Chicken In Olive Red Wine Sauce Food

CHICKEN IN RED WINE VINEGAR SAUCE

Steps:

• Put the chicken thighs on a rimmed baking sheet or baking dish. Sprinkle the salt on both sides of chicken. Refrigerate, skin side up and uncovered up to 24 hours ahead. This will season the chicken and help the skin to crisp and brown. If you're short on time, season with the salt and let it sit at room temperature 15 minutes then proceed with the recipe.
• Preheat the oven to 425 (220C) degrees.
• Heat a large (12-inch) wide pan with at least 2-inch sides over medium high heat. Add the olive oil to the pan, and when it shimmers add the chicken, skin side down. Cook undisturbed for 10 minutes, watching that the pan doesn't get too hot and adjusting the heat accordingly, until the skin is a rich golden brown. Turn chicken and cook the other side 2 minutes. Remove chicken to a plate.
• Pour off all but about a teaspoon of the fat in the pan, and stir in the shallot and garlic. Cook about 30 seconds, then pour in the white wine and vinegar, scraping the pan to remove the brown bits. Add the tomato paste, mustard, thyme, bay leaves and broth. Bring to a simmer then return chicken to the pan, skin side up.
• Transfer the pan to the oven and roast 25 minutes, until the sauce is bubbling and the chicken is cooked through. *Note: If you notice the pan juices are reducing quickly after 10-15 minutes, add up to ½ cup more liquid to the pan.
• Sprinkle the chili over the chicken, if using, and remove the bay leaves. Serve warm with the pan juices spooned over.

CLASSIC CHICKEN IN RED WINE

Steps:

• Cook the bacon over medium heat in olive oil in a large Dutch oven until crisp, about 8 minutes. Remove with a slotted spoon and set aside. Season the chicken pieces generously with the salt and pepper and brown the pieces in 2 batches in the bacon drippings. Set aside. Pour off about half of the pan drippings then add the onions, garlic, and mushrooms. Cook over medium-high heat until browned, about 8 minutes. Stir in the potatoes and carrots. Add the 1 1/2 teaspoons salt and the flour, stir to coat the vegetables.
• Pour in the wine and chicken broth, stir until you don't see any lumps of flour. Add the chicken, thyme, bay leaves, and half of the bacon to the stew. Bring to a boil then reduce to a simmer. Cover and braise until the chicken and vegetables are almost tender, about 40 minutes. Uncover and cook until sauce thickens, about 10 more minutes.
• Stir in the parsley and vinegar. Adjust seasoning with salt and pepper, to taste, and serve with the remaining bacon.
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CHICKEN AND RED WINE SAUCE

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 IN OLIVE-RED WINE SAUCE

Steps:

• In a skillet, cook bacon with onion, garlic, pepper, and rosemary over medium-high heat, stirring occasionally, until bacon is crisp (about 8 minutes).
• Remove bacon with slotted spoon; set aside.
• Add chicken to pan.
• Cook, turning frequently, until chicken is browned (about 5 minutes).
• Add olives, wine, and bacon.
• Cover and cook until juice of chicken is no longer pink when centers of thickest pieces are cut (about 12 minutes).
• Place chicken on serving platter; sprinkle with croutons and parsley.

CHICKEN AND RED WINE SAUCE

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 AND OLIVES

Steps:

• Season skin-side of chicken with salt, black pepper, and cayenne pepper. Turn breasts over and season skinless side with salt, black pepper, cayenne, and herbes de Provence. Turn again so that the skin-side is facing up; rest for 10 minutes.
• Heat olive oil in a large skillet over high heat. Place chicken skin-side down in hot oil. Reduce heat to medium-high and cook chicken until skin is well-browned, about 5 minutes. Turn chicken and cook until just browned, about 2 minutes; transfer to a plate.
• Reduce heat to medium. Cook and stir shallots in the hot skillet until just softening and golden brown, about 2 minutes. Stir olives into shallots and cook until fragrant, about 30 seconds.
• Pour the chicken broth into the skillet; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add lemon juice, 2 tablespoons of the reserved olive brine, lemon zest, and cumin; increase heat to high and cook until sauce is reduced by half, 2 to 3 minutes.
• Reduce heat to low and return chicken, skin-side up, to the skillet. Cover the skillet with a lid and cook until no longer pink in the center and the juices run clear, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a plate and cover with aluminum foil.
• Stir parsley and butter into sauce, stirring continuously until butter is melted and sauce is shiny. Spoon sauce over chicken.

GRILLED CHICKEN MARINADE

Steps:

• Whisk vinegar, soy sauce, olive oil, parsley, basil, oregano, garlic powder, and black pepper together in a bowl and pour into a resealable plastic bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, at least 4 hours.
• Preheat grill for medium-low heat and lightly oil the grate. Drain and discard marinade.
• Grill chicken on the preheated grill until no longer pink in the center, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

CHICKEN WITH RED WINE REDUCTION

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.