Chicken With Red Wine And Mushrooms Recipes

CHICKEN WITH MUSHROOMS AND WINE

Steps:

• Season chicken breasts with salt and pepper. Put a large skillet over medium-high heat for 2 or 3 minutes.
• Add extra-virgin olive oil and 2 tablespoons butter to the skillet and swirl it around.
• Put flour on a plate. When the butter foam subsides, dredge the chicken in flour, shaking to remove the excess.
• Add the breasts to the skillet and cook so there is a constant sizzle but no burning.
• Cook, turning once, until the chicken is browned on both sides and nearly cooked through, about 5 minutes per side.
• Transfer the chicken to a plate and cover loosely with foil to keep warm.
• Add mushrooms to the skillet and cook, undisturbed, until the liquid from the mushrooms evaporates completely.
• With the heat still on medium-high, add wine to the skillet and let it bubble, stirring, until it is reduced by half, about 2 minutes.
• Add the remaining tablespoon of butter and cook until the sauce is thickened; return the chicken breasts to the skillet, turn them in the sauce. Season to taste with salt and pepper and serve.
• Garnish with chopped parsley.

CHICKEN WITH WINE AND MUSHROOMS

Steps:

• Season chicken breast as desired. I like salt and pepper but you could add any dried herbs you like as well. Heat oil in a large skillet and brown chicken breasts on both sides. Cover and cook until juices run clear. About 6-10 minutes, depending on thickness. Remove chicken and keep warm. If you find you need more oil use some cooking spray instead if you want to keep the fat and calories down.
• In the same skillet using the oil that remains, sauté mushrooms until tender. Add garlic and onions- green and white parts- and cook for a few minutes just to get them aromatic and cooked a little. About 2-3 minutes.
• Add butter and when it's melted stir in wine or broth- I recommend wine! -. (Personally I use one cup broth and one cup wine. I like Pinot Grigio but anything that isn't sweet is good!).
• In a small cup combine water and cornstarch and stir until smooth and dissolved. Add to skillet when broth starts to bubble.
• Cook and stir, keeping it just at a bubble until desired thickness. About 2-3 minutes.
• Return chicken to pan and heat through. Taste for seasoning and add some salt and pepper to taste if desired.
• Serve over rice, noodles or mashed potatoes.
• NOTE: If you want even more sauce add 1 more cup of chicken broth to the wine or broth in step 3. Want the sauce thicker? Add more cornstarch in step 4.

CHICKEN WITH WINE & MUSHROOMS

Steps:

• Toss the chicken in the flour, then tap off the excess. Mix 1 tsp of the excess flour with a little stock and set aside. Heat the oil in a frying pan, then add the chicken, mushrooms and thyme. Cook over a medium-high heat for about 5 mins, turning the chicken breasts over once until golden.
• Lift the chicken out, then set aside. Pour in the wine and the remaining stock and boil for 5 mins or until reduced by half. Add the flour and stock mix, stirring until the sauce thickens a little. Put the chicken back into the pan, along with any juices from the plate, then simmer for 5 mins or until cooked through and the sauce is glossy. Serve with mash.

ROAST CHICKEN AND MUSHROOMS WITH RED WINE SAUCE

Steps:

• Preheat the oven to 375 degrees F. Season the chicken with 1/2 teaspoon salt, and pepper to taste. Heat a medium skillet over medium-high heat; add 1/2 tablespoon vegetable oil, then add the chicken, skin-side down, and cook until the skin is golden brown, about 6 minutes. Transfer to a rimmed baking sheet, skin-side up; reserve the skillet.
• Toss the mushrooms with the remaining 1/2 tablespoon vegetable oil and season with salt and pepper; scatter around the chicken on the baking sheet. Bake until the mushrooms are tender and a thermometer inserted into the thickest part of the chicken registers 160 degrees F, about 25 minutes.
• Meanwhile, melt the butter in the reserved skillet over medium heat. Add the flour and cook, stirring, 1 minute. Add the chicken broth and bring to a simmer, whisking. Add the wine, sugar and 1/4 teaspoon salt and simmer until the sauce is reduced by half, about 10 minutes. Season with salt and pepper.
• Spoon some of the red wine sauce onto each plate; top with the chicken and mushrooms.

