Easy Chicken Recipe Using Red Wine (Rich & Flavorful Dinner)

There’s something about red wine in a savory dish that just feels special. It adds this deep, slightly earthy richness that you really can’t replicate with anything else. And the good news? You don’t need to be a trained chef to pull it off. This chicken recipe using red wine is surprisingly straightforward, and the result tastes like something from a proper restaurant kitchen.

Whether it’s a quiet Tuesday night or you’ve got people coming over for dinner, this one delivers every time.

What Makes Red Wine So Good in Chicken Dishes

Red wine does a few important things when it hits the pan. First, it deglazes all those browned bits stuck to the bottom  and that’s where a ton of flavor lives. Second, it reduces into a glossy, savory sauce that coats the chicken beautifully. Finally, the acidity in the wine helps balance the richness of the dish so it never feels heavy.

Use something you’d actually drink. It doesn’t need to be expensive, but avoid anything labeled “cooking wine”  ; those are usually loaded with salt and don’t taste great reduced down.

Ingredients for This Recipe

Here’s what you’ll need to get started. Nothing unusual, nothing hard to find:

• 4 bone-in, skin-on chicken thighs (or breasts if you prefer)
• 1 cup dry red wine (Merlot, Cabernet, or Chianti all work well)
• 1 medium onion, diced
• 4 garlic cloves, minced
• 1 cup chicken broth
• 2 tablespoons olive oil
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and black pepper to taste
• Fresh parsley for finishing

These ingredients are pantry-friendly, and most of them are probably already in your kitchen right now.

How to Make Chicken Recipe using Red wine

1. Start by patting the chicken completely dry. This is the step people skip and then wonder why their skin isn’t crispy. Season generously with salt and pepper on both sides.
2. Heat the olive oil in a large, heavy skillet or Dutch oven over medium-high heat. Add the chicken skin-side down and let it sit, don’t move it for about 5 to 6 minutes until the skin is deep golden brown. Flip and cook for another 3 minutes, then remove and set aside.
3. In the same pan, reduce the heat to medium and add the diced onion. Cook for 3 to 4 minutes until softened, then stir in the garlic and tomato paste. Let that cook for another minute and you’ll smell it when it’s ready.
4. Now pour in the red wine. It’ll sizzle and steam dramatically, which is exactly what you want. Scrape up everything from the bottom of the pan with a wooden spoon. After about 3 minutes of simmering, add the chicken broth, thyme, and rosemary.
5. Nestle the chicken back in, skin-side up. Partially cover and let everything simmer on low heat for 30 to 35 minutes until the chicken is cooked through and the sauce has thickened slightly.

Serving It Right

This dish is wonderfully flexible when it comes to what you pair it with. The rich, wine-forward sauce needs something to soak into and a few options do that job beautifully.

Chicken recipe and pasta is probably the most popular pairing. Wide noodles like pappardelle or tagliatelle catch every bit of that sauce. Alternatively, chicken recipe and potatoes  either mashed or roasted turns this into a deeply comforting, complete plate. A simple green salad on the side adds freshness and keeps the meal balanced.

For a more rustic feel, thick slices of crusty bread to mop up the sauce works just as well. Honestly, that might be the best option of all.

The Italian-Style Variation

If you want to take things in a slightly different direction, the Italian chicken in sauce version is worth knowing. Simply add a can of crushed tomatoes along with the wine, swap the thyme for basil and oregano, and toss in a handful of kalamata olives and capers in the last 10 minutes of cooking.

It becomes a completely different dish brighter, bolder, and with a little more acidity. Serve it over polenta or pasta and it genuinely feels like something from a trattoria.

A Few Things to Keep in Mind

Don’t rush the sear. That initial browning builds the foundation of the whole dish. If the chicken is steaming instead of searing, your pan isn’t hot enough or the chicken was too wet.

Also, resist the urge to cover the pan fully. Partial coverage lets the sauce reduce properly. A fully covered lid traps too much steam and keeps the sauce thin.

Finally, if your sauce feels too thin near the end, simply remove the chicken and let the liquid bubble on medium-high for 5 minutes uncovered. It’ll tighten up quickly.

Leftovers and Storage

Leftovers keep really well in the fridge for up to 3 days in an airtight container. The flavor actually deepens overnight, so next-day lunch is genuinely something to look forward to.

Reheat gently on the stovetop over low heat with a splash of broth to loosen the sauce. Microwaving works too, though the skin won’t stay crispy  which is a fair trade for convenience.

Worth Making Again and Again

Honestly, once you make this once, it earns a permanent spot in your rotation. It’s the kind of dish that feels elevated but requires no special skill just decent ingredients and a little patience while it simmers.

This chicken recipe using red wine strikes that rare balance between impressive and approachable. It’s rich without being heavy, complex without being complicated, and satisfying in the way only a slow-cooked, properly seasoned dinner can be. Make it this week you won’t regret it.