CHICKEN AND RED WINE SAUCE
A simple red wine sauce with brown sugar, garlic, paprika, salt, and pepper makes this dish simply yummy! Braised chicken breasts, brazenly good taste.
Provided by Robin
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet
Time 55m
Yield 12
Number Of Ingredients 7
Steps:
- Heat oil in a large skillet over medium high heat. Cook garlic in oil until tender. Place chicken in the skillet, and cook about 10 minutes on each side, until no longer pink and juices run clear.
- Drain oil from skillet. Sprinkle chicken with paprika and 1 cup brown sugar. Pour red wine around chicken. Cover, and simmer about 15 to 20 minutes; lightly baste chicken with wine sauce while cooking. Season to taste with salt and pepper.
Nutrition Facts : Calories 213.8 calories, Carbohydrate 19 g, Cholesterol 58.6 mg, Fat 3.5 g, Fiber 0.2 g, Protein 22.2 g, SaturatedFat 0.8 g, Sodium 248 mg, Sugar 18 g
CHICKEN WITH RED WINE PAN SAUCE
Ready in 35 minutes, this chicken dish will satisfy you any night of the week!
Provided by EatingWell Test Kitchen
Categories High Protein, Low-Carb Recipes
Time 35m
Number Of Ingredients 10
Steps:
- Place each chicken breast half between two pieces of plastic wrap. Using the flat side of a meat mallet, pound chicken lightly to about 1/4 inch thick. Discard plastic wrap. Sprinkle chicken with salt and pepper.
- In a 12-inch skillet melt 1 tablespoon of the butter over medium-high heat. Reduce heat to medium. Add chicken to skillet. Cook chicken for 6 to 8 minutes or until no longer pink, turning once. Transfer chicken to a platter; cover with foil to keep warm. Turn off burner or remove skillet from heat.
- Add mushrooms, wine, broth, vinegar and thyme to the hot skillet. Return skillet to heat. Cook and stir to scrape up the browned bits from the bottom of the pan. Bring to boiling. Boil gently, uncovered, about 8 minutes or until liquid is slightly thickened and reduced. Reduce heat to medium-low.
- Add remaining 1 tablespoon butter and parsley, stirring until butter is melted. Serve sauce over chicken.
Nutrition Facts : Calories 180.1 calories, Carbohydrate 2.8 g, Cholesterol 62.4 mg, Fat 7.8 g, Fiber 0.3 g, Protein 17 g, SaturatedFat 4.1 g, Sodium 354.9 mg, Sugar 1.4 g
ROAST CHICKEN AND MUSHROOMS WITH RED WINE SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F. Season the chicken with 1/2 teaspoon salt, and pepper to taste. Heat a medium skillet over medium-high heat; add 1/2 tablespoon vegetable oil, then add the chicken, skin-side down, and cook until the skin is golden brown, about 6 minutes. Transfer to a rimmed baking sheet, skin-side up; reserve the skillet.
- Toss the mushrooms with the remaining 1/2 tablespoon vegetable oil and season with salt and pepper; scatter around the chicken on the baking sheet. Bake until the mushrooms are tender and a thermometer inserted into the thickest part of the chicken registers 160 degrees F, about 25 minutes.
- Meanwhile, melt the butter in the reserved skillet over medium heat. Add the flour and cook, stirring, 1 minute. Add the chicken broth and bring to a simmer, whisking. Add the wine, sugar and 1/4 teaspoon salt and simmer until the sauce is reduced by half, about 10 minutes. Season with salt and pepper.
- Spoon some of the red wine sauce onto each plate; top with the chicken and mushrooms.
