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
STOVE-TOP CHICKEN IN RED WINE SAUCE
I originally wanted to make chicken marsala, but I couldn't find marsala wine, so got a bottle of carbenet, then I added a bunch of ingredients that I liked.
Provided by Nolita_Food
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Pound chicken between plastic wraps with the flat side of mallet.
- Season with salt and pepper on both sides.
- Heat oil in a skillet, fry the chicken until they have a nice golden color.
- You can do this in 2 batches if your skillet is not big enough.
- Remove chicken from heat, keep warm under a foil wrap.
- Meanwhile, add chopped onions, garlic and sliced mushroom into the skillet until softened, about 4-6 minutes, depending on how crowded the pan is.
- Add oregano and wine, cook until the alcohol is cooked out, about 5 minutes.
- Add the chicken, stock and cream back in, simmer over medium low heat for another 10 minutes, or until chicken is cooked through.
- You can serve this over steamed rice or noodles.
CHICKEN AND RED WINE SAUCE
I don't remember where I got this recipe. But was looking for something to do with some red wine I had left over and found this.A simple red wine sauce with brown sugar, garlic, paprika, salt, and pepper makes this dish simply yummy!
Provided by MARIA MAC
Categories Chicken Breast
Time 1h
Yield 6-8 serving(s)
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.
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COQ AU VIN | RECIPETIN EATS
From recipetineats.com
4.9/5 (60)Total Time 1 hr 45 minsCategory DinnerCalories 977 per serving
- Place Chicken Marinade ingredients together in a large bowl. Cover and refrigerate for 2 hours to overnight.
- Heat a large heavy based dutch oven or large deep skillet over high heat. Add half the oil, then brown the chicken on both sides.
SKILLET CHICKEN IN A RED WINE SAUCE - KELSIE BROWN BLOG
From kelsiebrownblog.com
Cuisine American, FrenchTotal Time 29 minsCategory Main CourseCalories 337 per serving
- Bring a few Tbsp olive oil to a simmer in a skillet over medium heat (I use and recommend a cast iron skillet, but any kind will do). While the pan heats up, pat chicken thighs dry and season with salt/pepper and any italian herbs of choice you might have on hand! Place chicken on pan and sear on each side until golden, about 3-5 minutes each side. As this cooks, prepare your aromatics (slice mushrooms, onion, shallots, and garlic).
- When chicken is golden on each side, remove and set aside on a plate, leaving all scraps and drippings in the skillet. Add your sliced mushrooms, sliced onion, minced shallot and garlic and a splash more olive oil if necessary. Toss occasionally as these cook until they are tender and lightly browned.
- Once aromatics are tender, push them to the perimeter of the pan and add butter into the center. Bring the butter to a simmer. As soon as it begins to bubble, whisk your flour into the butter with a fork right there in the center of the pan, and then toss the aromatics in with it to coat. Immediately following this, add in your red wine, beef broth, and balsamic vinegar and return to a simmer, stirring occasionally.
- As your sauce begins to simmer it will also begin to thicken. Continue to stir as it does so for a few minutes, and then add in your milk and sprigs of thyme. The milk will add a nice creaminess to the sauce. Return to a simmer to thicken, and add any additional salt or seasoning to taste.
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