Red Wine Marinated Fried Chicken With Onions Recipes

RED WINE CHICKEN MARINADE

Steps:

• Place ingredients into a jar, close lid tightly, shake well.
• Marinte chicken or cornish hens 2-4 hours, grill.
• You can use this marinade for roasting or broiling, too.

CHICKEN LIVERS IN WINE

Steps:

• Heat 2 tbsp of oil in non-stick skillet and saute onions and mushrooms until tender.
• Put aside.
• In a small bowl, combine flour, salt, pepper, paprika and garlic powder.
• Coat the livers in the dry mixture.
• Heat 3 tbsp of oil in non-stick skillet and fry livers until almost done.
• Reduce heat, adding onions, mushrooms and wine.
• Cover and simmer over low heat for 30 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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RED-WINE MARINATED FRIED CHICKEN WITH ONIONS

Steps:

• Make the marinade:
• In a large shallow dish whisk together the wine, the vinegar, the garlic paste, the mustard, and pepper to taste.
• Arrange the chicken, pricked in several places with a fork, in one layer in the dish, let it marinate, covered and chilled, turning it once, for at least 3 hours or, preferably, overnight. and drain it, reserving 1/2 cup of the marinade and discarding the rest.
• In a shallow dish whisk together the egg and the reserved marinade. In another shallow dish stir together the flour, the salt, the thyme, and pepper to taste. Dip the chicken in the egg mixture, letting the excess drip off, and dredge it twice in the flour mixture to make a thick coating, shaking off the excess each time. Reserve the remaining flour mixture. Let the chicken stand in one layer on a wire rack for 15 minutes.
• In a large skillet, preferably cast-iron, heat 1 inch of the oil to 375°F. and in it fry half the chicken for 1 minute on each side. Reduce the heat to moderate so that the temperature of the oil is reduced to 300°F., fry the chicken, uncovered, for 20 to 25 minutes, or until it is cooked through, and transfer it with tongs to paper towels to drain. Keep the chicken warm while frying the remaining chicken in the same manner. Dredge the onions in the reserved flour mixture, shaking off the excess, and in the skillet fry them in 375°F. oil, turning them carefully, for 5 minutes, or until they are lightly golden. Transfer the onions with a slotted spoon to paper towels to drain and sprinkle them with salt to taste. Mound the onions in the middle of a large platter and arrange the chicken around them.