18 Savory Chicken and Red Wine Recipes You Must Try

There’s something undeniably comforting about the rich, savory pairing of chicken and red wine—whether it’s a quick weeknight skillet dish or a slow-simmered Sunday supper. If you’re craving cozy, flavorful meals that feel both rustic and refined, you’re in the right place. From herby braises to bold one-pan wonders, these 18 recipes are about to become your new favorites. Let’s dive in—your next dinner masterpiece awaits!

Classic Coq au Vin with Red Wine

This French bistro classic transforms humble chicken into a rich, wine-infused masterpiece—perfect for impressing guests or treating yourself to a cozy night in.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 4 chicken drumsticks
• 4 oz bacon, diced
• 1 cup dry red wine (like Pinot Noir)
• 1 cup chicken broth
• 8 oz cremini mushrooms, halved
• 2 medium carrots, sliced into 1-inch pieces
• 1 small yellow onion, diced
• 2 garlic cloves, minced
• 2 tbsp tomato paste
• 1 tbsp all-purpose flour
• 2 tbsp unsalted butter
• 1 tsp fresh thyme leaves
• 1 bay leaf
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

Instructions:

1. Preheat oven to 325°F. Season chicken with 1/2 tsp salt and 1/4 tsp black pepper. In a Dutch oven, cook bacon over medium heat until crisp (5 minutes). Transfer to a plate, leaving fat in pot.
2. Sear chicken in bacon fat, skin-side down, until golden (6 minutes per side). Remove and set aside.
3. Add onion, carrots, and mushrooms to pot; cook 5 minutes until softened. Stir in garlic, tomato paste, and 1 tbsp flour; cook 1 minute.
4. Pour in red wine and chicken broth, scraping up browned bits. Add thyme, bay leaf, and bacon. Return chicken to pot, skin-side up.
5. Cover and bake 1 hour until chicken is tender. Discard bay leaf. Stir in 2 tbsp butter for glossy sauce.

The magic here? Slow baking melds the wine’s depth with savory bacon and herbs, while the butter finish adds luxurious silkiness.

Tip: For deeper flavor, marinate the chicken in wine overnight—just pat dry before searing!

Red Wine Braised Chicken Thighs

These rich, tender chicken thighs simmered in a velvety red wine sauce are the ultimate comfort food—perfect for impressing guests or treating yourself on a cozy night in.

Ingredients:

• 4 bone-in, skin-on chicken thighs (about 2 lbs)
• 1 tbsp olive oil
• 1 tsp kosher salt, divided
• ½ tsp black pepper
• 1 medium yellow onion, thinly sliced
• 3 garlic cloves, minced
• 1 tbsp tomato paste
• 1 cup dry red wine (like Cabernet Sauvignon)
• 1 cup chicken broth
• 2 sprigs fresh thyme
• 1 tbsp unsalted butter

Instructions:

1. Pat chicken thighs dry, then season with ½ tsp salt and ½ tsp black pepper. Heat olive oil in a large Dutch oven over medium-high heat. Sear chicken, skin-side down, for 6–8 minutes until golden. Flip and cook 2 minutes more, then transfer to a plate.
2. Reduce heat to medium. Add onion and cook 5 minutes until softened. Stir in garlic and tomato paste; cook 1 minute until fragrant.
3. Pour in red wine, scraping up browned bits, and simmer 3 minutes. Add broth, thyme, and remaining ½ tsp salt. Return chicken to the pot, skin-side up.
4. Cover and simmer on low for 35 minutes. Uncover and cook 10 more minutes to slightly thicken the sauce. Remove thyme sprigs, then swirl in butter until glossy.

The wine reduces into a luxurious, silky sauce that clings to every bite—no cream needed! Serve with crusty bread to soak it all up.

Tip: For deeper flavor, use a full-bodied red wine you’d enjoy drinking (avoid cooking wines).

