Wine Soaked Chicken Recipes

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WINE-BRAISED CHICKEN



Wine-braised chicken image

Juicy chicken, cooked in wine with pops of sweetness from the roasted grapes - delicious!

Provided by Jamie Oliver

Categories     Mains     Jamie Magazine     Chicken     Dinner Party     Sunday lunch     Chicken thighs

Time 1h15m

Yield 4

Number Of Ingredients 12

olive oil
1 x 1.5 kg whole free-range chicken
4 onions
4 carrots
2 cloves of garlic
½ a bunch of fresh rosemary
1 heaped tablespoon plain flour
300 ml white wine
200 ml organic chicken stock
600 g potatoes
2 handfuls of red and green grapes
a few sprigs of fresh flat-leaf parsley

Steps:

  • Preheat the oven to 190ºC/375ºF/gas 5.
  • Joint the chicken into 8 pieces. Heat a lug of oil in a large saucepan over a medium heat. Season the chicken, add it to the pan in batches, and fry until golden all over. Set aside on a plate.
  • Peel and cut the onions into wedges, chop the carrots, then peel and finely chop the garlic.
  • Add the veg to the pan and gently sauté for about 15 minutes over a medium-low heat, or until soft and sticky but not coloured.
  • Return the chicken to the pan. Pick, finely chop and add the rosemary, then stir in the flour. Turn up the heat to medium-high and leave to colour for a few minutes.
  • Pour in the wine and bring to the boil, then lower the heat and let it reduce by half.
  • Roughly chop and add the potatoes, pour in the stock, and bring it back to the boil.
  • Transfer everything to a roasting tin and cook in the oven for 30 minutes, or until the potatoes are tender and the chicken is falling off the bone.
  • Place the grapes in a small roasting dish, drizzle with a little oil and cook these in the oven for the last 20 minutes, or until caramelised.
  • Stir the grapes into the chicken, finely chop and scatter over the parsley leaves, and serve.

Nutrition Facts : Calories 588 calories, Fat 15.8 g fat, SaturatedFat 3.7 g saturated fat, Protein 49.8 g protein, Carbohydrate 57.8 g carbohydrate, Sugar 23.2 g sugar, Sodium 0.5 g salt, Fiber 7.6 g fibre

CHICKEN AND RED WINE SAUCE



Chicken and Red Wine Sauce image

A simple red wine sauce with brown sugar, garlic, paprika, salt, and pepper makes this dish simply yummy! Braised chicken breasts, brazenly good taste.

Provided by Robin

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Skillet

Time 55m

Yield 12

Number Of Ingredients 7

1 tablespoon olive oil
1 tablespoon minced garlic
3 pounds skinless, boneless chicken breast halves
1 tablespoon paprika
1 cup brown sugar
1 cup red wine
salt and pepper to taste

Steps:

  • Heat oil in a large skillet over medium high heat. Cook garlic in oil until tender. Place chicken in the skillet, and cook about 10 minutes on each side, until no longer pink and juices run clear.
  • Drain oil from skillet. Sprinkle chicken with paprika and 1 cup brown sugar. Pour red wine around chicken. Cover, and simmer about 15 to 20 minutes; lightly baste chicken with wine sauce while cooking. Season to taste with salt and pepper.

Nutrition Facts : Calories 213.8 calories, Carbohydrate 19 g, Cholesterol 58.6 mg, Fat 3.5 g, Fiber 0.2 g, Protein 22.2 g, SaturatedFat 0.8 g, Sodium 248 mg, Sugar 18 g

CHICKEN AND HERBS IN WHITE WINE



Chicken and Herbs in White Wine image

Tasty chicken recipe with wine and herbs. Made with one pan for easy clean up. Serve with noodles (put cooked noodles in pan to soak up broth for 15 minutes), or make gravy (remove chicken and add cornstarch mixed with water to thicken) and serve with mashed potatoes.

