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Chicken in Red Wine Sauce

This is sort of a take on Cog au Vin just not as rich. I have been playing with the idea of mixing up the ingredients and to see if I cold create a dish with the depth of favor but not as heavy, I hope you like it

Chicken in Red Wine Sauce


4 to 6 lbs. of bone in chicken thighs, skin on

7 cups of dry red wine - remember if you would not drink it do not cook with it

1 1/3 cup olive oil

3 leeks, thinly sliced, whites only

1 large white onion, chopped

2 large carrots, chopped

8 cloves of garlic, smashed

6 bay leaves

10 black pepper corns

3 sprigs of thyme

3 cinnamon sticks

salt and pepper to taste


In a deep large bowl or pot place everything but the chicken, onion and the olive oil. Whisk to combine. Now add chicken, cover and place in the fridge overnight.

Next Day, remove chicken from marinade, pat dry and set aside. Strain marinade, reserving the wine and the veggies separately, discard the cinnamon sticks.

In a large deep skillet, one that could hold all the chicken in a single layer, over medium high heat, heat 1/2 cup of olive oil, well season the chicken, divide into two batches, and cook about 3 minutes on each side or until the skin is nice a crisp. Remove first batch, discard oil, wipe skillet, and another 1/2 cup of olive oil and repeat with second batch of chicken. Remove chicken, discard oil, wipe skillet.

Add the remain olive oil to skillet and saute onion until soft and golden, about 5 minutes, next add the remain veggies from marinade, reduce heat and saute for about another 10 minutes. Now add wine, using a wooden spoon to scrape any bits loose from the bottom of the pan, bring to a boil then reduce. Arrange chicken in the pan, skin side up, cover and simmer for about 45 minutes on low. Remove chicken and place on a deep serving dish.

Strain sauce in pan in a small sauce pan, place the solids in a cuisian art and pulse until smooth and add to sauce pan, reduce the sauce of medium heat until thick, pour over chicken and serve. Now if you have an immersion blender you can skip this whole step and just pour sauce into a small sauce pan, use the blender and reduce.

Serve with a great loaf of bread or roasted potatoes or both - Enjoy Cooking

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