18 Delicious Chicken and Red Wine Recipes for Gourmet Dinners

Oh, the irresistible duo of chicken and red wine! Whether you’re planning a cozy dinner for two or a lavish feast for friends, these 18 gourmet recipes promise to elevate your home cooking game. From hearty stews to elegant roasts, each dish is a celebration of flavors that’ll have everyone asking for seconds. Ready to impress? Let’s dive into these delicious creations that are sure to become your new favorites.

Coq au Vin

Just as the evening light fades into a soft glow, there’s something deeply comforting about preparing a dish that has simmered in history and heart. Coq au Vin, with its tender chicken and wine-infused sauce, is a testament to the beauty of slow cooking and the stories it tells.

Ingredients

• 4 bone-in, skin-on chicken thighs (preferably organic, for deeper flavor)
• 1 cup dry red wine (a robust Pinot Noir works beautifully)
• 1 cup chicken stock (homemade or low-sodium, for a cleaner taste)
• 8 oz cremini mushrooms (sliced, offering an earthy depth)
• 4 slices thick-cut bacon (chopped, for a smoky richness)
• 1 large yellow onion (diced, to sweeten as it cooks)
• 2 cloves garlic (minced, for a pungent kick)
• 2 tbsp all-purpose flour (for thickening the sauce)
• 2 tbsp unsalted butter (for a velvety finish)
• 1 tbsp fresh thyme leaves (for a hint of freshness)
• Salt and freshly ground black pepper (to season)

Instructions

1. In a large Dutch oven over medium heat, cook the chopped bacon until crispy, about 5 minutes. Remove with a slotted spoon and set aside, leaving the fat in the pot.
2. Season the chicken thighs with salt and pepper. Brown them in the bacon fat, skin-side down first, until golden, about 5 minutes per side. Remove and set aside.
3. In the same pot, add the diced onion and minced garlic, sautéing until translucent, about 3 minutes. Sprinkle the flour over the onions and stir to coat, cooking for 1 minute to remove the raw flour taste.
4. Deglaze the pot with the red wine, scraping up any browned bits. Add the chicken stock, thyme, and reserved bacon, stirring to combine.
5. Return the chicken to the pot, nestling it into the liquid. Bring to a simmer, then cover and reduce heat to low. Cook for 45 minutes, until the chicken is tender.
6. In a separate pan, melt the butter over medium heat. Add the sliced mushrooms and sauté until golden, about 5 minutes. Stir into the pot during the last 10 minutes of cooking.
7. Tip: For an even richer sauce, let the dish rest for 10 minutes off the heat before serving. This allows the flavors to meld beautifully.

Each bite of Coq au Vin is a harmony of textures—the chicken falls off the bone, while the mushrooms add a slight chew. The sauce, thick with the essence of wine and herbs, begs to be sopped up with crusty bread. Consider serving it over a bed of buttery mashed potatoes for a truly indulgent experience.

Red Wine Braised Chicken Thighs

Just as the evening light fades into a soft glow, there’s something deeply comforting about preparing a meal that simmers slowly, filling the kitchen with its rich aromas. This dish, with its tender chicken and velvety sauce, is a testament to the beauty of patience and the simple pleasures of cooking.

Ingredients

• 4 bone-in, skin-on chicken thighs, patted dry
• 1 tablespoon rich extra virgin olive oil
• 1 large yellow onion, thinly sliced
• 2 cloves garlic, minced
• 1 cup dry red wine, full-bodied
• 1 cup chicken stock, homemade if possible
• 2 sprigs fresh thyme
• 1 bay leaf
• Salt and finely ground black pepper, to season

Instructions

1. Preheat your oven to 325°F, ensuring it’s perfectly calibrated for slow cooking.
2. Season the chicken thighs generously with salt and pepper on both sides.
3. Heat the olive oil in a large, oven-safe skillet over medium-high heat until shimmering but not smoking.
4. Place the chicken thighs skin-side down in the skillet, cooking undisturbed for 5-7 minutes until the skin is golden and crispy. Flip and cook for another 3 minutes, then remove and set aside.
5. In the same skillet, add the sliced onion, cooking over medium heat until softened and slightly caramelized, about 5 minutes. Stir in the minced garlic for the last 30 seconds to avoid burning.
6. Pour in the red wine, scraping up any browned bits from the bottom of the pan, and let it reduce by half, about 3-4 minutes.
7. Add the chicken stock, thyme, and bay leaf, bringing the mixture to a gentle simmer.
8. Return the chicken thighs to the skillet, skin-side up, and transfer the skillet to the preheated oven.
9. Braise uncovered for 45-50 minutes, until the chicken is tender and the sauce has thickened slightly.
10. Remove the thyme sprigs and bay leaf before serving.

