Chicken Thighs Braised in Red Wine


  • 6 boneless skinless chicken thighs
  • 1/2 lb of small button mushrooms
  • 1/2 lb of chipolini onions
  • 2 cloves garlic, chopped
  • 3 tsp dried thyme
  • 2 cups dry red wine
  • kosher salt and fresh cracked black pepper to taste
  • 4 tbs olive oil
  • In a large saute pan with a lid add the olive oil using medium heat.
  • Add the chicken thighs and brown for about 4 minutes.
  • Add the garlic, thyme and season with salt and pepper.
  • Reduce heat to low, then add the red wine, onions and mushrooms.
  • Simmer partially covered for 45 minutes to 1 hour or until the chicken is tender.

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