CHICKEN & MUSHROOMS WITH A RED WINE SAUCE

Steps:

• Heat the olive oil in a large skillet over medium heat for five minutes. Add the mushrooms and season lightly with the kosher salt. Cook for 2-3 minutes, until the color just starts to change. Add the minced garlic and cook for another couple of minutes.
• Season the chicken on both sides with the Kosher salt and cracked black pepper. Push the mushrooms and garlic to one side of the skillet and add the chicken, and cook, for about 3 minutes per side.
• Add the chicken stock and wine. Cover and cook for another 15 minutes.
• Transfer the chicken to a serving plate and keep warm. Stir 1 tsp of cornstarch into the pan and cook the liquid until thickened. Spoon the sauce and the mushrooms over the chicken.
• Serve with pasta or a side salad for a delicious and easy meal.

CHICKEN AND RED WINE SAUCE

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.

CHICKEN WITH RED GRAPES AND MUSHROOMS

Steps:

• Melt butter with oil in a large skillet over medium high heat. When hot, add chicken breasts. Brown 3 to 5 minutes on both sides until golden.
• Add mushrooms, and saute for 2 to 3 minutes, or until soft. Deglaze pan with wine, making sure to loosen any brown bits from bottom of pan. Simmer for 5 minutes.
• Stir in cream. Add salt, pepper, and thyme. Reduce heat to low, and cover. Simmer for 5 to 7 minutes, stirring occasionally.
• Remove cover. Reduce cream for 3 minutes, until thickened. Add red grapes, and heat through.

SAUTéED MUSHROOMS WITH RED WINE

Steps:

• Melt butter in large frying pan.
• Add sliced mushrooms and sauté over high heat until they squeak and sizzle and are nicely browned.
• Add salt, pepper and red wine.
• Simmer for 5 minutes.
• Add lemon juice and parsley.
• Toss well.

CHICKEN IN RED WINE WITH ONIONS, MUSHROOMS AND BACON: COQ AU VIN

Steps:

• Remove the rind and cut the bacon into lardons (rectangles 1/4-inch across and 1-inch long). Simmer for 10 minutes in 2 quarts of water. Rinse in cold water. Dry.
• In a heavy large heavy bottomed casserole or Dutch oven, saute the bacon slowly in hot butter until it is very lightly browned (temperature of 260 degrees F for an electric skillet). Remove to a side dish.
• Dry the chicken thoroughly. Brown it in the hot fat in the casserole. (360 degrees F for the electric skillet.)
• Season the chicken with salt and pepper. Return the bacon to the casserole with the chicken. Cover and cook slowly (300 degrees F) for 10 minutes, turning the chicken once.
• Uncover, and pour in the cognac. Averting your face, ignite the cognac with a lighted match. Shake the casserole back and forth for several seconds until the flames subside.
• Pour the wine into the casserole. Add just enough stock or bouillon to cover the chicken. Stir in the tomato paste, garlic and herbs. Bring to a simmer. Cover and simmer slowly for 20 to 25 minutes, or until the chicken is tender and its juices run a clear yellow when the meat is pricked with a fork. Remove the chicken to a side dish.
• While the chicken is cooking, prepare the onions and mushrooms.
• Simmer the chicken cooking liquid in the casserole for 1 to 2 minutes, skimming off fat. Then raise the heat and boil rapidly, reducing the liquid to about 2 1/4 cups. Correct seasoning. Remove from heat, and discard bay leaf.
• Blend the butter and flour together into a smooth paste (beurre manie). Beat the paste into the hot liquid with a wire whip. Bring to the simmer, stirring and simmer for 1 to 2 minutes. The sauce should be thick enough to coat a spoon lightly.
• Arrange the chicken in a casserole, place the mushrooms and onions around it and baste with the sauce. If the dish is not to be served immediately, film the top of the sauce with stock or dot with small pieces of butter. Set aside uncovered for no longer than 1 hour or cool, cover and refrigerate until needed.
• Shortly before serving, bring the casserole to a simmer, basting the chicken with the sauce. Cover and simmer slowly for 4 to 5 minutes, until the chicken is heated through.
• Serve from the casserole, or arrange on a hot platter. Decorate with sprigs of parsley.
• When the butter and oil are bubbling in the skillet, add the onions and saute over moderate heat for 10 minutes, rolling the onions about so they will brown as evenly as possible. Be careful not to break their skins. You cannot expect to brown them uniformly.
• Braise them as follows: Pour in the stock, season to taste, and add the herb bouquet. Cover and simmer slowly for 15 to 20 minutes until the onions are perfectly tender but retain their shape, and the liquid has evaporated. Remove herb bouquet. Serve them as they are.
• Bake them as follows: Transfer the onions and their sauteing fat to a shallow baking dish or casserole just large enough to hold them in 1 layer. Set uncovered in upper third of a preheated 350 degree F oven for 40 to 50 minutes, turning them over once or twice. They should be very tender, retain their shape and be a nice golden brown. Remove herb bouquet. Serve them as they are.
• Place the skillet over high heat with the butter and oil. As soon as you see that the butter foam has begun to subside, indicating it is hot enough, add the mushrooms. Toss and shake the pan for 4 to 5 minutes. During their saute the mushrooms will at first absorb the fat. In 2 to 3 minutes the fat will reappear on their surface, and the mushrooms will begin to brown. As soon as they have browned lightly, remove from heat.
• Toss the shallots or green onions, if using, with the mushrooms. Saute over moderate heat for 2 minutes. Sauteed mushrooms may be cooked in advance, set aside, then reheated when needed. Season to taste just before serving.