Yielded from the oven, the chicken thighs are impossibly tender, their skin having soaked up the wine’s depth while the sauce clings lovingly to each bite. Serve atop a mound of creamy polenta or with crusty bread to soak up every last drop of the rich, aromatic sauce.

Chicken and Red Wine Stew

Zephyrs of autumn whisper through the kitchen window as the rich aroma of chicken and red wine begins to fill the air, a comforting promise of the meal to come. This stew, with its deep flavors and tender textures, is a slow dance of ingredients coming together, perfect for a reflective evening at home.

Ingredients

• 2 lbs bone-in, skin-on chicken thighs, patted dry
• 1 cup robust red wine, preferably Cabernet Sauvignon
• 2 cups homemade chicken stock, rich and golden
• 3 cloves garlic, minced with care
• 1 large yellow onion, diced into hearty pieces
• 2 carrots, peeled and sliced into rustic coins
• 2 stalks celery, chopped with precision
• 2 tbsp all-purpose flour, sifted for smoothness
• 3 tbsp extra virgin olive oil, fruity and fragrant
• 1 tsp fresh thyme leaves, gently stripped from their stems
• 1 bay leaf, aromatic and whole
• Salt and freshly ground black pepper, to season with love

Instructions

1. Preheat a large, heavy-bottomed pot over medium heat for 2 minutes until evenly warm.
2. Add 2 tbsp of extra virgin olive oil to the pot, swirling to coat the bottom lightly.
3. Season the chicken thighs generously with salt and pepper on both sides.
4. Place the chicken thighs skin-side down in the pot, cooking undisturbed for 5-7 minutes until the skin is golden and crispy. Flip and cook for another 3 minutes, then remove and set aside.
5. In the same pot, add the remaining 1 tbsp of olive oil, followed by the diced onion, carrots, and celery. Cook over medium heat, stirring occasionally, for 5 minutes until the vegetables begin to soften.
6. Sprinkle the flour over the vegetables, stirring constantly for 1 minute to cook off the raw flour taste.
7. Pour in the red wine, scraping the bottom of the pot to release any browned bits, and let it simmer for 2 minutes to reduce slightly.
8. Add the chicken stock, minced garlic, thyme, and bay leaf, stirring to combine. Bring the mixture to a gentle simmer.
9. Return the chicken thighs to the pot, nestling them into the liquid. Cover and reduce the heat to low, simmering for 45 minutes until the chicken is tender and cooked through.
10. Remove the bay leaf and discard. Taste the stew, adjusting the seasoning with salt and pepper if needed.

Hearty and soul-warming, this chicken and red wine stew boasts tender meat that falls off the bone and a sauce rich with the depth of wine and aromatics. Serve it over a bed of creamy mashed potatoes or with a crusty loaf of bread to soak up every last drop of its flavorful broth.

Red Wine Chicken with Mushrooms

Yesterday, as the evening light faded, I found myself drawn to the kitchen, craving something that felt both comforting and a little luxurious. The idea of red wine chicken with mushrooms came to mind, a dish that marries the earthy depth of mushrooms with the rich, velvety notes of red wine.

Ingredients

• 1.5 lbs of boneless, skinless chicken thighs, tender and well-trimmed
• 2 cups of sliced cremini mushrooms, earthy and robust
• 1 cup of dry red wine, full-bodied and aromatic
• 2 tbsp of rich extra virgin olive oil
• 3 cloves of garlic, minced finely
• 1 tbsp of fresh rosemary, chopped delicately
• 1 cup of chicken broth, low-sodium and savory
• Salt and finely ground black pepper to season

Instructions

1. Heat the olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Season the chicken thighs generously with salt and pepper, then add them to the skillet. Sear until golden brown, about 4 minutes per side. Tip: Don’t overcrowd the pan to ensure a good sear.
3. Remove the chicken and set aside. In the same skillet, add the mushrooms and garlic, sautéing until the mushrooms are golden and the garlic is fragrant, about 3 minutes.
4. Pour in the red wine, scraping up any browned bits from the bottom of the pan. Let it simmer until reduced by half, about 5 minutes. Tip: This step builds the foundation of the sauce’s flavor.
5. Return the chicken to the skillet, add the rosemary and chicken broth. Bring to a simmer, then cover and cook on low heat for 25 minutes, until the chicken is tender and cooked through.
6. Uncover and let the sauce thicken for an additional 5 minutes. Tip: If the sauce is too thin, a quick simmer without the lid will help concentrate the flavors.

Delight in the tender chicken, bathed in a sauce that’s both robust and nuanced, with mushrooms adding a textural contrast. Serve it over a bed of creamy polenta or alongside crusty bread to soak up every last drop of the wine-infused sauce.

