Vineyard Chicken Recipes

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VINEYARD BAKED CHICKEN



Vineyard Baked Chicken image

Make and share this Vineyard Baked Chicken recipe from Food.com.

Provided by Recipe Junkie

Categories     Chicken

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 9

3 -4 lbs chicken pieces
1 cup wine
1 teaspoon lemon juice
1/2 teaspoon pepper
1/2 teaspoon paprika
1/4 cup margarine
2 teaspoons salt
1/4 cup minced parsley
1/4 cup chopped green onion

Steps:

  • Place chicken pieces in shallow pan, skin side down.
  • Blend remaining ingredients and pour over chicken.
  • Bake at 375 for 30 minutes.
  • Turn chicken skin side up and bake an additional 30 minutes at 450.

VINEYARD CHICKEN



Vineyard Chicken image

Make and share this Vineyard Chicken recipe from Food.com.

Provided by Julesong

Categories     Chicken

Time 25m

Yield 4 serving(s)

Number Of Ingredients 17

4 chicken breasts, boneless and skinless
1/2 teaspoon salt
1/2 teaspoon dried basil, finely crushed
1/2 teaspoon ground sage
1/4 teaspoon paprika
1/4 teaspoon garlic powder
1/8 teaspoon white pepper
4 tablespoons flour
1 tablespoon olive oil
1 tablespoon butter
2 cloves garlic, finely minced
3/4 cup chicken broth
1 tablespoon white wine vinegar or 1 tablespoon rice wine vinegar
1 teaspoon lemon juice
2 cups halved red seedless grapes
1 tablespoon finely chopped fresh parsley
1/4 cup crumbled feta cheese

Steps:

  • Cut each chicken breast in half, lengthwise.
  • Mix together salt, basil, sage, paprika, garlic powder, white pepper and flour.
  • In a Ziploc bag, toss the mixture with the chicken strips.
  • Save any excess seasoned flour.
  • Heat oil and butter in skillet.
  • Add chicken and cook both sides over moderately high heat until golden brown.
  • Add garlic and sprinkle in any leftover seasoned flour from the Ziploc bag.
  • Add broth, vinegar, and lemon juice.
  • Cover and cook for 5 minutes.
  • Uncover chicken and add grape halves to chicken in pan and simmer for 5 minutes longer or just until chicken is tender and juices run clear.
  • Remove chicken and grapes to heated serving platter.
  • Boil pan liquid for 1-2 minutes to reduce, then pour over chicken.
  • Sprinkle with parsley and crumbled feta cheese.
  • Makes 4 servings.

Nutrition Facts : Calories 424.9, Fat 22.2, SaturatedFat 7.7, Cholesterol 108.8, Sodium 653, Carbohydrate 22, Fiber 1.2, Sugar 13, Protein 34.1

VINEYARD CHICKEN



VINEYARD CHICKEN image

Categories     Chicken     Sauté

Yield 4 people

Number Of Ingredients 12

2T flour
1/4 tsp each: paprika, salt and pepper
1/2 tsp dried tarragon
4 boneless, skinless chicken breasts
2 T oil
2T butter
2 cloves garlic
1 C dry white wine
1 C seedless red grapes, halved
1 C chicken broth
2 tsp fresh lemon juice
1 tsp chopped fresh parsley

Steps:

  • Mix flour with spices in a large bowl. Add chicken pieces toss to coat. heat oil and butter in a large heavy skillet over med. heat. stir in garlic (do not allow to brown). Add chicken and saute on both sides until brown.. Pour in wine - cover and cook until chicken is done, about 3 mins. Add grapes, broth and lemon juice. Continue cooking until heated through. Transfer chicken and grapes to a serving platter, using a slotted spoon. Continue cooking sauce until reduced by half. Pour sauce over chicken on platter and sprinkle with parsley

CHICKEN IN VINEGAR



Chicken in Vinegar image

From the cookbook author Anne Willan, I learned her version of this classic recipe during my stay at her home in Burgundy. To tell the truth, I like it even better than sauteed chicken in wine, because the extra acid and lack of cream makes a tangier, less cloying dish.

