Margarita's International Recipes


Beschwipster Huhn

Drunken Chicken in Red Wine Sauce

While the ingredients (i.e. the bacon) in this recipe showed promised, it ended up being a pretty generic chicken stew. Now, there is absolutely nothing wrong with chicken stew, I find it the most comforting food in the world, but it's also not extraordinary.

I followed the recipe pretty closely, but I trippled the amount of chicken to accomodate the multi-packs of chicken thighs sold at American supermarket. I merely doubled the sauce and it was more than plenty for the chicken.

Drunken Chicken in Red Wine Sauce


  • 4 5 lbs chicken thighs
  • 1/3 cup all purpose flour
  • 1 tsp salt + more, to taste
  • 5 slices of bacon, diced
  • 2 onions, chopped
  • 1 leek, chopped (optional)
  • oil as needed
  • 4 carrots, sliced
  • 4 stalks of celery, sliced
  • 2 cloves of garlic, chopped
  • 1 1/2 cups chicken broth
  • 2 1/2 cups red wine
  • 1 sprig of fresh rosemary
  • 5 sprigs of fresh thyme
  • 2 bay leaves
  • ground pepper to taste
  • sour cream (optional)


Remove excess fat from chicken thighs. Mix flour with 1 tsp salt in a bowl, and dust chicken with flour mixture. Set aside.

Heat a large saute pan or sauce pan over medium-high heat until hot. Add the diced bacon and cook until it starts to brown. Add the onion and leek, reduce temperature to medium-low and cook until the onion starts to brown. Remove bacon/onion/leek mixture from the pan and set aside, leaving as much bacon fat in the pan as possible.

Add oil to the pan, if necessary to cover the bottom. Turn heat to high, add chicken and brown on both sides. Depending on how wide your pan is, you may need to do this in batches.

Turn heat to medium, return any chicken pieces to the pan and add the onion mixture, the carrots, celery and garlic. Add the chicken broth and red wine. Dd the rosemary, thyme and bay leaves. Cover and simmer over low heat for 30 minutes. Remove and discard rosemary, thyme and bay leaves. Taste and adjust seasoning.

Optional: Remove chicken pieces and keep warm. Add sour cream to the sauce and cook on medium heat until it reduces a little. Return chicken pieces to sauce to warm before serving.

Adapted from Jennifer McGavin's recipe at

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