a straightforward recipe for red wine-braised chicken with a flavorful sauce prepared with brown sugar, garlic, paprika, salt, and pepper. This recipe is delicious and soothing since everything is in balance. Brazenly delicious flavour in braised chicken breasts.
| Prep Time: | 10 mins |
| Cook Time: | 45 mins |
| Total Time: | 55 mins |
| Servings: | 12 |
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon minced garlic
- 3 pounds skinless, boneless chicken breast halves
- 1 tablespoon paprika
- 1 cup brown sugar
- 1 cup red wine
- salt and pepper to taste
Instructions
- Heat oil in a large skillet over medium-high heat. Cook garlic in oil until tender.
- Dotdash Meredith Food Studios
- Place chicken in the skillet, and cook for about 10 minutes on each side, until no longer pink and juices run clear. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Dotdash Meredith Food Studios
- Drain oil from the skillet. Sprinkle chicken with paprika and brown sugar.
- Dotdash Meredith Food Studios
- Pour red wine around chicken. Cover and simmer, 15 to 20 minutes; lightly baste the chicken with wine sauce while cooking. Season with salt and pepper.
- Dotdash Meredith Food Studios
- Dotdash Meredith Food Studios
- You can also use one whole chicken, cut up, for this dish, or 3 pounds of any chicken pieces you like.
Nutrition Facts
| Calories | 214 kcal |
| Carbohydrate | 19 g |
| Cholesterol | 59 mg |
| Dietary Fiber | 0 g |
| Protein | 22 g |
| Saturated Fat | 1 g |
| Sodium | 248 mg |
| Sugars | 18 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
Absolutely wonderful!! This recipe is a 5 star recipe. I make it as a special occasion in my home. My husband and I pair it with red wine as well. Yes the recipe is sweet but we love it just as is and we side it with mash potatoes. It’s amazing. Highly recommend!
Way too sweet No other flavours came through than the brown sugar
Loved it easy, simple and delicious
Added some onion. After removing the chicken caramelizedthe onion then added the garlic. Reduced the sugar and increased the wine as suggested. Added Corn starch to thicken the sauce. Next time, more garlic for the garlic lovers, but next time.
This is too sweet and too dry. Not good.
My Husband and I really liked this, it could use a little more sauce, but he thinks everything can use more sauce. I just used about 3 Spoonfuls of brown sugar, and of course added more garlic. I will make it again
I used bone-in thighs, browned those first then added garlic & frozen stew vegetables (baby potatoes, pearl onions, carrots, celery). Sprinkled 1/4 cup brown sugar over chicken & veg, added wine & simmered about 40min. Sauce is in the fridge so I can defat it before reheating with chicken & veg, but it tastes very good.
This chicken recipe has everything I’m looking for in a chicken recipe! Easy, quick and delicious. It’s very good with baked sweet potatoes, and is also really good cold the next day on a salad!
Tender, good flavor, but overly sweet. Would definitely use half the brown sugar.
This is a really different recipe, easy and delicious. I altered the recipe by first marinating chicken thighs in Soy Vay Island Teriyaki marinade (Kroger) for about a half hour.? I only used about a quarter cup of the brown sugar, half a cup of wine and reduced with cover off due to the extra marinade liquid.? I only used about 1/4 cup of the brown sugar, 1/2 cup of wine and reduced with cover off due to the extra marinade liquid. I topped with chopped fresh green onions to serve.
Delicious! My whole family loved this.
This is an amazing and easy entree to make. Yet, it comes out looking like a 5-star dish when you’re done. I highly recommend it. I do have a suggestion on a different way of preparing the dish. The first few times I made it, I put the whole chicken breast in (2 or 3 at a time) and they came out beautifully. Nothing really NEEDED to be changed, but I wanted to try something different. So I cut the breast into 1 in x 1 in pieces with about 1/2 in thickness and put them all in a plastic bag. I then added all of the ingredients for the sauce/glaze into the bag and shook everything up until evenly coated. Once this was done, I heated up some olive oil and added garlic as directed by the recipe. I then dumped the contents of the bag into the skillet on medium heat and covered for about 5 minutes; stirring occasionally until cooked. The flavor wasn’t as strong as it is in the original recipe, but it does cover each piece much more evenly and makes it much faster to cook. I think it’s a good way to get the dish done quick if you have other items you’re cooking at the same time.
Added mushrooms and onions when cooking garlic. I love this recipe!! Guest were impressed and asked for seconds!! Served with au gratin potatoes and green beans this time last time i used mashed potatoes
I did not read any reviews before I cooked the meal. Nor did I measure seasonings or the wine lol I seasoned to taste. I used Red Romance wine from Cooper’s Hawk *all I had in the house*. Seasonings: red crushed pepper flakes, cajun style seasoning, paprika, and sriracha. I followed the cooking instructions! The chicken was 5 star restaurant delicious…so good and juicy.
WOW WOW WOW! Tonight I made this delicious dish, I added mushrooms and for a side some oven roasted potatoes. So much flavor and the chicken is super tender. The only thing I did differently was cover with a lid and put it in the oven for 20 minutes and basted twice. Definitely will make again.
This was excellent. I didn’t cover my chicken and I used ACV instead of regular or rice vinegar. It smelled and taste so good. I’ll have to blog about this of course giving credit to the original source! Great recipe!
I think I cooked the chicken longer than needed; my fault so it came out a little dry. I will try again
Loved it. Note, I added garlic after browning chicken so it would not burn
There’s several things wrong with this recipe. You can avoid them by reading the other reviews. I’ll just note that if followed as written you’ll have the chicken on heat for 35 – 40 minutes and it will be overcooked. You should remove the breasts when they get close to done and continue to reduce the sauce, then return them for a last heat-up.
I made this with 2 chicken breasts, so I decreased the ingredients a bit. It was quite tasy, but next time I would use more sugar and a smaller skillet. The red wine was too sparse around it. It was still tasty…but I think if I changed it a bit, it would be even better!
I followed the recipe and the chicken was way overcooked. I’ll try it again taking into account the other reviews and definitely cut the cooking time.