Chicken and Red Wine Stew with Herbs

This rustic stew is all about deep, wine-kissed flavor and tender chicken—perfect for a cozy night in.

Ingredients:

• 2 lbs bone-in chicken thighs (skin-on)
• 1 tbsp olive oil
• 1 large yellow onion, diced
• 3 garlic cloves, minced
• 2 carrots, chopped into 1-inch pieces
• 1 cup dry red wine (like Cabernet Sauvignon)
• 1 cup chicken broth
• 1 tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Heat olive oil in a Dutch oven over medium-high heat. Pat chicken thighs dry, then sear skin-side down for 5 minutes until golden. Flip and cook 3 more minutes. Transfer to a plate.
2. In the same pot, sauté onion and garlic for 2 minutes. Add carrots, cooking 3 minutes until slightly softened.
3. Pour in red wine, scraping up browned bits. Simmer 2 minutes, then stir in chicken broth, tomato paste, thyme, rosemary, salt, and pepper.
4. Return chicken to the pot, skin-side up. Cover and simmer on low for 35 minutes until chicken is fall-off-the-bone tender.
5. Skim excess fat if desired, then sprinkle with parsley before serving.

The red wine reduces into a glossy, herb-infused sauce that clings to every bite—no fancy reduction needed!

Tip: For extra richness, swirl in 1 tbsp butter at the end.

Garlic Butter Chicken in Red Wine Sauce

This rich, savory dish feels fancy but comes together in one pan—perfect for impressing guests or treating yourself on a cozy weeknight.

Ingredients:

• 4 boneless, skinless chicken breasts (about 1.5 lbs)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 3 tbsp unsalted butter, divided
• 4 garlic cloves, minced
• 1/2 cup dry red wine (like Cabernet or Merlot)
• 1/2 cup chicken broth
• 1 tbsp chopped fresh parsley

Instructions:

1. Season chicken breasts evenly with 1/2 tsp salt and 1/4 tsp black pepper.
2. Heat 2 tbsp olive oil in a large skillet over medium-high. Add chicken and cook 5–6 minutes per side until golden and internal temp reaches 165°F. Transfer to a plate.
3. Reduce heat to medium. Melt 2 tbsp butter in the same skillet. Add 4 minced garlic cloves; sauté 30 seconds until fragrant.
4. Pour in 1/2 cup red wine, scraping up browned bits. Simmer 2 minutes until reduced by half. Stir in 1/2 cup chicken broth and simmer 3 more minutes.
5. Remove skillet from heat. Swirl in remaining 1 tbsp butter until glossy. Return chicken to the pan, spooning sauce over it. Sprinkle with 1 tbsp parsley.

The wine sauce reduces into a velvety glaze that clings to every bite—garlic butter meets deep, fruity richness for a next-level flavor punch.

Tip: For extra depth, add a pinch of dried thyme when sautéing the garlic.

Red Wine Marinated Grilled Chicken

This juicy grilled chicken soaks up rich, savory flavors from a red wine marinade, making it a showstopper for weeknight dinners or weekend cookouts.

Ingredients:

• 4 boneless, skinless chicken breasts (about 1.5 lbs)
• 1/2 cup dry red wine (like Cabernet or Merlot)
• 2 tbsp olive oil
• 2 tbsp balsamic vinegar
• 2 garlic cloves, minced
• 1 tsp dried rosemary
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp honey

Instructions:

1. In a bowl, whisk together 1/2 cup red wine, 2 tbsp olive oil, 2 tbsp balsamic vinegar, 2 minced garlic cloves, 1 tsp rosemary, 1 tsp salt, 1/2 tsp pepper, and 1 tbsp honey.
2. Place chicken breasts in a resealable bag or shallow dish, pour marinade over them, and refrigerate for at least 2 hours (or up to 8 hours).
3. Preheat grill to medium-high (about 400°F). Remove chicken from marinade (discard marinade) and grill for 6–7 minutes per side, or until internal temperature reaches 165°F.
4. Let rest for 5 minutes before slicing.

