Red Wine Braised Chicken with Couscous

Indulge in the rich, savory flavors of Red Wine Braised Chicken with Couscous, a comforting one-pot meal that balances elegance and simplicity. Tender, bone-in chicken thighs are seared to golden perfection before being simmered in a luxurious sauce made with dry red wine, aromatic garlic, and hearty vegetables. Infused with fresh thyme and a hint of tomato paste, this dish boasts deep, complex flavors that pair beautifully with fluffy, buttery couscous. Perfect for a special dinner or a cozy weeknight treat, this recipe is easy to follow and delightfully satisfying. Serve it with a generous spoonful of the velvety sauce and garnish with fresh parsley for a meal that feels restaurant-worthy yet achievable in under an hour.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 4

Ingredients

• 4 pieces bone-in, skin-on chicken thighs
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 pieces garlic cloves, minced
• 2 medium carrots, peeled and sliced into rounds
• 1 cup dry red wine
• 1 cup chicken broth
• 2 tablespoons tomato paste
• 1 piece bay leaf
• 2 pieces fresh thyme sprigs
• 1 cup couscous
• 1.25 cups boiling water or chicken broth
• 1 tablespoon butter
• 0.25 cup fresh parsley, chopped (optional, for garnish)

Directions

Step 1

Season the chicken thighs on both sides with salt and black pepper.

Step 2

Heat the olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat.

Step 3

Place the chicken thighs in the skillet, skin-side down, and sear for 5-7 minutes until the skin is golden and crispy. Flip and cook for another 3-4 minutes on the other side. Remove the chicken from the skillet and set aside.

Step 4

In the same skillet, add the diced onion, garlic, and carrots. Sauté for 3-4 minutes, stirring occasionally, until the vegetables are softened and aromatic.

Step 5

Stir in the tomato paste and cook for 1-2 minutes to deepen its flavor.

Step 6

Deglaze the skillet by pouring in the red wine, scraping up any browned bits from the bottom of the pan with a wooden spoon. Let it simmer for 2-3 minutes to reduce slightly.

Step 7

Add the chicken broth, bay leaf, and thyme sprigs. Stir to combine.

Step 8

Return the chicken thighs to the skillet, skin-side up, ensuring they are partially submerged in the liquid. Reduce the heat to low, cover, and let simmer for 25-30 minutes, or until the chicken is cooked through and tender.

Step 9

While the chicken is braising, prepare the couscous. Place the dry couscous in a heatproof bowl. Pour the boiling water or chicken broth over it, add the butter, and cover tightly with a lid or plastic wrap. Let sit for 5 minutes, then fluff with a fork.

Step 10

Remove the bay leaf and thyme sprigs from the skillet. Taste the sauce and adjust seasoning with additional salt or pepper if needed.

Step 11

Serve the chicken thighs over a bed of couscous, spooning the red wine sauce and vegetables over the top. Garnish with fresh parsley, if desired.

Nutrition Facts

Serving size	(1900.3g)

Amount per serving	% Daily Value*
Calories	2276.0

Total Fat 144.0g	0%
Saturated Fat 40.4g	0%
Polyunsaturated Fat 3.1g
Cholesterol 518.9mg	0%
Sodium 3923.0mg	0%
Total Carbohydrate 78.7g	0%
Dietary Fiber 11.3g	0%
Total Sugars 16.6g
Protein 124.1g	0%

Vitamin D 2.2IU	0%
Calcium 355.8mg	0%
Iron 16.1mg	0%
Potassium 3368.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 61.5%

Protein: 23.6%

Carbs: 14.9%