Red Wine Sauce

Photo: Jim Franco

Yield: Makes 4 servings
Recipe from Real Simple

More From Real Simple

Nutritional Information

Amount per serving
  • Calories: 693
  • Fat: 49g
  • Saturated fat: 13g
  • Cholesterol: 214mg
  • Sodium: 559mg
  • Carbohydrate: 3g
  • Fiber: 1g
  • Sugars: 2g
  • Protein: 52g

Ingredients

  • 8 ounces baby bella, cremini, or button mushrooms, sliced
  • 2 cloves garlic
  • 1/4 teaspoon dried thyme leaves
  • 2 teaspoons olive oil
  • 1/2 cup dry red wine
  • 1/3 cup canned diced tomatoes, drained (optional)
  • 1 1/2 teaspoons cornstarch
  • 2 teaspoons Dijon mustard
  • Simple Roast Chicken

Preparation

  1. Before you roast the chicken, place the mushrooms, garlic, and thyme in the pan, drizzle with the oil, and toss to coat. Place the wire rack and the bird on top. Roast according to the recipe.

    After you transfer the roast chicken to a cutting board, place the pan containing the drippings over medium heat. Add the wine and tomatoes (if using) and cook, stirring and scraping the bottom of the pan, until the sauce reduces slightly, about 5 minutes.

    Meanwhile, combine the cornstarch with 1 1/2 teaspoons water in a small bowl. Add the cornstarch mixture to the pan with the mustard and cook until the sauce thickens. Remove from heat. Spoon the sauce over the carved chicken.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Red Wine Sauce Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy