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Knorr Braised Red Wine Chicken
An American twist on classic French coq au vin with tender braised chicken, smoky bacon, mushrooms and shallots in a savory red wine sauce.
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50 mins
Cooking Time
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Medium
Difficulty
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15 mins
Prep Time
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6 People
Serves
- Amount per Serving
| Nutritional values | Amount per Serving |
|---|---|
| Energy (g) | |
| Calcium (g) | |
| Carbohydrates (g) | |
| Cholesterol (g) | |
| Copper (g) | |
| Fat (g) | |
| Fiber (g) | |
| Iron (g) | |
| Monounsaturated Fat (g) | |
| Potassium (g) | |
| Protein (g) | |
| Salt (g) | |
| Saturated Fat (g) | |
| Selenium (g) | |
| Sodium (g) | |
| Sugars (g) | |
| Trans Fat (g) | |
| Vitamin A (g) | |
| Vitamin B12 (g) | |
| Vitamin B6 | |
| Vitamin C (g) | |
| Vitamin D (g) | |
| Zinc (g) | |
| Folate (g) |
Let’s get cooking
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Pat the chicken dry with paper towels. Season all over with 1 1/2 teaspoons of the Knorr Granulated Chicken Bouillon and the black pepper.
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Dissolve the remaining 1 1/2 teaspoons Knorr Granulated Chicken Bouillon in 2 cups water to make the braising broth.
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Heat a large skillet or Dutch oven over medium heat. Add the bacon and cook for 4 to 5 minutes, stirring occasionally, until browned and the fat begins to render. Transfer the bacon to a plate, leaving the rendered fat in the pan.
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In the same pan, working in batches, add the chicken skin-side down and cook for 4 to 5 minutes per side, until nicely browned.
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Add the vegetable oil only if additional fat is needed. Transfer the browned chicken to a plate. The chicken does not need to be cooked through at this stage.
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Reduce the heat to medium. Add the mushrooms and shallots to the pan and cook for 5 to 6 minutes, stirring occasionally, until lightly browned. Add the garlic and cook for 30 seconds. Sprinkle the flour over the mushrooms and shallots and cook, stirring, for 1 minute.
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Slowly add the red wine, scraping the bottom of the pan to release the browned bits. Cook for 1 to 2 minutes, then stir in the prepared Knorr chicken broth until smooth. Add the thyme and bay leaf. Return the browned chicken to the Dutch oven, nestling the pieces into the mushroom and shallot mixture. Bring the sauce to a gentle simmer.
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Cover, reduce the heat to low and cook for 35 minutes. Uncover and continue cooking for 10 to 20 minutes, or until the chicken is tender, reaches at least 165°F and the sauce has reduced to the desired consistency.
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Remove and discard the thyme stems and bay leaf. If using the slow cooker and you prefer a more concentrated sauce, transfer the chicken to a serving platter and simmer the cooking liquid in a saucepan for 5 to 8 minutes. Taste before adding any additional seasoning. Spoon the mushrooms, shallots, bacon and red wine sauce over the chicken and finish with chopped parsley and cooked bacon. Serve with mashed potatoes, boiled potatoes or crusty bread.
Hints & Tips
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For an alcohol-free version, replace the 1/2 cup red wine with 1/2 cup unsweetened red or purple grape juice mixed with 2 teaspoons red wine vinegar. The grape juice brings fruitiness and body, while the vinegar adds acidity to balance the rich bacon and chicken. Add the mixture where the red wine is called for and proceed with the recipe as written.
Chef Tip: Pressure Cooker Method
Use the sauté function to cook the bacon, brown the chicken and cook the mushrooms, shallots and garlic as directed. Stir in the flour, followed by the wine and prepared Knorr Granulated Chicken Bouillon, scraping the bottom thoroughly so no browned flour remains stuck to the pot. Add the bacon, thyme and bay leaf, then arrange the chicken on top. Seal and pressure cook on HIGH for 12 minutes, followed by a 10-minute natural pressure release before carefully releasing the remaining pressure. Check that the chicken has reached at least 165°F. Remove the chicken, switch back to sauté and simmer the sauce uncovered for 5 to 8 minutes, or until it reaches the desired consistency.