Poulet au Vin Rouge “Chicken with Red Wine” Recipe

This delectable recipe of Chicken with Red Wine is the perfect blend of tender chicken pieces and a robust red wine reduction. The addition of pearl onions and mushrooms lends an earthy touch, while thyme and bay leaves infuse it with comforting, aromatic flavors. It's an elegant dish that's sure to impress at any dinner table.

Poulet au Vin Rouge “Chicken with Red Wine” Recipe

Most of the ingredients for this recipe are kitchen staples, but you might need to get a couple of items. Fruity red wine is crucial for this recipe, acting as a rich base for the sauce. Choose a wine that you enjoy drinking, as its flavor will intensify during cooking. Pearl onions are another key ingredient, adding sweetness and texture. They're smaller than regular onions and can usually be found in the produce or pickled vegetable aisle of your supermarket.

Chicken with Red Wine Essential Ingredients

Chicken: Choose a small chicken, which will be more tender and flavorful.

Pearl onions: These tiny onions add a burst of sweetness and an interesting texture.

Virgin olive oil: Used to sauté the onions, mushrooms, and chicken, it adds richness to the dish.

Fruity red wine: It forms the base of the sauce. A full-bodied, fruity wine will give the best flavor.

Thyme leaves: These add a subtle, earthy flavor.

Bay leaves: Bay leaves infuse the dish with a unique, slightly floral taste.

Potato starch: This thickens the sauce to a pleasing consistency.

Croutons: These add a delightful crunch to the dish, and their absorbency means they soak up the delicious sauce.

One reader, Ingemar Jacobsen says:

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This chicken with red wine recipe is a game-changer! The flavors are rich and the chicken is so tender. The combination of red wine, garlic, and thyme creates a mouthwatering aroma that fills the kitchen. It's a perfect dish for a cozy dinner at home. Highly recommend trying it out!

Ingemar Jacobsen

Techniques Required

How to prepare the chicken: The chicken should be cut into four pieces, including two breasts with wings and two legs. The wings should be cut into three pieces each, and the breasts should be skinned and boned. The legs should be skinned, and the thighs should be separated from the drumsticks.

How to caramelize pearl onions: Place the pearl onions with olive oil, sugar, and water in a large saucepan and bring to a boil. Cook until the water has evaporated and the onions start to brown on all sides.

How to make the croutons: Preheat the oven to 400 degrees. Trim the crusts from the bread and cut the slices into heart-shaped pieces. Moisten the croutons with canola oil and bake for 8 to 10 minutes until browned. Dip the tips of the croutons in the sauce and then into chopped parsley before serving.

How To Make Poulet au Vin Rouge “Chicken with Red Wine”

As its name suggests, poulet au vin rouge is a French dish that has mushrooms and chicken cooked in a rich red wine sauce. A truly elegant dish.

Preparation: 30 minutes
Cooking: 50 minutes
Total: 1 hour 20 minutes



  • 1smallchicken
  • 12smallpearl onions
  • 2tbspvirgin olive oil
  • ½tspsugar
  • ½cupwater
  • 4largemushrooms
  • cuponion,finely chopped
  • 3clovegarlic
  • cupsfruity red wine,dry
  • ½tspdried thyme leaves,(or 1 sprig fresh thyme)
  • 2bay leaves
  • ¾tspsalt
  • ¾tspfreshly ground black pepper
  • 2tbspred wine
  • 1tsppotato starch


  • 4slicewhite bread
  • 1tspcanola oil
  • 2tbspfresh parsley,finely chopped


  1. Cut the chicken into four pieces (two breasts with wings and two legs).

  2. Cut off the wings, and divide them at the joints into three pieces each.

  3. Skin and bone the breasts.

  4. Set the breasts aside with the two meatier wing pieces.

  5. Skin the legs, and separate the thighs from the drumsticks by cutting through them at the joint.

  6. Cut the ends off the drumsticks.

  7. Leave in the thigh and drum bones.

  8. Set the legs aside with the breasts and reserved wing pieces.

  9. Place the pearl onions with 1 tablespoon of the oil, the sugar, and the water in a large saucepan, and bring to a boil over high heat.

