Red Wine Chicken Skillet

Transform your dinner routine with the rich and aromatic flavors of the Red Wine Chicken Skillet—a one-pan masterpiece that pairs succulent, bone-in chicken thighs with a flavorful medley of vegetables and herbs. This recipe features a velvety sauce crafted from dry red wine, savory chicken broth, and tomato paste, infused with fresh thyme, rosemary, and a hint of garlic. Searing the chicken to golden perfection locks in juiciness while creating a luscious base for the sauce. Tender carrots, earthy cremini mushrooms, and caramelized onions ensure every bite is a symphony of textures and tastes. Ready in under an hour, this comforting dish is perfect for cozy evenings and makes a stunning pairing with crusty bread, mashed potatoes, or fluffy rice. Let the combination of rustic elegance and bold flavors elevate your weeknight meal into restaurant-worthy dining.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 4 pieces bone-in, skin-on chicken thighs
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 1 medium yellow onion, thinly sliced
• 3 cloves garlic cloves, minced
• 1 cup cremini mushrooms, sliced
• 1 large carrot, thinly sliced
• 1 cup dry red wine
• 1 cup chicken broth
• 1 tablespoon tomato paste
• 4 sprigs fresh thyme sprigs
• 2 sprigs fresh rosemary sprigs
• 1 piece bay leaf
• 2 tablespoons flour (for dusting)
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped (for garnish)

Directions

Step 1

Pat the chicken thighs dry with paper towels and season both sides with salt and pepper.

Step 2

Lightly dust the chicken thighs with flour, shaking off the excess.

Step 3

Heat the olive oil and butter over medium-high heat in a large skillet. Once hot, sear the chicken thighs skin-side down for 4-5 minutes, or until golden brown. Flip and sear the other side for another 3-4 minutes. Remove the chicken from the skillet and set aside.

Step 4

In the same skillet, reduce the heat to medium. Add the sliced onion and cook for 2-3 minutes until softened.

Step 5

Stir in the minced garlic and cook for an additional 30 seconds until fragrant.

Step 6

Add the sliced mushrooms and carrot to the skillet. Cook for 4-5 minutes, stirring occasionally, until the vegetables begin to soften.

Step 7

Pour in the red wine and chicken broth, scraping up any browned bits from the bottom of the skillet with a wooden spoon.

Step 8

Stir in the tomato paste until well combined, then add the thyme sprigs, rosemary sprigs, and bay leaf.

Step 9

Return the chicken thighs to the skillet, nestling them into the sauce and vegetables. Reduce the heat to low, cover, and simmer for 25-30 minutes, or until the chicken is cooked through and tender.

Step 10

Discard the thyme sprigs, rosemary sprigs, and bay leaf. Taste the sauce and adjust the seasoning with additional salt and pepper if needed.

Step 11

Garnish with chopped fresh parsley and serve immediately, with crusty bread, mashed potatoes, or over rice if desired.

Nutrition Facts

Serving size	1546.7 grams (1546.7g)

Amount per serving	% Daily Value*
Calories	2160

Total Fat 144.30g	185%
Saturated Fat 40.90g	205%
Polyunsaturated Fat 2.70g
Cholesterol 517mg	172%
Sodium 3530mg	153%
Total Carbohydrate 54.10g	20%
Dietary Fiber 9.30g	33%
Total Sugars 17.50g
Protein 121.90g	244%

Vitamin D 14IU	70%
Calcium 227mg	17%
Iron 10mg	56%
Potassium 3104mg	66%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 64.8%

Protein: 24.3%

Carbs: 10.8%