The red wine adds a subtle depth to the chicken, balancing the tangy balsamic and sweet honey for a restaurant-worthy result. Tip: For extra char, pat the chicken dry before grilling—wet surfaces steam instead of sear!

Chicken and Mushroom Red Wine Casserole

This cozy casserole is a comforting one-pot wonder, with tender chicken, earthy mushrooms, and a rich red wine sauce that’ll have everyone asking for seconds.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs
• 8 oz cremini mushrooms, sliced
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 cup dry red wine (like Cabernet Sauvignon)
• 1 cup chicken broth
• 2 tbsp tomato paste
• 2 tbsp olive oil
• 1 tbsp all-purpose flour
• 1 tsp dried thyme
• 1 tsp salt
• ½ tsp black pepper
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Preheat oven to 350°F. Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high. Season chicken with ½ tsp salt and ¼ tsp black pepper, then brown for 4 minutes per side. Transfer to a plate.
2. Add remaining 1 tbsp olive oil to the skillet. Sauté onion for 3 minutes, then add mushrooms and cook until softened (5 minutes). Stir in garlic, 1 tsp thyme, and 1 tbsp flour; cook 1 minute.
3. Pour in red wine, scraping up browned bits. Simmer 2 minutes, then add chicken broth, tomato paste, remaining ½ tsp salt, and ¼ tsp black pepper. Bring to a gentle boil.
4. Nestle chicken back into the skillet. Cover and bake for 30 minutes until chicken is fork-tender. Garnish with parsley before serving.

The red wine reduces into a velvety sauce that clings perfectly to the chicken, while the mushrooms add a meaty depth. Serve it over mashed potatoes to soak up every drop!

Tip: For extra richness, stir in 1 tbsp butter at the end before garnishing.

Red Wine Glazed Chicken Drumsticks

These sticky-sweet drumsticks are a crowd-pleaser, with a rich red wine glaze that caramelizes into glossy perfection.

Ingredients:

• 8 chicken drumsticks (about 2 lbs)
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup dry red wine (like Cabernet Sauvignon)
• 1/4 cup honey
• 2 tbsp balsamic vinegar
• 2 garlic cloves, minced
• 1 tsp dried thyme

Instructions:

1. Preheat oven to 400°F. Pat drumsticks dry, then rub with 1 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper.
2. Arrange drumsticks on a parchment-lined baking sheet. Roast for 30 minutes, flipping halfway, until skin is crisp.
3. Meanwhile, simmer 1/2 cup red wine, 1/4 cup honey, 2 tbsp balsamic vinegar, 2 minced garlic cloves, and 1 tsp thyme in a small saucepan over medium heat for 8–10 minutes until thickened to a syrup.
4. Brush drumsticks generously with glaze and return to oven for 5 minutes. Repeat glazing once more for extra shine.

The double-glaze technique locks in a lacquered finish with just the right balance of tangy and sweet. Tip: For deeper flavor, marinate the drumsticks in 1/4 cup of the red wine for 1 hour before roasting.

One-Pot Chicken and Red Wine Risotto

This rich, velvety risotto gets its deep flavor from red wine and tender bites of chicken—all cooked in one pot for easy cleanup.

Ingredients:

• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 ½ cups Arborio rice
• 4 cups low-sodium chicken broth, warmed
• 1 cup dry red wine (like Cabernet Sauvignon)
• 1 small yellow onion, finely diced
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• ½ cup grated Parmesan cheese
• 1 tsp kosher salt
• ½ tsp black pepper
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. In a large Dutch oven or deep skillet, heat 2 tbsp olive oil over medium-high heat. Add the chicken and cook until browned, about 5 minutes. Transfer to a plate.
2. Reduce heat to medium. Melt 2 tbsp butter in the same pot, then add the onion and cook until soft, 3–4 minutes. Stir in the garlic and cook for 30 seconds.
3. Add 1 ½ cups Arborio rice, stirring to coat. Pour in 1 cup red wine and simmer until mostly absorbed, about 3 minutes.
4. Begin adding the warm broth, 1 cup at a time, stirring frequently and letting each addition absorb before adding more (about 20 minutes total).
5. Return the chicken to the pot. Stir in 1 tsp kosher salt, ½ tsp black pepper, and ½ cup Parmesan. Cook for 2 more minutes until creamy.
6. Garnish with parsley and serve immediately.