CHICKEN WITH RED WINE AND MUSHROOMS

Steps:

• MIX sugar and spices. Rub chicken with the mixture and refrigerate overnight (if you have time) LET CHICKEN come to room temperature. Heat oil in a large stockpot over medium heat for 3 minutes. Brown chicken on both sides and remove it from the pot; set aside. ADD onion, leek, garlic, and mushrooms. Cook, stirring frequentlyuntil onion is golden, about 5 minutes. ADD wine, tomato paste, diced tomatoes and bay leaves. Simmer until mixture is reduced by one quarter. ADD chicken stock, then return chick to pan and bring to boil. REDUCE heat to low and simmer, covered, for one hour OR bake it, covered, in a 250 degree oven. SKIM excess fat off the top. REMOVE chicken again and simmer until liquid thickens into a sauce, about 15 minutes. STIR in half the parsley. Serve. Use the rest of the parsley to garnish.

WINE-BRAISED CHICKEN WITH MUSHROOMS AND LEEKS

Steps:

• Pat chicken dry with paper towels. Season all over with 1 1/2 teaspoons salt and the black pepper. Finely grate, pass through a press or mince 2 garlic cloves. Set aside half the grated garlic for finishing the dish. Rub the rest all over the chicken pieces. Set aside the chicken while preparing the other ingredients.
• In a Dutch oven over medium-high heat, combine 1 tablespoon oil and 1 tablespoon butter. When the butter melts, add chicken in batches and cook until browned on both sides, 4 to 6 minutes per side. If the pan dries out, add a little more oil as needed. Transfer browned chicken to a plate.
• Add remaining tablespoon each oil and butter to the pan. Once the butter melts, add mushrooms and cook undisturbed until well browned on one side, 2 to 3 minutes. Stir and cook for 1 minute longer.
• Thinly slice 2 garlic cloves. Reduce heat to medium, and stir in sliced garlic, leeks and a large pinch each of salt and pepper. Cook, stirring occasionally, until leeks are tender and golden brown, 7 minutes. Add rosemary and wine to the pot and let simmer, scraping up the browned bits, until liquid reduces by half, about 1 minute.
• Nestle chicken, skin side up, into the pan and pour in any accumulated juices from the plate. Reduce heat to medium-low and cook, covered, until chicken is cooked through, 25 to 35 minutes.
• Transfer chicken to a serving platter and tent with foil to keep warm. Pluck the rosemary sprigs from the pot. If the sauce looks thin, turn the heat to medium-high and let simmer until it thickens slightly, 2 to 5 minutes. Stir in the remaining grated garlic, the crème fraîche, chives and lemon zest. Taste sauce and add more salt if needed. Spoon sauce over the chicken and top with parsley, more lemon zest and a dollop of crème fraîche, if you like, and serve.