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
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 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
CLASSIC CHICKEN IN RED WINE
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 17
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.
- Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.
CHICKEN IN RED WINE REDUCTION
This is great served with a salad prepared with fresh za'atar, balsamic, and oil. Be sure to serve with bread so you can scrape that leftover sauce off your plate!
Provided by lkidner
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 1h30m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine shallots and garlic in a large skillet over medium heat; cook and stir until starting to brown, about 5 minutes. Pour in red wine. Add pomegranate syrup, honey, a few pinches of rock salt, soy sauce, sumac, peppercorns, cloves, cornstarch, and Aleppo pepper. Cook and stir until sauce thickens and coats the spoon, 5 to 10 minutes.
- Spread chicken wings in a baking dish; sprinkle some rock salt on top. Pour sauce over chicken; spread evenly with a brush.
- Bake in the preheated oven, basting occasionally with the brush, until chicken is no longer pink in the center, about 45 minutes. Turn on the broiler; broil chicken until dark, about 10 minutes. Sprinkle poppy seeds on top.
Nutrition Facts : Calories 341.9 calories, Carbohydrate 37.6 g, Cholesterol 25.7 mg, Fat 6.9 g, Fiber 2.8 g, Protein 13.3 g, SaturatedFat 1.8 g, Sodium 2023.3 mg, Sugar 10.1 g
CHICKEN IN RED WINE WITH ONIONS, MUSHROOMS AND BACON: COQ AU VIN
This popular dish may be called coq au Chamberlain, coq au Riesling, or coq au whatever wine you use for its cooking. It is made with either white or red wine, but red is more characteristic. In France it is usually accompanied only by parsley potatoes; buttered green peas could be included if you wish a green vegetable. Serve it with a young, full-bodied red Burgundy, Beaujolais or Cotes du Rhone.
Provided by Food Network
Categories main-dish
Time 1h50m
Yield 4 to 6 servings
Number Of Ingredients 28
Steps:
- Remove the rind and cut the bacon into lardons (rectangles 1/4-inch across and 1-inch long). Simmer for 10 minutes in 2 quarts of water. Rinse in cold water. Dry.
- In a heavy large heavy bottomed casserole or Dutch oven, saute the bacon slowly in hot butter until it is very lightly browned (temperature of 260 degrees F for an electric skillet). Remove to a side dish.
- Dry the chicken thoroughly. Brown it in the hot fat in the casserole. (360 degrees F for the electric skillet.)
- Season the chicken with salt and pepper. Return the bacon to the casserole with the chicken. Cover and cook slowly (300 degrees F) for 10 minutes, turning the chicken once.
- Uncover, and pour in the cognac. Averting your face, ignite the cognac with a lighted match. Shake the casserole back and forth for several seconds until the flames subside.
- Pour the wine into the casserole. Add just enough stock or bouillon to cover the chicken. Stir in the tomato paste, garlic and herbs. Bring to a simmer. Cover and simmer slowly for 20 to 25 minutes, or until the chicken is tender and its juices run a clear yellow when the meat is pricked with a fork. Remove the chicken to a side dish.
- While the chicken is cooking, prepare the onions and mushrooms.
- Simmer the chicken cooking liquid in the casserole for 1 to 2 minutes, skimming off fat. Then raise the heat and boil rapidly, reducing the liquid to about 2 1/4 cups. Correct seasoning. Remove from heat, and discard bay leaf.
- Blend the butter and flour together into a smooth paste (beurre manie). Beat the paste into the hot liquid with a wire whip. Bring to the simmer, stirring and simmer for 1 to 2 minutes. The sauce should be thick enough to coat a spoon lightly.
- Arrange the chicken in a casserole, place the mushrooms and onions around it and baste with the sauce. If the dish is not to be served immediately, film the top of the sauce with stock or dot with small pieces of butter. Set aside uncovered for no longer than 1 hour or cool, cover and refrigerate until needed.
- Shortly before serving, bring the casserole to a simmer, basting the chicken with the sauce. Cover and simmer slowly for 4 to 5 minutes, until the chicken is heated through.
- Serve from the casserole, or arrange on a hot platter. Decorate with sprigs of parsley.
- When the butter and oil are bubbling in the skillet, add the onions and saute over moderate heat for 10 minutes, rolling the onions about so they will brown as evenly as possible. Be careful not to break their skins. You cannot expect to brown them uniformly.
- Braise them as follows: Pour in the stock, season to taste, and add the herb bouquet. Cover and simmer slowly for 15 to 20 minutes until the onions are perfectly tender but retain their shape, and the liquid has evaporated. Remove herb bouquet. Serve them as they are.
- Bake them as follows: Transfer the onions and their sauteing fat to a shallow baking dish or casserole just large enough to hold them in 1 layer. Set uncovered in upper third of a preheated 350 degree F oven for 40 to 50 minutes, turning them over once or twice. They should be very tender, retain their shape and be a nice golden brown. Remove herb bouquet. Serve them as they are.
