Braised Chicken in Sweet Red Wine Sauce

    55 minutes

    This is a very easy chicken dish to make and delicious! You can substitute the chicken breasts with any chicken pieces you prefer. I like to serve it with mushrooms and peas.

    785 people made this

    Serves: 12 

    • 1 tablespoon olive oil
    • 1 tablespoon crushed garlic
    • 1 1/2 kg skinless, boneless chicken breast halves
    • 1 tablespoon paprika
    • 1/2 cup (100g) brown sugar
    • 1 cup (250ml) red wine
    • 1 teaspoon salt and pepper, to taste

    Preparation:10min  ›  Cook:45min  ›  Ready in:55min 

    1. Heat oil in a large frypan over medium high heat. Cook garlic in oil until tender. Place chicken in the frypan and cook about 10 minutes on each side until no longer pink and juices run clear.
    2. Drain oil from frypan. Sprinkle chicken with paprika and brown sugar. Pour red wine around chicken. Cover and simmer about 15 to 20 minutes. Lightly baste chicken with wine sauce while cooking. Season to taste with salt and pepper.

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    Reviews in English (702)


    I adjusted this recipe slghtly after reading the other reviews. It must have worked because my husband, who belongs to "picky-eaters anonomous" asked for seconds! This recipe makes the best chicken I have ever tasted. The adjustemnts I made were to decrease the paprkia and brown sugar by half, only use 3/4 c wine and leave the lid off so it thickens better. Try it, you'll love it!  -  01 Feb 2003  (Review from Allrecipes USA and Canada)


    Following some of the advice of others, I modified this recipe to tailor it to my family's tastes. For this, I used four boneless chicken breasts with the tenderloin cut to create eight pieces of chicken. I added sliced onions and mushrooms, which I sauted before browning the chicken and returned to the pot after adding the liquid. I also cut back the sugar to 1/4 cup, as per others suggestions. In addition, I only used 1/2 cup of a nice "Concho y Toro" chilean merlot and added 1/2 cup of reduced sodium chicken broth for the liquid. I dredged the chicken in seasoned salt and the paprika and let it sit 15 minutes which helped to create a nice color during the browning process, as I decided not to fully cook the chicken before the simmer to reduce dryness. I also thickened the broth, as per a suggestion, after removing the cooked chicken by adding 1 tablespoon cornstarch and heating to boiling. This recipe was excellent! My two year old gobbled up the chicken and demanded not only seconds but thirds! The sauce, thick with onions and mushrooms, made a wonderful gravy for mashed potatoes. I was paid the highest compliment for this dish as my mother-in-law asked for the recipe! What better endorsement than that? Enjoy!  -  22 Sep 2003  (Review from Allrecipes USA and Canada)


    This recipe was great, but the measurements on the ingredient list must be way off. 1 1/2 cups of sugar is WAY too much. So is 1 tablespoon of salt. This recipe is perfect with about 1/2 cup of sugar, 1 teaspoon of salt, 1 teaspoon of pepper and t teaspoon of paprika. Also, I suggest simmering the chicken with the lid off so the wine will reduce a bit.  -  23 Jan 2002  (Review from Allrecipes USA and Canada)