This French-inspired Braised Chicken Leg in Red Wine Reduction is a deeply flavorful dish that blends rustic charm with elegant presentation. Succulent, golden-seared chicken legs are gently braised in a rich, aromatic red wine sauce alongside tender baby potatoes and pearl onions. Finished with a pat of butter for a silky gloss, and served with crisp green beans, this dish is ideal for a cozy family dinner or a refined evening meal.
Why You’ll Love This Recipe
This recipe delivers complex flavor with simple, accessible ingredients. The red wine reduction creates a deeply savory sauce, while the slow braising ensures the chicken becomes fall-off-the-bone tender. Vegetables cooked in the same pot absorb the sauce’s essence, making every bite rich and satisfying. It’s a one-pot dish that looks impressive but is straightforward to prepare — perfect for entertaining or elevating a weeknight dinner.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 4 chicken legs (drumsticks or quarters), skin-on
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 2 tablespoons tomato paste
- 1 cup red wine (Burgundy or Pinot Noir recommended)
- 1 cup chicken stock
- 1 tablespoon balsamic vinegar
- 1 teaspoon brown sugar
- 1 sprig fresh rosemary
- 2 sprigs fresh thyme
- 1 bay leaf
- 1 cup pearl onions, peeled
- 1 cup baby potatoes
- 1 tablespoon unsalted butter
- Steamed green beans, for serving
Directions
- Prepare the chicken:
Preheat the oven to 350°F (175°C). Pat the chicken legs dry and season generously with salt and black pepper. - Sear the chicken:
Heat olive oil in a heavy oven-safe pot or Dutch oven over medium-high heat. Add the chicken legs and sear on all sides until golden brown, about 6–8 minutes. Remove and set aside. - Build the sauce base:
In the same pot, stir in the tomato paste and cook for 1 minute to deepen the flavor. Deglaze with the red wine, scraping up the browned bits from the bottom of the pot. - Add braising ingredients:
Stir in chicken stock, balsamic vinegar, and brown sugar. Add rosemary, thyme, and bay leaf. Bring to a gentle simmer. - Braise the chicken:
Return the chicken legs to the pot along with pearl onions and baby potatoes. Cover with a lid and transfer to the preheated oven. - Cook until tender:
Braise for 45–55 minutes, or until the chicken is tender and the sauce has reduced slightly. - Finish the sauce:
Remove the herbs and bay leaf. Stir in butter to enrich the sauce and give it a glossy finish. Adjust salt and pepper to taste. - Serve:
Plate the chicken with sauce, onions, and potatoes. Serve with steamed green beans on the side for a complete and balanced meal.
Servings and timing
This recipe serves 4 people.
Prep time: 20 minutes
Cook time: 55 minutes
Total time: About 1 hour 15 minutes
Variations
- Mushroom addition: Add sautéed mushrooms to the sauce before braising for an earthy note.
- White wine option: Use dry white wine instead of red for a lighter sauce profile.
- Boneless chicken: Substitute with boneless thighs or breasts, but reduce braising time to 30–35 minutes.
- Vegetable alternatives: Use parsnips or carrots in place of baby potatoes.
- Creamy finish: Add a splash of cream or crème fraîche to the sauce for a richer texture.
Storage/Reheating
Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freeze: Freeze in portions with sauce in freezer-safe containers for up to 2 months.
Reheat: Warm gently on the stovetop or in the oven at 325°F (160°C) until heated through. Add a splash of broth if the sauce has thickened too much.
FAQs
What type of red wine is best for braising chicken?
Dry red wines such as Burgundy, Pinot Noir, or Merlot work well. Choose a wine you enjoy drinking for best results.
Can I use boneless chicken instead?
Yes. Boneless thighs or breasts can be used, but they require less cooking time. Adjust braising to 30–35 minutes and check for doneness.
Do I need to peel pearl onions?
Yes, for best texture and flavor. You can blanch them for 30 seconds in boiling water, then cool in ice water to make peeling easier.
Can I make this dish ahead of time?
Absolutely. This dish tastes even better after resting. Make it a day ahead and reheat gently before serving.
Can I substitute the wine?
You may substitute wine with additional chicken stock and a splash of red wine vinegar or balsamic for acidity.
How do I prevent the chicken skin from becoming soggy?
For crisper skin, uncover the pot during the last 10 minutes of braising or place the chicken under a broiler briefly after cooking.
What can I serve with this dish besides green beans?
Mashed potatoes, crusty bread, roasted root vegetables, or a fresh arugula salad make excellent accompaniments.
Is this similar to coq au vin?
Yes, this dish is inspired by coq au vin but simplified, using fewer ingredients and a shorter cooking time.
Can I thicken the sauce more?
Simmer the sauce uncovered on the stovetop after braising, or mix a teaspoon of cornstarch with water and stir it in while simmering.
What pot is best for braising?
A Dutch oven or any heavy, oven-safe pot with a tight-fitting lid works best for even heat distribution and moisture retention.
Conclusion
Braised Chicken Leg in Red Wine Reduction is a flavorful and comforting dish that blends the richness of slow cooking with the finesse of French cuisine. With tender chicken, velvety sauce, and hearty vegetables all in one pot, it’s an ideal recipe for both casual family dinners and elegant gatherings. Simple yet refined, this dish brings warmth and depth to your table with every bite.
Print
Braised Chicken Leg in Red Wine Reduction
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Braising
- Cuisine: French
- Diet: Halal
Description
Succulent chicken leg slow-braised in a rich red wine sauce with pearl onions and baby potatoes, served alongside crisp green beans — a rustic yet refined French-inspired dish perfect for a cozy dinner or elegant occasion.
Ingredients
- 4 chicken legs (drumsticks or quarters), skin-on
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 2 tablespoons tomato paste
- 1 cup red wine (Burgundy or Pinot Noir)
- 1 cup chicken stock
- 1 tablespoon balsamic vinegar
- 1 teaspoon brown sugar
- 1 sprig fresh rosemary
- 2 sprigs fresh thyme
- 1 bay leaf
- 1 cup pearl onions, peeled
- 1 cup baby potatoes
- 1 tablespoon unsalted butter
- Steamed green beans, for serving
Instructions
- Preheat oven to 350°F (175°C). Pat chicken legs dry and season with salt and pepper.
- In a heavy oven-safe pot or Dutch oven, heat olive oil over medium-high. Sear the chicken legs on all sides until golden brown, then remove and set aside.
- In the same pot, stir in tomato paste and cook for 1 minute. Deglaze with red wine, scraping the bottom of the pan.
- Add chicken stock, balsamic vinegar, brown sugar, rosemary, thyme, and bay leaf. Bring to a simmer.
- Return the chicken to the pot, add pearl onions and baby potatoes. Cover and transfer to the oven.
- Braise for 45–55 minutes, until the chicken is tender and the sauce is reduced.
- Remove herbs and bay leaf. Stir in butter for a glossy finish. Adjust seasoning as needed.
- Plate the chicken leg with sauce, onions, and potatoes. Serve with steamed green beans on the side.
Notes
- For deeper flavor, marinate the chicken in wine and herbs for a few hours before cooking.
- Use bone-in, skin-on chicken for the most flavor and tenderness.
- Substitute baby carrots for potatoes if preferred.
- This dish pairs well with crusty bread or creamy mashed potatoes.
Nutrition
- Serving Size: 1 chicken leg with vegetables
- Calories: 420
- Sugar: 5g
- Sodium: 460mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 115mg
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