Baked Chicken In Wine In No Time Recipes

CHICKEN IN WHITE WINE CREAM SAUCE

Chicken in White Wine Cream Sauce image

Chicken in a creamy white wine sauce - comfort food and it's finest! So simple to make, the key to this recipe is the white wine which transforms into an incredible broth by braising the chicken slowly in it so the chicken is incredibly tender. This is very French-country-chic! :)

Provided by Nagi | RecipeTin Eats

Categories Dinner

Time 1h25m

Number Of Ingredients 11

Ingredients

1 tbsp olive oil
2.5 lb / 1.2 kg chicken pieces (, bone in thigh & drumsticks are ideal (Note 1))
1 tbsp / 15g / 0.5 oz butter
3 garlic cloves (, crushed)
1 onion ((brown, white, yellow), finely chopped (~1 cup))
5 oz / 150 g bacon (, diced)
2 cups / 500 ml dry white wine ((Note 2))
1 cup / 250 ml chicken broth / stock or water
2 tsp fresh thyme leaves ((or 1 tsp dried))
3/4 cup / 185 ml cream ((pouring or heavy cream, but not low fat cream))
Finely chopped parsley

Steps:

Preheat oven to 180C/350F.
Season chicken with salt and pepper. Heat oil in an ovenproof skillet (with lid) over high heat. Add chicken skin side down and cook until golden brown, then turn and cook the other side for 1 minute. Remove chicken from skillet. Drain excess fat from skillet (do not wipe).
Reduce heat to medium high. Melt butter then add garlic and onion. Cook for 3 minutes until softened, then add bacon. Cook until golden.
Add wine. Bring to simmer, scraping the bottom of the skillet to mix the brown bits into the liquid. Simmer for 2 minutes.
Add chicken broth, thyme and return chicken to the skillet, skin side up. Cover with lid or foil, then transfer to the oven. Bake for 60 minutes, covered, then remove the lid and bake for a further 15 minutes to recrisp the skin. The chicken should be very tender.
Remove chicken or move to side. Stir cream into sauce and season with salt and pepper to taste.
Garnish with plenty of parsley. Serve with creamy mashed potatoes. Mine are pictured with Glazed Carrots.

Nutrition Facts : ServingSize 399 g, Calories 659 kcal, Carbohydrate 7 g, Protein 66.9 g, Fat 31.1 g, SaturatedFat 10.2 g, Cholesterol 222 mg, Sodium 888 mg, Fiber 0.7 g, Sugar 2.4 g

CHICKEN BAKED WITH WHITE WINE, GARLIC AND HERBS

Chicken baked with white wine, garlic and herbs image

Baked chicken thighs in a delicious white wine, butter and herb sauce is easy enough for weeknight meals and equally perfect for dinner parties.

Provided by Alida Ryder

Categories Chicken Dinner

Time 35m

Number Of Ingredients 7

Ingredients

8 chicken thighs (skin on and bone in)
olive oil/butter for frying
3 garlic cloves (peeled and finely chopped)
1 cup white wine
large handful mixed fresh herbs (chopped (I used sage, parsley, thyme and rosemary))
½ cup heavy/whipping cream
salt & pepper to taste

Steps:

Pre-heat the oven to 200°C/400°F.
In a large, oven-proof frying pan, melt the butter/heat the oil and fry the chicken until golden brown all over.
Remove from the pan then add the garlic and allow to fry for a few seconds then pour in the wine, herbs and cream.
Add the chicken back to the pan then season to taste and place in the oven.
Allow to bake for 15-20 minutes until cooked through but still juicy.
Serve with rice/bread to mop up the juices.

Nutrition Facts : Calories 250 kcal, Carbohydrate 1 g, Protein 29 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 156 mg, Sodium 140 mg, ServingSize 1 serving

WINE & HERB BAKED CHICKEN

Wine & Herb Baked Chicken image

"This scrumptious entrée is easy to prepare," says Mildred Huffman of Lexington, Virginia. "The broth, served over rice and chicken, is absolutely delicious and the aroma while baking really creates an appetite."

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 2 servings.

