Baked Chicken Thighs in Red Wine with Vegetables

I enjoy coming up with different one-pot dishes. I love the idea of placing all of the ingredients together and letting the oven do the rest of the work. This dish in particular was inspired by my chicken baked in beer and white wine roast chicken. I baked chicken thighs in red wine and added a lot of vegetables for a complete meal.

For the vegetables I used what I had on hand, whole cherry tomatoes, mushrooms and Brussels sprouts, but you can really use any vegetables you want. Carrots and potatoes would also work great in this recipe.  Don’t forget to pair this dish with the leftover red wine used to cook the chicken in!

Place the chicken and vegetables in pan and pour in wine.

Baste the chicken with wine every 15-20 minutes. This is what it should look like halfway.

Chicken Thighs Baked in Red Wine Recipe

  • 4 chicken thighs
  • 1 1/2 cups red wine
  • 1/2 cup cherry tomatoes
  • 1/2 cup Brussels sprouts, halved
  • 1/2 cup cremini mushrooms, halved
  • 1 small onion or shallot, quartered
  • 6-8 garlic cloves
  • 1 tablespoon olive oil
  • 2 bay leaves
  • 2 teaspoons dried thyme
  • 1 teaspoon salt
  • 1 teaspoon pepper

    Preheat oven to 400°F.

    Place chicken thighs in a large baking pan. Put in tomatoes, mushrooms, brussels sprouts, garlic, onions, bay leaves and red wine. Top chicken and vegetables with dried thyme and salt & pepper then drizzle with olive oil. Depending on the size of your chicken thighs, bake for an hour to an hour and a half, until golden brown. Baste the chicken with the wine every 15-20 minutes and stir the ingredients around a bit. If your chicken is cooked and the wine is not yet cooked down, place chicken on a warm plate then cook the wine and vegetables more in the oven. The wine and vegetables will create a delicious sauce and side dish.

    Total Time: 60-90 minutes
    Yield: 4 servings
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    14 Responses to “Baked Chicken Thighs in Red Wine with Vegetables”

    1. Ben November 16, 2011 at 9:35 pm #

      Chicken thighs are the best and baking them in red wine is just a great idea. I’m hungry now.

      • Barb November 16, 2011 at 11:19 pm #

        I love chicken thighs, possibly my favorite part of the chicken… Cooking it in red wine keeps it nice and moist.

    2. David February 18, 2012 at 11:08 pm #

      Any thoughts on cooking times for chicken breasts instead of thighs? I am not a fan of thighs.

      • Barb February 19, 2012 at 11:41 am #

        Hi David – Try reducing the temperature to 375 and keep the cooking times the same.

    3. Jennifer January 8, 2013 at 11:14 pm #

      I cooked this recipe tonight and it did not disappoint. Yum!! It was also super easy and quick to prepare. Thanks for the great recipe.

      • Barb January 9, 2013 at 9:53 am #

        Wonderful, I’m so happy this recipe turned out well for you! Thanks for the comment, Jennifer 🙂

    4. andrew January 23, 2013 at 5:47 pm #

      Could this also be done in a slow cooker? I’m a college student that lives off his slowcooker.

      • Barb January 23, 2013 at 6:27 pm #

        Hey Andrew – I never made this in a slow cooker before but don’t see why it wouldn’t work. Let me know if you end up trying it!

    5. Lori February 9, 2013 at 10:01 pm #

      I made this for dinner tonight, and it was delicious! I did chicken legs and broccoli instead of thighs and brussel sprouts since that’s what I had on hand. Thanks for sharing!

      • Barb February 9, 2013 at 10:59 pm #

        That’s great, sounds delicious! I’m so happy it turned out well for you. Thanks for commenting, Lori!

    6. Mike March 23, 2014 at 9:44 am #

      Should I take the skin off thighs?

      • Barb March 24, 2014 at 11:22 am #

        Hi Mike – I left the skin on, but feel free to take off. Let me know how it goes!

    7. Mike April 1, 2014 at 8:18 pm #

      Fantastic recipe! Maybe best chicken thigh recipe we have ever made.

      • Barb April 1, 2014 at 11:21 pm #

        Wow, thanks so much, Mike! I’m thrilled you love this recipe 🙂

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