Provided by Anonymous

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted

Time 2h5m

Yield 6

Number Of Ingredients 14

2 tablespoons olive oil
1 (4 pound) chicken, cut into pieces
garlic powder to taste
½ pound fresh mushrooms, sliced
1 large onion, diced
½ teaspoon dried basil
½ teaspoon dried oregano
½ teaspoon dried rosemary
½ teaspoon dried thyme
1 teaspoon garlic salt
¼ teaspoon black pepper
1 teaspoon poultry seasoning
1 cup dry white wine
1 (10.5 ounce) can chicken broth

Steps:

  • Heat olive oil in a large Dutch oven over medium heat. Sprinkle chicken with garlic powder, and brown on both sides. Remove chicken to paper towels.
  • Spoon off chicken fat, and return pan to stove. Stir in mushrooms and onions; cook, stirring occasionally, until onions are soft. Remove to a medium bowl.
  • In a separate bowl, mix together basil, oregano, rosemary, and thyme. Season with garlic salt, pepper, and poultry seasoning. Stir in wine, and add to onion and mushrooms.
  • Return chicken to Dutch oven. Pour mushroom mixture and broth over chicken; cover, and cook over low heat until meat begins to fall off the bone, about 1 1/2 hours.

Nutrition Facts : Calories 749.9 calories, Carbohydrate 5.6 g, Cholesterol 228.3 mg, Fat 50.4 g, Fiber 1 g, Protein 58.1 g, SaturatedFat 13.7 g, Sodium 760.2 mg, Sugar 2.4 g

CHINESE DRUNKEN CHICKEN



Chinese Drunken Chicken image

A traditional Chinese cold appetizer, this Chinese Drunken chicken recipe made with Shaoxing wine. It has amazing flavor and texture, and is simple to make.

Provided by Judy

Categories     Chicken

Time P1DT1h25m

Number Of Ingredients 9

2 chicken leg quarters
2 ½ cups water
2 large slices ginger
1/2 teaspoon salt
1 ½ cups of your homemade Chicken broth ((at room temperature))
1 1/2 cups shaoxing huadiao wine ((绍兴花雕酒))
1 1/2 teaspoons sugar
2 1/2 teaspoons sea salt
1 tablespoon dried goji berries/wolfberries

Steps:

  • Debone the chicken leg quarters, keeping the skin on. Keep the bones to make a homemade stock, which you'll be using in this recipe. You might be able to ask your butcher to help you with this step!
  • In a small pot, add your reserved chicken bones, 2 ½ cups water, and ginger. Bring to a boil and simmer over low heat for at least 1 hour (or longer). We'll need 1 ½ cups of chicken broth for the recipe. You can also eliminate this step if you want to use store-bought chicken stock.
  • Rinse off your de-boned chicken and pat thoroughly dry with a paper towel. Grab 2 pieces of aluminum foil, each about 12" long. Lay each piece of chicken onto a piece of foil, and sprinkle with ¼ teaspoon salt. Roll up the chicken lengthwise, and then wrap in the foil, twisting both sides to form a candy-like bundle.
  • Steam the chicken in the foil over high heat for 20 minutes, covered. Turn off the heat and let the chicken sit in the steamer for another 5 minutes with the lid tightly closed.
  • Transfer the foil wrapped chicken to an ice bath, and let it sit there for 10-15 minutes, until the chicken is completely cool. This step ensures that the juices remain locked in and improves the chicken's overall texture.
  • Now it's time to make the brine. In a non-reactive container (I used a glass loaf pan. Anything narrow and deep, where the chicken can remain submerged, will work), add the 1 ½ cups chicken broth, 1 ½ cups shaoxing wine, sugar, salt, and goji berries. Once the chicken is cool, unwrap the chicken and place in the brine. Cover and refrigerate for 24 hours.v
  • Slice and serve cold or at room temperature. This dish is usually served as a cold appetizer. Remember to store the chicken in the brine until serving and use clean utensil whenever coming contact with the brine and chicken. Consume the chicken within 3 days.
  • Note: We did this dish with equal parts wine and broth. You can change the ratio according to your own tastes, whether you like a stronger or lighter wine taste. But beware...upping the ratio of wine can make the chicken bitter, so proceed with caution.

Nutrition Facts : Calories 218 kcal, Carbohydrate 4 g, Protein 14 g, Fat 13 g, SaturatedFat 3 g, Cholesterol 71 mg, Sugar 2 g, ServingSize 1 serving

PORTUGUESE-STYLE WINE AND GARLIC MARINATED CHICKEN KABOBS - VINHA D'ALHOS



Portuguese-style wine and garlic marinated chicken kabobs - vinha d'alhos image

A perfect meal for some grilling at the park! Delicious, easy to make and it doesn't flare up much on the grill. Your family and friend will thank you!