The red wine gives this risotto a luxurious depth, while the chicken stays juicy and tender—no dry grains or rubbery meat here!

Tip: For extra richness, stir in another tbsp of butter right before serving.

Red Wine Chicken with Caramelized Onions

This cozy, French-inspired dish combines tender chicken with silky caramelized onions and a rich red wine glaze—perfect for a date night or Sunday supper.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 2 large yellow onions, thinly sliced
• 1 cup dry red wine (like Cabernet or Merlot)
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tbsp brown sugar
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium-low heat. Add the onions and cook, stirring occasionally, for 20 minutes until deeply golden. Stir in 1 tbsp brown sugar and 1 tbsp balsamic vinegar; cook 2 more minutes. Transfer to a bowl.
2. Season chicken with 1/2 tsp salt and 1/4 tsp black pepper. Heat remaining 1 tbsp olive oil in the same skillet over medium-high. Sear chicken, skin-side down, for 5 minutes until crisp. Flip and cook 3 more minutes.
3. Return onions to the skillet, pour in 1 cup red wine, and sprinkle with 1 tsp thyme. Simmer uncovered for 25 minutes, turning chicken once, until sauce thickens and chicken reaches 165°F.
4. Garnish with fresh parsley before serving.

The magic here? The red wine reduces into a glossy, almost jammy sauce that clings to the caramelized onions—no cream needed for decadence.

Tip: For extra depth, deglaze the skillet with a splash of wine before adding the onions back in.

Chicken and Red Wine Pasta Bake

This cozy pasta bake combines tender chicken, rich red wine, and melty cheese for a dish that feels fancy but comes together with minimal fuss.

Ingredients:

• 12 oz penne pasta
• 1 lb boneless, skinless chicken breasts, cubed
• 1 tbsp olive oil
• 3 garlic cloves, minced
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup dry red wine (like Cabernet Sauvignon)
• 1 (14.5 oz) can crushed tomatoes
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese

Instructions:

1. Preheat oven to 375°F. Cook penne according to package directions until al dente; drain.
2. Heat olive oil in a large skillet over medium-high. Add chicken, garlic, thyme, 1 tsp salt, and 1/2 tsp black pepper. Cook for 5–6 minutes until chicken is no longer pink.
3. Pour in red wine and simmer for 3 minutes, scraping up browned bits. Stir in crushed tomatoes and cooked pasta.
4. Transfer mixture to a greased 9×13″ baking dish. Top evenly with mozzarella and Parmesan.
5. Bake for 20 minutes until cheese is bubbly and golden. Let stand 5 minutes before serving.

The red wine reduces into a glossy, deeply flavored sauce that clings to every bite—no cream needed for richness here!

Tip: Swap half the wine for chicken broth if you prefer a milder flavor, but don’t skip it entirely—it’s the secret to the sauce’s depth.

Red Wine Infused Chicken Pot Pie

This cozy twist on classic chicken pot pie gets a rich, deep flavor from a splash of red wine—perfect for impressing guests or treating yourself on a chilly night.

