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 IN RED WINE SAUCE WITH ROOT VEGETABLES AND WILTED GREENS
Categories Wine Chicken Poultry Vegetable Marinate Dinner Root Vegetable Carrot Parsnip Red Wine Fall Winter Anniversary Simmer Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 15
Steps:
- Combine 3 tablespoons oil and next 7 ingredients in large bowl. Cover; refrigerate overnight, stirring occasionally. Using tongs, remove chicken from marinade. Place chicken on paper towels and pat dry; sprinkle with salt. Reserve marinade.
- Heat remaining 3 tablespoons oil in heavy large pot over medium-high heat. Add chicken breasts, skin side down, and cook until brown, about 3 minutes per side; transfer to plate. Add thighs to same pot, skin side down; cook until first side is brown, about 3 minutes. Sprinkle with flour. Turn over and cook until second side is brown, about 3 minutes. Add reserved marinade, 1 cup chicken stock and beef stock; bring to boil. Reduce heat to medium-low, cover and simmer until chicken thighs are almost tender, about 20 minutes. Add chicken breasts. Cover and simmer until all chicken is tender and cooked through, about 12 minutes.
- Transfer chicken to large skillet. Boil sauce in pot until thick enough to coat spoon, about 15 minutes. Season sauce with salt and pepper; strain sauce over chicken. (Can be made 1 day ahead. Cool chicken slightly. Refrigerate uncovered until cold, then cover and keep chilled. Rewarm over low heat before serving.)
- Melt butter in heavy medium skillet over medium-high heat. Add carrots and parsnips and sauté 3 minutes, tossing to coat with butter. Add remaining 1/3 cup chicken stock; bring to boil. Reduce heat to medium-low, cover and simmer until vegetables are just tender, about 10 minutes. Uncover; simmer until juices thicken to glaze, about 3 minutes.
- Mound Wilted Greens in center of 4 plates. Top each with 1 chicken thigh, 1 chicken breast and red wine sauce, then carrots and parsnips, and serve.
CHICKEN & RED WINE CASSEROLE WITH HERBY DUMPLINGS
A rich and warming red wine chicken casserole - ideal for when it's cold and dark outside.
Provided by Jo Pratt
Categories Dinner, Lunch, Main course
Time 1h45m
Number Of Ingredients 19
Steps:
- Preheat the oven to fan 180C/ conventional 200C/gas 6. Season the chicken with salt and freshly ground black pepper, then coat lightly in a little of the flour. Heat the oil in a large ovenproof lidded casserole dish and, in batches, brown the chicken on both sides over a high heat. Remove the chicken and set aside.
- Reduce the heat, add the onions and lardons and cook for about 5-8 minutes so they are golden tinged. Add the garlic, then sprinkle in the plain flour and cook for 1 minute, stirring to prevent sticking.
- Add the mushrooms, bay leaves, redcurrant sauce and orange zest, then pour in the red wine and stock and season with salt and pepper. Bring to the boil, then return the chicken to the casserole dish, making sure it is well covered with the liquid. Put on the lid and cook in the oven for 30 minutes.
- While the casserole is cooking, prepare the dumplings. Put the self raising flour, breadcrumbs, mustard and butter in a food processor and blitz to a crumb consistency. Add the thyme, parsley, eggs and salt and pepper. Briefly blitz until the mixture forms a fairly moist dough. Using floured hands, roll the dough into 6 large, even-sized balls.
- Remove the casserole from the oven when the 30 minutes is up and sit the dumplings on top. Pop the lid back on and return to the oven for a further 20 minutes, until the casserole is cooked and the dumplings have puffed up. Spoon the chicken and sauce onto six plates and top each with a dumpling. Serve with a rich, fruity red wine.
- If you want to use a slow cooker, brown the chicken in batches and transfer to the slow cooker pot. Add the flour, onions, lardons, garlic, mushrooms, bay leaves, redcurrant, orange zest, red wine and stock, and season. Cover and cook on High for 4 hours. Make the dumplings according to step 4, then sit on top of the casserole after 4 hours. Cook for another 1-2 hours, then serve.
Nutrition Facts : Calories 701 calories, Fat 37 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 47 grams protein, Sodium 2.55 milligram of sodium
COQ AU VIN (CHICKEN BRAISED IN RED WINE)
Elegant but hearty chicken and wine dish. A nice blend of Burgundy, herbs, and garlic. I serve this with hot cooked noodles, crusty French bread, and a salad for a wonderful company meal. And don't forget the wine!
Provided by papergoddess
Categories Stew
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Mix flour, salt and pepper and put in paper or plastic bag.
- Drop chicken pieces into bag and shake to coat.
- In large skillet fry bacon until crisp; drain and reserve bacon bits.
- Brown chicken in bacon drippings.
- Remove to a plate.
- Add onions and mushrooms to skillet and cook until onions are tender.
- Drain off fat.
