Slow baked red wine chicken with fingerling potatoes

Slow baked in a low-temperature oven, this red wine chicken with fingerling potatoes has a rich, deep flavor from the well seasoned red wine and tomatoes marinade.
I love having friends or family over for dinner. As much as I love cooking just for my family there are recipes I need more adults in the house to give me the push to make them, like this slow baked red wine chicken for example. I have been meaning to give this recipe a try for ages, just waiting the right time.

And so it happened that few weeks ago my “time” has arrive and I could not have asked for even a better day. It was a rainy morning with a breezy afternoon.

For me it doesn’t really matters if it’s hot or cold outside since my kitchen doesn’t warm up while I bake, but I needed everyone out of the house for 2 hours while the chicken was cooking so I didn’t have to answer the question : is dinner ready yet? every 10 minutes or so. Yes, you will need to cook the chicken for 2 hours plus a couple of hours to marinate the chicken but it’s all worth it. The flavors are amazing and the chicken turns out incredible moist.

For this slow baked red wine chicken, the most important factor is time (and a good red wine). If you rush the process (by cooking it at too a higher temperature), you’ll miss out the flavors and most likely end up with something you’ll want to toss in the trash.  But, if you’re patient, your efforts will be rewarded with an irresistible meal.

To make this slow baked red wine chicken you’ll need to marinade the chicken for a couple of hours ahead of time. Red wine, diced tomatoes, a touch of brown sugar and worcestershire sauce and a few garlic cloves is all you need.

3 hours before dinner time, turn the oven on and dump the chicken and the marinade in a shallow roasting pan. Add the fingerling potatoes and bake in the preheated over until the chicken is soft and tender and almost falls off the bone.

Unlike other oven baked chicken recipes, this time you need to set the oven temperature to 325F. It’s very important to keep it this low, allowing all the flavors to come together.

A little side warning before I share the recipe – once you open the oven to take the chicken out your entire house will smell like red wine. Since the chicken is both marinated and cooked in red wine, the smell will be intoxicating, but in a good way. 

Slow baked red wine chicken with fingerling potatoes recipe

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Yields 8-10 servings

Slow baked in a low-temperature oven, this red wine chicken with fingerling potatoes has a rich, deep flavor from the well seasoned red wine and tomatoes marinade.

10 minPrep Time

2 hr, 15 Cook Time

8 hrTotal Time

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Ingredients

• 8-10 chicken drumsticks
• 3/4 cup red wine (Merlot or Pinot Noir are my choices)
• 1X14oz can small diced tomatoes
• 1 teaspoon worcestershire sauce
• 2-3 tablespoons brown sugar
• 5-8 garlic cloves
• salt, pepper
• 2-3 pounds fingerling potatoes

Instructions

1. In a ziplock bag add the chicken drumsticks along with the red wine, diced tomatoes, worcestershire sauce, brown sugar and garlic cloves. Season with salt and pepper and place the bag in the fridge for a couple of hours (2 to 6 hours)
2. Heat the oven to 325F.
3. Dump the chicken drumsticks along with the red wine marinade in a shallow roasting pan .
4. Arrange the fingerling potatoes in the pan and bake, covered in the preheated oven for 90 minutes.
5. Open the oven, uncover the pan and increase the oven's temperature to 350F.
6. Continue to bake the chicken for 30 to 45 minutes or until soft and tender.
7. Remove from the oven and serve warm.

7.6.8

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Roxana Yawgel http://atreatsaffair.com/ All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.

Happy Baking,

Roxana