Garlic Red Wine Chicken

Just like the quiet moments before dawn, this Garlic Red Wine Chicken recipe unfolds gently, inviting you to savor the process as much as the result. It’s a dish that marries the robust depth of red wine with the aromatic allure of garlic, creating a symphony of flavors that’s both comforting and sophisticated.

Ingredients

• 4 bone-in, skin-on chicken thighs (about 2 lbs), patted dry with paper towels
• 1 cup dry red wine, such as Cabernet Sauvignon, with its bold, fruity notes
• 4 cloves garlic, minced to release their pungent, earthy aroma
• 2 tbsp rich extra virgin olive oil
• 1 tsp finely ground black pepper, for a subtle heat
• 1 tsp sea salt, to enhance the natural flavors
• 1 cup low-sodium chicken broth, for a delicate base
• 2 sprigs fresh rosemary, their woody fragrance infusing the dish

Instructions

1. In a large skillet, heat the extra virgin olive oil over medium heat until shimmering, about 2 minutes.
2. Season the chicken thighs evenly with sea salt and finely ground black pepper, ensuring every piece is well-coated.
3. Place the chicken thighs skin-side down in the skillet. Cook undisturbed for 5-7 minutes, until the skin is golden brown and crispy. Tip: Resist the urge to move the chicken; this ensures a perfect sear.
4. Flip the chicken thighs and cook for an additional 3 minutes on the other side. Remove from the skillet and set aside.
5. In the same skillet, add the minced garlic. Sauté for 1 minute, until fragrant but not browned, to avoid bitterness.
6. Pour in the dry red wine, scraping up any browned bits from the bottom of the skillet. Tip: These bits are flavor goldmines.
7. Add the chicken broth and fresh rosemary sprigs, bringing the mixture to a simmer.
8. Return the chicken thighs to the skillet, skin-side up. Cover and simmer on low heat for 25 minutes, until the chicken is cooked through and tender. Tip: A meat thermometer should read 165°F when inserted into the thickest part of the thigh.
9. Uncover and simmer for an additional 5 minutes to slightly reduce the sauce.

Mellow and rich, the Garlic Red Wine Chicken emerges with tender meat that falls off the bone, bathed in a sauce that’s both velvety and vibrant. Serve it over a bed of creamy polenta or alongside roasted root vegetables to soak up every last drop of its luxurious sauce.

Herbed Chicken in Red Wine Sauce

On a quiet evening, when the air carries a hint of autumn’s approach, there’s something deeply comforting about preparing a dish that fills the kitchen with warmth and aroma. Herbed chicken in red wine sauce is one such recipe, a harmonious blend of rustic flavors and elegant simplicity that feels like a gentle embrace.

Ingredients

• 4 boneless, skinless chicken breasts, patted dry
• 2 tablespoons rich extra virgin olive oil
• 1 cup finely chopped yellow onion
• 3 cloves garlic, minced to a fragrant paste
• 1 cup dry red wine, full-bodied and robust
• 1 cup chicken stock, homemade if possible
• 1 tablespoon fresh rosemary, finely chopped
• 1 tablespoon fresh thyme leaves
• Salt and finely ground black pepper, to season
• 2 tablespoons unsalted butter, cold and cubed

Instructions

1. Heat the olive oil in a large skillet over medium-high heat until shimmering but not smoking.
2. Season the chicken breasts generously with salt and pepper, then sear in the skillet for 4-5 minutes per side, until golden brown. Remove and set aside.
3. In the same skillet, add the chopped onion and sauté until translucent, about 3 minutes, scraping up any browned bits for extra flavor.
4. Add the minced garlic and cook for another 30 seconds, until fragrant.
5. Pour in the red wine, stirring to deglaze the pan, and let it reduce by half, about 5 minutes.
6. Add the chicken stock, rosemary, and thyme, bringing the mixture to a gentle simmer.
7. Return the chicken to the skillet, spooning some of the sauce over the top, and simmer uncovered for 10-12 minutes, until the chicken is cooked through.
8. Remove the chicken to a serving platter. Whisk the cold butter into the sauce until melted and slightly thickened, then pour over the chicken.

Finished with a glossy red wine sauce, the chicken is tender and infused with the earthy notes of rosemary and thyme. Serve it over a bed of creamy mashed potatoes or alongside roasted root vegetables for a meal that’s as nourishing as it is delightful.

Red Wine Chicken Casserole

Sometimes, the most comforting dishes come from the simplest of ingredients, simmered slowly to perfection. Such is the case with this red wine chicken casserole, a dish that marries the robustness of red wine with the tender succulence of chicken, creating a meal that feels like a warm embrace on a chilly evening.

