Chicken au Vin
A classic French dish made with tender chicken cooked in a rich red wine sauce.
Ingredients
- ●1 1/2 pounds boneless, skinless chicken thighs chicken
- ●2 tablespoons butter french
- ●1 onion, thinly sliced mellow
- ●2 cloves garlic, minced peppery
- ●1 cup red wine (such as Burgundy or Pinot Noir) vin
- ●1 cup chicken broth coq
- ●1 teaspoon dried thyme au
- ●1 teaspoon salt salt
- ●1/2 teaspoon black pepper black pepper
Instructions
- 1
Season the chicken with salt and pepper.
- 2
Heat the butter in a large Dutch oven over medium-high heat. Add the chicken and cook until browned on both sides, about 5-7 minutes. Remove the chicken from the pot and set aside.
- 3
Add the sliced onion to the pot and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional minute.
- 4
Add the red wine to the pot, scraping up any browned bits from the bottom. Bring the wine to a simmer and cook until reduced by half, about 5 minutes.
- 5
Add the chicken broth, thyme, and browned chicken back to the pot. Cover the pot and transfer it to the oven.
- 6
Bake the chicken in the preheated oven for 25-30 minutes, or until cooked through.
- 7
Remove the pot from the oven and let it cool slightly. Serve the chicken and sauce hot, garnished with fresh thyme if desired.