Braised Chicken Thighs with Chestnut Mushrooms & Red Wine - A winter hug in a pot

There’s something about winter cooking that feels wonderfully grounding. When the evenings draw in and the air turns crisp, I find myself craving dishes that fill the kitchen with warmth and comfort. This braised chicken with chestnut mushrooms and red wine is exactly that — a dish I return to every year when I want something deeply satisfying yet wonderfully simple to make.

Have you ever wondered what to cook when it’s cold outside and you’re craving something hearty but not too heavy? This recipe is the answer. It’s rich and aromatic, with tender chicken that practically falls off the bone, and a glossy sauce infused with red wine and herbs. It’s the kind of food that makes you slow down, take a breath, and savour the season.

Braising is one of my favourite winter techniques. It’s unhurried, gentle, and lets the ingredients speak for themselves. Chicken thighs are perfect for this — juicy, forgiving, and beautifully absorbent of flavour. Add a handful of smoky pancetta, a splash of decent wine, and plenty of earthy chestnut mushrooms, and you’ve got a supper that feels like it belongs in a rustic countryside kitchen somewhere in Burgundy.

Ingredients (Serves 4)

• 6 bone-in, Thoughtful Producer chicken thighs

• 100g pancetta or streaky bacon, diced

• 1 tbsp olive oil (if needed)

• 1 onion, finely chopped

• 2 carrots, peeled and sliced

• 2 cloves garlic, crushed

• 250g chestnut mushrooms, halved

• 250ml red wine (Merlot or Côtes du Rhône works beautifully)

• 200ml chicken stock

• 1 bay leaf

• 3–4 sprigs of fresh thyme

• Salt and freshly ground black pepper, to taste

• Small knob of butter (optional, for finishing)

• Fresh flat-leaf parsley, chopped (to serve)

Method

1. Prepare the base
   Heat a large, heavy casserole dish over a medium heat. Add the pancetta and cook until it begins to crisp and release its fat. Remove with a slotted spoon and set aside, leaving the rendered fat in the pan.

2. Brown the chicken
   Pat the chicken thighs dry with kitchen paper and season generously with salt and pepper. Place them skin-side down in the hot pan and cook for 5–7 minutes on each side until golden. Don’t rush this part — browning adds real depth to the finished dish. Remove and set aside with the pancetta.

3. Sauté the vegetables
   If the pan looks dry, add a drizzle of olive oil. Add the onion and carrot, cooking for around 5 minutes until softened. Stir in the garlic and chestnut mushrooms and cook for another few minutes until the mushrooms release their juices and everything smells rich and earthy.

4. Deglaze and build the sauce
   Pour in the red wine and use a wooden spoon to scrape up all the caramelised bits from the bottom of the pan — these are pure flavour. Let the wine bubble for a minute or two to reduce slightly, then stir in the chicken stock.

5. Simmer and braise
   Add the bay leaf and thyme, then return the chicken and pancetta to the pot, nestling the thighs into the liquid. Bring to a gentle simmer, cover, and cook on low for 35–40 minutes until the chicken is tender and the sauce thickened.

6. Finish and serve
   Taste and adjust the seasoning. For a touch of luxury, stir in a small knob of butter just before serving. Scatter with chopped parsley and serve piping hot.

Serving suggestion

Wondering what to serve with braised chicken thighs in red wine? Creamy mashed potatoes are my top choice — they soak up every last drop of that glossy, savoury sauce. Buttered egg noodles or a crusty loaf of bread work beautifully too.

This is the kind of dish that feels both homely and special — equally perfect for a mid-week supper or a relaxed dinner with friends.

When the wind rattles the windows and the world outside feels grey, light a candle, pour yourself a glass of red, and let this slow braise fill your kitchen with warmth. Sometimes, one good pot of chicken and mushrooms is all you need to make winter feel wonderful again. 

At Copas Farm Shop, we're proud to stock a wide selection of The Thoughtful Producer's frozen free-range chicken – from whole birds to breast fillets, legs and wings. The rich, full flavour and crisp, golden skin you enjoy at the table aren’t just down to clever cooking – they’re rooted in the life the bird has lived.

The Thoughtful Producer's chickens live the way nature intended – roaming freely across open meadows, growing slowly and healthily, with plenty of space and fresh air. It’s a hands-on, traditional approach that takes time and care, but the results speak for themselves. Check out our full range of poultry options of free-range chicken.