Ingredients:

• 2 cups cooked shredded chicken (rotisserie works great!)
• 1 cup dry red wine (like Cabernet Sauvignon)
• 1 cup diced carrots
• 1 cup diced celery
• 1/2 cup diced onion
• 3 tbsp unsalted butter
• 1/3 cup all-purpose flour
• 1 1/2 cups chicken broth
• 1/2 cup heavy cream
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 sheet store-bought puff pastry, thawed
• 1 egg, beaten (for egg wash)

Instructions:

1. Preheat oven to 400°F. In a large skillet, melt 3 tbsp unsalted butter over medium heat. Add 1/2 cup diced onion, 1 cup diced carrots, and 1 cup diced celery; cook for 5 minutes until softened.
2. Stir in 1/3 cup all-purpose flour and cook for 1 minute. Gradually whisk in 1 cup red wine, scraping up any browned bits, then add 1 1/2 cups chicken broth, 1/2 cup heavy cream, 1 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper. Simmer for 5 minutes until thickened.
3. Fold in shredded chicken, then pour the mixture into a 9-inch pie dish. Top with puff pastry, trimming excess and crimping edges. Brush with beaten egg, then cut a few slits in the top to vent.
4. Bake at 400°F for 25–30 minutes until the pastry is puffed and golden. Let rest for 5 minutes before serving.

The red wine adds a subtle depth to the creamy filling, while the flaky puff pastry soaks up just enough of that luxurious sauce. Tip: For extra flavor, reduce the wine by half before adding it to the skillet—it’ll intensify the richness!

Herb-Crusted Chicken with Red Wine Reduction

This elegant yet approachable dish delivers juicy chicken with a crispy herb crust, balanced by a rich, silky red wine reduction—perfect for impressing guests or treating yourself!

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/2 cup panko breadcrumbs
• 1/4 cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped fresh thyme
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 1 cup dry red wine (like Cabernet Sauvignon)
• 1/2 cup chicken broth
• 1 tbsp unsalted butter

Instructions:

1. Prep the crust: In a shallow bowl, mix 1/2 cup panko breadcrumbs, 1/4 cup Parmesan, 2 tbsp parsley, 1 tbsp thyme, 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper.
2. Coat the chicken: Press chicken breasts into the herb mixture, coating both sides evenly.
3. Pan-sear: Heat 2 tbsp olive oil in a large skillet over medium-high. Cook chicken for 5–6 minutes per side until golden and internal temp reaches 165°F. Transfer to a plate.
4. Make the reduction: In the same skillet, pour in 1 cup red wine and 1/2 cup chicken broth. Simmer 8–10 minutes until reduced by half. Stir in 1 tbsp butter until glossy.
5. Serve: Drizzle reduction over chicken and garnish with extra herbs.

The crispy, fragrant herb crust contrasts beautifully with the deep, velvety sauce—a restaurant-worthy trick that’s surprisingly simple!

Tip: For extra crunch, toast the panko in a dry skillet for 2 minutes before mixing with herbs.

Red Wine Chicken and Potato Bake

This cozy one-pan wonder combines tender chicken, hearty potatoes, and a rich red wine glaze for a meal that feels fancy but comes together with minimal fuss.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 1.5 lbs Yukon Gold potatoes, cut into 1-inch chunks
• 1 tbsp olive oil
• 1 tbsp chopped fresh rosemary
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup dry red wine (like Cabernet or Merlot)
• 2 tbsp balsamic vinegar
• 1 tbsp honey

Instructions

1. Preheat oven to 400°F. Toss potatoes with 1 tbsp olive oil, 1 tsp garlic powder, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper in a 9×13″ baking dish.
2. Roast potatoes for 20 minutes, then push to one side and add chicken thighs. Sprinkle 1 tbsp rosemary evenly over everything.
3. Whisk together 1/2 cup red wine, 2 tbsp balsamic vinegar, and 1 tbsp honey. Pour over chicken and potatoes.
4. Bake 25-30 minutes until chicken reaches 165°F and potatoes are fork-tender, basting halfway with pan juices.

The red wine reduces into a glossy, savory-sweet sauce that clings perfectly to every bite—no extra thickening needed!

Tip: For deeper flavor, marinate the chicken in the wine mixture for 30 minutes before baking (just reduce wine to 1/3 cup in step 3).