Provided by Nelson Cardoso

Categories     Main     Main Course

Number Of Ingredients 10

3.5 lbs (or 1.59 lbs) skinless boneless chicken breasts (, cut roughly in cubes. About one breast per skewer.)
2 tsp coarse sea salt
1 tsp freshly ground black pepper
1 tbsp paprika
3 cloves garlic (, minced)
1 cup white wine
1/4 cup sweet pimento paste
2 tbsp Frank's hot sauce (or other mild hot sauce)
2 red bell peppers (cut in squares)
7 wooden or metal skewers

Steps:

  • In a small bowl, whisk together the salt, pepper, paprika, garlic, wine, pimento paste and hot sauce.
  • place the chicken cubes and bell pepper squares on the skewers. Alternate between chicken and peppers.
  • Place all the skewers in a long deep dish.
  • Pour the marinade over the chicken skewers, making sure all pieces get some of the marinade.
  • Cover and place the dish in the fridge for at least 4 hours or overnight.
  • Preheat the BBQ to between 400ºF and 450ºF.
  • Place the skewers on the hot grill and cook for roughly 7 minutes on each side, for a total of about 14 minutes. Note, some pieces may be larger. Make sure the chicken is cooked through. Leave it on the heat longer if needed. The edges of the chicken and peppers will look nicely charred.
  • Place the skewers on a dish and serve hot with your favourite sides. Enjoy!

CLASSIC CHICKEN IN RED WINE



Classic Chicken in Red Wine image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 17

8 slices bacon, cut crosswise into thin strips
2 tablespoons olive oil
6 quarter chicken pieces (legs and thighs)
1 1/2 teaspoons kosher salt, plus more for chicken
Freshly ground black pepper
1 (1 pound) bag frozen pearl onions, thawed
8 cloves garlic, smashed
1 pound cremini mushrooms, halved
3 russet potatoes, peeled and cut into large rounds (thirds)
3 carrots, peeled and cut into 2-inch pieces
1/3 cup all-purpose flour
4 sprig fresh thyme
2 bay leaves
2 1/2 cups full-bodied red wine
2 cups low-sodium chicken broth
1/2 cup fresh parsley leaves, roughly chopped
3 tablespoons red wine vinegar

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.
  • Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.

RED-WINE MARINATED FRIED CHICKEN WITH ONIONS



Red-Wine Marinated Fried Chicken with Onions image

Categories     Chicken     Onion     Poultry     Fry     Gourmet

Yield Serves 4 to 8

Number Of Ingredients 12

For the marinade
1 cup dry red wine
1/2 cup red-wine vinegar
3 garlic cloves, minced and mashed to a paste with a pinch of salt
1 tablespoon Dijon-style mustard
8 chicken thigh or drumsticks (about 2 pounds)
1 large egg
1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon dried thyme, crumbled
vegetable oil for frying the chicken
2 large onions, sliced thin

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.

WINE SOAKED CHICKEN



Wine Soaked Chicken image

Make and share this Wine Soaked Chicken recipe from Food.com.

Provided by raisdbywolvz

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

2 boneless skinless chicken breasts, cubed
1 cup dry red wine
1 cup onion, roughly chopped (about 1 medium onion)
3 garlic cloves, minced
1 tablespoon olive oil
salt and pepper
1 teaspoon dried basil
1/2 teaspoon paprika

Steps:

  • Clean and cube chicken breasts and place in a plastic zippy bag with the red wine. Expel the extra air, squish the chicken and wine around for a minute, then allow the chicken to marinate in the fridge for a couple of hours at least, three hours is better. The longer you leave it in, the more tender the chicken will be.
  • Heat olive oil in a skillet and saute the onions and garlic with a bit of salt and pepper until onions are translucent.
  • Reserve the wine marinade and add the chicken to the skillet. Add basil and paprika and stir fry the chicken until no longer pink inside.
  • Pour the marinade into the skillet and allow it to come to a boil. The marinade will thicken just a bit as it cooks. Boiling gets rid of not only the alcohol, but also any germs in the marinade left over from the raw chicken.
  • Taste it and re-season if necessary.
  • Serve chicken over rice and drizzle wine sauce on top.
  • Enjoy!
  • Note: You'll enjoy this much more if you use a wine that you would drink. The cooking wines in the grocery store are no good for something like this, but you can find a good, drinkable bottle of wine for under $10.

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