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Red Wine Braised Chicken

Serve this brightly colored chicken with heaps of rice to soak up the sauce.


  • 2 tablespoons olive oil
  • 6 cloves garlic, minced
  • 1 large yellow onion, diced
  • 1 large carrot, chopped
  • 1 red bell pepper, cored and diced
  • 1 cup Kalamata olives, chopped
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 3 to 3 1/4 pounds bone-in, skin-on chicken legs and thighs
  • 2 cups chicken broth
  • 2 cups red wine
  • 1 tablespoon currant jelly
  • 1 1/2 tablespoons cornstarch
  • 2 tablespoons water
  • Salt and ground black pepper, to taste


  1. In a large Dutch oven over medium-high heat, combine the olive oil, garlic, onion, carrot, bell pepper, olives, thyme and basil.
  2. Sauté until the onion and pepper are just tender, about 8 minutes.
  3. Add the chicken and use tongs to turn and brown on all sides.
  4. Add the broth, wine and currant jelly.
  5. Mix well, bring to a simmer, then cover; reduce heat to simmer and cook for 25 minutes.
  6. Use tongs to transfer the chicken to a plate and cover with foil. In a small cup, mix together the cornstarch and water, then add to the Dutch oven.
  7. Cook, stirring constantly, until thickened, about 2 minutes.
  8. Season with salt and pepper.
  9. Serve the chicken with sauce ladled over it.

Yield: 6 servings

Nutritional information per serving: 570 cal., 29 g fat (7g sat), 200 mg chol., 10 g carb., 60 g pro., 2 g fiber, 649 mg sodium

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