Velvet Wine-Braised Chicken with Herb-Infused Potatoes

By AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

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.

Tender chicken thighs marinated in a fragrant red wine reduction, resting atop potatoes that have fully absorbed the herb-infused liquid for a deeply flavorful one-pan meal. This American-inspired one-pot recipe, ready in about 60 minutes, pairs chicken thighs, dry red wine, chicken broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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 American cuisine 480 cal/serving

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Ingredients

12 oz chicken thighs
1 cup dry red wine
1/2 cup chicken broth
2 tbsp olive oil
1 medium, finely diced shallot
3 cloves, minced garlic
1 lb, cut into 1/2-inch cubes russet potatoes
2 tbsp, leaves only fresh thyme
1 tsp kosher salt
1/2 tsp black pepper

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Instructions

Step 1: Pat chicken thighs dry with paper towels, then season both sides with 1 tsp kosher salt and 1/2 tsp black pepper.
Step 2: Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high heat until shimmering; sear chicken thighs for 4 minutes per side until golden brown, then transfer to a plate.
Step 3: Add 1 diced shallot and 3 minced garlic cloves to the skillet, sautéing for 2 minutes until fragrant, then stir in 1 cup dry red wine and 1/2 cup chicken broth, scraping up browned bits for 3 minutes until slightly reduced.
Step 4: Return chicken thighs to the skillet, nestling them into the liquid, then scatter 1 lb cubed potatoes around them; sprinkle with 2 tbsp fresh thyme, cover with a lid, and bake at 375°F for 35 minutes until potatoes are tender and chicken reaches 165°F internal temperature.
Step 5: Remove lid, increase heat to high, and simmer uncovered for 5 minutes to thicken the sauce until it coats the back of a spoon.