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Chicken Braised in Red Wine

Quiche 'n' Tell
A chicken casserole patiently braised in red wine with red pesto and red grapes
Prep Time 30 mins
Cook Time 25 mins
Total Time 55 mins
Servings 4


  • Serves 4-6
  • For the red pesto
  • 200 g sundried tomatoes
  • 25 g almonds blanched and peeled
  • 1 fat clove of garlic
  • A handful of fresh basil leaves use rocket if you don't have basil
  • 30 g Parmesan grated
  • 1/2 tsp red chilli flakes
  • 125 ml extra-virgin olive oil
  • salt
  • For the casserole
  • 6 chicken thighs with skin removed
  • 1 large red onion sliced
  • 1 clove garlic sliced
  • 300 ml good red wine not too dry
  • 3 tbsps red pesto
  • 1/2 cup water
  • 125 g red seedless grapes halved
  • 4 tbsps olive oil
  • Freshly ground black pepper
  • Salt


  • To make the pesto, blitz all the ingredients with a steady stream of extra-virgin olive oil to make a smooth and creamy pesto. Store in a clean glass jar in the fridge for upto a week.
  • Heat 2 tablespoons of olive oil in a deep casserole dish or Dutch oven. Put in the chicken thighs and sear to brown on both sides for about 3-4 minutes. Set aside.
  • Heat the remaining olive oil on medium heat and sauté the onions. When the onions are translucent, add the garlic and cook for a further 30 seconds followed by the pesto.
  • Cook for 3 minutes, then pour in the red wine and the water. Bring up to a boil and put in the chicken. Season with salt, reduce to a simmer, cover and cook for 20-25 minutes on slow till the chicken is cooked through and the sauce is reduced.
  • Toss in the red grapes, add the pepper, cook for a minute and serve. Alternatively, cool, replace the lid and refrigerate till needed.