Ingredients

• 2 lbs boneless, skinless chicken thighs, patted dry
• 1 cup full-bodied red wine, like Cabernet Sauvignon
• 2 tbsp rich extra virgin olive oil
• 1 large yellow onion, thinly sliced
• 3 cloves garlic, minced
• 2 cups cremini mushrooms, sliced
• 1 tbsp fresh thyme leaves
• 1 tsp finely ground black pepper
• 1 tsp sea salt
• 2 cups low-sodium chicken broth
• 1 tbsp all-purpose flour
• 2 tbsp unsalted butter

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
2. In a large oven-safe skillet, heat the olive oil over medium heat until shimmering.
3. Add the chicken thighs, seasoning with salt and pepper, and sear until golden brown, about 4 minutes per side. Remove and set aside.
4. In the same skillet, melt the butter and sauté the onion until translucent, about 5 minutes, then add the garlic and mushrooms, cooking until the mushrooms are golden.
5. Sprinkle the flour over the vegetables, stirring to coat evenly, and cook for 1 minute to remove the raw flour taste.
6. Slowly pour in the red wine and chicken broth, scraping up any browned bits from the bottom of the pan, then bring to a simmer.
7. Return the chicken to the skillet, nestling it into the liquid, and sprinkle with thyme leaves.
8. Cover the skillet and transfer to the preheated oven, baking for 45 minutes until the chicken is tender and the sauce has thickened.
9. Let the casserole rest for 5 minutes before serving to allow the flavors to meld beautifully.

Velvety in texture with a deep, wine-infused flavor, this casserole pairs wonderfully with crusty bread or over a bed of creamy mashed potatoes for a truly comforting meal.

Chicken with Red Wine Reduction

Evenings like these call for something comforting yet sophisticated, a dish that whispers of home while dancing on the palate with elegance. Chicken with Red Wine Reduction is just that—a humble ingredient transformed into a meal that feels both nourishing and indulgent.

Ingredients

• 4 bone-in, skin-on chicken thighs, patted dry with paper towels
• 1 tablespoon rich extra virgin olive oil
• 1 cup full-bodied red wine, like Cabernet Sauvignon
• 1/2 cup low-sodium chicken broth, simmering
• 2 cloves garlic, minced with care
• 1 tablespoon unsalted butter, cold and cubed
• 1 teaspoon fresh thyme leaves, gently stripped from their stems
• Salt and finely ground black pepper, to season

Instructions

1. Preheat your oven to 375°F, ensuring it’s fully heated before the chicken goes in.
2. Season the chicken thighs generously with salt and pepper on both sides.
3. Heat the olive oil in a large oven-safe skillet over medium-high heat until shimmering but not smoking.
4. Place the chicken thighs skin-side down in the skillet, cooking undisturbed for 5-7 minutes until the skin is golden and crispy.
5. Flip the chicken thighs and cook for an additional 3 minutes, then transfer the skillet to the preheated oven to finish cooking for 15 minutes, or until the internal temperature reaches 165°F.
6. Remove the chicken from the skillet and set aside to rest. Tip: Letting the chicken rest ensures the juices redistribute, keeping the meat moist.
7. Return the skillet to the stove over medium heat, adding the minced garlic and sautéing for 30 seconds until fragrant.
8. Pour in the red wine, scraping up any browned bits from the bottom of the skillet—these bits are packed with flavor.
9. Add the chicken broth and thyme, bringing the mixture to a simmer. Let it reduce by half, about 5-7 minutes, stirring occasionally.
10. Remove the skillet from heat and whisk in the cold butter until the sauce is glossy and slightly thickened. Tip: Adding butter off the heat prevents the sauce from breaking.
11. Season the reduction with salt and pepper to your liking, then drizzle over the rested chicken thighs. Tip: A final sprinkle of fresh thyme leaves adds a pop of color and freshness.

You’ll find the chicken tender beneath its crisp skin, the reduction a deep, velvety cloak that marries the wine’s fruitiness with the savory depth of pan drippings. Serve it atop a mound of creamy mashed potatoes or alongside roasted vegetables for a meal that feels like a warm embrace.

Red Wine Marinated Chicken Breast

Kindly imagine the quiet of your kitchen in the early evening, the subtle hum of the refrigerator the only sound as you prepare to marinate chicken breasts in a rich, velvety red wine. This dish, a humble yet profound exploration of flavors, invites you to slow down and savor the process as much as the meal itself.

Ingredients

• 2 boneless, skinless chicken breasts, plump and evenly sized
• 1 cup robust red wine, with deep berry notes
• 2 tbsp rich extra virgin olive oil
• 3 cloves garlic, freshly minced
• 1 tbsp fresh rosemary, finely chopped
• 1 tsp sea salt, finely ground
• 1/2 tsp black pepper, freshly cracked

Instructions

1. In a medium bowl, whisk together the red wine, olive oil, minced garlic, rosemary, sea salt, and black pepper until well combined.
2. Place the chicken breasts in a resealable plastic bag or shallow dish, ensuring they lie flat. Pour the marinade over the chicken, coating each piece thoroughly. Seal the bag or cover the dish, then refrigerate for at least 4 hours, or ideally overnight, turning the chicken once halfway through.
3. Preheat your grill or skillet to medium-high heat, about 375°F, ensuring the cooking surface is hot before adding the chicken to achieve a perfect sear.
4. Remove the chicken from the marinade, letting excess drip off. Reserve the marinade for basting.
5. Grill or pan-sear the chicken for 6-7 minutes on each side, or until the internal temperature reaches 165°F, basting occasionally with the reserved marinade for extra flavor.
6. Let the chicken rest for 5 minutes before slicing, allowing the juices to redistribute for the most succulent bite.

