Name: Tender Braised Chicken in Rich Red Sauce
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: French-inspired
Ingredients: 6 bone-in, skin-on chicken thighs; Kosher salt and freshly ground black pepper, to taste; 8 ounces cremini mushrooms, halved; 3 shallots, quartered; 3 cloves garlic, minced; 2 tablespoons all-purpose flour; 2 tablespoons tomato paste; 1 cup pomegranate juice or grape juice (unsweetened); 1 ½ cups chicken stock; 4 sprigs fresh thyme; 3 carrots, halved lengthwise and cut into thirds; 2 tablespoons chopped fresh parsley leaves

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Why You’ll Love This Recipe

You’ll love this recipe for its incredibly tender chicken and luscious sauce that combines earthy mushrooms, aromatic shallots, and a rich, savory broth. It’s a one-pot dish that feels elegant but is surprisingly easy to prepare—perfect for special dinners or cozy family meals.

Ingredients

6 bone-in, skin-on chicken thighs
Kosher salt and freshly ground black pepper, to taste
8 ounces cremini mushrooms, halved
3 shallots, quartered
3 cloves garlic, minced
2 tablespoons all-purpose flour
2 tablespoons tomato paste
1 cup pomegranate juice or grape juice (unsweetened)
1 ½ cups chicken stock
4 sprigs fresh thyme
3 carrots, halved lengthwise and cut into thirds
2 tablespoons chopped fresh parsley leaves

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Heat a Dutch oven over medium-high heat. Add a small amount of oil and cook mushrooms and shallots until browned and tender, about 5–7 minutes. Season with salt and pepper. Remove and set aside.
Season chicken thighs with salt and pepper. In the same pot, sear chicken skin-side down until golden, about 2–3 minutes per side. Remove and set aside. Drain excess fat, leaving about 2 tablespoons in the pot.
Add garlic and cook until fragrant, about 1 minute.
Whisk in flour and tomato paste, cooking for about 1 minute until lightly browned.
Slowly stir in pomegranate or grape juice, scraping browned bits from the pot bottom. Add chicken stock, thyme, carrots, and the cooked mushrooms and shallots. Return chicken to the pot.
Bring to a boil, reduce heat to simmer partially covered, turning chicken once or twice. Cook until chicken reaches an internal temperature of 175°F (about 40–45 minutes).
Stir in chopped parsley. Adjust seasoning with salt and pepper.
Serve immediately.

Servings and timing

Serves 4. Prep time: 20 minutes. Cook time: 1 hour. Total time: 1 hour 20 minutes.

Variations

Substitute chicken thighs with drumsticks or a whole chicken cut into parts.
Add pearl onions for a traditional touch.
Use other fruit juices like cranberry or apple for a unique twist.
Incorporate mushrooms such as button or shiitake for varied textures.
Garnish with fresh thyme or rosemary for extra aroma.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the oven, adding a splash of broth if sauce thickens too much.

FAQs

Can I use boneless chicken?

Yes, but bone-in thighs add more flavor and keep the meat moist.

Can I make this dish ahead of time?

Yes, flavors develop even better after resting overnight.

Is this dish spicy?

No, it’s savory and aromatic without heat.

Can I freeze it?

Yes, freeze in airtight containers for up to 3 months.

How do I thicken the sauce if needed?

Simmer uncovered to reduce or add a slurry of flour and water.

What should I serve with it?

Mashed potatoes, buttered noodles, or crusty bread are perfect sides.

How do I tell when chicken is done?

Internal temperature should reach 175°F; meat should be tender.

Can I skip the mushrooms?

You can, but mushrooms add earthiness and depth to the dish.

Conclusion

This Tender Braised Chicken in Rich Red Sauce is a classic, hearty dish that transforms simple chicken into an elegant meal with rich, complex flavors from fruit juice and herbs. Perfect for any occasion, it’s an impressive yet approachable recipe that guarantees tender, delicious results every time.

Tender Braised Chicken in Rich Red Sauce

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Tender Braised Chicken in Rich Red Sauce is a classic French-inspired dish with slow-braised chicken thighs in a savory sauce featuring mushrooms, shallots, fresh herbs, and a rich fruit-infused broth.

Author: Amy
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Yield: 4 servings
Category: Main Course
Method: Braising
Cuisine: French-inspired
Diet: Low Fat

Instructions

Heat Dutch oven over medium-high heat. Cook mushrooms and shallots with salt and pepper until browned and tender, 5–7 minutes. Remove and set aside.
Season chicken with salt and pepper. Sear skin-side down in pot until golden, 2–3 minutes per side. Remove and set aside. Drain excess fat, leaving 2 tablespoons.
Add garlic; cook until fragrant, about 1 minute.
Whisk in flour and tomato paste; cook 1 minute until lightly browned.
Slowly add pomegranate or grape juice, scraping browned bits. Add chicken stock, thyme, carrots, mushrooms, and shallots. Return chicken to pot.
Bring to boil, reduce heat, and simmer partially covered, turning chicken occasionally. Cook until internal temperature reaches 175°F, about 40–45 minutes.
Stir in parsley; adjust seasoning with salt and pepper.
Serve immediately.