  10. Boil for a few minutes, or until the water has evaporated and the onions start frying.

  11. Cook until the onions are browned on all sides.

  12. Add the mushrooms, and sauté for 1 minute. Set aside, covered.

  13. In a large skillet, heat the remaining 1 tablespoon of oil.

  14. When hot, sauté the chicken wing pieces for 2 to 3 minutes, until lightly browned on all sides.

  15. Add the leg pieces, and brown them for 2 to 3 minutes on each side.

  16. Repeat with the breasts.

  17. Set all the chicken pieces aside.

  18. To the drippings in the skillet, add the chopped onion, and sauté for 1 minute.

  19. Then add the garlic, and cook for about 10 seconds.

  20. Add the wine, thyme, bay leaves, salt, and pepper, and bring to a boil.

  21. Return the dark meat and the wings to the pan, cover, and boil very gently for 8 minutes.

  22. Add the chicken breasts, and boil gently for another 7 minutes.

  23. This brings the total cooking time to 15 minutes for the dark meat and only 7 minutes for the breast meat.

  24. Add the dissolved potato starch to the pan, and stir until the pan juices are thickened.

  25. Then add the pearl onions and mushrooms with their juices to the red wine sauce,


  1. Preheat the oven to 400 degrees F.

  2. Trim the crusts from the bread, and cut the slices diagonally to form two triangles.

  3. Trim each triangle to form a heart-shaped crouton.

  4. Spread the oil on a cookie sheet, and press the croutons into the oil so they are moistened on both sides.

  5. Bake at 400 degrees F for 8 to 10 minutes, until nicely browned.

  6. At serving time, dip the tip of each crouton in the sauce to moisten it and then into the chopped parsley.

  7. Cut the chicken breast pieces in half, and serve one piece of breast, one piece of drum or thigh meat, and one piece of wing per person with two croutons.

  8. Sprinkle the remaining chopped parsley over the chicken and garnishes.


  • Calories: 782.80kcal
  • Fat: 46.65g
  • Saturated Fat: 12.06g
  • Trans Fat: 0.25g
  • Monounsaturated Fat: 21.43g
  • Polyunsaturated Fat: 9.60g
  • Carbohydrates: 22.71g
  • Fiber: 2.31g
  • Sugar: 4.67g
  • Protein: 51.03g
  • Cholesterol: 187.50mg
  • Sodium: 767.14mg
  • Calcium: 95.70mg
  • Potassium: 777.00mg
  • Iron: 4.35mg
  • Vitamin A: 111.78µg
  • Vitamin C: 10.47mg

Technique Tip for Perfecting This Dish

When preparing the chicken, it's important to ensure even cooking. Dark meat, such as the thighs and drumsticks, requires a longer cooking time than the breast meat. By adding the breast meat later in the cooking process, you can ensure that all parts of the chicken are perfectly cooked and tender. Additionally, when sautéing the pearl onions and mushrooms, ensure that the water has completely evaporated before they start frying. This will give them a nice caramelization and enhance their flavor. Lastly, when making the croutons, be sure to monitor them closely in the oven as they can easily burn. They should be nicely browned and crispy, not blackened.

Time-Saving Tips for Preparing Chicken With Red Wine

Prepare the ingredients: Gather and prepare all the ingredients and equipment needed before starting the cooking process to save time and avoid any last-minute scrambling.

Multitask: Look for opportunities to multitask, such as chopping vegetables while the chicken is cooking, to maximize efficiency in the kitchen.

Organize the workspace: Keep your workspace organized and clean to avoid wasting time searching for tools or ingredients during the cooking process.

Prep ahead: Consider prepping certain ingredients, such as chopping vegetables or marinating the chicken, ahead of time to streamline the cooking process.

Use kitchen tools: Utilize kitchen tools like food processors, mandolines, or slow cookers to help with time-consuming tasks and make the cooking process more efficient.

Substitute Ingredients For Poulet au Vin Rouge “Chicken with Red Wine” Recipe

  • chicken - Substitute with tofu: Tofu is a great plant-based alternative that can absorb flavors well and provide a similar texture to chicken in the dish.

  • red wine - Substitute with grape juice and vinegar: This combination can mimic the acidity and sweetness of red wine in the recipe.

  • pearl onions - Substitute with shallots: Shallots have a similar mild and sweet flavor to pearl onions and can be used as a substitute in this recipe.

  • virgin olive oil - Substitute with avocado oil: Avocado oil has a mild flavor and high smoke point, making it a suitable substitute for virgin olive oil in this recipe.

  • mushrooms - Substitute with eggplant: Eggplant can provide a meaty texture and absorb flavors well, similar to mushrooms in the dish.

  • garlic - Substitute with shallots: Shallots can provide a milder and slightly sweet flavor similar to garlic in the recipe.

  • fruity red wine - Substitute with pomegranate juice: Pomegranate juice can provide a fruity and slightly tart flavor similar to red wine in the recipe.

  • dried thyme leaves - Substitute with dried oregano: Dried oregano can provide a similar earthy and slightly minty flavor to the dish as dried thyme leaves.

  • bay leaves - Substitute with dried basil: Dried basil can provide a similar subtle herbal flavor to the dish as bay leaves.

  • potato starch - Substitute with cornstarch: Cornstarch can be used as a thickening agent in place of potato starch in this recipe.

  • white bread - Substitute with whole wheat bread: Whole wheat bread can be used as a healthier alternative with a nuttier flavor and denser texture for the croutons.