Marvel at the deep, wine-infused aroma as you slice into the chicken, revealing its juicy interior. The rosemary and garlic notes sing alongside the tender, perfectly cooked meat, making it a standout dish when served over a bed of creamy polenta or alongside roasted root vegetables.

Slow Cooker Chicken in Red Wine

Evening light filters through the kitchen window as I prepare this comforting dish, a slow cooker chicken in red wine that promises warmth and depth with every bite. It’s a recipe that unfolds gently, much like the quiet hours of a lazy afternoon.

Ingredients

• 2 lbs bone-in, skin-on chicken thighs, patted dry with paper towels
• 1 cup robust red wine, like a Cabernet Sauvignon
• 1 large yellow onion, thinly sliced into half-moons
• 3 cloves garlic, minced to a fragrant paste
• 2 tbsp rich extra virgin olive oil
• 1 tsp finely ground black pepper
• 1 tsp kosher salt
• 2 sprigs fresh rosemary, leaves stripped and finely chopped
• 1 cup low-sodium chicken broth, simmered to reduce by half

Instructions

1. Heat the extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Season the chicken thighs with kosher salt and finely ground black pepper, then sear in the skillet skin-side down until golden brown, about 5 minutes per side. Transfer to the slow cooker.
3. In the same skillet, add the thinly sliced yellow onion and cook until translucent, about 3 minutes, stirring occasionally to prevent burning.
4. Add the minced garlic and chopped rosemary to the skillet, cooking for 1 minute until fragrant, then deglaze with the red wine, scraping up any browned bits.
5. Pour the onion and wine mixture over the chicken in the slow cooker, then add the reduced chicken broth.
6. Cover and cook on low for 6 hours, or until the chicken is tender and falls off the bone.
7. Tip: For a thicker sauce, remove the chicken and simmer the liquid on the stove for 10 minutes. Tip: Let the chicken rest for 10 minutes before serving to allow the flavors to meld. Tip: Serve with crusty bread to soak up the rich sauce.

Once the dish is ready, the chicken will be impossibly tender, steeped in a sauce that’s both robust and nuanced. Consider serving it over a bed of creamy polenta or alongside roasted root vegetables for a meal that feels both rustic and refined.

Red Wine Chicken with Olives

Comfort comes in many forms, and today, it arrives in the slow simmer of red wine chicken with olives, a dish that whispers of cozy evenings and the simple joy of cooking. The melding of robust flavors and tender textures makes this recipe a heartfelt choice for any meal.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, patted dry
• 2 tbsp rich extra virgin olive oil
• 1 cup full-bodied red wine, like Cabernet Sauvignon
• 1/2 cup pitted Kalamata olives, their briny depth a perfect contrast
• 3 cloves garlic, minced to release their aromatic punch
• 1 tsp finely ground black pepper, for a subtle heat
• 1 tsp sea salt, to enhance all the flavors
• 1 tbsp fresh rosemary, chopped, for a fragrant touch

Instructions

1. Heat the olive oil in a large skillet over medium heat until it shimmers, about 2 minutes.
2. Add the chicken thighs, seasoning them with salt and pepper, and cook until golden brown, about 5 minutes per side. Tip: Resist the urge to move them too soon for that perfect sear.
3. Stir in the minced garlic and rosemary, cooking until fragrant, about 1 minute. Tip: Garlic burns quickly, so keep the heat moderate.
4. Pour in the red wine, scraping up any browned bits from the bottom of the pan, then add the olives. Tip: Those bits are flavor gold—don’t let them go to waste.
5. Reduce the heat to low, cover, and simmer until the chicken is tender and the sauce has thickened slightly, about 25 minutes.

Rich with the depth of red wine and the salty pop of olives, this dish offers a symphony of flavors that linger pleasantly. Serve it over a bed of creamy polenta or alongside crusty bread to soak up every last drop of the sauce.

Chicken and Red Wine Pasta

Venturing into the kitchen tonight feels like a quiet rebellion against the rush of everyday life, where the simmer of red wine and chicken promises a comforting embrace. This dish, a melange of robust flavors and tender textures, is a testament to the beauty of slowing down.