Provided by Food Network

Categories     main-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 12

3 1/2 pounds mixed chicken drumsticks and thighs
Salt and pepper
3 tablespoons unsalted butter
1 head garlic, broken into unpeeled cloves
1 cup red wine vinegar
1 pound tomatoes, roughly chopped
1 tablespoon tomato paste
4 sprigs fresh thyme
4 sprigs fresh flat-leaf parsley
1 bay leaf
1 cup chicken stock
Chopped fresh parsley leaves, as needed

Steps:

  • Season the chicken with salt and pepper. Melt 2 tablespoons of the butter in a large skillet until foaming, then, a few pieces at a time, brown the chicken well on all sides. You're not cooking the chicken here; just making the skin crisp and giving it color, so 5 minutes per side is about right. Remove the chicken to a plate.
  • Add the garlic to the pan and cook about 10 minutes. Deglaze the pan with the vinegar and boil to reduce by half, 10 to 15 minutes. Return the chicken to the pan. Add the tomatoes and tomato paste. Using a piece of kitchen twine, tie together the thyme, parsley, and bay leaf. Add the herb bundle to the chicken and simmer, uncovered, until the meat falls from the bone, about 30 minutes. Transfer the chicken to a dish, cover, and keep warm.
  • Pour the stock into the pan juices and boil until thickened, about 10 minutes. Strain into a saucepan, and if it's still not concentrated enough for you liking, boil it down a little more. Whisk in the remaining tablespoon of butter. Season, and pour over the chicken. Serve with chopped parsley, sprinkled over, and with a bowl of roasted or mashed potatoes on the side.

VINEYARD GLAZED CHICKEN



Vineyard Glazed Chicken image

Provided by Food Network Kitchen

Time 1h50m

Yield Serves 4

Number Of Ingredients 9

1 cup dry red wine
1/4 cup sugar
1 medium shallot, finely chopped
1 garlic clove, smashed and peeled
Leaves from 1 sprig fresh rosemary, finely chopped (about 1 1/2 teaspoons)
Kosher salt and freshly ground black pepper
8 pieces mixed chicken thighs and drumsticks, about 2 1/2 pounds
1/2 cup seedless black grapes, halved
1/2 cup seedless red grapes, halved

Steps:

  • Bring wine, sugar, shallot, garlic, rosemary, 1 1/2 teaspoons kosher salt and 1/2 teaspoon pepper to a boil in medium saucepan. Simmer over medium-low heat until thickened and reduced to about 3/4 cup, about 12 minutes. Let wine mixture cool completely.
  • Pour wine mixture into a medium bowl. Add the chicken pieces, cover and marinate mixture for 1 hour.
  • Preheat oven to 400 degrees F. Cover the top insert of a 2 piece broiler pan with foil, place on bottom pan. Evenly space the chicken on the pan skin-side up, reserving marinade. Roast the chicken until cooked through about 40 minutes.
  • Meanwhile, pour the reserved marinade into a small skillet and add the grapes. Bring mixture to a rolling boil, and cook until the grapes are tender, about 5 minutes. Baste the chicken with the grape mixture, including both the grapes and the liquid every 15 minutes until the chicken and grapes are glazed and the chicken is cooked through, about 40 minutes. Serve.

QUICK CHICKEN AND WINE



Quick Chicken And Wine image

This is a very simple chicken breast recipe excellent for any occasion. Goes well with white rice or pasta. Serve with a smile - that's an order!

Provided by Mayra Martinez

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Skillet

Time 40m

Yield 6

Number Of Ingredients 7

4 skinless, boneless chicken breast halves - cut into strips
2 eggs, beaten
½ cup Parmesan cheese
1 pinch salt
1 pinch ground black pepper
½ cup white wine
4 tablespoons butter

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

Nutrition Facts : Calories 224.5 calories, Carbohydrate 1.1 g, Cholesterol 133.8 mg, Fat 12.2 g, Protein 22.9 g, SaturatedFat 6.8 g, Sodium 232 mg, Sugar 0.4 g

EASY WINE CHICKEN



Easy Wine Chicken image

Quick and easy chicken bake using soup and cooking wine.

Provided by sjflick

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h25m

Yield 4

Number Of Ingredients 4

2 (10.5 ounce) cans cream of chicken soup
5 fluid ounces cooking sherry
4 skinless, boneless chicken breast halves
salt and ground black pepper to taste

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Mix cream of chicken soup with cooking sherry in a bowl. Place chicken breasts into a baking dish and season with salt and black pepper. Pour soup-sherry mixture over chicken. Cover dish tightly with aluminum foil.
  • Bake in the preheated oven for 15 minutes. Reduce oven heat to 350 degrees F (175 degrees C) and bake for 30 more minutes. Uncover dish and baste chicken with pan sauce; continue baking 30 more minutes, basting occasionally.

Nutrition Facts : Calories 289 calories, Carbohydrate 16.5 g, Cholesterol 72.8 mg, Fat 11 g, Protein 26.4 g, SaturatedFat 3.1 g, Sodium 1250.6 mg, Sugar 1 g

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