or a casual date night. Serve over mashed potatoes or crusty bread to soak up every drop of the delicious sauce.

Poulet Au Vin Rouge (Chicken With Onions & Re recipe image
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Poulet Au Vin Rouge (Chicken With Onions & Re)

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

Description

This classic French braise is a comforting winter dish that transforms simple chicken into an elegant meal. The key to success is browning the chicken deeply in oil before deglazing with dry red wine, creating a robust, savory sauce. Caramelized onions add sweetness and depth, while thyme and bay leaf provide aromatic warmth. The final touch of butter and fresh parsley brightens the rich flavors. It&# 226;ÂÂs perfect for a cozy family dinner or a casual date night. Serve over mashed potatoes or crusty bread to soak up every drop of the delicious sauce.

Ingredients

Directions

  1. Pat the chicken pieces dry with paper towels and season generously with salt and pepper on all sides.
  2. Dredge the seasoned chicken pieces lightly in flour, shaking off any excess coating.
  3. Heat corn oil in a heavy skillet large enough to hold all chicken pieces in a single layer over medium-high heat.
  4. Add the chicken pieces, skin-side down, along with the peeled onions to the hot skillet.
  5. Cook without moving for 4-5 minutes until the skin is golden brown and crisp.
  6. Turn the chicken pieces over and cook for another 4 minutes to brown the other side.
  7. Carefully pour off the excess fat from the skillet, reserving it if desired.
  8. Pour in the dry red wine, adding the dried thyme and bay leaf to the pan.
  9. Cover the skillet tightly and reduce heat to medium-low, simmering for about 15 minutes until chicken is tender.
  10. Uncover the skillet and transfer the cooked chicken and onions to a warm serving platter.
  11. Remove and discard the bay leaf from the pan sauce.
  12. Stir the butter into the remaining wine sauce, swirling until melted and emulsified.
  13. Pour the rich sauce over the chicken and garnish 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, poulet au vin rouge, red wine chicken, french chicken, braised chicken, onions, thyme, bay leaf, dry red wine, comfort food, easy dinner, classic french
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