Red Wine-Braised Chicken with Mushrooms and Thyme
Juicy chicken thighs slowly cooked in robust red wine with earthy mushrooms and fresh thyme for a hearty, fragrant dish. This french-inspired chicken ready in about 60 minutes pairs bone-in, skin-on chicken thighs, red wine, ounces, sliced cremini mushrooms for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 6 pieces bone-in, skin-on chicken thighs
- 1 1/2 cups red wine
- 12 ounces, sliced cremini mushrooms
- 3 small, minced shallots
- 3 cloves, minced garlic cloves
- 3 tablespoons olive oil
- 1 cup chicken broth
- 4 sprigs fresh thyme
- 1 1/2 teaspoons kosher salt
- 1 teaspoon black pepper
- 2 tablespoons butter
Instructions
- Step 1: Season 6 bone-in, skin-on chicken thighs with 1 1/2 teaspoons kosher salt and 1 teaspoon black pepper. Heat 3 tablespoons olive oil in a large skillet over medium-high heat and brown chicken skin-side down for 6 minutes until golden and crispy, then flip and cook 4 minutes more. Remove chicken and set aside.
- Step 2: Reduce heat to medium, add 3 minced shallots and 3 minced garlic cloves to the skillet; sauté for 2 minutes until translucent and fragrant.
- Step 3: Add 12 ounces sliced cremini mushrooms and sauté for 5 minutes until browned and moisture evaporates.
- Step 4: Pour in 1 1/2 cups red wine and 1 cup chicken broth, scraping the pan to loosen browned bits. Add 4 sprigs fresh thyme.
- Step 5: Return chicken thighs to the skillet, skin side up. Cover and simmer on low for 30 minutes until chicken is cooked through and sauce thickens slightly.
- Step 6: Remove thyme sprigs and stir in 2 tablespoons butter to enrich the sauce. Serve chicken topped with mushrooms and spoon sauce over.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Red Wine-Braised Chicken with Mushrooms and Thyme take to make?
Total time is about 60 minutes (15 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Red Wine-Braised Chicken with Mushrooms and Thyme?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep red wine from drying out.
Can I substitute ingredients in Red Wine-Braised Chicken with Mushrooms and Thyme?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Red Wine-Braised Chicken with Mushrooms and Thyme for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Red Wine-Braised Chicken with Mushrooms and Thyme?
French chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
