Sangria Chicken Recipes

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SANGRIA CHICKEN



Sangria Chicken image

This would be considered a "DUMP" recipe. Everything is in one bag and you dump it in the casserole to cook. This is from Cooking Light a few years back. I brought it back and dusted it off to be a freezer ready meal.

Provided by DustyPyatt

Categories     One Dish Meal

Time 1h5m

Yield 4 pieces, 4 serving(s)

Number Of Ingredients 12

4 boneless skinless chicken breast halves
1/3 cup red wine
1 tablespoon grated orange peel
1/3 cup orange juice
1 tablespoon grated lemon peel
1/3 cup lemon juice
2 tablespoons cilantro, chopped
2 tablespoons green onions, chopped
1/2 teaspoon oregano
1 teaspoon cumin
salt and pepper
1/8 teaspoon crushed red pepper flakes

Steps:

  • Combine all ingredients in a large freezer bag, smoosh around to combine.
  • Gently squeeze out as much air as possible. Air is the enemy in the freezer!
  • Print recipe and place large baggie and recipe into a 2nd large freezer bag and freeze.
  • To cook; thaw completely.
  • Heat oven to 375 degrees.
  • Lightly grease the rack in shallow pan with oil.
  • Remove chicken from marinade and place on the rack.
  • Reserve marinade. Bake chicken, uncovered, for 35 to 45 minutes, brushing with marinade every 15 minutes, until juice of chicken is no longer pink when centers of thickest pieces are cut.
  • Discard any remaining marinade.

Nutrition Facts : Calories 166.2, Fat 1.6, SaturatedFat 0.4, Cholesterol 68.4, Sodium 79.7, Carbohydrate 5.5, Fiber 0.6, Sugar 2.5, Protein 27.7

SANGRIA CHICKEN



Sangria Chicken image

Provided by Paul Grimes

Categories     Chicken     Marinate     Roast     Quick & Easy     Dinner     Red Wine     Grape     Simmer     Gourmet     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 6

4 chicken breast halves with skin and bones (about 2 1/2 pounds)
2 tablespoons olive oil
2 cups dry red wine
1 cup sweet orange marmalade
1 1/2 to 2 tablespoons fresh lemon juice
1 1/2 cups seedless red grapes, halved lengthwise

Steps:

  • Preheat oven to 450°F with rack in middle.
  • Toss chicken with oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Arrange chicken, skin side up, in a 4-sided sheet pan and roast until pale golden, about 20 minutes. Pour off juices.
  • Meanwhile, briskly simmer wine and marmalade in a 12-inch heavy skillet, stirring occasionally, until reduced to about 1 cup, about 20 minutes. Remove from heat and stir in lemon juice to taste.
  • Coat chicken with about 3/4 cup glaze and scatter grapes around it. Roast 10 minutes more. Coat with remaining glaze and roast until chicken is just cooked through, about 10 minutes more.

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