Red Wine Chicken

"Use your leftover red wine for this tasty dinner--it mellows as it cooks."
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1 h 10 m servings 710 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 710 kcal
  • 36%
  • Fat:
  • 22.1 g
  • 34%
  • Carbs:
  • 53.2g
  • 17%
  • Protein:
  • 50 g
  • 100%
  • Cholesterol:
  • 129 mg
  • 43%
  • Sodium:
  • 178 mg
  • 7%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. In a large skillet or Dutch oven, fry the bacon in the olive oil over medium heat until brown and crisp. Using a slotted spoon, transfer the bacon to a paper-towel-lined plate. Add the chicken to the pan, skin side down, and fry, turning once, until golden brown on both sides, about 10 minutes. Transfer the chicken to the plate with the bacon.
  2. Add the mushroom stems and garlic to the pan and cook until softened, about 2 minutes. Sprinkle the flour over everything in the pan. Stirring with a whisk, cook through, 1 to 3 minutes. Whisk in the wine and chicken broth until combined. Season with a pinch of salt and pepper and the thyme; bring to a boil. lower the heat, return the chicken and bacon to the pan, cover and simmer for 40 minutes.
  3. Stir in the mushroom caps and cook until softened, about 5 minutes. Transfer the chicken to a plate, discard the skin and return the chicken to the pan; stir to coat. Season with salt and pepper. Serve over the pasta.


  • From Every Day with Rachael Ray, March 2007, submitted by Tara Q. Thomas.

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