- Return chicken pieces to skillet (or you can place this in a large oven-proof baking dish).
- Add remaining ingredients, including bacon bits.
- Cover and simmer about 1 hours.
- or until chicken is tender.
- (Or cover and bake at 350F for 1-1 1/2 hrs).
- Remove Bouquet Garni before serving.
- Skim off excess fat.
- If desired, sprinkle with snipped parsley.
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
RED WINE ROAST CHICKEN (POULET ROTI AU VIN ROUGE)
Even in Bordeaux, arguably the wine capital of the world, sometimes you can't quite finish a whole bottle. That's when this marinade comes in handy. A loitering leftover glass of red wine can make for the perfect marinade. If leftover wine is a rare occurrence in your household, donate a little glass from your bottle of red and enjoy a spectacular dish to accompany the remainder of the bottle.
Provided by Food Network
Categories main-dish
Time 1h15m
Yield Serves 4 to 6
Number Of Ingredients 11
Steps:
- Mix together the wine, tomato paste, thyme, marjoram, and vinegar. Season the chicken with plenty of salt and pepper, then place in a resealable bag with the wine mixture. Shake the bag to make sure each piece is well coated. Refrigerate for at least 30 minutes, or overnight.
- Place the potatoes in a saucepan of cold water, cover, and bring to a boil. Boil for 1 to 2 minutes, then drain in a colander.
- Preheat the oven to 400 degrees F. Arrange the onions, carrots, and cooked potatoes in a large baking dish or tray and pour in the water.
- Arrange the chicken pieces, skin-side up, in a layer on top of the vegetables in the dish. Pour the marinade over the chicken. Cover with a sheet of parchment or foil and roast for 30 minutes. Remove the parchment and baste the chicken with the cooking liquid. Roast, uncovered, for another 15 minutes, or until the skin is crisp. Serve immediately.
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 IN RED WINE
Provided by Barbara Kafka
Categories dinner, main course
Time 47m
Yield 8 servings (231 calories per serving)
Number Of Ingredients 15
Steps:
- Place olive oil in the bottom of a dish 14 by 11 by 2 inches. Add mushrooms to oil and toss, making sure they are coated with oil; mound them in center of the dish. Place onions around inside edge of dish. Fit chicken breasts, meaty side up, in center of dish on top of mushrooms. Arrange the rest of the chicken around the breasts.
- Add brandy, vinegar, tomato paste, thyme, bay leaves and salt. Tuck garlic between chicken pieces. Pour broth and wine over all. Cover tightly with microwave plastic wrap. Cook at 100 percent for 22 minutes.
- Remove from oven. Prick plastic and uncover carefully. Remove chicken pieces to a serving platter and keep warm.
- Stir 1/2 cup of the cooking liquid into the cornstarch. Whisk into liquid in dish. Add pepper. Cook, uncovered, at 100 percent power for 5 minutes.
- Remove from oven. Stir well. Add chicken to sauce. Remove bay leaves. Serve immediately.
Nutrition Facts : @context http, Calories 557, UnsaturatedFat 19 grams, Carbohydrate 16 grams, Fat 30 grams, Fiber 2 grams, Protein 39 grams, SaturatedFat 9 grams, Sodium 703 milligrams, Sugar 3 grams, TransFat 0 grams
CHICKEN BRAISED IN RED WINE
Make and share this Chicken Braised in Red Wine recipe from Food.com.
Provided by Derf2440
Categories Chicken Thigh & Leg
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Cut stems from fresh mushrooms, and set stems aside.
- Cut mushroom caps in half, and set aside.
- Combine mushroom stems, broth, and wine in a small non-aluminum saucepan, bring to a boil.
- Reduce heat and cook, uncovered 15 minutes or until reduced to 1 cup.
- Strain mixture, reserve cooking liquid, and set aside.
- Discard mushroom stems.
- Sprinkle chicken with salt and pepper, set aside.
- Coat a large frypan with cooking spray, place over medium high heat until hot.
- Add chicken, and cook until browned.
- Remove from frypan, set aside.
- Wipe drippings from pan with a paper towel.
- coat skillet with cooking spray, and place over medium low heat until hot.
- Add onions and garlic, cook until onions are browned.
- Add mushroom caps, reserved cooking liquid, chicken, and remaining ingredients to frypan, bring to a boil.
- Cover, reduce heat and simmer 45 minutes or until chicken is tender.
- Remove chicken, ham, and veggies to a platter, and keep warm, discard herbs.
- Place cooking liquid over high heat, and cook 10 minutes or until reduced to 1/2 cup.
- Serve chicken, ham and veggies with sauce.
Nutrition Facts : Calories 237.4, Fat 11.3, SaturatedFat 3.2, Cholesterol 72, Sodium 262.2, Carbohydrate 7.4, Fiber 0.9, Sugar 2.5, Protein 19.5
BAKED CHICKEN BREASTS IN RED WINE (EASY)
Easy and fast for those crazy days when you don't feel like cooking but need to make something anyway! Blend a few ingredients, pour over the chicken, and bake. From the President of the Edgewood Garden Club in Lynchburg, Virginia.
