ITALIAN CHICKEN CHARDONNAY
Sent to me on line from TOH. Sounds great and something I think my family will love. It states: this is a delicious slow cooker meal, and will be ready and waiting when we got home. It's perfect for a weeknight meal
Provided by Bonnie G 2
Categories Poultry
Time 5h20m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Combine the paprika, salt, pepper and cayenne;
- sprinkle over chicken.
- Place the chicken, mushrooms, red pepper, onion and artichokes in a 5-qt. slow cooker.
- In a small bowl, combine the chardonnay, tomato paste, garlic and thyme; pour over vegetables.
- Cover and cook on low for 5-6 hours or until chicken is tender.
- Stir in parsley. Serve with pasta; sprinkle with cheese.
Nutrition Facts : Calories 526.3, Fat 21.7, SaturatedFat 6.2, Cholesterol 145.3, Sodium 806.2, Carbohydrate 20.8, Fiber 8.7, Sugar 7.4, Protein 52.1
ITALIAN-STYLE BRAISED CHICKEN IN WINE
This Italian-style braised chicken in wine is made by gently simmering chicken pieces in a sauce of wine, peperoncino, and tomatoes until tender. Fancy enough for company yet completely doable on a weeknight.
Provided by Katie Parla
Categories Mains
Time 1h30m
Number Of Ingredients 9
Steps:
- Season the chicken pieces well with sea salt.
- In a large skillet over medium heat, warm the lard or oil. When the fat shimmers, add the chicken, skin-side down, and cook, turning once and adjusting the heat as needed, until browned on all sides, 12 to 15 minutes. If the chicken skin sticks to the pan, don't force it. Wait a little longer and try again. The chicken will let go when it's ready.
- Transfer the chicken to a plate. Reduce the heat under the pan to low. Stir in the onion and garlic, season with salt, and cook until the onion is softened and translucent, 8 to 10 minutes.
- Add the peperoncino or pepper flakes and cook until fragrant, about 1 minute. Add the wine, increase the heat to medium, and scrape up any browned bits from the sides and bottom of the pan. Cook until the alcohol aroma dissipates and the liquid has nearly completely evaporated, about 3 minutes.
- Toss in the tomatoes and basil and season with salt and stir to combine.
- Return all the chicken pieces except the breasts to the pan and add enough water to barely reach halfway up the sides of the chicken. Cook, stirring and turning the pieces occasionally, until the chicken is tender, the tomatoes have collapsed, and the sauce has a slightly thicker consistency, 25 to 35 minutes.
- Return the chicken breasts to the pan and cook until the internal temperature of the breast reaches 165°F (74°C), about 10 minutes more.
- Transfer the chicken to a platter or serve directly from the skillet, spooning the sauce from the pan over the chicken. Dive in.
Nutrition Facts : ServingSize 1 portion, Calories 451 kcal, Carbohydrate 10 g, Protein 27 g, Fat 31 g, SaturatedFat 7 g, TransFat 0.1 g, Cholesterol 102 mg, Sodium 113 mg, Fiber 2 g, Sugar 5 g, UnsaturatedFat 22 g
CHICKEN CHARDONNAY
Make and share this Chicken Chardonnay recipe from Food.com.
Provided by Erin May
Categories One Dish Meal
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Cut up all Chicken Breasts into bite sized cubes.
- melt 3 tablespoons of the butter in a large skillet.
- mix together the flour and the salt and pepper meant for the batter.
- Carefully coat all chicken cubes and brown in skillet.
- Remove and place in a shallow dish and cover (this keeps juices in).
- melt down the rest of the butter.
- mix in garlic, and all spices.
- add chicken back into the mix and coat throughly.
- Add in White wine, allow to come to a boil for 5-7 minute.
- after the wine has cooked down, add in chicken broth, bring to a boil and then simmer for an additional 5-7 minute.
- I reccomend serving this over pasta. Very tasty.
CHICKEN CACCIATORE
This easy chicken cacciatore recipe with boneless chicken thighs, mushrooms, and wine is made on the stovetop and ready in under an hour.
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 50m
Number Of Ingredients 15
Steps:
- Heat 2 tablespoons olive oil in a Dutch oven or similar deep, sturdy pot over medium-high. Season both sides of the chicken with salt and pepper.
- Once the oil is hot and shimmering (but not so hot it starts smoking), add the chicken in a single layer. Cook on the first side for 3 to 4 minutes, until browned, moving the chicken as little as possible so that it gets a nice sear. Flip and brown on the other side, about 2 additional minutes. Transfer the chicken to a large, clean plate. The chicken does not need to be cooked through.
- Reduce the heat to medium. Add the remaining 1 tablespoon oil, onion, and bell pepper. Cook until the vegetables begin to soften, about 4 minutes.