Ingredients

• 2 boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 cup dry red wine, preferably a bold Cabernet Sauvignon
• 8 oz pasta, such as fusilli or penne, with ridges to catch the sauce
• 2 tbsp rich extra virgin olive oil
• 3 cloves garlic, minced to release their pungent aroma
• 1/2 cup heavy cream, for a velvety finish
• 1/4 cup freshly grated Parmesan cheese, for a nutty depth
• 1 tsp finely ground black pepper, to add a subtle heat
• Salt, to enhance all the flavors

Instructions

1. In a large skillet over medium heat, warm the olive oil until it shimmers, about 1 minute.
2. Add the chicken pieces, seasoning them lightly with salt and pepper, and cook until they’re golden brown on all sides, about 5-7 minutes. Tip: Don’t overcrowd the pan to ensure each piece gets a perfect sear.
3. Stir in the minced garlic, cooking just until fragrant, about 30 seconds, to avoid bitterness.
4. Pour in the red wine, scraping up any browned bits from the bottom of the pan, and let it reduce by half, about 5 minutes. Tip: This step builds the foundation of your sauce, so patience is key.
5. Add the pasta to boiling salted water and cook until al dente, about 8-10 minutes, reserving 1/2 cup of the pasta water before draining.
6. Lower the heat to medium-low and stir in the heavy cream and Parmesan cheese into the skillet, mixing until the sauce is smooth and slightly thickened, about 2 minutes. Tip: If the sauce is too thick, loosen it with a bit of the reserved pasta water.
7. Toss the drained pasta into the skillet, ensuring each piece is lovingly coated in the sauce.

Momentarily, the dish comes together with the pasta offering a satisfying chew against the succulent chicken, all enveloped in a sauce that’s both rich and nuanced. Serve it in shallow bowls, perhaps with a sprinkle of extra Parmesan and a side of crusty bread to soak up every last drop.

Red Wine Chicken Skewers

Just as the evening settles in, there’s something deeply comforting about preparing a meal that feels both rustic and refined. These red wine chicken skewers are a testament to the beauty of simple ingredients coming together under the gentle coaxing of heat and time.

Ingredients

• 1.5 lbs of boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 cup of robust red wine, preferably a Cabernet Sauvignon
• 3 tablespoons of rich extra virgin olive oil
• 2 cloves of garlic, minced to a fine paste
• 1 tablespoon of fresh rosemary, finely chopped
• 1 teaspoon of coarse sea salt
• 1/2 teaspoon of freshly ground black pepper
• 1 medium red onion, cut into 1-inch chunks
• 1 red bell pepper, seeded and cut into 1-inch pieces

Instructions

1. In a large bowl, combine the chicken pieces, red wine, olive oil, minced garlic, rosemary, sea salt, and black pepper. Ensure each piece is well-coated. Cover and marinate in the refrigerator for at least 2 hours, or overnight for deeper flavor.
2. Preheat your grill to medium-high heat, about 375°F, ensuring the grates are clean and lightly oiled to prevent sticking.
3. Thread the marinated chicken, red onion, and bell pepper pieces onto skewers, alternating between ingredients for even cooking and presentation.
4. Place the skewers on the preheated grill. Cook for 5-7 minutes on each side, or until the chicken is thoroughly cooked and has a slight char, turning only once to ensure beautiful grill marks.
5. Remove the skewers from the grill and let them rest for 3 minutes before serving. This allows the juices to redistribute, ensuring moist and flavorful chicken.

Finally, the skewers present a harmonious blend of juicy, wine-infused chicken with the sweet char of vegetables. Serve them over a bed of wild rice or alongside a crisp green salad for a meal that’s as visually appealing as it is delicious.

Balsamic Red Wine Chicken

You might find yourself standing in the kitchen, the evening light fading, craving something that feels both comforting and a little luxurious. This balsamic red wine chicken is just that—a dish that marries the deep, tangy sweetness of balsamic with the robust warmth of red wine, creating a meal that’s as satisfying to prepare as it is to eat.

Ingredients

• 4 boneless, skinless chicken breasts, patted dry
• 2 tablespoons rich extra virgin olive oil
• 1 cup full-bodied red wine, like Cabernet Sauvignon
• 1/4 cup aged balsamic vinegar
• 2 cloves garlic, minced
• 1 teaspoon finely ground black pepper
• 1 teaspoon sea salt
• 1 tablespoon fresh rosemary, finely chopped
• 1 tablespoon unsalted butter

Instructions

1. Heat the olive oil in a large skillet over medium-high heat until shimmering but not smoking.
2. Season the chicken breasts evenly with sea salt and finely ground black pepper.
3. Place the chicken in the skillet, cooking for 5-7 minutes on each side until golden brown. Tip: Resist the urge to move the chicken too soon; letting it sear properly ensures a flavorful crust.
4. Remove the chicken from the skillet and set aside on a plate, covering loosely with foil to keep warm.
5. In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn.
6. Pour in the red wine and balsamic vinegar, scraping up any browned bits from the bottom of the pan. Tip: These bits are packed with flavor, so make sure to incorporate them into the sauce.
7. Add the fresh rosemary and bring the mixture to a simmer, allowing it to reduce by half, about 5-7 minutes.
8. Stir in the unsalted butter until melted and the sauce is slightly thickened. Tip: The butter adds a silky richness to the sauce, balancing the acidity of the vinegar and wine.
9. Return the chicken to the skillet, spooning the sauce over the top, and cook for an additional 2-3 minutes to warm through.