- Place the skillet over high heat with the butter and oil. As soon as you see that the butter foam has begun to subside, indicating it is hot enough, add the mushrooms. Toss and shake the pan for 4 to 5 minutes. During their saute the mushrooms will at first absorb the fat. In 2 to 3 minutes the fat will reappear on their surface, and the mushrooms will begin to brown. As soon as they have browned lightly, remove from heat.
- Toss the shallots or green onions, if using, with the mushrooms. Saute over moderate heat for 2 minutes. Sauteed mushrooms may be cooked in advance, set aside, then reheated when needed. Season to taste just before serving.
CHICKEN MEDALLIONS IN WHITE WINE REDUCTION
This was originally a recipe for Beef Tenderloin with Red Wine Reduction that I converted for my daughter who didn't like beef at the time. I serve it with Rissoto and Grilled Asparagus and Carrots. It is a nice easy dinner for 2 on a work night when you don't have a lot of time or energy, but can be multiplied for dinner parties when you want the compliments also without expending a lot of time or energy.
Provided by Doesnt Do Dishes
Categories Chicken Breast
Time 35m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 500 degrees.
- Combine the salt, pepper, and garlic powder in a zip closure bag.
- Very lightly oil the chicken with olive oil.
- Sprinkle the mixture liberally over all sides of the chicken and press into the meat.
- Heat 1 tablespoon olive oil in a heavy ovenproof skillet or roasting pan over medium high heat.
- Sear the chicken for a minute or so on all sides, sprinkle with Tarragon.
- Add ¼ cup of chicken broth to the skillet (to prevent smoking in the oven and keep meat moist).
- Transfer skillet to preheated oven and roast chicken for about 8 to 10 minutes.
- Remove skillet from oven; transfer chicken to a cutting board, cover with aluminum foil and allow meat to rest. You can prepare up to this point and hold the meat under the foil for 35- 45 minutes if needed.
- Do not wash skillet or discard the roasting juices and bits. With skillet still hot, add the chopped onion and cook for a minute or so. Add ½ cup chicken broth to the skillet, scraping all the caramelized juices and bits with a spoon.
- Add the wine and bring to a boil to reduce the volume of the sauce by about half.
- If holding the final preparation, stop at this point, cover skillet, and turn heat off.
- Just before serving, slice the chicken into ¾" to 1" medallions.
- Return skillet to medium high heat, add about 2 tablespoons unsalted butter to the sauce and allow it to melt, taste and if needed adjust with a pinch or salt or pepper.
- Return the medallions to the hot pan and gently warm them in the sauce until completely cooked.
- Remove the medallions to warmed platter or serving plate, pour sauce over them, and serve.
CHICKEN BREASTS WITH WINE AND CREAM REDUCTION
I came up with this while struggling to find a chicken recipe that would work for company. It turned out so well i had to put it here, very springy and fresh tasting, fresh herbs and chopped tomatoes add color and great flavor.
Provided by Patriotmom
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Pat the pounded chicken breasts very dry with paper towels. Season with salt ,pepper and sunny paris seasoning on both sides.
- Heat a large saute pan and add equal parts olive oil and butter just enough to geneouresly coat the pan. Just before putting the chicken in the pan dredge it in flour lightly.
- Saute over medium high heat three to four minutes each side, brown nicely but watch the heat, lower if getting too dark. Remove chicken to a plate and cover to keep warm.
- Add the shallots to the pan and briefly saute, two minutes or so. Add the wine and scrape up all the brown bits,bring heat up to high, watch closely and reduce to a thick glaze. Stir all along.
- Add the cream and mustard, season with additional salt, pepper and seasoning blend. Boil over high heat stirring until reduced and thickened.
- Add tomatoes and tarragon, stir and add the chicken back along with any juices. Return heat to medium low and cover heat for two minutes.
- Serve with fluffy white or brown rice.
Nutrition Facts : Calories 389.4, Fat 29.9, SaturatedFat 14.6, Cholesterol 115.2, Sodium 117.1, Carbohydrate 12.7, Fiber 1.2, Sugar 1.8, Protein 18.3
CHICKEN WITH WHITE WINE AND MUSHROOM REDUCTION
Make and share this Chicken With White Wine and Mushroom Reduction recipe from Food.com.
Provided by Just_Ducky
Categories Chicken Breast
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Cut chicken breasts in quarters, roughly 2 inch squares. Tenderize each piece between wax paper.
- Mix flour, dry mustard, sea salt and fresh ground pepper in a pie plate.
- Dredge chicken in flour mixture.
- Preheat a large, heavy skillet or electric frying pan to med-high.
- Fry mushroom slices in 15 ml olive oil until lightly browned, remove from pan to a plate.
- Saute onion slices until translucent, also remove from pan to same plate as mushrooms.
- Add another 15 ml olive oil to pan, brown both sides of chicken. Remove from pan to a plate.
- De-glaze pan with white wine, stirring constantly and removing all bits from bottom of pan.
