Chicken in Red Wine

I made a very simplified version of this Red Wine Braised Chicken recipe, but it was still an excellent meal! The original recipe does look good, but I am not a fan of olives, capers, or opening a can of tomato paste for just one tablespoon. As you can see, the chicken does end up tinted red. The chicken was very tender though, and there was plenty of sauce so this would be great served over couscous or barley. This looks quite fancy, but has minimal ingredients and yes, there are even a couple of glasses of wine leftover.

8 chicken thighs, skinned
Black Pepper
1 T olive oil
2 c. red wine
1 1/2 c. chicken broth
1 (14 oz.) can diced tomatoes
1 T minced garlic

Sprinkle chicken thighs with black pepper. Heat oil in a deep skillet, and brown chicken thighs, approximately 5 minutes on each side. Remove chicken from pan, and set aside. Add wine to pan, and simmer for 10 minutes until reduced. Add broth, tomatoes, and minced garlic, and then return chicken to pan. Bring to a boil, and then reduce heat, cover the pan, and allow to simmer for approximately 30 minutes.

One thought on “Chicken in Red Wine

  1. Kerry check out the tomato paste that comes in a tube. I have seen it on a lot of the cooking shows. I looks like a tube of toothpaste and you store it in the fridge. Its made just for times like this.


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