Red Wine-Braised Chicken with Mushrooms and Thyme

By AislePrompt Editorial · Published 2026-07-01 · Updated 2026-07-01

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy chicken thighs slowly cooked in robust red wine with earthy mushrooms and fresh thyme for a hearty, fragrant dish. This French-inspired chicken recipe, ready in about 60 minutes, pairs bone-in, skin-on chicken thighs, red wine, 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.

Prep: 15 min Cook: 45 min Serves 4 French cuisine 420 cal/serving

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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

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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.