RED WINE VINAIGRETTE CHICKEN
Steps:
- Preheat oven to 325 degrees F. Wash chicken tenders and trim excess fat. Place chicken in a large bowl, add red wine vinaigrette dressing and let sit for about 10 minutes.
- Sprinkle 1 teaspoon of flour in to the baking bag and place bag on a baking pan. Using tongs or a big fork place chicken tenders in bag.
- Place in oven and cook for 20 minutes. Take out of oven and sprinkle cheese on the top of the chicken. Place back in oven for 15 minutes. Take chicken out, and serve while hot.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CHICKEN IN RED WINE VINEGAR
chicken thighs braised in red wine vinegar and white wine. Shallots and garlic add flavor. finished with crème fraiche and tarragon. A fabulous French style dish.
Provided by DJM70
Categories European
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- 1. In a medium saucepan, bring the vinegar, broth, honey and tomato paste to a boil, stirring well. Simmer the vinegar sauce until reduced to 1/2 cup, about 8 minutes.
- 2. Heat the butter in a large, heavy skillet. Season the chicken thighs with salt and pepper and add half of them to the skillet, skin side down. Cook over moderate heat, turning once, until browned. Transfer to a plate. Repeat with the remaining thighs.
- 3. Add the garlic and shallots to the skillet and cook over low heat for 5 minutes. Add the wine; boil until reduced to 1/4 cup. Add the vinegar sauce and bring to a simmer.
- 4. Return the chicken to the skillet, skin side up. Cover and simmer over low heat until cooked through, about 20 minutes. Transfer the chicken to plates.
- 5. Add the crème fraîche to the skillet and boil for 3 minutes. Add the tarragon and season with salt and pepper. Pour the sauce over the chicken and serve.
Nutrition Facts : Calories 338.9, Fat 21.6, SaturatedFat 6, Cholesterol 118.4, Sodium 113.6, Carbohydrate 9.5, Fiber 0.1, Sugar 0.1, Protein 25.9
CHICKEN AND RED WINE SAUCE
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
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 IN RED WINE VINEGAR
Make and share this Chicken in Red Wine Vinegar recipe from Food.com.
Provided by Aunty Dotty
Categories Chicken
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Brown the seasoned chicken in batches in the butter with a bit of oil as well to stop it burning.
- Drain fat from skillet and return chicken to skillet.
- Slowly pour the vinegar into the hot pan to deglaze. Stand back from fumes!
- Over med-high heat, reduce the vinegar by about half, turning chicken periodically to bathe it.
- Add tomatoes and stock, cover and simmer gently until flavours melded and mingled, about 20 minutes.
- Remove the pan from heat, set aside the chicken and keep warm.
- In the pan, whisk in a knob of butter for a beautiful shiny sauce.
- Pour the sauce over the chicken and then strew with herbs.
- Enjoy with a potato gratin or creamy mash and steamed green beans ( for example ).
Nutrition Facts : Calories 730.5, Fat 57.1, SaturatedFat 18.8, Cholesterol 204.8, Sodium 357.3, Carbohydrate 4.8, Fiber 0.8, Sugar 2.6, Protein 45
CHICKEN WITH VINEGAR
Jean-Georges Vongerichten learned how to make this recipe from the great Paul Bocuse, who added it to his repertoire while cooking for Eugenie Brazier, his teacher at La Mère Brazier in Lyon, France. Chicken with vinegar is one of the great poultry dishes from that area, where the chickens are considered by many to be the best in the world. Mr. Bocuse insisted that it was neither the amount of work nor the cost of ingredients that determined the worthiness of a dish, but how it tasted. The variations are numerous, but the piercing flavor of vinegar is so dominant that it matters little whether you use shallots or garlic, thyme or tarragon. One technical note: Most wine vinegar sold in the United States has an acidity level of 7 percent; many French vinegars are just 5 percent acidity. So it's best to cut strong vinegar with some water.
Provided by Mark Bittman
Categories dinner, main course
Time 40m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 450 degrees. Set a large ovenproof skillet over medium-high heat. Add oil; when it is hot, place chicken in the skillet, skin side down. Cook undisturbed for about 5 minutes, or until chicken is nicely browned. Turn and cook 3 minutes on the other side. Season with salt and pepper.
- Place skillet in the oven. Cook 15 to 20 minutes, or until almost done (juices will run clear, and there will be just a trace of pink near the bone). Remove chicken to an ovenproof platter. Place it in the oven; turn off the heat, and leave the door slightly ajar.
- Pour all but 2 tablespoons of the cooking juices out of the skillet (discard them). Place skillet over medium-high heat, and add shallots; sprinkle them with a little salt and pepper, and cook, stirring, until tender, about 2 minutes. Add vinegar, and raise the heat to high. Cook a minute or two, or until the powerful acrid smell has subsided somewhat. Add 1/2 cup water, and cook for another 2 minutes, stirring, until the mixture is slightly reduced and somewhat thickened. Stir in butter, if desired.
- Return the chicken and any accumulated juices to the skillet, and turn the chicken in the sauce. Serve immediately.
Nutrition Facts : @context http, Calories 579, UnsaturatedFat 28 grams, Carbohydrate 3 grams, Fat 42 grams, Fiber 1 gram, Protein 43 grams, SaturatedFat 11 grams, Sodium 972 milligrams, Sugar 1 gram, TransFat 0 grams
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