  • canola oil - Substitute with vegetable oil: Vegetable oil can be used as a substitute for canola oil in this recipe.

  • fresh parsley - Substitute with fresh cilantro: Fresh cilantro can provide a similar fresh and herbaceous flavor to the dish as fresh parsley.

Best Way to Present Chicken With Red Wine

  1. Elevate the chicken: Carefully arrange the chicken pieces on the plate, ensuring they are positioned elegantly and with precision.

  2. Garnish with croutons: Place the heart-shaped croutons around the chicken, adding a touch of visual appeal and texture to the dish.

  3. Drizzle with red wine sauce: Spoon the rich and flavorful red wine sauce over the chicken, ensuring each piece is generously coated.

  4. Sprinkle with fresh parsley: Gently sprinkle freshly chopped parsley over the dish, adding a pop of vibrant color and a hint of freshness.

  5. Arrange pearl onions and mushrooms: Artfully position the caramelized pearl onions and sautéed mushrooms around the chicken, creating a visually appealing composition.

  6. Emphasize symmetry and balance: Pay attention to the overall symmetry and balance of the plating, ensuring that each element complements the others harmoniously.

  7. Use a minimalistic approach: Keep the plating minimalistic, allowing the natural colors and textures of the dish to take center stage.

  8. Focus on precision and attention to detail: Ensure that every element on the plate is meticulously placed, reflecting a high level of culinary craftsmanship.

  9. Consider negative space: Embrace the concept of negative space on the plate, allowing the dish to breathe and the components to stand out.

  10. Highlight the natural beauty of the dish: Let the inherent beauty of the chicken and its accompaniments shine through, creating a visually stunning presentation.

Essential Tools for Making This Recipe

  • Cutting board: A flat, sturdy surface for cutting and preparing ingredients.
  • Chef's knife: A versatile, all-purpose knife for chopping, slicing, and dicing.
  • Saucepan: A deep cooking vessel with a handle and often a lid, used for boiling, simmering, and making sauces.
  • Large skillet: A wide, flat-bottomed pan with sloped sides, used for frying, sautéing, and searing.
  • Oven: A kitchen appliance used for baking, roasting, and toasting.
  • Cookie sheet: A flat, metal baking sheet used for baking cookies, pastries, and other items.
  • Whisk: A kitchen tool used for mixing and blending ingredients.
  • Measuring cups and spoons: Utensils used for accurately measuring ingredients.
  • Tongs: A versatile kitchen tool used for gripping and lifting hot or delicate items.
  • Spatula: A flat, flexible kitchen tool used for lifting, flipping, and spreading ingredients.

How To Store and Freeze Leftovers

  • Let the chicken with red wine cool completely before storing or freezing.
  • To store in the refrigerator, place the cooled dish in an airtight container. It will keep well for up to 3-4 days.
  • For longer storage, freeze the chicken in a freezer-safe container or resealable plastic bag. Remove as much air as possible to prevent freezer burn.
  • Label the container or bag with the date and contents for easy identification.
  • When ready to eat, thaw the frozen chicken with red wine in the refrigerator overnight.
  • Reheat the thawed dish in a covered pot or skillet over low heat until it's heated through. Add a splash of red wine or chicken broth if needed to maintain the sauce consistency.
  • Avoid refreezing previously frozen chicken with red wine, as it may affect the texture and quality of the dish.
  • For best results, consume the reheated chicken within 1-2 days after thawing.

How To Reheat Leftovers

Here are the best methods for reheating leftover chicken with red wine:

  • Stovetop method: Place the leftover chicken and sauce in a covered skillet or saucepan over medium-low heat. Gently simmer, stirring occasionally, until the chicken is heated through and the sauce is bubbly. This method helps to preserve the moisture and flavor of the dish.
  • Oven method: Preheat the oven to 350°F (175°C). Transfer the chicken and sauce to an oven-safe dish, cover with foil, and bake for 15-20 minutes, or until the chicken is heated through and the sauce is bubbly. Remove the foil for the last 5 minutes of reheating to allow the chicken to crisp up slightly.
  • Microwave method (for individual portions): Place a single serving of chicken and sauce in a microwave-safe dish, cover with a damp paper towel, and microwave on high for 1-2 minutes, or until heated through. Stir the sauce and check the temperature of the chicken before serving.
  • Slow cooker method: If you have a large amount of leftover chicken and sauce, transfer it to a slow cooker and heat on low for 1-2 hours, or until the chicken is heated through and the sauce is bubbly. This method is ideal for keeping the dish warm for an extended period, such as during a party or potluck.
  • Regardless of the reheating method you choose, be sure to check the internal temperature of the chicken with a meat thermometer to ensure it reaches 165°F (74°C) before serving. This will help to prevent foodborne illness.
  • To add a fresh touch to your reheated chicken with red wine, consider garnishing with freshly chopped parsley, thyme, or chives. You can also serve the dish with a side of crusty bread, roasted vegetables, or a light green salad to round out the meal.

