Tender Chicken And Baby Spinach In Red Wine Recipes

TENDER CHICKEN AND BABY SPINACH IN RED WINE.

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.

BABY CHICKEN WITH RED WINE SAUCE

Steps:

• Preheat an oven to 350 degrees. Heat the olive oil in a large, deep skillet. Season the chicken with salt and pepper, and brown well on both sides before removing and placing in an ovenproof casserole. To the skillet in which you cooked the chicken, add the onions, carrots, turnips, thyme, and garlic, and saute until the vegetables begin to wilt.
• Add the red wine, plum tomatoes, and chicken stock to the vegetables, and cook for 10 minutes over medium heat. Pour the vegetable mixture over the chicken in the heatproof casserole and simmer, covered, for 45 minutes. When the chicken has finished cooking, add the cooked, crumbled bacon to the casserole, and serve.