Number Of Ingredients 10

Ingredients

2 boneless skinless chicken breast halves (5 ounces each)
3 tablespoons dry red wine or chicken broth
2 tablespoons water
2 tablespoons reduced-sodium soy sauce
1-1/2 teaspoons brown sugar
1 garlic clove, minced
1 teaspoon dried parsley flakes
1/2 teaspoon ground ginger
1/2 teaspoon dried oregano
1 cup hot cooked rice

Steps:

Place chicken in an 8-in. square baking dish coated with cooking spray. In a small bowl, combine the wine, water, soy sauce, brown sugar, garlic, parsley, ginger and oregano; pour over chicken., Cover and bake at 350° for 30-35 minutes or until a thermometer reads 170°. Serve with rice.

Nutrition Facts : Calories 290 calories, Fat 4g fat (1g saturated fat), Cholesterol 78mg cholesterol, Sodium 677mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 1g fiber), Protein 32g protein. Diabetic Exchanges

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

Ingredients

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

Ingredients

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

BAKED CHICKEN IN WINE IN NO TIME

Baked Chicken in Wine in No Time image

Make and share this Baked Chicken in Wine in No Time recipe from Food.com.

Provided by MARIA MAC

Categories Chicken

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

1/2 cup flour
1/4 cup oil
2 teaspoons salt
1 (1 1/4 ounce) package dry onion soup mix
1/2 teaspoon pepper
1 cup dry white wine
2 1/2-3 1/2 lbs chicken

Steps:

Combine flour, salt, and pepper in bag .
Put chicken into bag and shake to coat. Brown chicken well on all sides in oil.
Sprinkle with onion soup. Pour in white wine. Add a little water to cover chicken. Simmer till tender. About 45 minutes.
Take out chicken and make the rest into a gravy , serve with rice.

Nutrition Facts : Calories 624.5, Fat 40.2, SaturatedFat 9.2, Cholesterol 129.8, Sodium 1998.4, Carbohydrate 19, Fiber 1.1, Sugar 2.4, Protein 34.4

THE BEST BAKED CHICKEN BREASTS

The Best Baked Chicken Breasts image

The downfall of most baked chicken breast recipes is the long time in the oven that dries out the lean meat before it can fully cook through. We've solved that problem with a couple of secret weapons. The first is white wine added to the baking dish, which creates steam. (While we think it's worth using wine, you could substitute stock or even water.) The second is a piece of parchment paper placed directly on top of the chicken to lock in the moisture during baking. The result is the best boneless, skinless chicken breasts that are plump and juicy, with a minimum of hands-on time. A bunch of parsley and lemon slices infuse the dish with fresh flavor and the seasoning is neutral enough that the chicken can be used for a variety of different meals. Serve it alongside vegetables and grains, shredded into soup, spiced up for tacos or chopped on top of salad. Feel free to switch up the herbs and citrus if you have leftovers in the fridge to use up.

Provided by Food Network Kitchen

Categories main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1 small bunch parsley
1 lemon, sliced 1/4 inch thick
1 cup dry white wine, such as Sauvignon Blanc
Four 6-ounce boneless, skinless chicken breasts
1 tablespoon olive oil
1/4 teaspoon paprika
Kosher salt and freshly ground black pepper

Steps:

Preheat the oven to 350 degrees F.
Place the parsley in the center of a 9-by-13-inch baking dish and top with the lemon slices. Pour the wine around the parsley. Brush the tops of the chicken with the olive oil and season with the paprika, 1 teaspoon salt and a few grinds of black pepper. Arrange the chicken breasts on top of the lemon slices. Cut an 8-by-10-inch piece of parchment and place it on top of the chicken.
Bake until the chicken registers 165 degrees F on a digital thermometer, 40 to 45 minutes. Let sit for 5 minutes before serving. The chicken can be refrigerated in an airtight container for up to 5 days.

