Easy Wine Chicken Food

EASY LEMON CHICKEN

Steps:

• Dredge chicken in flour.
• In medium skillet, melt butter and oil until it sizzles.
• Saute chicken until cooked through.
• Remove chicken and set aside.
• Add lemon juice to chicken stock and whisk into skillet.
• Whisk in flour and cook until mixture boils.
• Reduce heat to a simmer and return chicken to skillet to heat through.
• Cook until sauce is desired consistency.
• Add salt and pepper to taste.
• Serve.

EASY WINE CHICKEN

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Mix cream of chicken soup with cooking sherry in a bowl. Place chicken breasts into a baking dish and season with salt and black pepper. Pour soup-sherry mixture over chicken. Cover dish tightly with aluminum foil.
• Bake in the preheated oven for 15 minutes. Reduce oven heat to 350 degrees F (175 degrees C) and bake for 30 more minutes. Uncover dish and baste chicken with pan sauce; continue baking 30 more minutes, basting occasionally.

QUICK CHICKEN AND WINE

Steps:

• Season chicken with salt and pepper to taste. In a shallow plate, spread Parmesan cheese. Divide chicken into three parts and dip seasoned chicken in eggs, then coat well with Parmesan cheese. Repeat until all of the chicken pieces are well coated (if you run short on egg and Parmesan, add one more egg and more Parmesan as needed).
• In a skillet, melt butter or margarine over medium high heat. Cook chicken, stirring frequently, until golden brown.
• Reduce heat and add wine. Cover and simmer over low heat for 20 minutes

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 IN WHITE WINE SAUCE

Steps:

• In a large resealable plastic bag, combine the flour, salt, paprika and pepper. Add chicken, a few pieces at a time, and shake to coat. , In a large ovenproof skillet coated with cooking spray, brown chicken in oil for 1-2 minutes on each side. Add broth and wine; bring to a boil. Remove from the heat., Cover and bake at 350° for 20-25 minutes or until a thermometer reads 170°. Sprinkle with cheese.

CHICKEN WITH WINE & MUSHROOMS

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.

EASY WINE-BRAISED CHICKEN THIGHS WITH MUSHROOMS

Steps:

• Preheat oven to 350 degrees F.
• In a small bowl, combine the spices to make the spice mixture.
• Pat chicken dry and season well with salt on both sides. Now season with the spice mixture on both sides (make sure to lift skin up and rub some of the spice mixture underneath.) Leave aside for 20 minutes or refrigerate uncovered for 2 hours if you have the time.
• In a large braiser or Dutch oven (like this one), heat 1 to 2 tbsp extra virgin olive oil over medium-high heat until shimmering but not smoking (be sure to coat the bottom well with the EVOO.) Add chicken, skin side down, and cook undisturbed for 8 minutes until golden brown (lower heat if it starts to smoke excessively.) Turn chicken over and brown on the other side briefly (about 3 minutes). Transfer chicken to a plate for now.
• To the pot, add shallots and garlic. Cook briefly over medium heat until softer and fragrant. Stir in tomato paste, wine, and broth. Add bay leaves and 1tsp dry rosemary. Season with just a pinch of salt. Bring to a simmer for 4 minutes or so.
• Carefully nestle chicken into the liquid, making sure the liquid covers only 3/4 of the chicken thighs leaving the skins exposed. Add dry figs (or apricots) to the pot. Bring to a simmer.
• Transfer chicken to oven and cook, uncovered, until totally tender and liquid has reduced by about half, about 40-45 minutes (Check half way through to be sure liquid is okay, you should still have some liquid in the end.)
• While chicken is cooking, heat a small non stick pan, adding a very small drizzle of extra virgin olive oil. Add mushrooms and saute.
• About 10 minutes or before the chicken has finished cooking, add mushrooms. Return to oven for those last 10 minutes.
• Remove from oven. Finish with lemon juice and a garnish of fresh parsley.
• Serve with Lebanese rice (making sure to get some of the pan juice on top). Add a side of Greek Bean salad, of balela salad or fattoush salad.

CHICKEN IN WHITE WINE SAUCE

Steps:

• Heat large skillet to medium high heat.
• Melt butter and add olive oil.
• Rub olive oil on chicken and liberally sprinkle chicken with salt and pepper. This will help form a crust.
• Sear chicken 3-4 minutes on each side. Chicken will release easily from pan when ready to turn. ( It will not be fully cooked but continue to cook in the sauce.)
• Remove chicken to plate and cover with foil to keep warm.
• Reduce heat to medium low. Add whole garlic cloves and saute until lightly brown.
• Sprinkle flour over garlic stirring until no flour is visible.
• Pour in wine and chicken stock. Simmer for 5 minutes until slightly thick. Add thyme. Taste for seasoning. More salt? More pepper? This will vary especially if using low sodium chicken broth.
• Add chicken back to pan and continue to cook for an additional 10 minutes or until internal temp reaches 165 degrees.
• Serve with fresh steamed vegetables, potato or rice.