Provided by Oolala
Categories Chicken Breast
Time 1h2m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Place chicken in a 2" deep pyrex baking dish leaving space between the breasts.
- Mix the rest of the ingredients and pour over the chicken breasts.
- Cover tightly with foil and bake at 350 degrees for 1 hour or until done (maybe another 15 minutes).
- Place chicken on plates with gravy poured over it.
Nutrition Facts : Calories 234.7, Fat 4.8, SaturatedFat 1.1, Cholesterol 68.9, Sodium 1148.7, Carbohydrate 10.3, Fiber 0.8, Sugar 3, Protein 29.1
CHICKEN IN RED WINE WITH RAISINS
Make and share this Chicken in Red Wine with Raisins recipe from Food.com.
Provided by Millereg
Categories One Dish Meal
Time 5h10m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Put the wine, vinegar, raisins, apricots, ground ginger, cinnamon, fresh ginger, cloves and cranberries in a dish.
- Add the chicken breasts and spoon the liquid over them.
- Cover and leave to marinate in a cool place for 3-4 hours or overnight.
- Remove the chicken from the marinade and dry with paper towel.
- Reserve the marinade.
- Coat the chicken in flour.
- Heat the butter and oil in a large pan, add the chicken, and fry until lightly browned, turn over and fry the other side.
- Drain on kitchen paper.
- Pour off any excess fat from the pan, then stir in the stock and reserved marinade and bring to the boil.
- Return the chicken to the pan, cover tightly and cook for about 30 minutes, until the chicken is tender.
- Transfer the chicken to a warmed serving plate and keep hot.
- Boil the liquid until reduced and thickened, and then pour over the chicken.
- Serve garnished with orange segments.
- Accompany with rice.
Nutrition Facts : Calories 551, Fat 12, SaturatedFat 3.5, Cholesterol 118.6, Sodium 335.8, Carbohydrate 58.9, Fiber 4.8, Sugar 42.5, Protein 40.8
CHICKEN IN RED WINE VINEGAR
Make and share this Chicken in Red Wine Vinegar recipe from Food.com.
Provided by Aunty Dotty
Categories Chicken
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Brown the seasoned chicken in batches in the butter with a bit of oil as well to stop it burning.
- Drain fat from skillet and return chicken to skillet.
- Slowly pour the vinegar into the hot pan to deglaze. Stand back from fumes!
- Over med-high heat, reduce the vinegar by about half, turning chicken periodically to bathe it.
- Add tomatoes and stock, cover and simmer gently until flavours melded and mingled, about 20 minutes.
- Remove the pan from heat, set aside the chicken and keep warm.
- In the pan, whisk in a knob of butter for a beautiful shiny sauce.
- Pour the sauce over the chicken and then strew with herbs.
- Enjoy with a potato gratin or creamy mash and steamed green beans ( for example ).
Nutrition Facts : Calories 730.5, Fat 57.1, SaturatedFat 18.8, Cholesterol 204.8, Sodium 357.3, Carbohydrate 4.8, Fiber 0.8, Sugar 2.6, Protein 45
CHICKEN IN RED WINE
Coq au vin
Provided by sgt_atkins
Time 1h10m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Cut the chicken for saute. Blanch the lardons
- Wash and cut the mushrooms into quaters.
- saute the lardons, mushrooms and chipolatas in a mix of butter and oil. remove when cooked.
- Lightly season the pieces of chicken and place in the pan with the onions. saute untill almost cooked. drain off the fat.
- just cover with red wine and brown stock; cover with a lid and finish cooking.
- remove the chicken and onions,place into a clean pan.
- lightly thicken the liquor with a beurre manie from the 25g of butter and 25g flour.
- Pass the sauce over the chicken and onions, add the mushroom, chipolatas and lardons.
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
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- In a medium saucepan, bring the vinegar, broth, honey and tomato paste to a boil, stirring well. Simmer the vinegar sauce until reduced to 1/2 cup, about 8 minutes.
- Heat the butter in a large, heavy skillet. Season the chicken thighs with salt and pepper and add half of them to the skillet, skin side down. Cook over moderate heat, turning once, until browned. Transfer to a plate. Repeat with the remaining thighs.
- Add the garlic and shallots to the skillet and cook over low heat for 5 minutes. Add the wine; boil until reduced to 1/4 cup. Add the vinegar sauce and bring to a simmer.
- Return the chicken to the skillet, skin side up. Cover and simmer over low heat until cooked through, about 20 minutes. Transfer the chicken to plates.
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- Pour the oil all over the bird and, using your hands, work it into the skin, getting into all the crevices. Place the chicken on the roasting rack, roast for 20 minutes, and then remove from the oven and set aside. Turn the oven down to 350°F.
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