Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- Salt and pepper
- 2 tablespoons olive oil
- 4 shallots, thinly sliced
- 2 cloves garlic, minced
- 1 cup red wine
- 1 cup chicken broth
- 2 tablespoons butter
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh parsley
Special equipment needed:
- Large skillet with lid
Step-by-step instructions:
1. Season the chicken breasts with salt and pepper on both sides.
2. Heat the olive oil in a large skillet over medium-high heat.
3. Add the chicken breasts to the skillet and cook for 5-6 minutes on each side, until browned and cooked through. Remove from the skillet and set aside.
4. Add the shallots and garlic to the skillet and cook for 2-3 minutes, until softened.
5. Pour in the red wine and chicken broth, scraping up any browned bits from the bottom of the skillet.
6. Bring the mixture to a simmer and cook for 5-7 minutes, until the liquid has reduced by half.
7. Stir in the butter, thyme, and parsley.
8. Return the chicken breasts to the skillet and spoon the sauce over them.
9. Cover the skillet with a lid and simmer for 5-7 minutes, until the chicken is heated through and the sauce has thickened.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium-high heat for cooking the chicken, and simmer for the sauce.
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 16g
Carbohydrates: 7g
Protein: 38g
Substitutions for ingredients:
- Chicken thighs can be used instead of chicken breasts.
- White wine can be used instead of red wine.
- Shallots can be substituted with onions.
Variations:
- Add mushrooms to the skillet with the shallots and garlic.
- Use beef broth instead of chicken broth for a richer flavor.
- Add a splash of balsamic vinegar to the sauce for extra depth of flavor.
Tips and tricks:
- Make sure to season the chicken well with salt and pepper before cooking.
- Use a meat thermometer to ensure the chicken is cooked to an internal temperature of 165°F.
- Let the chicken rest for a few minutes before slicing and serving to allow the juices to redistribute.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the chicken and sauce in a skillet over medium heat until heated through.
Presentation ideas:
Serve the chicken and sauce on a platter with a sprinkle of fresh herbs on top.
Garnishes:
Fresh herbs, such as thyme or parsley.
Pairings:
- Mashed potatoes
- Roasted vegetables
- Crusty bread
Suggested side dishes:
- Roasted asparagus
- Garlic green beans
- Wild rice pilaf
Troubleshooting advice:
- If the sauce is too thin, simmer it for a few more minutes to thicken it up.
- If the chicken is not cooked through, return it to the skillet and cook for a few more minutes.
Food safety advice:
- Always use a meat thermometer to ensure the chicken is cooked to a safe internal temperature of 165°F.
- Store leftovers promptly in the refrigerator.
Food history:
Chicken with red wine and shallots is a classic French dish, also known as "poulet au vin rouge." It is believed to have originated in the Burgundy region of France, where red wine is a staple ingredient in many dishes.
Flavor profiles:
This dish is rich and savory, with the red wine adding depth and complexity to the sauce. The shallots and garlic add a subtle sweetness and aroma, while the fresh herbs provide a bright, fresh flavor.
Serving suggestions:
Serve this dish with a glass of red wine and a side of crusty bread for sopping up the delicious sauce.
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Region: French