Hearty Chicken With Wine Sauce Food

CHICKEN IN WHITE WINE SAUCE

Steps:

• Pat dry the chicken pieces, then salt and pepper both sides of each piece of chicken.
• To a cast iron pan (or a dutch oven), add the chopped bacon. Cook until over medium heat until the bacon is crisp. Remove the bacon from the pan using a slotted spoon.
• Add a tablespoon of olive oil to the pan. Add the chicken to the pan, skin-side down first, cooking each side for about 4-5 minutes over medium heat or until the chicken is nicely browned and crisp. Remove the chicken from the pan.
• Add another tablespoon of oil to the pan along with the diced onion. Sauté over medium-low heat for a few minutes, until the onion is translucent and softened. Add the garlic slices and sauté for another 30 seconds. Pour in a splash of white wine (about 1 heaping tablespoon) so that you can deglaze the pan, using a wooden spoon to scrape up any bacon bits stuck to the pan.
• Add the chicken back into the pan, along with the sliced carrots, and about half a bottle of white wine. The wine should reach just up to the tops of the chicken pieces, but the chicken should not be fully submerged to the point that you can't see the top of the chicken. Place a lid on the pan and cook over medium-low heat for 35 minutes.
• Remove the lid from the pan and stir in the cream. Add a pinch of salt and pepper, then give the mixture a stir. Raise the heat to medium-high and let the mixture simmer and bubble away for another 10 minutes. Spoon the sauce over the chicken a couple of times as the sauce simmers for those 10 minutes. Taste test the sauce for salt, and add more if needed.
• Garnish the dish with fresh chopped parsley and serve with a side of crusty French bread.

CHICKEN IN WHITE WINE CREAM SAUCE

Steps:

• Preheat oven to 180C/350F.
• Season chicken with salt and pepper. Heat oil in an ovenproof skillet (with lid) over high heat. Add chicken skin side down and cook until golden brown, then turn and cook the other side for 1 minute. Remove chicken from skillet. Drain excess fat from skillet (do not wipe).
• Reduce heat to medium high. Melt butter then add garlic and onion. Cook for 3 minutes until softened, then add bacon. Cook until golden.
• Add wine. Bring to simmer, scraping the bottom of the skillet to mix the brown bits into the liquid. Simmer for 2 minutes.
• Add chicken broth, thyme and return chicken to the skillet, skin side up. Cover with lid or foil, then transfer to the oven. Bake for 60 minutes, covered, then remove the lid and bake for a further 15 minutes to recrisp the skin. The chicken should be very tender.
• Remove chicken or move to side. Stir cream into sauce and season with salt and pepper to taste.
• Garnish with plenty of parsley. Serve with creamy mashed potatoes. Mine are pictured with Glazed Carrots.

CHICKEN WITH WINE SAUCE

Steps:

• Flatten chicken to 1/4-in. thickness. In a shallow bowl, whisk egg and water. In another shallow bowl, combine the flour, salt and pepper. Dip chicken in egg mixture, then coat with flour mixture., In a large nonstick skillet coated with cooking spray, cook chicken over medium heat for 4-5 minutes on each side or until juices run clear. Remove and keep warm., In the same skillet, saute mushrooms until tender. Add wine, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced by half. Serve with chicken.

HEARTY CHICKEN WITH WINE SAUCE

Steps:

• Season chicken thighs with salt and pepper.
• In a hot saute pan, heat grapeseed oil over medium-high heat. Sear chicken on both sides. Set aside.
• Add bacon to the pan and cook off fat. When bacon is almost cooked, add shallots.
• After 2 minutes, add tomato paste, tomato chunks, garlic, and bay leaf for seasoning. Turn heat down to low-medium and cook for about 5 minutes, continually stirring with a wooden spoon.
• Deglaze pan with wine and cook for 10 minutes.
• Return chicken to pan, add thyme sprigs and chicken stock.
• Cover with foil and place in preheated oven of 350 degrees. Cook for 1 hour.
• Remove foil and continue cooking after stirring chicken uncovered for 15 minutes.

CHICKEN AND WINE SAUCE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Stir red wine, soy sauce, salad dressing, brown sugar, ground ginger, garlic, and oregano together in a bowl until the sugar dissolves completely. Add chicken and mix to coat. Pour into a casserole dish.
• Bake in preheated oven until chicken no longer pink in the center and the juices run clear, about 1 hour.

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.

MAUREEN'S CHICKEN WITH WINE

Steps:

• You can marinate this if you like but it is not necessary.
• Put the ingredients in a roasting pan and mix. Then drop the chicken in the pan.
• Bake 1 ½ hours at 375 degrees. Baste the chicken at least once to get a great color on the skin. If you cook it for 2 hours the meat will fall off the bone.
• If you use boneless skinless chicken breasts only cook 45 - 50 minutes.
• I serve with green beans and rice.
• Enjoy!

STEWED CHICKEN WITH WINE SAUCE

Steps:

• In a pot, brown onions and garlic in olive oil until they are golden.
• Add chicken, water, wine, tomato paste and herbs.
• Cook on high until it comes to a boil.
• Reduce heat to low and simmer until most of the liquid has evaporated and chicken is slightly browned on the bottom and falls apart, around 45 minutes.
• This recipe makes a delicious tomato wine sauce so its desirable to have some of the gravy remain.
• If you notice its getting too dry simply add more water or wine.