Spicy Red Wine Chicken Curry

This bold, aromatic curry simmers tender chicken in a rich red wine sauce, balancing heat with deep, savory sweetness—perfect for cozy weeknights when you crave something special.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 tbsp olive oil
• 1 yellow onion, finely chopped
• 3 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 1 tbsp curry powder
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper (adjust for heat)
• 1/2 cup dry red wine (like Cabernet Sauvignon)
• 1 (14-oz) can crushed tomatoes
• 1/2 cup coconut milk
• 1 tsp salt
• 1 tbsp brown sugar
• Fresh cilantro, chopped (for garnish)

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium-high. Add chicken and sear until browned (5–6 minutes). Transfer to a plate.
2. In the same skillet, sauté onion for 3 minutes until soft. Add 3 garlic cloves and 1 tbsp ginger, cooking 1 minute until fragrant.
3. Stir in 1 tbsp curry powder, 1 tsp smoked paprika, and 1/2 tsp cayenne, toasting for 30 seconds. Pour in 1/2 cup red wine, scraping up browned bits, and simmer 2 minutes.
4. Add crushed tomatoes, 1/2 cup coconut milk, 1 tsp salt, and 1 tbsp brown sugar. Return chicken to the skillet, reduce heat to low, and simmer uncovered for 20 minutes until sauce thickens.
5. Garnish with cilantro and serve over rice.

The red wine adds a luxurious depth to the curry, while the coconut milk keeps it creamy without overpowering the spices.

Tip: For extra richness, stir in 1 tbsp butter at the end—it’ll melt into a velvety finish!

Chicken and Red Wine Stuffed Bell Peppers

These hearty stuffed peppers are a cozy twist on the classic, with tender chicken simmered in bold red wine for a rich, savory filling.

Ingredients:

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 lb ground chicken
• 1 cup cooked white rice
• 1/2 cup dry red wine (like Cabernet Sauvignon)
• 1/2 cup diced yellow onion
• 2 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes, drained
• 1 tsp dried oregano
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup shredded mozzarella cheese
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 375°F. Lightly grease a baking dish with olive oil and place peppers inside, cut-side up.
2. Heat 1 tbsp olive oil in a skillet over medium. Add onion and garlic; sauté 3 minutes until soft. Add ground chicken, breaking it up with a spoon, and cook until no pink remains, about 5 minutes.
3. Stir in 1/2 cup red wine, 1 tsp oregano, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Simmer 5 minutes until wine reduces slightly. Add diced tomatoes and rice; cook 2 more minutes.
4. Spoon filling into peppers, top with mozzarella, and bake 25–30 minutes until cheese is bubbly and peppers are tender.

The red wine deepens the flavor of the chicken, making these peppers taste like a slow-cooked meal without the wait. Perfect for impressing guests or meal prepping!

Tip: For extra flavor, brush the peppers with olive oil before baking to help them caramelize.

Red Wine Chicken and Lentil Soup

This rustic, one-pot wonder combines tender chicken, earthy lentils, and a splash of red wine for a soup that’s rich, cozy, and packed with flavor.

Ingredients:

• 1 tbsp olive oil
• 1 lb boneless, skinless chicken thighs, chopped into 1-inch pieces
• 1 medium yellow onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 cup dried green or brown lentils, rinsed
• 1/2 cup dry red wine (like Cabernet or Merlot)
• 4 cups chicken broth
• 1 (14.5 oz) can diced tomatoes
• 1 tsp dried thyme
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Heat 1 tbsp olive oil in a large pot over medium-high heat. Add the chicken and cook for 5 minutes, stirring occasionally, until lightly browned. Transfer to a plate.
2. In the same pot, add the onion, carrots, and celery. Cook for 5 minutes until softened. Stir in the garlic and cook for 30 seconds until fragrant.
3. Pour in 1/2 cup red wine, scraping up any browned bits. Simmer for 2 minutes to reduce slightly.
4. Add the lentils, chicken broth, diced tomatoes, 1 tsp thyme, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Return the chicken to the pot. Bring to a boil, then reduce heat to low. Cover and simmer for 25 minutes, stirring occasionally, until lentils are tender.
5. Ladle into bowls and garnish with fresh parsley.

