Braised Chicken with Red Wine

Golden-browned chicken braised with red wine, tomatoes, and tender vegetables — a cozy one-pot classic.

Ingredients

• 1 whole chicken, cut into 10 pieces (ask the butcher if needed)

• 2 tablespoons olive oil

• 1 lb cipollini onions, tops trimmed (left whole)

• 3 carrots, peeled and cut into 1-inch chunks

• 4 garlic cloves, sliced

• 1 bay leaf

• 1 thyme sprig

• ⅓ cup red wine

• 1 (12 oz) can organic diced tomatoes

• 1 cup chicken broth

• Salt and black pepper, to taste

Instructions

1. Preheat and Prep
   Preheat oven to 325°F. Season the chicken pieces generously with salt and pepper.

2. Brown the Chicken
   Heat olive oil in a large oven-safe pot over medium heat. Working in batches, sear the chicken skin-side down for 8–10 minutes, until golden. Flip and cook the other side for 4–5 minutes. Remove and set aside.

3. Cook the Vegetables
   Add cipollini onions to the same pot and cook for 5 minutes. Add carrots, garlic, bay leaf, and thyme. Season with salt and pepper. Cook for another 5 minutes.

4. Deglaze and Build the Braise
   Add the red wine and scrape up any browned bits from the bottom of the pot. Stir in the tomatoes and chicken broth. Return the chicken to the pot and bring to a boil.

5. Braise
   Once boiling, cover the pot with a tight-fitting lid and transfer to the oven. Braise for 45 minutes.

6. Finish and Serve
   Remove from the oven and taste the sauce — adjust salt and pepper if needed. Serve warm.

---

Notes:

• Season the chicken a few hours ahead for deeper flavor.

• Don’t overcrowd the pot while browning — work in batches.

• Cipollini onions can be left unpeeled — diners can remove the skin as they eat.

• Save the chicken backbone for stock (freeze it if you like).