CHICKEN WITH RED WINE CREAM SAUCE
My creamy chicken tastes like a five-star restaurant dish but takes only minutes and few ingredients to make. Use fresh rosemary. Trust me. -Sarah Campbell, Terre Haute, IN
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, heat butter over medium-high heat. Brown chicken on both sides; season with salt and pepper. Reduce heat to medium; cook, covered, 10-12 minutes or until a thermometer reads 170°-175°. Remove chicken to a serving plate; keep warm., Pour drippings from pan (do not wipe skillet clean); add wine and garlic. Bring to a boil, stirring to loosen browned bits from pan; cook 1-2 minutes or until wine is reduced by half. Stir in cream and rosemary. Return to a boil; cook 1-2 minutes or until slightly thickened. Serve with chicken.
Nutrition Facts : Calories 361 calories, Fat 28g fat (13g saturated fat), Cholesterol 130mg cholesterol, Sodium 398mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 23g protein.
RUBBED AND SAUCED BARBECUED BABY CHICKENS
Steps:
- Build charcoal fire or preheat gas grill. Using poultry shears or a chef's knife, split chicken down the breast bone to cut the chicken in 1/2. Brush lightly with olive oil on all surfaces and sprinkle with salt and pepper or Classic BBQ Rub. Set aside.
- Using a rib holder, place the 4 chicken halves vertically skin-side facing out in each of the 4 slots. The chicken in the holder will resemble slices of toast in an old-fashioned toast holder. Place the rib/chicken holder in the center of the cooking grate over indirect medium low heat (making sure no heat is directly under the chicken.) Grill for 1 hour, or until chicken registers 185 degrees F in the thickest part of the thigh. After 30 minutes, check the internal temperature with an instant-read thermometer. Brush liberally with barbecue sauce during the final 15 to 20 minutes only. If the chicken is sauced too early, it will burn on the outside before the interior meat is cooked through.
- Combine paprika, salt, sugar, brown sugar, cumin, chili powder, pepper, cayenne, onion powder, garlic powder, celery salt and oregano in bowl; mix well. For a smoother rub, puree ingredients in a spice grinder until well combined and all pieces are uniform (the rub will be very fine and tan in color). This step is important if adding to any homemade barbecue sauce.
- In a large saucepan on the stove, add tomatoes, sugar, molasses, bourbon, ketchup, chile sauce, vinegars, and Worcestershire sauce, stirring after each additional ingredient to combine. Add the classic spice rub and simmer until the flavors have blended and the sauce has thickened somewhat, about 30 minutes.
- Let the sauce cool for about 10 minutes or until it is warm but no longer "boiling" hot. Puree using an immersion or traditional blender. Taste and adjust seasonings with salt, about 1/2 teaspoon, and freshly ground pepper. Remember, the ribs will have plenty of spice rub on them, so don't over-season the sauce. Add the cocoa powder and mix well to combine. Let sit 5 minutes and stir again to make sure cocoa powder is well distributed. Let cool and pour into a clean glass jar for storing. The sauce can be made in advance and kept for 2 weeks in the refrigerator.
LADY AND SONS' CHICKEN IN WINE SAUCE
Saw this on a re-run episode of Paula Deen and it looked so easy and good! Put here to make soon...
Provided by AZPARZYCH
Categories Chicken Breast
Time 55m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F.
- Add the chicken to a shallow buttered casserole and season with salt and pepper, to taste.
- Layer the cheese slices on top.
- In a medium bowl, add the soup and the wine, season with salt and pepper and pour over the cheese.
- Sprinkle stuffing mix on top and drizzle with melted butter.
- Bake for 45 minutes.
- Remove from the oven and serve.
CHICKEN AND RED WINE SAUCE
I don't remember where I got this recipe. But was looking for something to do with some red wine I had left over and found this.A simple red wine sauce with brown sugar, garlic, paprika, salt, and pepper makes this dish simply yummy!
Provided by MARIA MAC
Categories Chicken Breast
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil in a large skillet over medium high heat.
- Cook garlic in oil until tender.
- Place chicken in the skillet, and cook about 10 minutes on each side, until no longer pink and juices run clear.
- Drain oil from skillet.
- Sprinkle chicken with paprika and 1 cup brown sugar.
