Chicken legs stewed in red wine
4 servings
120 minutes
Chicken thighs braised in red wine is a dish that embodies elegance and rich flavor. This recipe with American roots combines the tenderness of chicken meat with the depth of sweet red wine and the aromas of spices. The mustard and wine vinegar marinade adds a spicy note to the meat, while slow braising allows all ingredients to reveal their best qualities. Wine-soaked onions add sweetness and softness, while spices provide subtlety to the flavor nuances. The dish pairs perfectly with mashed potatoes or fresh baguette, allowing you to savor every drop of the delicious sauce. It’s an exquisite choice for a cozy dinner filled with warmth and taste that leaves a pleasant aftertaste and a desire to try again.
1
We wash the chicken legs and place them in a bowl.
- Chicken leg quarters: 6 pieces
2
Slice the onion into half rings, gently mash it to release juice, and place it in a bowl on top of the chicken.
- Onion: 1 piece
3
For the marinade, mix mustard and red wine vinegar, pour over chicken thighs, add salt, pepper, and spices to taste. Mix well and let marinate for an hour.
- Mustard: 1 tablespoon
- Red wine vinegar: 1 tablespoon
- Salt: to taste
- Ground black pepper: to taste
- Spices: to taste
4
Put all the contents of the bowl into a pot and simmer on low heat for about half an hour, stirring occasionally. Add red sweet wine and simmer for another half hour until the chicken meat separates from the bones when stirred.
- Sweet red wine: 2 tablespoons
