Chicken Thighs in Red Wine with Dried Plums

  Crispy chicken thighs in red wine with dried plums are elegant and decadent, but this is also an easy French recipe. The dried plums soften and soak up the delicious red wine sauce, adding richness to the dish.

This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases. Read my full disclosure policy here. 

These chicken thighs in red wine recipe are easy to prepare, but seem very elegant. You only need one skillet and one small sauce pan so clean up is minimal, which makes it great for a dinner party. Let this dish be the star of the show and serve it with mashed celery root or potatoes, and a simple green salad. 

This wine sauce is trés francais. The dried plums soak up all the wine and take on a rich texture that seems almost fatty and makes it seem very decadent.

This is an easy chicken thighs recipe that you'll want to make again and again. You'll find that this can truly be one of the easiest, no-fuss holiday dinners you've ever made. Fancy, special-occasion food doesn't always need to be complicated and time-consuming.

Jump to:

• The trip to Paris that inspired this recipe
• Ingredients
• How to make it
• What to serve alongside
• Related Recipes
• Recipe

The trip to Paris that inspired this recipe

We took a last-minute trip to Paris to celebrate my sister-in-law's birthday and early Christmas.

Seven of us. The whole fam-damily. Me, my mom, my husband, his mom, his sister, her husband, and his mom. Got that? That's three moms and four "kids."

My husband and I hadn't been to Paris since 2005, the year we also went to the Cannes Film Festival for "Le Stahr Wahrs". Let me clarify that we did not go to the screening. We milled around on the streets with the rest of the plebians looking for famous people. So, I had a lot of reading up to do to prepare.

I didn't want to miss one single thing. I was going to cram every food-related thing possible into the nine days we were there. (If I'm going all that way, I'm gonna stay a while.)

Braised meats, rich sauces, pastries, bread, wine, cocktails, cheese. I did a lot of research and made an epic map of all the places I wanted to go. So no matter the neighborhood I found myself in, I had a list of pre-vetted choices to turn to.

While I was studying up, I read two books by chef David Lebovitz at the same time. The Sweet Life in Paris: Delicious Adventures in the World's Most Glorious - and Perplexing - City on my phone, and L'Appart in paperback.

I have to say that I now consider The Sweet Life in Paris to be an absolutely essential guide for any American visiting the city, foodie or not. SO many insights into Parisian behaviors and customs. How to eat, drink, dress, wait in line (or not), shop, and speak like a local.

And, incidentally, I have always found Parisians, and French people in general, to be amazingly friendly, fun, and funny people. Especially if you just learn a few words of French, and when you are genuinely interested in their culture.

Seriously, just learn bonjour, s'il vous plait, merci beaucoup, bonne journée, and au revoir, and endless doors will open for you. You have no excuse now that Duolingo exists.

Chef Lebovitz shares a recipe for turkey braised in Beaujolais Nouveau with dried plums, in a chapter about the complexities and nuances of the French language - the word for turkey was hard for him to pronounce. Spelled dinde, pronounced dand.

I don't happen to be a huge fan of turkey - I can take it or leave it - but the rest of the recipe sounded good to me.So I adapted it to get to this chicken in red wine recipe with dried plums.

His recipe calls for Beaujolais Nouveau which is a young wine that is released on the third Thursday of November. It's not expensive and great for cooking. But it can be difficult to find year-round, so for this recipe, I used Beaujolais Villages. Easier to find any time of year and many bottles are priced from $10-$18. Don't buy an expensive bottle for this sauce.

Ingredients

For the chicken thighs in red wine sauce

• Bone-in, skin-on chicken thighs: I love cooking with chicken thighs because they are cheap, they're flavorful and don't dry out, and nearly impossible to overcook.
• Beaujolais Nouveau or Beaujolais Villages: Beaujolais is a light-bodied, fruity (but not sweet) red wine. It pairs well with the dried plums. Don't get an expensive bottle, but get one that you would drink on its own.
• Low-sodium chicken stock
• Fresh thyme sprigs and one bay leaf: The fresh thyme is a wonderful aromatic and really wakes up the flavor of the sauce.

For rehydrating the dried plums

• Dried plums: Look for dried plums that are plump and not too dried out. They should be dried, but not hard and dehydrated.
• Beaujolais, water, fresh thyme sprigs, orange zest: We'll rehydrate the plums in this mixture to infuse them with flavor.

How to make it

Adapted from The Sweet Life in Paris by David Lebovitz

Place the dried plums in a small saucepan with thyme, honey, water and orange peel. Fill with wine until fruit is just covered, about ½ to 1 cup, depending on the size of your pan.

Bring to a low bowl and simmer for about 2-4 minutes until the Fruit starts to soften. Set aside to cool and allow them soak up the wine.

Dry the chicken skin with a paper towel. Season the chicken thighs on both sides with kosher salt and fresh cracked pepper.

In an ovenproof skillet over medium high heat, place the chicken thighs skin-side down. You may want to do this in two batches, depending upon the size of your pan. After about 8 minutes, when skin is brown and crispy, flip over to sear the other side for just a couple of minutes.

Remove chicken and set aside. Drain oil from pan.

Pour wine and chicken stock into pan and add bay leaf. Bring to a simmer and scrape browned bits off the bottom of the pan. Add bay leaf and the bundle of fresh thyme sprigs. Nestle the chicken thighs into the pan.

As you are placing the chicken into the pan, make sure that the sauce does not come up over the skin, you want the skin to remain crispy. Spoon excess sauce out of the pan as you go if necessary. (Conversely, if you don't seem to have enough sauce for the chicken to braise properly, add a bit more chicken stock.)

Transfer the pan to the oven and bake for about 25 minutes.

Remove the pan from the oven. Transfer chicken thighs to a plate. Strain the sauce and put it back in the skillet. Bring to a low boil, then lower heat to a simmer and let it quickly reduce down until it thickens slightly.

Strain the dried plums, remove thyme and orange peel, and add to the sauce in the skillet. Add the chicken thighs back into the skillet. Simmer over low heat until plums and chicken are heated through.

To serve, place a few plums on the plate, drizzle sauce generously over plums and top with chicken.

What to serve alongside

• Romaine Hearts with Blue Cheese, Pears, and Pecans keep the sweet and savory vibes going.
• Crispy Roasted Potatoes go with everything.
• Crispy Roasted Cauliflower with Parmesan and Garlic cooks at the same oven temperature as the chicken, so everything is ready at once.

Related Recipes

These recipes will whisk you away to a French bistro!

• Creamy Pasta with Bacon and Cheese (Pâtes aux Lardons et Comté) is the ultimate comfort food.
• Eggs en Cocotte with Spinach and Bacon is the only way to do lazy brunch.
• French Hot Chocolat (Chocolat Chaud) is thick and rich, and only has two ingredients! Chocolate and milk!

Recipe