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–+ servings
A close-up of tender chicken thighs braised with mushrooms in a rich sauce, garnished with fresh parsley.

Braised Chicken Thighs with Mushrooms and Red Wine

This recipe for braised chicken thighs is a comforting and flavorful dish perfect for a weeknight dinner. The chicken is cooked in a rich sauce made with red wine, mushrooms, and aromatics, resulting in tender meat and a delicious gravy. It's a family-friendly meal that's surprisingly easy to make ahead.
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Prep Time 20 minutes
Cook Time 45 minutes
Storage Time 3 hours
Total Time 1 hour 5 minutes
Servings: 4 people
Course: Dinner
Cuisine: French
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 6 to 8 large bone-in chicken thighs about 3 pounds total
  • 1 teaspoon Kosher salt or to taste
  • 1/2 teaspoon Freshly ground black pepper or to taste
For the Sauce
  • 3/4 cup dried wild mushrooms about 1 ounce
  • 1/2 cup pancetta or bacon cubed, about 4 ounces
  • 1 large red or yellow onion chopped into 1/2-inch pieces
  • 2 medium carrots cut into bite-sized pieces
  • 5 large garlic cloves peeled and gently smashed
  • 2 tablespoons tomato paste
  • 3 cups dry, fruity red wine such as Zinfandel or Burgundy
  • 1 cup low-sodium chicken broth
  • 2 bay leaves
  • 4 fresh thyme sprigs
For Garnish
  • 6 to 8 fresh parsley sprigs

Equipment

  • Large skillet or Dutch oven with lid
  • Small bowl
  • Paper towels
  • Serving platter
  • Fine sieve or cheesecloth
  • Instant-read thermometer

Method
 

  1. Place the dried mushrooms in a small bowl and pour enough boiling water over to just cover. Set aside.
  2. Place the pancetta or bacon in a large skillet or Dutch oven over medium heat. Cook until browned, 5 to 7 minutes. Add the onions and cook for another minute until they begin to soften. Meanwhile, pat the chicken dry with paper towels and season with salt and pepper. Push the pancetta and onions to one side of the pan. Turn the heat up to medium-high, add the chicken skin-side down in a single layer (in batches if necessary), and cook until the fat is rendered and the skin is crisp and golden-brown, 6 to 8 minutes. Flip the chicken skin-side up and drain off any excess fat.
  3. Add the carrots, garlic, tomato paste, wine, chicken broth, bay leaves, and thyme. Lower the heat so the liquid just barely simmers. Cover and cook until the chicken is cooked through and an instant-read thermometer reads 165°F, about 20 minutes.
  4. Transfer the chicken pieces to a serving platter. Skim any excess fat off the top of the liquid. Remove the mushrooms from their soaking liquid and add them to the pot. Pour the mushroom liquid through a fine sieve or cheesecloth into the pot, removing any grit. Turn the heat up to high and boil the mixture until the sauce is reduced by a third to a half. Remove the bay leaves and thyme.
  5. A few minutes before serving, put the chicken pieces back into the sauce to reheat. Serve each chicken thigh topped with a ladle of sauce and garnished with chopped parsley leaves or a whole parsley sprig.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

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