This Oven-Baked 4-Ingredient Chicken Bordeaux braises bone-in chicken with shallots, dry red wine, and onion soup mix. The shallots soften in the wine as the chicken cooks, and the last stretch in the oven concentrates the sauce. Spoon both over the chicken at the table.
What You’ll Need
- Bone-in, skin-on chicken pieces. Use 3 pounds of thighs, drumsticks, or mixed pieces. Arrange them skin-side up in a single layer.
- Shallots. Peel 8 ounces and halve the larger ones so they soften at about the same rate. Tuck them between the chicken pieces so they cook in the wine.
- Dry red wine. Use 2 cups of Burgundy or another dry red wine you enjoy drinking. The wine forms the base of the braising liquid.
- Dry onion soup mix. Stir one packet directly into the wine. It seasons the chicken and adds savory onion flavor to the sauce.
How to Make Chicken Bordeaux
Heat the oven to 350°F (175°C). Arrange the chicken in an oven-safe stoneware or casserole dish and scatter the shallots around the pieces. Stir the wine and onion soup mix together, then pour the mixture evenly over the chicken and shallots.
Cover the dish tightly with foil and bake for 45 minutes. Uncover, spoon some of the pan liquid over the chicken, and bake for another 25–35 minutes, until the chicken is cooked through and tender and the sauce has reduced slightly. If the pieces vary in size, check the smaller ones toward the beginning of that window.
Rest the chicken for 10 minutes before serving. Use a wide spoon to scoop up the soft shallots and wine sauce from the bottom of the dish.
Tips for Tender Chicken and a Flavorful Sauce
- Use a dish that fits the chicken in one layer. A snug fit keeps the shallots and wine close to the meat, with the tops of the chicken exposed for the uncovered finish.
- Stir the wine mixture just before pouring. The onion flakes can settle at the bottom of the measuring cup.
- Taste the finished sauce before seasoning. The soup mix already contains salt, and its flavor intensifies as the liquid reduces.
What to Serve with Chicken Bordeaux
Mashed potatoes, buttered egg noodles, or rice catch the wine sauce and soft shallots. Add green beans or a crisp green salad for contrast. Crusty bread is useful for catching the last spoonfuls of sauce.
Frequently Asked Questions
Do I need Burgundy for Chicken Bordeaux?
Any dry red wine works here. Burgundy or another Pinot Noir gives the sauce a lighter flavor, while a fuller-bodied dry red gives it a more pronounced wine flavor.
Will the sauce thicken like gravy?
Expect a pourable braising sauce. For a more concentrated finish, transfer some of the cooked sauce to a saucepan and simmer it uncovered while the chicken rests.
Can I use chicken thighs only?
Yes. Use 3 pounds of bone-in, skin-on thighs. Choose pieces of similar size so they finish cooking around the same time.
Oven-Baked 4-Ingredient Chicken Bordeaux Recipe Card
Bone-in chicken braised with tender shallots in a savory red wine sauce.
- Prep time — About 10 minutes
- Bake time — 70–80 minutes
- Rest time — 10 minutes
- Servings — 4–6
Ingredients
- 3 pounds bone-in, skin-on chicken pieces
- 8 ounces shallots, peeled and halved if large
- 2 cups Burgundy or other dry red wine
- 1 packet dry onion soup mix
Instructions
- Preheat the oven to 350°F (175°C). Arrange the chicken skin-side up in a single layer in an oven-safe casserole dish. Scatter the shallots around and between the pieces.
- Stir together the dry red wine and onion soup mix. Pour evenly over the chicken and shallots.
- Cover the dish tightly with foil and bake for 45 minutes.
- Remove the foil and spoon some of the pan sauce over the chicken. Bake uncovered for another 25–35 minutes, until the chicken is cooked through and tender and the sauce has reduced slightly.
- Rest for 10 minutes. Spoon the shallots and sauce over the chicken and serve warm.