Baby Chicken With Red Wine Sauce Recipes

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CHICKEN AND RED WINE SAUCE



Chicken and Red Wine Sauce image

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

1 tablespoon olive oil
1 tablespoon minced garlic
3 pounds skinless, boneless chicken breast halves
1 tablespoon paprika
1 cup brown sugar
1 cup red wine
salt and pepper to taste

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 AND RED WINE SAUCE



Chicken and Red Wine Sauce image

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

1 tablespoon olive oil
1 tablespoon minced garlic clove
3 lbs boneless skinless chicken breasts
1 tablespoon paprika
1 cup brown sugar
1 cup red wine
salt and pepper

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 RED WINE SAUCE WITH ROOT VEGETABLES AND WILTED GREENS



Chicken in Red Wine Sauce with Root Vegetables and Wilted Greens image

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

6 tablespoons olive oil
4 boneless chicken breast halves with skin
4 chicken thighs with skin and bone
2 cups dry red wine
1 1/4 cups chopped onions
6 large fresh thyme sprigs
3 garlic cloves, minced
2 teaspoons whole black peppercorns
1 tablespoon all purpose flour
1 1/3 cups chicken stock or canned low-salt chicken broth
1 cup beef stock or canned beef broth
2 tablespoons (1/4 stick) butter
12 baby carrots, peeled
2 medium parsnips (about 8 ounces), peeled, cut into 3x1/2x1/2-inch sticks
Wilted Greens

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.

TENDER CHICKEN AND BABY SPINACH IN RED WINE.



Tender Chicken and Baby Spinach in Red Wine. image

This chicken is so wonderfully tender and tasty it just melts in your mouth. We always serve one chicken breast between 2 people but of course you can adjust the recipe quantities to suit your appetite.

Provided by dale7793

Categories     Chicken

Time 20m

Yield 2 serving(s)

Number Of Ingredients 6

1 skinless chicken breast, cut in half lengthways
1 teaspoon minced garlic
1/2-3/4 cup red wine
1/2 teaspoon dried Italian herb seasoning
1/4 cup tomato paste
100 g baby spinach leaves

Steps:

  • Heat a non-stick pan over medium heat and spray with cooking oil spray.
  • Add the garlic and cook gently, do not brown.
  • Add the chicken and cook until chicken is just about cooked through, turning regularly so both sides cook evenly.
  • Add the wine, tomato paste and herbs.
  • Stir so that the paste mixes into the wine.
  • Bring to a simmer and cook about 5 minutes or until chicken is just cooked through.
  • Add the spinach leaves and mix through so they just wilt then quickly remove from the heat.
  • Serve the chicken with spinach leaves on top and sauce drizzled over the spinach.
  • Nice served with steamed broccoli and pasta or potatoes.

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