Imagine a dish that combines the rustic elegance of French countryside cooking with minimal cleanup and maximum flavor. This One Pan French Chicken in Red Wine Sauce is not just a meal—it's a culinary journey that transforms simple ingredients into a restaurant-worthy experience right in your own kitchen. With tender, crispy-skinned chicken thighs bathed in a rich, deeply flavored red wine sauce, this recipe promises to elevate your home cooking and impress even the most discerning dinner guests.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: French
Serves: 4 servings
Ingredients
- 4 chicken thighs
- 1 cup red wine
- 1 onion, chopped
- 2 carrots, sliced
- 2 cloves garlic, minced
- 2 sprigs thyme
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Remove chicken thighs from refrigerator 30 minutes before cooking to allow them to reach room temperature, which ensures more even cooking.
- Pat chicken thighs dry with paper towels and season generously on both sides with salt and freshly ground black pepper.
- Heat olive oil in a large heavy-bottomed skillet or cast-iron pan over medium-high heat until oil is shimmering but not smoking.
- Place chicken thighs skin-side down in the hot pan, allowing skin to develop a crispy, golden-brown color without moving for 7-8 minutes.
- Flip chicken thighs and cook for an additional 5 minutes on the other side, then remove from pan and set aside on a plate.
- In the same pan, add chopped onions and sliced carrots, sautéing until onions become translucent and slightly caramelized, about 4-5 minutes.
- Add minced garlic and cook for another 30 seconds until fragrant, being careful not to burn.
- Pour red wine into the pan, scraping up any browned bits from the bottom of the skillet to incorporate those flavorful fond elements.
- Add thyme sprigs and return chicken thighs to the pan, nestling them into the wine and vegetable mixture.
- Reduce heat to low, cover the pan, and simmer for 25-30 minutes, or until chicken reaches an internal temperature of 165°F (74°C).
- Remove thyme sprigs before serving. Taste sauce and adjust seasoning with additional salt and pepper if needed.
- Serve chicken thighs hot, spooning the rich red wine sauce and vegetables over the top.
Tips
- Temperature is Key: Always let chicken come to room temperature before cooking to ensure even heat distribution and prevent tough meat.
- Skin Perfection: Pat chicken dry thoroughly before cooking to achieve that coveted crispy, golden-brown skin. Moisture is the enemy of crispiness!
- Don't Rush the Sear: Allow chicken skin to develop color without moving it, creating a beautiful caramelized exterior that locks in juices.
- Wine Matters: Choose a good quality red wine you'd actually enjoy drinking. The flavor concentrates during cooking, so quality makes a difference.
- Low and Slow Finishing: Simmering the chicken in the wine sauce at a low temperature ensures tender, succulent meat that falls off the bone.
- Rest and Taste: Always let the chicken rest briefly after cooking and taste your sauce, adjusting seasoning as needed for perfect balance.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 8g
Protein: 28g
Fat: 22g
Saturated Fat: 6g
Cholesterol: 120mg