WINE ROASTED CHICKEN

Wine Roasted Chicken image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 23

Ingredients

1/3 cup all-purpose flour
Kosher salt and freshly ground black pepper
6 chicken thighs, bone in and skin on
2 tablespoons extra-virgin olive oil, preferably from California
One 10-ounce package sliced white mushrooms
1 medium shallot, thinly sliced
1 small head fennel, thinly sliced (about 3 cups)
1/2 cup white wine, such as Chardonnay, preferably from California
1/2 cup chicken broth
2 cloves garlic, minced
2 sprigs fresh rosemary
2 sprigs fresh thyme
1 lemon, zested and juiced, plus thinly sliced lemon, for garnish
Pistachio Pesto Pasta, recipe follows, for serving, optional
Fresh basil leaves, for garnish
Kosher salt and freshly ground black pepper
1 pound fettuccine
1 cup roasted shelled pistachios
3/4 cup fresh basil leaves, plus more for garnish
1/2 cup extra-virgin olive oil
1/4 cup grated Parmesan, plus more for serving
3 cloves garlic, roughly chopped
Zest and juice of 1 lemon

Steps:

Preheat the oven to 400 degrees F.
Season the flour with salt and pepper, then mix together in a shallow bowl. Lightly dust both sides of the chicken with the flour, shaking off any excess.
Add the olive oil to a skillet and heat over medium-high heat. When the oil is hot, add the chicken skin-side down and cook until the skin is golden brown, 5 to 6 minutes. Flip the chicken and cook on the other side until golden brown, about 4 more minutes. Remove the chicken from the skillet and set aside.
Add the mushrooms, shallot and fennel to the skillet and cook just until beginning to soften, about 5 minutes. Sprinkle with 1 teaspoon of the excess dredging flour and stir well. Add the white wine, chicken broth, garlic, rosemary, thyme and lemon juice, then bring to a simmer, scraping the bottom of the skillet. Add the chicken back to the skillet skin-side up and place in the oven. Cook until the chicken is cooked through and the vegetables are tender, about 20 minutes.
Serve with Pistachio Pesto Pasta if desired and garnish with basil leaves, lemon zest and lemon slices.
Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions.
While the pasta is cooking, make the pistachio pesto. Combine the pistachios, basil, olive oil, Parmesan, garlic, lemon zest and juice and some salt and pepper in a food processor and process until well combined.
Reserve 1 cup of the pasta water and drain the pasta. Toss the pasta with the pistachio sauce, thinning with the pasta water for the desired consistency if necessary. Serve with more Parmesan and basil leaves.

BAKED CHICKEN AND WINE

Baked Chicken and Wine image

Baked breaded chicken dish. Adapted this from one of my Nana's chicken dishes. She used chicken thighs and other parts.

Provided by LaurieAnn S

Categories Chicken

Time 40m

Yield 3-4 serving(s)

Number Of Ingredients 7

Ingredients

4 chicken breasts
1/2 cup butter (melted)
1/2 cup grated romano cheese
2 cups breadcrumbs (seasoned with oregano, basil, garlic)
3 tablespoons oregano
3/4 cup white wine
3 stalks green onions, chopped (optional)

Steps:

Preheat the oven to 350°F.
Melt the butter.
Mix bread crumbs with grated cheese.
Dip the chicken in the melted butter then in the bread crumb mixture.
Place chicken in oven covered, for approximately 20-25 minutes (This depends on the thickness of your chicken breasts).
Mix the remaining butter with the wine, oregano, and chopped onions.
When the chicken has about five minutes left until it is done, pour the butter/wine mixture over the chicken.
The chicken should not be covered for the last 5 minutes.

Nutrition Facts : Calories 994, Fat 56.2, SaturatedFat 27.9, Cholesterol 219.8, Sodium 1092.6, Carbohydrate 54.6, Fiber 3.7, Sugar 5.2, Protein 54.9

BAKED CHICKEN IN WINE SAUCE

Baked Chicken in Wine Sauce image

This is so easy and yummy. It is a Heinz 57 recipe. I had it the first time at a restaurant in Texas and was so surprised to see the recipe on the bottle of Heinz 57 sauce that was on the table. Lucky me!

Provided by connie427

Categories One Dish Meal

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 4

Ingredients

2 -2 1/2 lbs chicken pieces
2 tablespoons butter
1/2 cup Heinz 57 steak sauce
1/2 cup white wine (I use whatever I have on hand just so it is white)

Steps:

Brown chicken in skillet in the butter.
Combine the Heinz 57 sauce and the wine, and pour over the chicken.
Cover and simmer for 30 to 40 minutes'til tender, basting frequently.
Remove cover the last 10 minutes of cooking.
Spoon sauce over the chicken.

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