Chicken In Red Wine(Low-Fat Version)
Tender chicken simmered in red wine with mushrooms and onions creates a flavorful, low-fat dish perfect for cozy dinners and special occasions alike.
Ingredients
- 3 lb skinned chicken parts ⓘ
- 12 small mushrooms ⓘ
- 1 cup dry red wine ⓘ
- 1 packet instant chicken-flavored broth mix
- 1/4 teaspoon pepper ⓘ
- 2 cloves garlic ⓘ
- 12 small white pearl onions
- 1 tablespoon vegetable oil ⓘ
- 1 teaspoon vegetable oil ⓘ
- 1/2 cup water ⓘ
- 1/2 teaspoon paprika ⓘ
- 1/2 teaspoon dried thyme ⓘ
Instructions
- Preheat oven to 350°F (175°C).
- Place the skinned chicken parts in an ovenproof casserole dish.
- Top the chicken with peeled pearl onions and small mushrooms.
- In a small bowl, combine the dry red wine, instant chicken-flavored broth mix, pepper, minced garlic, water, paprika, dried thyme, and bay leaf.
- Pour the mixture over the chicken and vegetables.
- Cover the casserole and bake for 1 hour.
- Remove from the oven and discard the bay leaf before serving.
Tips & Substitutions
For a richer flavor, marinate the chicken in the red wine and spices for a few hours before cooking. If you don't have pearl onions, use shallots or chopped onions as substitutes. You can also add diced carrots or celery for extra vegetables. Consider using low-sodium broth to keep it low-fat while maintaining flavor.
Serving Suggestions
Serve the Chicken In Red Wine over a bed of steamed rice or alongside mashed potatoes to soak up the delicious sauce. A side of green beans or a fresh salad complements the dish well. This recipe pairs beautifully with Chicken Wings Piri-Piri for a varied meal spread.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken and sauce in a covered dish and warm in the oven at 350°F until heated through, or in the microwave, stirring occasionally to ensure even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken In Red Wine(Low-Fat Version) contains roughly 1258 calories, with 37g protein, 290g carbohydrates, and 35g fat. It is an excellent source of vitamin C (460% of the Daily Value), dietary fiber (397% of the Daily Value), and iron (222% of the Daily Value). It also contributes 111g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of meat in this recipe?
Yes, you can substitute the chicken with turkey or even lean cuts of beef. Just adjust the cooking time accordingly, as different meats may require different baking times for optimal tenderness.
Is it possible to make this recipe in a slow cooker?
Absolutely! You can adapt this recipe for a slow cooker by adding all ingredients to the slow cooker and cooking on low for 6-8 hours or on high for 3-4 hours. This method will create a tender, flavorful dish with minimal effort.
What type of red wine is best for this dish?
A dry red wine, like Cabernet Sauvignon or Merlot, works well for this recipe. Avoid sweet wines as they can alter the dish's flavor profile. The wine should be one that you enjoy drinking, as it will significantly influence the final taste.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).