Here, the chicken emerges tender and infused with the sauce’s complex flavors, the balsamic and red wine creating a glossy, deeply colored coating. Serve it over a bed of creamy polenta or alongside roasted vegetables for a meal that feels both rustic and refined.

Red Wine Chicken with Rosemary

Amidst the quiet hum of the kitchen, there’s something deeply comforting about the melding of robust red wine and fragrant rosemary with tender chicken, a dish that feels like a warm embrace on a cool evening.

Ingredients

• 4 bone-in, skin-on chicken thighs, patted dry
• 1 cup full-bodied red wine, like Cabernet Sauvignon
• 2 tbsp rich extra virgin olive oil
• 3 fresh rosemary sprigs, leaves finely chopped
• 2 garlic cloves, minced
• 1 tsp finely ground black pepper
• 1 tsp sea salt
• 1 cup low-sodium chicken broth

Instructions

1. Preheat your oven to 375°F (190°C), ensuring it’s fully heated for even cooking.
2. In a large oven-safe skillet, heat the olive oil over medium-high heat until shimmering but not smoking.
3. Season the chicken thighs evenly with sea salt and black pepper, then place them skin-side down in the skillet. Sear for 5-7 minutes until the skin is golden and crispy. Tip: Avoid moving the chicken to ensure a perfect sear.
4. Flip the chicken thighs and add the minced garlic and chopped rosemary around them, sautéing for 1 minute until fragrant.
5. Pour in the red wine and chicken broth, scraping the bottom of the skillet to release any browned bits. Tip: This deglazing step adds depth to the sauce.
6. Transfer the skillet to the preheated oven and bake uncovered for 25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
7. Let the chicken rest in the skillet for 5 minutes before serving. Tip: Resting allows the juices to redistribute, ensuring moist meat.

Lusciously tender, the chicken thighs are imbued with the deep flavors of red wine and rosemary, creating a sauce that’s both rich and aromatic. Serve atop a bed of creamy polenta or with crusty bread to soak up every last drop.

Chicken and Red Wine Pie

Gently, the aroma of simmering red wine and tender chicken fills the kitchen, a comforting promise of the hearty pie to come. This dish, with its deep flavors and cozy warmth, is a testament to the simple pleasures of home cooking.

Ingredients

• 2 cups all-purpose flour, sifted for lightness
• 1/2 cup unsalted butter, cold and cubed
• 1/4 cup ice water, to bind the dough
• 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 cup dry red wine, full-bodied and rich
• 1 cup chicken stock, homemade for depth
• 1 large onion, finely diced
• 2 cloves garlic, minced
• 1 tbsp fresh thyme leaves, fragrant and earthy
• 1/2 cup heavy cream, for a silky finish
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat your oven to 375°F (190°C), ensuring it’s fully heated for even baking.
2. In a large bowl, combine the sifted flour and cold butter, rubbing them together until the mixture resembles coarse crumbs. Tip: Keep the butter cold for a flakier crust.
3. Gradually add ice water, a tablespoon at a time, mixing until the dough just comes together. Wrap in plastic and chill for 30 minutes.
4. While the dough chills, heat a large skillet over medium heat. Add the chicken pieces, browning them on all sides, about 5 minutes. Remove and set aside.
5. In the same skillet, sauté the onion and garlic until translucent, about 3 minutes. Tip: Deglaze the pan with a splash of red wine to lift all the flavorful bits.
6. Return the chicken to the skillet, add the remaining red wine, chicken stock, and thyme. Simmer until the liquid reduces by half, about 15 minutes.
7. Stir in the heavy cream, season with salt and pepper, and remove from heat. Let the filling cool slightly.
8. Roll out the chilled dough on a floured surface to fit your pie dish. Line the dish with the dough, fill with the chicken mixture, and cover with the remaining dough. Crimp the edges to seal.
9. Cut a few slits in the top crust for steam to escape. Bake for 35-40 minutes, or until the crust is golden and the filling is bubbly. Tip: Place a baking sheet underneath to catch any drips.

