Classic Chicken In Red Wine Recipes

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 IN RED WINE REDUCTION

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine shallots and garlic in a large skillet over medium heat; cook and stir until starting to brown, about 5 minutes. Pour in red wine. Add pomegranate syrup, honey, a few pinches of rock salt, soy sauce, sumac, peppercorns, cloves, cornstarch, and Aleppo pepper. Cook and stir until sauce thickens and coats the spoon, 5 to 10 minutes.
• Spread chicken wings in a baking dish; sprinkle some rock salt on top. Pour sauce over chicken; spread evenly with a brush.
• Bake in the preheated oven, basting occasionally with the brush, until chicken is no longer pink in the center, about 45 minutes. Turn on the broiler; broil chicken until dark, about 10 minutes. Sprinkle poppy seeds on top.

CHICKEN IN RED WINE

Steps:

• Place olive oil in the bottom of a dish 14 by 11 by 2 inches. Add mushrooms to oil and toss, making sure they are coated with oil; mound them in center of the dish. Place onions around inside edge of dish. Fit chicken breasts, meaty side up, in center of dish on top of mushrooms. Arrange the rest of the chicken around the breasts.
• Add brandy, vinegar, tomato paste, thyme, bay leaves and salt. Tuck garlic between chicken pieces. Pour broth and wine over all. Cover tightly with microwave plastic wrap. Cook at 100 percent for 22 minutes.
• Remove from oven. Prick plastic and uncover carefully. Remove chicken pieces to a serving platter and keep warm.
• Stir 1/2 cup of the cooking liquid into the cornstarch. Whisk into liquid in dish. Add pepper. Cook, uncovered, at 100 percent power for 5 minutes.
• Remove from oven. Stir well. Add chicken to sauce. Remove bay leaves. Serve immediately.

WINE-BRAISED CHICKEN

Steps:

• Using cotton kitchen twine, tie thyme, parsley, and bay leaf into a bundle; set aside.
• Heat a Dutch oven or 5-quart heavy pot with a lid over medium-low. Add bacon; cook until browned, about 10 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate to drain (leave bacon fat in pot).
• Raise heat to medium-high. Season chicken generously with salt and pepper. Working in three batches to avoid crowding, brown chicken about 4 minutes per side. Transfer to a plate; set aside.
• Add onion, carrots, and garlic to pot. Cook until onion softens, about 4 minutes. Stir in tomato paste and flour; cook 1 minute.
• Add wine, broth, chicken, and herb bundle. Bring to a boil; cover, and reduce to a simmer. Cook 10 minutes; uncover, and simmer until chicken is cooked through, about 10 minutes. Remove and discard herb bundle; stir in bacon.

CHICKEN IN RED WINE VINEGAR

Steps:

• Brown the seasoned chicken in batches in the butter with a bit of oil as well to stop it burning.
• Drain fat from skillet and return chicken to skillet.
• Slowly pour the vinegar into the hot pan to deglaze. Stand back from fumes!
• Over med-high heat, reduce the vinegar by about half, turning chicken periodically to bathe it.
• Add tomatoes and stock, cover and simmer gently until flavours melded and mingled, about 20 minutes.
• Remove the pan from heat, set aside the chicken and keep warm.
• In the pan, whisk in a knob of butter for a beautiful shiny sauce.
• Pour the sauce over the chicken and then strew with herbs.
• Enjoy with a potato gratin or creamy mash and steamed green beans ( for example ).

CHICKEN IN RED WINE

Steps:

• Cut the chicken for saute. Blanch the lardons
• Wash and cut the mushrooms into quaters.
• saute the lardons, mushrooms and chipolatas in a mix of butter and oil. remove when cooked.
• Lightly season the pieces of chicken and place in the pan with the onions. saute untill almost cooked. drain off the fat.
• just cover with red wine and brown stock; cover with a lid and finish cooking.
• remove the chicken and onions,place into a clean pan.
• lightly thicken the liquor with a beurre manie from the 25g of butter and 25g flour.
• Pass the sauce over the chicken and onions, add the mushroom, chipolatas and lardons.

SAUTEED CHICKEN IN RED-WINE SAUCE

Steps:

• Sprinkle the chicken with salt and pepper.
• Heat the butter in a skillet large enough to hold the chicken in one layer without crowding. Add the chicken pieces skin-side down.
• Cook and brown the pieces over medium-high heat about 6 minutes. Turn the pieces and cook about 5 minutes longer.
• Add the mushrooms, onions, shallots and garlic and stir to blend over high heat for about 3 minutes.
• Remove most of the fat and sprinkle the flour evenly over all. Stir and cook for one minute.
• Add the Cognac and ignite it quickly. Add the wine, chicken broth, bouquet garni, salt and pepper. Stir and bring to a simmer. Cover and cook 20 minutes or until tender. Remove the cover and simmer to reduce the sauce if necessary. Remove the bouquet garni and serve.