Chardonnay Marinated Chicken Or Pork Recipes

PORK AND CHICKEN ADOBO

Steps:

• Season pork and chicken with salt and pepper and place in a stock pot. Rub with crushed garlic and torn bay leaf, and coat with vinegar and soy sauce. Cover, and marinate in the refrigerator at least 2 hours or overnight.
• Bring meat and marinating liquid to a boil in a cast iron casserole or Dutch oven. Reduce heat to a simmer and cook until meat is tender, about 30 minutes. If necessary, add water to prevent sauce from drying out.
• Strain liquid from meat and set aside; discard bay leaves. Heat 1 tablespoon oil in a large skillet over medium-high heat. Brown the pork and chicken on all sides; reduce heat and stir in remaining 2 cloves of smashed garlic. Cook and stir for 2 minutes more. Pour in reserved cooking liquid, and continue simmering until sauce is slightly thickened. Serve hot.

WHITE WINE HERB MARINADE FOR PORK AND CHICKEN

Steps:

• 1. Combine all marinade ingredients in a large resealable plastic bag; add meat. Refrigerate 2-4 hours.
• 2. Heat grill. Grill, covered, over medium heat or coals 7 to 9 minutes or until pork is pale pink in center or chicken is no longer pink in center, turning once.

CHARDONNAY MARINATED CHICKEN OR PORK

Steps:

• 1. Combine all of the ingredients listed in a gallon ziplock baggie and mix together well. Reserve 1/4 of marinade for grilled veggies.
• 2. Place 4-6 chicken breasts or porkloin chops into the remaining marinade and refrigerate flat for 30 minutes to overnight. Turn the meat 1/2 way through marinate time. (I try to bring my meat close to room temp before cooking)
• 3. Preheat BBQ grill and grill each side of chicken breasts or porkloin chops for 4-6 minutes until no longer pink inside. Do not over cook they will become dry.
• 4. While meat is grilling chop fresh zucchini, button mushrooms, red & yellow bell pepper & green onion into bite size pieces
• 5. Place veggies in foil and pour reserved marinade over these veggies. Grill for approximately 10 minutes and serve with pork or chicken.
• 6. **Tip** purchase 4 pack mini bottles of white wine or red wine for cooking purposes to avoid opening an entire bottle of wine.

OVEN-ROASTED CHICKEN MARINATED IN CHARDONNAY

Steps:

• Split chicken in half and remove backbone and breastbone.
• Combine the chardonnay, 4 tablespoons of the oil, garlic, herbs and pepper and marinate the chicken in this mixture. Cover bowl with plastic wrap and refrigerate overnight. Turn occasionally.
• Preheat oven to 500 degrees.
• Heat remaining 1 1/2 tablespoons oil in large skillet; turn chicken once more in marinade to coat well. Season with salt if desired. Sear chicken over high heat on both sides until golden brown.
• Put seared chicken in a roasting pan and roast 20 to 30 minutes, until cooked through. Cut into quarters and serve.

CHARDONNAY CHICKEN MARINADE

Steps:

• Add dry and wet ingredients together, except the oil. Add oil slowly and whisk to emulsify.
• Marinate chicken in the marinate at least four hours or overnight.
• Remove marinate and discard.
• Bake at 350 for approx 40-50 minutes or grill over med-high heat until browned and done (approx 4-5 min per side).
• Serve with grilled peaches or pineapple, rice and veggies.

WINE MARINADE FOR POULTRY AND PORK

Steps:

• Combine the marinade ingredients in a large non-reactive bowl or one gallon food storage bag.
• Add the meat or poultry.
• Turn to coat all sides.
• Cover or seal tightly.
• Marinate for at least 6 hours or overnight, turning occasionally.
• Cooked in preferred method.

WINE MARINADE

Steps:

• Mix together soy sauce, wine, sugar, garlic, ginger and molasses. Pour over meat and refrigerate.