Chicken Wings In White Wine Sauce Recipes

CHICKEN AND WINE SAUCE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Stir red wine, soy sauce, salad dressing, brown sugar, ground ginger, garlic, and oregano together in a bowl until the sugar dissolves completely. Add chicken and mix to coat. Pour into a casserole dish.
• Bake in preheated oven until chicken no longer pink in the center and the juices run clear, about 1 hour.

CHICKEN IN WHITE WINE SAUCE

Steps:

• In a large resealable plastic bag, combine the flour, salt, paprika and pepper. Add chicken, a few pieces at a time, and shake to coat. , In a large ovenproof skillet coated with cooking spray, brown chicken in oil for 1-2 minutes on each side. Add broth and wine; bring to a boil. Remove from the heat., Cover and bake at 350° for 20-25 minutes or until a thermometer reads 170°. Sprinkle with cheese.

CHICKEN WINGS IN WHITE WINE SAUCE

Steps:

• Cut the chicken wings into three parts, main wing bone, second joint and wing tip. Use only the main wing bone. Use the other pieces for soup or another purpose if desired.
• Cut off the knobby ends of each main wing bone. Drop the main wing bones into a saucepan of boiling unsalted water and let cook three minutes. Drain. When the bones are cool enough to handle, carefully pull or push out the bones from the meat. Discard the bones.
• Cut the cucumber lengthwise into quarters. Scrape away the seeds. Cut each quarter crosswise into four pieces of uniform length. Drop the pieces into a saucepan of simmering water seasoned with salt. Simmer three minutes and drain.
• Heat two tablespoons of the butter in a saucepan and add the boned chicken pieces. Sprinkle with salt and pepper. Cook about five minutes on one side. Turn the pieces and cook for five minutes on the second side.
• Remove the chicken pieces and add the shallots and mushrooms. Cook, stirring, about three minutes and sprinkle with the vermouth and wine. Cook until most of the liquid evaporates. Add the cream, tomatoes, tarragon and half of the chervil or parsley. Cook until the sauce is reduced by half.
• Reduce the heat and add the wings to the sauce. Bring to the boil, coating the wing pieces with the sauce.
• Meanwhile, heat the remaining butter in a small skillet and add the cucumber pieces. Cook until the pieces are golden on both sides. Sprinkle with sugar and continue cooking, stirring, until the pieces are brown.
• Serve four chicken pieces in the sauce in the center of an appetizer plate. Surround each serving with four cucumber pieces. Serve sprinkled with the remaining chervil.

GRILLED CHICKEN WITH WHITE WINE MUSHROOM SAUCE

Steps:

• Preheat oven to 425 degrees F.
• In a large bowl mix together water, lemon juice, sugar and salt until dissolved. Add lemon quarters and chicken. Marinate for 30 minutes. Remove from marinade and pat dry. Preheat a grill pan over medium heat. Massage 1 drop of liquid smoke into each chicken breast. Salt and pepper generously then rub 1 tablespoon butter over and under skin of each chicken breast, placing 2 sage leaves underneath the skin. Place on hot grill, skin side down, until skin is golden brown, about 5 minutes. Transfer chicken to a baking sheet and bake until cooked through, about 25 minutes.
• Meanwhile for the white wine mushroom sauce: In a large saute pan over medium heat, melt 2 tablespoons butter with olive oil. Add onions, mushrooms and cayenne pepper. Saute until onions are translucent and mushrooms are tender, about 8 minutes. Add wine and reduce until it's almost evaporated. Add chicken stock and simmer until reduced by one third. In a small bowl press together remaining butter and flour with fingertips until well blended, then slowly add to the sauce while stirring with a wooden spoon. Simmer until sauce resembles loose gravy, about 5 minutes. Serve warm with the chicken.

APPLEBEE'S CHICKEN WINGS

Steps:

• Bake or deep-fry the wings until they are done.
• Mix all the sauce ingredients except flour in a saucepan.
• Cook over medium-low heat.
• When warm, add flour to thicken sauce; stir frequently.
• When sauce is thick, cover bottom of 9 x 13-inch baking dish with sauce.
• Mix the rest of the sauce with wings and place in baking dish.
• Bake at 300°F for about 20 minutes or until warm.
• Serve with celery sticks and blue cheese dressing.
• These are great reheated, but be warned that they get hotter each time!

