Print Recipe

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

Recipe Goldmine

Join our Facebook group



Always Open!

To our Visitors

Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our family, friends, newsletter subscribers, food companies and food organizations.