- Pour red wine around chicken. Cover, and simmer about 15 to 20 minutes; lightly baste chicken with wine sauce while cooking. Season to taste with salt and pepper.
CHICKEN WITH WINE & MUSHROOMS
The rich sauce is so tasty you won't want to share it with anyone. Try substituting the chicken for steak for a quick Beef Bourguignon
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 20m
Number Of Ingredients 7
Steps:
- Toss the chicken in the flour, then tap off the excess. Mix 1 tsp of the excess flour with a little stock and set aside. Heat the oil in a frying pan, then add the chicken, mushrooms and thyme. Cook over a medium-high heat for about 5 mins, turning the chicken breasts over once until golden.
- Lift the chicken out, then set aside. Pour in the wine and the remaining stock and boil for 5 mins or until reduced by half. Add the flour and stock mix, stirring until the sauce thickens a little. Put the chicken back into the pan, along with any juices from the plate, then simmer for 5 mins or until cooked through and the sauce is glossy. Serve with mash.
Nutrition Facts : Calories 216 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 35 grams protein, Sodium 0.99 milligram of sodium
TENDER CHICKEN AND BABY SPINACH IN RED WINE.
This chicken is so wonderfully tender and tasty it just melts in your mouth. We always serve one chicken breast between 2 people but of course you can adjust the recipe quantities to suit your appetite.
Provided by dale7793
Categories Chicken
Time 20m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Heat a non-stick pan over medium heat and spray with cooking oil spray.
- Add the garlic and cook gently, do not brown.
- Add the chicken and cook until chicken is just about cooked through, turning regularly so both sides cook evenly.
- Add the wine, tomato paste and herbs.
- Stir so that the paste mixes into the wine.
- Bring to a simmer and cook about 5 minutes or until chicken is just cooked through.
- Add the spinach leaves and mix through so they just wilt then quickly remove from the heat.
- Serve the chicken with spinach leaves on top and sauce drizzled over the spinach.
- Nice served with steamed broccoli and pasta or potatoes.
CHICKEN WITH RED WINE REDUCTION
Pan seared chicken breasts with a red wine reduction sauce is one of those dishes that will have your friends and family applauding. It's amazing what a difference a simple sauce can make. Although it tastes like it came from a little corner bistro, it's extremely quick and simple. Original recipe: http://thegraystable.blogspot.com/2008/03/chicken-with-red-wine-reduction.html I did not use flour. Instead I substituted a Tom Douglas's Rub with Love chicken rub and Emeril's Chicken Rub along with my own Italian style bread crumbs. It came out amazing, just what I wanted.
Provided by FancyPants81
Categories Very Low Carbs
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Put a good handful of flour in a bowl, pie plate, or deep dinner plate, and keep it near the stove. Mix the sauce ingredients together and keep handy also.
- Heat 2/3 of the butter and the olive oil in a large skillet (12") over medium heat. Test the oil/butter heat by flicking a little of the flour into it. If it sizzles and turns brown pretty quickly, it's ready to cook the chicken breasts. Dredge one of the chicken breasts in the flour, coating both sides well. Increase the heat of the pan to medium high when you place the first breast in the pan, dredge the next one and place in the pan, and so forth until all are in the pan. Cook for 3 or 4 minutes, then flip them in the same order as you placed them in the pan, and cook for 3 or 4 more minutes.
- When done, move the chicken breasts to a plate and keep them warm in the oven. Turn heat to high, add the chicken stock, red wine, mustard mixture to the pan and boil. Be sure and stir it well, all the time scraping up the bits of chicken, flour mix, etc. from the bottom of the pan. Tilt the pan to one side, and mix in the remaining Tablespoon of butter. Spoon the sauce over the chicken breats and serve immediately.
Nutrition Facts : Calories 300.3, Fat 17.8, SaturatedFat 6.8, Cholesterol 98.9, Sodium 866.7, Carbohydrate 4.2, Fiber 2, Sugar 0.9, Protein 28.2
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