Chicken In Sparkling Wine Recipes

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SPARKLING CHICKEN



Sparkling Chicken image

This is sweet and not at all kid-friendly. To cut the sweetness, I usually serve it with a salad. Very elegant and wonderful for Valentine's Day or anniversaries. Serve with white rice.

Provided by RUCIFEY

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h

Yield 4

Number Of Ingredients 10

¼ cup all-purpose flour
1 teaspoon salt
1 ½ teaspoons ground black pepper
1 ½ teaspoons garlic powder
4 skinless, boneless chicken breast halves
2 ½ tablespoons butter
1 clove garlic, minced
4 cups fresh sliced mushrooms
1 ¼ cups sweet sparkling wine (such as Asti Spumante), divided
1 ½ cups heavy cream, or as needed

Steps:

  • Mix together the flour, salt, pepper, and garlic powder in a shallow bowl. Press the chicken breasts into the flour mixture to coat well. Set the coated chicken breasts aside on waxed paper; do not stack.
  • Melt the butter in a skillet over medium heat, and cook and stir the mushrooms with 1/4 cup of the wine until the mushroom juices have been absorbed and the mushrooms are beginning to brown, about 15 minutes. Push the mushrooms to the edge of the skillet and place the coated chicken breasts into the center of the pan. Brown the chicken breasts on each side, about 5 minutes per side, and pour in the remaining 1 cup of wine. Cover the pan, and cook until the chicken is no longer pink inside, about 10 minutes.
  • Remove the chicken breasts from the pan, and arrange on a warmed serving platter. Pour the cream into the skillet, bring to a boil over medium heat, and cook, stirring frequently, until the brown flavor bits on the bottom of the skillet have dissolved and the sauce has thickened, about 10 minutes. Pour the sauce over the chicken, and serve.

Nutrition Facts : Calories 683.2 calories, Carbohydrate 21.8 g, Cholesterol 210.5 mg, Fat 44.2 g, Fiber 1.2 g, Protein 30.8 g, SaturatedFat 26.1 g, Sodium 737.9 mg, Sugar 2.4 g

CHICKEN IN SPARKLING WINE



Chicken in Sparkling Wine image

Make and share this Chicken in Sparkling Wine recipe from Food.com.

Provided by English_Rose

Categories     Chicken Breast

Time 1h

Yield 6 serving(s)

Number Of Ingredients 11

6 skinless chicken breasts
4 tablespoons olive oil
2/3 cup sparkling wine
2 lemons, juice of
2 heads garlic, bulbs separated into cloves
salt & freshly ground black pepper
7 ounces cherry tomatoes
1 1/2 lbs potatoes, peeled and cut into even-sized chunks
1 ounce butter
6 tablespoons heavy cream
1 bunch fresh basil, shredded

Steps:

  • Preheat the oven to 375°F Place the chicken fillets in a large ovenproof dish. Toss with olive oil. A.
  • dd the sparkling wine, lemon juice, lemon halves and garlic cloves. Season with salt and freshly ground pepper. Bake in the oven for 20 minutes.
  • Add the cherry tomatoes to the chicken dish. Bake for a further 10 minutes.
  • Meanwhile, cook the potatoes in a large saucepan of boiling salted water until tender. Drain and return to the pan.
  • Mash the potatoes with the butter and cream until smooth. Mix in the basil. Season with freshly ground pepper.
  • Serve the chicken dish warm from the oven with the basil mash.

Nutrition Facts : Calories 662.5, Fat 21.6, SaturatedFat 8, Cholesterol 167.6, Sodium 205.1, Carbohydrate 33.1, Fiber 3.4, Sugar 3.4, Protein 58.9

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.

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