The red wine adds a subtle depth to the broth, while the lentils make this soup hearty enough to stand alone as a meal. A crusty baguette for dipping? Yes, please!

Tip: For extra richness, stir in a splash of heavy cream or a pat of butter just before serving.

Chicken and Red Wine Shepherd’s Pie

This twist on classic shepherd’s pie swaps in tender chicken and rich red wine for a cozy, flavor-packed dinner that’s sure to impress.

Ingredients:

• 1 lb boneless, skinless chicken thighs, diced
• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 2 carrots, peeled and diced
• 2 cloves garlic, minced
• 1/2 cup dry red wine (like Cabernet Sauvignon)
• 1 tbsp tomato paste
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup frozen peas
• 2 cups mashed potatoes (prepared or homemade)
• 1/2 cup shredded cheddar cheese

Instructions:

1. Preheat oven to 400°F. Heat 1 tbsp olive oil in a large skillet over medium-high. Add chicken and cook until browned, about 5 minutes. Transfer to a plate.
2. In the same skillet, sauté onion and carrots for 4 minutes until softened. Add 2 cloves garlic and cook for 30 seconds until fragrant.
3. Pour in 1/2 cup red wine, scraping up any browned bits. Stir in 1 tbsp tomato paste, 1 tsp thyme, 1/2 tsp salt, and 1/4 tsp pepper. Simmer for 3 minutes until slightly reduced.
4. Return chicken to the skillet, add 1 cup peas, and stir to combine. Transfer mixture to a greased 9-inch pie dish.
5. Spread 2 cups mashed potatoes evenly over the filling. Sprinkle with 1/2 cup cheddar cheese. Bake for 20 minutes until bubbly and golden.

The red wine adds a deep, savory note to the filling, while the cheesy potato topping makes every bite irresistible.

Tip: For extra crispiness, broil the pie for 2–3 minutes at the end.

Red Wine Chicken Tacos with Avocado Salsa

These tacos are a showstopper—tender chicken simmered in rich red wine, topped with a bright avocado salsa that balances every bite.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 1 cup dry red wine (like Cabernet Sauvignon)
• 1/4 cup olive oil
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1 large avocado, diced
• 1/4 cup finely chopped red onion
• 2 tbsp chopped fresh cilantro
• 1 tbsp lime juice
• 8 small corn tortillas, warmed

Instructions

1. In a large skillet, heat 1/4 cup olive oil over medium-high heat. Add the chicken and sear for 4 minutes per side until browned.
2. Pour in 1 cup red wine, then sprinkle with 1 tbsp chili powder, 1 tsp cumin, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Reduce heat to low, cover, and simmer for 20 minutes until the chicken is fork-tender.
3. Meanwhile, make the salsa: In a bowl, gently mix diced avocado, 1/4 cup red onion, 2 tbsp cilantro, and 1 tbsp lime juice.
4. Shred the chicken directly in the skillet, letting it soak up the remaining wine sauce.
5. Serve on warmed tortillas, topped generously with the avocado salsa.

The red wine reduction gives the chicken a luxurious depth, while the salsa adds a fresh, creamy contrast—no cheese needed!

Tip: For extra flavor, char the tortillas lightly over a gas flame before assembling.

Conclusion

With 18 deliciously savory chicken and red wine recipes, this roundup has something for every home cook—from cozy weeknight dinners to impressive weekend feasts. We hope you found a new favorite! Don’t forget to leave a comment telling us which dish you loved most, and share this article on Pinterest so others can enjoy these mouthwatering meals too. Happy cooking!