20-Min Wine Chicken
Chicken thighs braised in red wine with pearl onions and mushrooms—no long simmer, just high heat and a quick pan sauce. Feels French, tastes rich, done in 20 minutes.
- Total time
- 25 min
- Servings
- 4
- Calories
- 385
- Protein
- 38g
Ingredients
- 1.5 lbs chicken thighs, boneless and skinless
- 1 cup red wine (dry)
- 8 oz pearl onions, peeled
- 8 oz cremini mushrooms, halved
- ½ cup chicken broth
- 1 tbsp tomato paste
- 3 sprigs fresh thyme sprigs
Instructions
- 1
Pat chicken dry. Season both sides generously with salt and black pepper.
- 2
Heat 2 tbsp olive oil in a large skillet over medium-high until shimmering, ~90 seconds.
- 3
Sear chicken 3 minutes per side without moving until deeply golden. Transfer to a plate.
- 4
In the same skillet, stir mushrooms and onions with a pinch of salt for 2 minutes until starting to soften.
- 5
Pour in wine, scraping up all browned bits. Stir in broth, tomato paste, and thyme. Return chicken to pan.
- 6
Cover and simmer on medium 8–10 minutes until chicken is tender and sauce is glossy. Season to taste and serve hot.
Tools you’ll need
- 12-inch heavy skillet with lid
- tongs
- wooden spoon
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