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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.

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

Instructions

  1. 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.
  2. 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.
  3. Add garlic; cook until fragrant, about 1 minute.
  4. Whisk in flour and tomato paste; cook 1 minute until lightly browned.
  5. Slowly add pomegranate or grape juice, scraping browned bits. Add chicken stock, thyme, carrots, mushrooms, and shallots. Return chicken to pot.
  6. Bring to boil, reduce heat, and simmer partially covered, turning chicken occasionally. Cook until internal temperature reaches 175°F, about 40–45 minutes.
  7. Stir in parsley; adjust seasoning with salt and pepper.
  8. Serve immediately.

Notes

Substitute chicken thighs with drumsticks or whole chicken pieces.

Add pearl onions for a traditional touch.

Use cranberry or apple juice for a unique flavor twist.

Try button or shiitake mushrooms for varied texture.

Garnish with fresh thyme or rosemary.

Nutrition

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