Random Fact About Chicken With Red Wine

The recipe for chicken with red wine involves a unique cooking process. The dish includes various ingredients such as chicken, pearl onions, mushrooms, garlic, and red wine. The chicken is cut into pieces and cooked with the onions and mushrooms in a flavorful red wine sauce. The dish is served with heart-shaped croutons, adding a delightful touch to the meal. This recipe showcases the versatility of chicken and the rich flavors that can be achieved by incorporating red wine into the cooking process. It's a delightful and sophisticated dish that can elevate any dining experience.

Is This Recipe Economical for Home Cooking?

The chicken with red wine recipe is moderately cost-effective for a household. The use of chicken and red wine may increase the cost, but the dish's rich flavors and the ability to feed a family of four make it worthwhile. The approximate cost for a household of four people is around $25-$30. The dish offers a delightful dining experience, earning a solid 8/10 rating for its taste, presentation, and overall value.

Is This Dish Healthy or Unhealthy?

The chicken with red wine recipe is a relatively healthy dish, as it incorporates lean protein from the chicken and nutrient-rich ingredients like onions, garlic, and mushrooms. The use of olive oil provides healthy monounsaturated fats, while the red wine adds depth of flavor and potential heart-healthy benefits when consumed in moderation. However, there are a few aspects of the recipe that could be improved to enhance its overall healthiness:

  • The recipe calls for frying the pearl onions and sautéing the chicken pieces, which can add extra fat and calories. Consider using a healthier cooking method, such as baking or grilling, to reduce the amount of added oil.
  • Opt for whole grain bread when making the croutons to increase the fiber content and provide additional nutrients.
  • The recipe doesn't include a significant source of vegetables. Incorporating a side of steamed or roasted vegetables, such as broccoli, carrots, or green beans, would boost the dish's nutritional value and provide essential vitamins and minerals.
  • To further reduce the fat content, consider removing the skin from the chicken pieces before cooking, as the skin is high in saturated fat.

By making these simple adjustments, you can elevate the healthiness of the chicken with red wine recipe without compromising on flavor. Additionally, you could experiment with using a lower sodium chicken broth in place of some of the water to add more depth to the sauce while keeping the sodium content in check. Serving the dish with a side of quinoa or brown rice would also provide a nutritious and filling accompaniment to round out the meal.

Editor's Thoughts on This Delightful Dish

The recipe for chicken with red wine is a classic and elegant dish that showcases the rich flavors of red wine and tender chicken. The method of preparing the chicken in different pieces allows for even cooking and optimal flavor infusion. The addition of pearl onions, mushrooms, and a touch of thyme creates a well-balanced and aromatic sauce. The heart-shaped croutons add a whimsical and charming touch to the dish, making it a delightful and visually appealing meal. Overall, this recipe is a sophisticated and delightful choice for a special occasion or a cozy dinner at home.

Why trust this Poulet au Vin Rouge “Chicken with Red Wine” Recipe:

This chicken with red wine recipe offers a delightful combination of flavors and textures. The use of fruity red wine adds depth and richness to the dish, while the combination of pearl onions and mushrooms provides a savory contrast to the tender chicken. The step-by-step instructions ensure that each component is cooked to perfection, resulting in a harmonious and satisfying meal. With its carefully curated ingredients and precise cooking techniques, this recipe inspires confidence and promises a memorable dining experience. Trust in the expertise behind this chicken with red wine recipe for a truly exceptional culinary creation.

Want to share your experience making this classic French dish or discuss variations on the recipe? Join the conversation in the Recipe Sharing forum and let us know your thoughts on Poulet au Vin Rouge "Chicken with Red Wine"!
What type of red wine should I use for this recipe?
You can use a fruity red wine such as Merlot, Pinot Noir, or Zinfandel for this recipe. The wine should have a good flavor that will complement the chicken and other ingredients.
Can I substitute the pearl onions with regular onions?
Yes, you can substitute pearl onions with regular onions. Simply chop the regular onions into small pieces to achieve a similar flavor profile.
Can I prepare this dish in advance?
Yes, you can prepare the chicken with red wine in advance. In fact, the flavors often develop even more if the dish is made a day ahead. Simply reheat it gently before serving.
What can I serve with the chicken with red wine?
This dish pairs well with mashed potatoes, rice, or crusty bread to soak up the delicious red wine sauce. You can also serve it with a side of steamed vegetables or a fresh green salad.
Can I use cornstarch instead of potato starch for thickening the sauce?
Yes, you can use cornstarch as a substitute for potato starch to thicken the sauce. However, the thickening process may vary slightly, so adjust the quantity accordingly.

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