Wine Braised Chicken


1 (3lb) chicken, cut up
1 large onion, minced
2 cups red wine ( we use Pinot Noir)
2 cups chicken stock
1 cup Italian plum tomatoes, peeled
2 carrots, peeled and chopped
1 parsnip, peeled and chopped
1 turnip, peeled and chopped
4 cloves garlic, chopped
2 tbs fresh parsley, chopped
2 tbs canola oil
kosher salt and black pepper to taste

In order to prepare this recipe properly you will need a large oven proof dutch oven or a wide deep pan.

  • Add a little canola oil to the pan and brown the chicken on all sides. When chicken is browned, remove from pan and set aside
  • Add a little more canola oil to the pan, using medium heat. Add the onions and  garlic and saute for about 5-8 minutes, or until the onions are translucent.
  • Add the carrots, parsnips and turnips to the pan and saute for another 2 minutes, stirring occasionally.
  • Add the chicken stock, red wine and parsley to the pan, lower the heat and simmer for 30 minutes.
  • Add the browned chicken pieces on top of the mixture, cover pan and place in a 300 degree oven for 60 to 90 minutes or until chicken has cooked through.




20 min


40 min


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