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Braised Chicken Thighs in Red Wine Sauce Recipe

A luxurious vegan version of Braised Chicken Thighs in Red Wine Sauce—rich, savory, and elegantly comforting with deep, complex flavors.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Calories: 340
Ingredients Method Notes

Ingredients
  

For the Vegan “Chicken Thighs”
  • 2 cups seitan or firm tofu thickly sliced
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • ½ tsp black pepper
  • ½ tsp salt
For the Red Wine Sauce
  • 2 tbsp vegan butter
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 1 cup mushrooms sliced
  • 1 cup dry red wine
  • 1 cup vegetable broth
  • 1 tbsp tomato paste
  • 1 tsp soy sauce
  • 1 tsp thyme
  • 1 tsp rosemary
  • 1 tsp cornstarch mixed with 2 tbsp water
For Garnish
  • Fresh parsley chopped

Method
 

  1. Prepare the Protein: Toss seitan or tofu with olive oil, garlic powder, salt, and pepper. Set aside for a few minutes.
  2. Sear the “Chicken”: In a skillet, heat olive oil and brown the pieces on both sides, about 4 minutes per side. Remove and set aside.
  3. Sauté the Base: Add vegan butter to the pan. Cook onions and garlic until fragrant and lightly golden.
  4. Add Mushrooms: Toss in mushrooms and cook until they release their juices.
  5. Pour the Wine: Deglaze the pan with red wine—stir dramatically like you’re in a cooking show. Let it simmer for 5 minutes.
  6. Build the Sauce: Stir in tomato paste, soy sauce, broth, thyme, and rosemary. Simmer for 10 minutes until flavors blend beautifully.
  7. Thicken It Up: Add the cornstarch slurry and stir until the sauce becomes glossy and luxurious.
  8. Combine Everything: Return the “chicken” to the pan. Simmer another 10 minutes, letting it soak up the flavors.
  9. Serve Like Royalty: Garnish with parsley and pair with mashed potatoes or crusty bread.

Notes

Nutritional Values (Per Serving)

  • Calories: 340
  • Total Fat: 10g
  • Saturated Fat: 1.5g
  • Carbohydrates: 32g
  • Fiber: 5g
  • Protein: 24g

Vitamins & Minerals (Per Serving)

  • Iron: 22%
  • Calcium: 15%
  • Vitamin C: 14%
  • Vitamin A: 12%
  • Magnesium: 16%

Additional Notes/Tips

  • Use a good wine—if you wouldn’t drink it, don’t cook with it.
  • Add pearl onions for a fancy French twist.
  • Serve with mashed potatoes or pasta for maximum indulgence.
  • Leftovers taste even better the next day—like revenge.
  • Pro tip: Sip wine while cooking. It’s practically a requirement.