Red Wine-Braised Chicken with Plums Recipe

Winner-Winner Chicken Dinner

This chicken dinner is easy enough for a weeknight but special enough for a weekend gathering. With a handful of quality ingredients you’ll have a flavorful, impressive meal. Chicken drumsticks braised in red wine with rosemary and plums transform ordinary poultry into something rich, tender, and slightly sweet. Drumsticks are budget-friendly, and you don’t need an expensive bottle of wine—use a wine you enjoy drinking. This recipe is a streamlined take on Italian chicken cacciatore, designed to be repeated on your weekly menu and shared with guests.

Simple Ingredients

Good recipes start with fresh, straightforward ingredients. For this braised chicken you will need:

• chicken drumsticks
• olive oil
• red wine
• chicken broth
• Italian plums (or regular plums)
• tomato paste
• plum jam (or grape jelly if unavailable)
• shallot
• yellow onion
• garlic
• fresh rosemary
• red pepper flakes (optional)
• salt to taste

Braised Chicken

Braising is a simple technique where meat is first browned and then gently cooked in liquid—usually wine or broth—until tender. Start by seasoning the drumsticks generously with salt and browning them in batches in a wide, oven-safe pot with olive oil, about 5 minutes per side. Browning develops flavor and texture; the chicken will finish cooking during the braise. After searing, set the drumsticks aside while you build the sauce in the same pot to capture all the fond (browned bits) on the bottom. Braising in a rosemary-infused wine and plum sauce results in chicken that is crispy on the outside and succulent inside, with a deep, layered flavor from the reduced cooking liquid.

Chicken, Red Wine, and Plums

The braising liquid combines red wine and chicken broth. The wine adds acidity and depth, while the plums contribute natural sweetness and body. As the mixture simmers, it reduces into a thick, spoonable sauce that’s perfect for dipping crusty bread. After about 40–45 minutes of gentle simmering the sauce will thicken and concentrate the flavors. For extra crispness, place the pot under the broiler for 3–5 minutes just before serving—watch carefully so the skin does not burn. The result is a savory, slightly sweet chicken in a glossy, flavorful sauce.

Plum Varieties

Italian plums are slender and slightly tart, but any firm, not-overripe plums will work. Avoid very soft or mushy fruit that will dissolve completely during cooking; you want plums that hold some shape and release a pleasant jammy flavor into the sauce.

Chicken Braised in Wine and Plums

Prep: 15 mins | Cook: 45 mins | Total: about 1 hour | Serves: 6–8

This braised chicken is succulent and tender with a sweet-and-savory wine and plum sauce. It takes just minutes to prepare and then finishes slowly on the stove for minimal fuss.

Ingredients

• 8 chicken drumsticks (about 3 lb), generously seasoned with sea salt
• 4 tablespoons olive oil
• 1 cup red wine
• 1 cup chicken broth
• 12 Italian plums, pitted and halved (or 6 regular plums)
• 2 tablespoons tomato paste
• 3 tablespoons plum jam (or grape jelly)
• 1 shallot, chopped
• 1/4 cup yellow onion, chopped
• 2 tablespoons crushed garlic
• 2 tablespoons fresh rosemary, finely chopped
• 1 teaspoon red pepper flakes (optional)
• salt to taste

Instructions

1. Whisk together the red wine, chicken broth, plum jam, and tomato paste in a bowl and set aside.
2. Heat a large oven-safe pot or heavy sauté pan over medium-high heat and add the olive oil. Brown the seasoned drumsticks in batches, turning so they color evenly, about 5 minutes per side. Transfer browned drumsticks to a plate.
3. In the same pot, reduce heat to medium and add the garlic, shallot, onion, rosemary, and red pepper flakes if using. Cook, stirring, until fragrant, 1–3 minutes. Add the plums and cook 2–3 minutes more.
4. Pour the wine-and-broth mixture over the plums, scraping up any browned bits. Return the drumsticks to the pot, arranging them so they are partially submerged but not completely covered.
5. Cover the pot with a lid, leaving a slight vent, and simmer on low–medium heat for 40–45 minutes, until the chicken is cooked through and the sauce has reduced.
6. Optional: For crispier skin, place the uncovered pot under a preheated broiler for 3–5 minutes—watch carefully to avoid burning.

Notes

Serve with crusty bread, rice, or creamy polenta and a simple green salad. The sauce is spoonable and excellent for dipping. Leftovers keep well and make a great next-day lunch.

Nutrition (per serving, approximate)

• Calories: 353 kcal
• Carbohydrates: 19 g
• Protein: 19 g
• Fat: 19 g
• Sugar: 13 g
• Sodium: 304 mg