Chicken In White Wine Recipe 455

WINE-BRAISED CHICKEN

Steps:

• Preheat the oven to 190ºC/375ºF/gas 5.
• Joint the chicken into 8 pieces. Heat a lug of oil in a large saucepan over a medium heat. Season the chicken, add it to the pan in batches, and fry until golden all over. Set aside on a plate.
• Peel and cut the onions into wedges, chop the carrots, then peel and finely chop the garlic.
• Add the veg to the pan and gently sauté for about 15 minutes over a medium-low heat, or until soft and sticky but not coloured.
• Return the chicken to the pan. Pick, finely chop and add the rosemary, then stir in the flour. Turn up the heat to medium-high and leave to colour for a few minutes.
• Pour in the wine and bring to the boil, then lower the heat and let it reduce by half.
• Roughly chop and add the potatoes, pour in the stock, and bring it back to the boil.
• Transfer everything to a roasting tin and cook in the oven for 30 minutes, or until the potatoes are tender and the chicken is falling off the bone.
• Place the grapes in a small roasting dish, drizzle with a little oil and cook these in the oven for the last 20 minutes, or until caramelised.
• Stir the grapes into the chicken, finely chop and scatter over the parsley leaves, and serve.

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 IN WHITE WINE SAUCE

Steps:

• Preheat oven to 350.
• Combine first 4 ingredients in a shallow dish.
• Dredge chicken in flour mixture.
• Heat oil in an ovenproof skillet over medium heat.
• Add chicken; cook 2 minutes on each side or until browned.
• Add broth and wine.
• Bring to a boil; remove from heat.
• Cover and bake at 350 for 30 minutes or until chicken is done.
• Sprinkle with cheese.

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.

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

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 WITH CREAMY MUSHROOM SAUCE

Steps:

• Heat the Skillet: Add the butter to a large skillet and melt over medium high heat.
• Cook the Chicken: Season chicken breasts on both sides with salt and pepper. Place chicken breasts in skillet and cook on both sides, about 3 to 5 min per side or until no longer pink inside, time depends on thickness of your breasts. Since the breast is fairly thin, it should cook faster. Transfer the chicken to a plate.
• Cook the Mushrooms: Add the onion and garlic to the skillet and cook for a couple minutes until onion is translucent and soft. Add the mushrooms and stir. Season mushrooms generously with salt and pepper. Let them cook for about 5 minutes, stirring occasionally. When they are cooked to your liking, add the wine and deglaze the pan by scraping the bottom of the skillet. All those brown bits are flavor!
• Finish the Sauce: Sprinkle the flour over the mushrooms and stir for another minute just to remove the raw flour taste. Next, add the cream, stir and cook for 3 minutes, stirring occasionally or until sauce reduces a bit and thickens. Taste for seasoning and adjust with salt and pepper as needed. Add the chicken back to the skillet and spoon sauce over the chicken.
• Finish and Serve: Garnish with parsley and serve hot.

WHITE WINE GARLIC CHICKEN

Steps:

• Pound chicken breasts with a meat mallet to 1/2-in. thickness; sprinkle with salt and pepper. In a large skillet, heat oil over medium heat; cook chicken until no longer pink, 5-6 minutes per side. Remove from pan; keep warm., Add mushrooms and onion to pan; cook and stir over medium-high heat until tender and lightly browned, 2-3 minutes. Add garlic; cook and stir 30 seconds. Add wine; bring to a boil, stirring to loosen browned bits from pan. Cook until liquid is slightly reduced, 1-2 minutes; serve over chicken.

CHICKEN IN WHITE WINE SAUCE WITH MUSHROOMS RECIPE

Steps:

• Heat the oil on a large frying pan (skillet) over a medium/high heat.
• Season both sides of the chicken breasts with the salt and pepper.
• Add the chicken breasts to the pan and cook on both sides until golden (about 6-8 minutes). They don't need to be cooked through at this point - they'll continue cooking in the sauce.
• Add the onion and mushrooms to the pan and cook for 3 minutes, until lightly softened.
• Stir in the garlic and thyme and cook for the 30 seconds.
• Add the wine and turn up the heat to high. Bring to the boil, then simmer until almost all of the liquid has evaporated (this will take about 5 minutes).
• Stir in the stock and cream and heat through for 2-3 minutes.
• Check the chicken is cooked by checking it's no longer pink in the middle, then turn off the heat and place the chicken breasts on 4 plates.
• Spoon over the sauce and serve with your choice of sides (I love green beans and sauté potatoes with this dish). Sprinkle over the fresh thyme and serve.

CHICKEN IN WHITE WINE

Steps:

• Preheat oven to 350 degrees.
• Place chicken in dutch oven or deep pan.
• Mix all ingredients (except chicken) together.
• Pour mixture over chicken.
• Bake 1& 1/2 hours.

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.

CHICKEN IN WHITE WINE RECIPE - (4.5/5)

Steps:

• Heat nonstick Dutch oven over medium-high heat. Add bacon and cook, stirring, until crisp, about 5 minutes; transfer to paper towels to drain. Add chicken to Dutch oven, in two batches, and cook until lightly browned on all sides, about 5 minutes per batch. Transfer chicken to plate as it is browned. Reduce heat to medium. Add chopped onion, celery, and garlic to Dutch oven; cook, stirring, until vegetables are lightly browned, about 8 minutes. Stir in tomato paste until smooth. Add mushrooms and frozen onions; cook, stirring, 1 minute. Add broth, wine, potatoes, and carrots; bring to boil, scraping up browned bits from bottom of pot. Return chicken and bacon to Dutch oven. Reduce heat and simmer, covered, until vegetables are tender and juices run clear when chicken thigh is pierced with a fork, about 25 minutes. Meanwhile, whisk together flour and water in small bowl until smooth. Stir in about 1/4 cup of hot stew liquid until blended. Add liquid to pot and cook, stirring occasionally, until liquid bubbles and thickens, about 3 minutes. Serve sprinkled with parsley. PER SERVING 1/6 of chicken and about 1 1/2 cups vegetables with sauce: 295 Cal, 7 g Total Fat, 2 g Sat Fat, 0 g Trans Fat, 96 mg Choi, 360 mg Sod, 22 g Carb, 7 g Sugar, 4 g Fib, 33 g Prot, 76 mg Calc.