Barbecued Chicken Thighs Au Vin Recipe (Red Wine Sauce)
This Barbecued Chicken Thighs Au Vin recipe uses red wine and red currant jelly for a lightly sweet, tangy sauce balanced with dry mustard and ginger. You’ll sear the thighs in butter, then simmer them gently in the wine sauce until tender. Clear ingredients (malzemeleri) and how-to (nasıl yapılır) steps make it easy for weeknight cooking.
Ingredients
1. For the sauce
2. Main ingredients
Step-by-Step Method
Mix the sauce
In a small bowl, stir together the red wine, red currant jelly, dry mustard, and ground ginger. Keep mixing until the jelly loosens into the wine.
Soften the aromatics
Heat a wide skillet over medium heat. Add the butter; cook the shallot for 2–3 minutes until soft. Add the garlic and stir for about 30 seconds.
Sear the chicken thighs
Place the chicken thighs in the pan. If you like, season lightly with salt and pepper, then sear 4–5 minutes per side until nicely browned.
Simmer in wine sauce
Pour in the wine mixture. Reduce the heat to low, cover, and simmer for 25–30 minutes until the thighs are cooked through and tender. Spoon the sauce over the chicken once or twice as it cooks.
Finish the sauce and serve
Uncover and simmer 3–5 minutes more if the sauce needs to thicken a bit. Plate the chicken, spoon sauce on top, and serve hot.