The pie emerges from the oven with a crust that’s golden and flaky, giving way to a filling that’s rich and velvety, with the deep notes of red wine weaving through. Serve it with a simple green salad to contrast the pie’s hearty richness, or enjoy a slice on its own, savoring the layers of flavor.

Red Wine Chicken Tacos

Lingering in the quiet of the evening, the thought of combining the robustness of red wine with the tender embrace of chicken in tacos feels like a whisper of comfort. It’s a dish that marries the elegance of a slow-cooked meal with the casual joy of taco night, perfect for those moments when you crave something both refined and reassuring.

Ingredients

• 2 lbs boneless, skinless chicken thighs, patted dry
• 1 cup full-bodied red wine, like Cabernet Sauvignon
• 1/4 cup rich extra virgin olive oil
• 3 cloves garlic, minced to a fragrant paste
• 1 tbsp smoked paprika, for a deep, earthy warmth
• 1 tsp finely ground black pepper
• 1 tsp sea salt, for a clean, sharp seasoning
• 8 small corn tortillas, warmed to pliability
• 1/2 cup fresh cilantro leaves, roughly chopped for a bright finish
• 1 lime, cut into wedges for a zesty squeeze

Instructions

1. In a large bowl, combine the chicken thighs, red wine, olive oil, minced garlic, smoked paprika, black pepper, and sea salt. Let marinate for at least 30 minutes, or up to 4 hours in the refrigerator for deeper flavor.
2. Heat a large skillet over medium-high heat. Remove the chicken from the marinade, letting excess drip off, and sear for 5-6 minutes on each side until deeply browned and cooked through.
3. Transfer the chicken to a cutting board and let rest for 5 minutes. This allows the juices to redistribute, ensuring moist, flavorful meat.
4. While the chicken rests, pour the remaining marinade into the skillet. Simmer over medium heat for 5 minutes, reducing it to a glossy sauce.
5. Shred the chicken with two forks, then toss with the reduced wine sauce until evenly coated.
6. Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until soft and slightly charred at the edges.
7. Divide the shredded chicken among the tortillas. Top with fresh cilantro and serve with lime wedges on the side.

Kaleidoscopic in flavor, these tacos offer a tender bite of chicken infused with the deep, fruity notes of red wine, balanced by the fresh pop of cilantro and lime. Serve them alongside a crisp, green salad or a bowl of smoky black beans for a meal that feels both indulgent and effortlessly simple.

Spicy Red Wine Chicken

Sometimes, the most comforting dishes come from the simplest of ingredients, melded together with patience and a touch of warmth. Spicy red wine chicken is one such dish, where the bold flavors of the wine and the gentle heat from the spices create a symphony of tastes that linger lovingly on the palate.

Ingredients

• 2 lbs of bone-in, skin-on chicken thighs (for richer flavor and juiciness)
• 1 cup of robust red wine (like a Cabernet Sauvignon, for depth)
• 2 tbsp of extra virgin olive oil (for a fruity, smooth base)
• 3 cloves of garlic, minced (for a pungent kick)
• 1 tsp of crushed red pepper flakes (for a spicy warmth)
• 1 tsp of finely ground black pepper (for a sharp, earthy note)
• 1 tsp of sea salt (to enhance all the flavors)
• 1 cup of chicken broth (for a savory liquid foundation)
• 1 tbsp of fresh rosemary, chopped (for a fragrant, piney accent)

Instructions

1. Preheat your oven to 375°F (190°C), ensuring it’s fully heated for even cooking.
2. In a large oven-safe skillet, heat the extra virgin olive oil over medium heat until shimmering, about 2 minutes.
3. Season the chicken thighs evenly with sea salt and finely ground black pepper, then place them skin-side down in the skillet. Cook for 5-7 minutes until the skin is golden and crispy.
4. Flip the chicken thighs and add the minced garlic and crushed red pepper flakes to the skillet, stirring gently to avoid burning the garlic, about 1 minute.
5. Pour in the robust red wine and chicken broth, then sprinkle the chopped rosemary over the chicken. Bring the liquid to a simmer, about 3 minutes.
6. Transfer the skillet to the preheated oven and bake uncovered for 25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
7. Remove the skillet from the oven and let the chicken rest for 5 minutes before serving, allowing the juices to redistribute.

Melt-in-your-mouth tender, the chicken carries the bold essence of the wine, balanced by the herbal whisper of rosemary and a lingering spice. Serve it over a bed of creamy polenta or alongside roasted root vegetables to soak up the luxurious sauce.

Conclusion

Luscious and hearty, these 18 chicken and red wine recipes are sure to elevate your gourmet dinners to new heights. Whether you’re craving something cozy or fancy, there’s a dish here for every occasion. We’d love to hear which recipes become your favorites—drop us a comment below! And don’t forget to share the love by pinning this article on Pinterest for your fellow home cooks to discover. Happy cooking!