Braised Chicken in Red Wine Sauce

Braised Chicken is a juicy homemade chicken in vegetable sauce with red wine. Chicken of long languor is a wonderful dish for a family dinner. Tender pieces of chicken, stewed vegetables in broth and wine.

How to cook this simple dinner or lunch?

Remove all excess fat from the chicken pieces. Chop the vegetables. Fry the chicken in breadcrumbs until golden brown. Pass vegetables with bacon. Put the vegetables and chicken on a baking sheet and pour the broth and wine. Simmer the dish in the oven.

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Recipe type: Chicken
Recipe type: American
Yield: 4
Prep time:
Cook time:

Braised Chicken


Chicken thigh — 1 kg
White onion — 170gram
Leek — 160 grams
Garlic — 1 clove
Chicken broth — 250ml
Carrots — 270 grams
Celery stalks — 170 grams
Flour — 4 tablespoons
Ground black pepper — ¼ teaspoon
Salt — ¼ teaspoon
Bacon — 50 grams
Dry red wine — 300 ml
Rosemary — 4 sprigs


1. Finely chop the onion and garlic.
2. Cut the leek into thin rings.
3. Peel carrots and celery stalks and cut into small cubes.
4. Cut the bacon into small cubes and fry until golden brown on maximum heat.
5. Add onion to bacon and cook for 4 minutes.
6. Add the leek rings to the pan. Mix it up. Cook more until the leeks are soft (about 20-25 minutes).
7. Remove the contents of the pan to the side.
8. Breading for chicken: mix flour, salt, pepper in a deep bowl.
9. Roll each piece of chicken in flour.
10. Fry each piece of chicken in a frying pan until golden brown on both sides. About 10 minutes. Put the chicken aside.
11. Heat the oil separately in a frying pan.
12. Add carrots and celery. Cook for 10 minutes. Stir regularly.
13. Add the previously fried onion and bacon to the pan. Cook for 5 minutes.
14. Add frying oil to a baking tray with high sides. Spread the oil over the entire surface of the baking sheet.
15. Put about half of the vegetable mixture. Make a pillow for the chicken.
16. Put the pieces of fried chicken on a pillow in a baking tray.
17. Add the remaining mixture and distribute in the space between the chicken pieces.
18. Add chicken broth and red wine to the pan.
19. Place the baking sheet in the oven at 390 ° F (200 °C) for 30 minutes.
20. Add rosemary sprigs to the baking tray and cook for another 15 minutes.
21. Add garlic to the baking tray.
22. Salt to taste.
23. Increase the heat to 480°F (250°C) and cook for another 10 minutes.
Serving: Serve the dish hot.
Enjoy your meal!

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