EASY CHICKEN STEW

Steps:

• Mix flour, salt and pepper together.
• Add the chicken and coat each piece in the flour mixture. In a large Dutch oven, deep pan or pot set over medium heat, add a splash of olive oil.
• Brown the chicken in batches until golden brown on both sides then remove from the pan and set aside.
• Add the onion, carrot and celery to the pan and sauté until golden brown and soft.
• Add the garlic and cook for another 30 seconds.
• Add a tablespoon of flour and stir into the vegetables.
• Pour in the wine and deglaze the pan then add the chicken back in and pour in the chicken stock.
• Add the thyme, bay leaf and Worcestershire sauce. Season with salt and pepper.
• Reduce the heat and allow to simmer, partially covered, for 20 minutes until the chicken is tender and the vegetables are cooked.
• Taste and adjust seasoning if necessary, scatter over fresh parsley or thyme, then serve.

CHEESE AND WINE CHICKEN

Steps:

• Place cut up chicken in a shallow pan.
• Mix all ingredients except cheese and paprika.
• Pour over chicken.
• Sprinkle with cheese and paprika.
• Bake at 325 for 1 1/2 hours.

INSTANT POT CHICKEN MARSALA RECIPE

Steps:

• Sprinkle the chicken breast with salt and pepper.
• Dredge the chicken breasts in flour.
• Add 2 tablespoons butter to the Instant Pot and press the Sauté button.
• Once the butter is heated, sauté each chicken breast for 3-4 minutes per side until golden brown. You will need to do this in batches. Use 2 more tablespoons of butter for the second batch.
• Once the chicken is browned, set aside on a plate.
• Add in another tablespoon of butter. Once melted, add in the shallot and garlic and sprinkle with salt. Sauté for 1-2 minutes.
• Add in the mushrooms and a dash of salt and sauté for a couple minutes.
• Pour the wine and chicken broth into the pot, and add the chicken back in.
• Cook on the Manual setting for 10 minutes. Then, release the pressure using the quick release function.
• Open the lid and transfer the chicken to a serving platter or plates.
• Combine the corn starch and water to make a slurry and pour it into the pot.
• Press the Cancel button. Then, press the Sauté button and let the mixture simmer and thicken.
• Once the mixture has thickened, stir in the heavy cream if using.
• Pour the mushroom sauce over the chicken breasts and finish with a sprinkle of fresh parsley.

CHICKEN IN RED WINE

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.

EASY CHICKEN MARSALA RECIPE

Steps:

• To make chicken marsala, using a meat pounder, pound chicken breasts under plastic food wrap until about 1/4 inch thickness. After, season pounded chicken breasts with salt and pepper on both sides.
• In a mixing bowl, combine 1/2 cup flour, salt and pepper to taste and mix well. Coat chicken breast with flour mixture, on both sides.
• Using a large skillet, preheat 2 tablespoons of avocado oil and 2 tablespoons of butter over medium/high heat. Next, add 2 chicken breasts and saute for about 4 minutes or until golden brown on each side.
• Transfer chicken to a plate and keep warm using a lid from the pot or a foil paper. Cook another 2 chicken breasts until golden color and transfer to a plate.
• Into the same skillet add 1 tablespoon of butter, 16 oz. of sliced mushrooms and 1/2 cup of chopped onion. Saute for 10 minutes, stirring few times.
• Next, add 1 clove of finely chopped garlic and saute for about 1 minute, stirring continuously. After pour in 3/4 cup of white wine and 3/4 cup of chicken broth, simmer until mixture reduce in half, scraping up browned pieces from the bottom of the skillet. Season with salt and pepper to taste, if needed.
• Now add browned chicken breasts back to the skillet, cover with sauce, cook until heated thru, about 2 minutes. Garnish with freshly chopped parsley and sprinkle of back pepper. Serve with Quick Mashed Potatoes. Enjoy!

CHICKEN IN RED WINE RECIPE

Steps:

• Heat the oil in a large frying pan. Add the chicken and fry for 4-5 mins until golden. Transfer to a plate. Add the button mushrooms and onions to the pan and fry, stirring for 5 mins until browned.
• Return the chicken to the pan. Stir in the red wine, stock, tomato purée and garlic. Simmer for 20-25 mins until the chicken and onions are tender. Stir in the blended cornflour. Simmer for 2 mins until thickened. Garnish with sprigs of parsley. Serve with diced fried potatoes and vegetables.

CREAMY CHICKEN IN WHITE WINE SAUCE

Steps:

• Cut your chicken breasts in half lengthwise to make 4 thinner cutlets. Sprinkle them with salt and pepper and garlic powder, then dredge them in flour so they're nicely coated.
• Add the olive oil and 1 tablespoon of the butter to a skillet over medium-high heat. Once the pan is hot, add the chicken and cook for 4-5 minutes/side until golden. Take the chicken out of the pan and set aside (chicken shouldn't be fully cooked yet).
• Add the wine and chicken broth to the pan and let it bubble for about a minute. Stir to scrape up any bits from the bottom of the pan.
• Add the remaining butter and the Herbs de Provence to the pan, and continue simmering for another 2 minutes.
• Add the cream and chicken back into the pan. Reduce the heat to medium and cook for another 5 minutes or until the chicken is cooked through and the sauce has thickened up a bit. Season with extra salt & pepper as needed and sprinkle with fresh parsley if using.