Wine Bbq Chicken Recipes

EASY WINE CHICKEN

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.

WINE BBQ CHICKEN

Steps:

• Sprinkle chicken w/ salt.
• Mix together wine, oil, soy sauce, garlic, lemon juice, mustard, and pepper. Pour over chicken.
• Cover w/ foil and marinate or refrigerate for at least 3 hours (better if overnight).
• EITHER: Broil in foil lined pan 6 inches from source of heat, turning frequently and brushing w/ marinade as needed, 45-60 minutes or until chicken is tender and done.
• OR: Grill, turning & marinading often, until cooked through.

RED WINE BBQ CHICKEN RECIPE - (4/5)

Steps:

• In a medium saucepan, heat the 2 tablespoons of olive oil. Add the shallots and garlic and cook over moderate heat, stirring, until softened, 3 to 5 minutes. Whisk in the ketchup, wine, sugar, chipotle and mustard. Bring to a boil over moderately high heat, then simmer over moderately low heat, stirring frequently, until thickened, about 15 minutes. Let cool slightly, then puree in a blender until smooth. Season with salt and pepper. Preheat the oven to 425°F. Line a large rimmed baking sheet with foil and put a baking rack on it. Season the chicken with salt and pepper and put on the rack. Roast for 15 minutes, until the skin is lightly browned. Brush the chicken with some of the sauce and roast for 40 minutes longer, turning and basting every 10 minutes, until nicely glazed and an instant-read thermometer inserted in the thickest piece registers 165°F. Transfer to a platter and serve. Make Ahead: The barbecue sauce can be refrigerated for up to a week.