- Add the garlic and cook for 1 minute, or until the garlic is fragrant.
- Add the white wine. Stir and let simmer until the wine is reduced by approximately half, about 3 minutes.
- Add the tomatoes with their juices, mushrooms, Italian seasoning, and balsamic vinegar, stirring to combine. Bring to a simmer. Let the sauce simmer, uncovered, for 10 minutes.
- Nestle the chicken thighs into the tomato sauce, along with any drippings that have collected on the plate. The chicken should be mostly submerged, though some may peek through.
- Partially cover the pot and let simmer 15 to 20 additional minutes, or until the chicken is cooked through, the sauce is thickened, and the mushrooms are tender.
- If you'd like to dice or shred the chicken, remove it to a cutting board. When cool enough to handle, dice or shred it, then return it to the pot. You also can serve the chicken thighs whole.
- Taste and season the sauce with additional salt and pepper as desired. If you've chopped or shredded the chicken, return it to the sauce and toss to combine and warm through. Otherwise, serve the chicken pieces whole with a generous amount of sauce on top.
- Serve hot over pasta, rice, polenta, or veggie noodles, with a big extra spoonful of sauce and a sprinkle of parsley and Parmesan.
Nutrition Facts : ServingSize 1 (of 6), Calories 335 kcal, Carbohydrate 16 g, Protein 33 g, Fat 14 g, SaturatedFat 3 g, Cholesterol 144 mg, Fiber 4 g, Sugar 8 g
ITALIAN CHICKEN CHARDONNAY
One day I needed to have dinner ready when we walked in the door after work and school. So I altered a skillet dish that my family likes into this delicious slow-cooker meal, and it was ready and waiting when we got home. It's perfect for an everyday meal but nice enough for company, too. -Judy Armstrong, Prairieville, Louisiana
Provided by Taste of Home
Categories Dinner
Time 5h20m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- Combine the paprika, salt, pepper and cayenne; sprinkle over chicken. Place the chicken, mushrooms, red pepper, onion and artichokes in a 5-qt. slow cooker. In a small bowl, combine the chardonnay, tomato paste, garlic and thyme; pour over vegetables., Cook, covered, on low until chicken is tender, 5-6 hours. Serve with pasta; sprinkle with parsley and cheese.
Nutrition Facts : Calories 282 calories, Fat 5g fat (2g saturated fat), Cholesterol 103mg cholesterol, Sodium 550mg sodium, Carbohydrate 16g carbohydrate (6g sugars, Fiber 5g fiber), Protein 43g protein. Diabetic Exchanges
CHARDONNAY CHICKEN SYMPHONY
A flavorful combination of chicken, Chardonnay, olives, mushrooms, artichoke, and spices for a delightful meal with your sweetheart. Serve promptly while warm as a main dish or optionally over a bed of couscous.
Provided by SOULT
Categories Meat and Poultry Recipes Chicken
Time 30m
Yield 3
Number Of Ingredients 10
Steps:
- Heat olive oil in a skillet over medium heat.
- Sprinkle salt-free seasoning, garlic powder, and black pepper over both sides of the chicken. Add chicken to the hot skillet; cook for 2 1/2 minutes per side.
- Stir Chardonnay, mushrooms, artichoke hearts, and olives into the skillet. Cook and stir, turning chicken periodically, until no longer pink in the center and the juices run clear, 7 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Add capers to the skillet, reduce heat, and simmer 3 minutes more.
Nutrition Facts : Calories 340.7 calories, Carbohydrate 13.7 g, Cholesterol 67 mg, Fat 13.7 g, Fiber 4.4 g, Protein 28.2 g, SaturatedFat 1.9 g, Sodium 768 mg, Sugar 2.1 g
ITALIAN CHICKEN WITH MUSHROOM-AND-WINE SAUCE
Provided by Nancy Grubin
Categories Chicken Mushroom Onion Bake Sauté Dinner Bell Pepper White Wine Bon Appétit Colorado Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Sprinkle chicken with salt and pepper. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add 3 chicken breasts, skin side down; sauté until skin is brown, about 3 minutes. Transfer chicken, skin side up, to 15x10x2-inch glass baking dish. Repeat with remaining chicken.
- Heat remaining 2 tablespoons oil in same skillet over medium-high heat. Add mushrooms, onions and bell pepper. Sauté until vegetables are tender and mushrooms begin to brown, about 12 minutes. Add wine; boil 2 minutes. Add broth and seasoning mix and bring to boil. Pour sauce over chicken.
- Cover dish with foil. Bake chicken 25 minutes. Uncover and bake until chicken is cooked through and sauce thickens, about 15 minutes longer.
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