WINE SAUCE CHICKEN

Steps:

• Place the chicken in a saucepan and add water to cover. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the chicken pieces are no longer pink, about 10 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Melt the butter in a skillet over medium heat. Stir in the mushrooms; cook and stir until the mushrooms are lightly browned and have released their liquid, about 5 minutes.
• Place the chicken pieces in the prepared baking dish and add the sauteed mushrooms.
• In a small saucepan over medium heat, combine and heat the soup, milk, Cheddar cheese and garlic powder. Remove from heat and add the white wine and mayonnaise. Pour mixture over the chicken and mushrooms. Top with slivered almonds and grated Parmesan cheese and bake in the preheated oven for 1 hour.

CHICKEN IN WHITE WINE SAUCE

Steps:

• having the plain flour on a plate, carefully completely flour the chicken breasts
• heat the frying pan on medium to hot fire, melt the butter and blend with 1 tsp of sunflower oil. Add a pinch of salt
• Lie the chicken breasts in the frying pan, turn them on the other side after a few seconds. Cook but don't let them to crisp.
• Add the glass of white wine and keep cooking on low heat fire. Turn again upside down the breasts. Add a littl sprinkle of flour until it creates a creamy white sauce
• Serve hot

SARASOTA'S ROASTED WHOLE CHICKEN WITH A WHITE WINE SAUCE

Steps:

• Prepare -- Clean the chicken, rinse and pat dry. Add 1/2 the salt and pepper into the cavity along with the orange, lemon, onion and garlic.
• Mix the olive oil, butter, remaining salt and pepper along with the parsley and cayenne pepper. Brush this all over the chicken.
• I tuck the wings under the chicken and set in a roasting pan on my cut thick onion slices, or celery, or even carrots. If you don't want to use a natural vegetable rack you can use just of baking rack but I just love the flavor the vegetables give the gravy. I do not like to truss or tie my legs together. To me they get done more evenly when not tied.
• Time to bake -- Now I like to add 1 cup chicken broth or you can just use water in the bottom of the pan. It gives a little moisture along with the dripping from the chicken. Heat the oven to 450 degrees and cook the chicken uncovered for about 20 minutes. Reduce to 375 and cook for another 40-60 minutes depending on the size of your chicken. I always remove when the internal temperature reaches 170-175 and the juices will run clear when you stick a knife or fork in the thigh.
• Resting -- Make sure you remove from the pan to a plate and cover with foil. Let rest at least 15 minutes. Temperature will rise to 180 easily.
• Gravy -- First remove most of the grease from the drippings, just use a tablespoon, there shouldn't be too much. Then put the pan on the stove top and on medium heat, deglaze the pan with white wine about 1 cup and scrape up all the drippings. At this point, I still keep all the vegetables I used as the rack still in the pan. Then I add 2 cups of chicken broth and let it reduce 5 or so minutes as the chicken continues to rest.
• I finish by adding a teaspoon of butter and then thickening just a bit with corn starch mixed with just a little water (a slurry) just lightly, I don't want it too thick, and then strain the gravy. I then add a little parsley right at the end (optional). And drizzle over the cut up roasted chicken. It is perfection.

CHICKEN THIGHS BRAISED IN WHITE WINE

Steps:

• In a 12-inch skillet with a tight-fitting lid, arrange thighs, bone side up; season with salt and pepper. Add garlic, wine, and thyme. Bring to a boil; reduce to a simmer. Cover and cook, 30 minutes.
• Turn chicken over. Place a lemon slice on each piece; cover and continue simmering until tender, about 15 minutes. Leaving garlic and liquid in skillet, transfer chicken and lemon slices to a platter. Cover tightly with foil to keep warm.
• Bring liquid in skillet to a boil; cook until reduced to 1/2 cup, about 5 minutes. Remove skillet from heat. Add butter, parsley, and lemon juice; stir until butter has softened and sauce is smooth. Season with salt and pepper. Serve chicken with sauce and, if desired, rice.