Chicken in red wine

I cooked a cranberry sauce chicken for Christmas dinner last year. Followed by a successful experiment of drunken lamb chops. This winter is the time for something a little more interesting, chicken in red wine, with mushrooms and baby potatoes. Much like Chicken Marsala, but instead of using marsala wine, I substituted it with a Sutter Home Merlot. I absolutely love the inherent spicy flavours and herbs in the wine. Which worked quite well with the Indian palate.


  • Chicken – 800 grams
  • Red Wine – 3 cups
  • Onion – 3, medium sized, chopped
  • Button mushrooms – 200g, halved
  • Baby Potatoes – 8-10
  • Garlic cloves – 7-8, chopped
  • Black peppercorns – 1 tsp
  • Bay leaves – 2
  • Black cardamom – 2
  • Cloves – 4
  • Oil – 2tbsp
  • Red chilly powder – 1-1/2 tsp
  • Salt and pepper – to taste


  • Heat oil in a thick bottom pan, add chopped garlic and onions. Cook on medium heat till transparent.
  • Simultaneously, wash the mushrooms and microwave for 2 minutes. Drain any excess water
    Wash the baby potatoes thoroughly and poke slightly with a sharp knife. This ensures your wine sauce flavours really sink in.
  • Add the whole spices to the pan and stir for a minute.
  • Transfer the chicken with the marinade and cover for 3-4 minutes.
  • Season with┬ásalt and Red chilly powder and mix well.
  • Keep cooking till the chicken is half done.
  • Add the mushrooms and potatoes. Top with 1 cup of wine and let the wine reduce on low heat.
  • After the wine has reduced to half, add another cup of wine and cook till the wine has reduced again and come together.S
  • Serve hot with bread, mashed potatoes or rice.