- Add can of cream of mushroom soup and stir well until all lumps are gone.
- Return mushrooms, onions and chicken tenders to sauce, stir well.
- Reduce to low, cover and simmer for 20 minutes, stirring occasionally.
- Remove cover, increase heat to medium, bring to a low boil until sauce reduces to desired consistency, approximately 5 minutes.
- Serve and enjoy.
Nutrition Facts : Calories 376.6, Fat 20.9, SaturatedFat 4.8, Cholesterol 69.6, Sodium 551.5, Carbohydrate 15.3, Fiber 0.8, Sugar 2.9, Protein 26.3
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.
More about "chicken in red wine reduction food"
MUST HAVE RED WINE REDUCTION RECIPES - THE BEST OF LIFE
From bestoflife.com
EASY SLOW-COOKER CHICKEN IN RED WINE RECIPE - EAT …
From eatthis.com
RUBBED CHICKEN THIGHS WITH RED WINE REDUCTION
From drapervalleyfarms.com
SCARBOROUGH FOODFAIR: CHICKEN IN RED WINE VINEGAR REDUCTION
From scarboroughfoodfair.blogspot.com
CHICKEN IN RED WINE – MY FAVOURITE PASTIME
From myfavouritepastime.com
RED WINE-ROASTED CHICKEN — A DELICIOUS SPIN ON A GO-TO SUPPER
From cbc.ca
CHICKEN WITH RED WINE SAUCE - THESUPERHEALTHYFOOD
From thesuperhealthyfood.com
THE SECRET TO GREAT COQ AU VIN? LOSE THE COQ - SERIOUS EATS
From seriouseats.com
CHICKEN IN RED WINE SAUCE | ANNABEL KARMEL
From annabelkarmel.com
10 WAYS WITH RED WINE - HEALTHY FOOD GUIDE
From healthyfood.com
CHICKEN IN RED WINE — AUBERGINE FOODS
From auberginefoods.com
RED WINE BALSAMIC REDUCTION CHICKEN | VISIT A WINERY
From visitawinery.org
CHICKEN IN RED WINE | DINNER RECIPES | GOODTO
From goodto.com
HOW TO MAKE A RED WINE REDUCTION - LA CUCINA ITALIANA
From lacucinaitaliana.com
CHICKEN WITH WINE REDUCTION SAUCE | VISIT A WINERY
From visitawinery.org
CHICKEN WITH RED WINE REDUCTION RECIPE - FOOD NEWS
From foodnewsnews.com
RED WINE REDUCTION RECIPE | MYRECIPES
From myrecipes.com
RED WINE REDUCTION SAUCE FOR CHICKEN RECIPES ALL YOU …
From stevehacks.com
CHICKEN ROULADE IN WINE REDUCTION - DELICIOUSLY URS
From deliciouslyurs.com
17 RED WINE RECIPES THAT ARE SIMPLY DELICIOUS | FOOD & WINE
From foodandwine.com
RED WINE REDUCTION - FOOD.VISUALSTORIES.COM
From food.visualstories.com
COQ AU VIN - CHICKEN IN RED WINE - COOKING WITH WINE BLOG
From cookingwithwineblog.com
FRENCH STYLE CHICKEN IN RED WINE | MISS CHINESE FOOD
From misschinesefood.com
ROASTED CHICKEN WITH RED WINE REDUCTION | VISIT A WINERY
From visitawinery.org
CHICKEN IN RED WINE SAUCE RECIPE - RECIPE HIPPIE
From recipehippie.com
CHICKEN IN RED WINE VINEGAR RECIPE - PAULA WOLFERT
From foodandwine.com
CHICKEN IN RED WINE VINEGAR SAUCE - FAMILYSTYLE FOOD
From familystylefood.com
COQ AU VIN RECIPE (CHICKEN IN RED WINE SAUCE) - GARLIC & ZEST
From garlicandzest.com
CHICKEN IN RED WINE – COQ AU VIN FROM RAYMOND BLANC
From london-unattached.com
CHICKEN STEW WITH RED WINE AND ROSEMARY | FOOD FROM PORTUGAL
From foodfromportugal.com
CHICKEN WITH RED WINE PAN SAUCE RECIPE - EATINGWELL
From eatingwell.com
SKILLET CHICKEN IN A RED WINE SAUCE - KELSIE BROWN BLOG
From kelsiebrownblog.com
CHICKEN IN A RED WINE VINEGAR REDUCTION - PARSLEY SAGE ROSEMARY …
From sites.google.com
CHICKEN IN RED WINE REDUCTION W WHITE RICE | FOOD, RED WINE …
From pinterest.com
RED WINE CHICKEN MARINADE RECIPE - THE SPRUCE EATS
From thespruceeats.com
RED WINE REDUCTION SAUCE RECIPE CHICKEN | VISIT A WINERY
From visitawinery.org
RED WINE REDUCTION SAUCE RECIPE FOR CHICKEN | VISIT A WINERY
From domvino.fr
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love