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
CHICKEN IN RED WINE RECIPE
Have a go at our classic chicken in red wine recipe. This delicious dish has a rich red wine sauce which works wonders with the tender cuts of chicken
Provided by Jessica Dady
Categories Dinner
Time 40m
Yield Serves: 4
Number Of Ingredients 11
Steps:
- Heat the oil in a large frying pan. Add the chicken and fry for 4-5 mins until golden. Transfer to a plate. Add the button mushrooms and onions to the pan and fry, stirring for 5 mins until browned.
- Return the chicken to the pan. Stir in the red wine, stock, tomato purée and garlic. Simmer for 20-25 mins until the chicken and onions are tender. Stir in the blended cornflour. Simmer for 2 mins until thickened. Garnish with sprigs of parsley. Serve with diced fried potatoes and vegetables.
Nutrition Facts : @context https, Calories 337 Kcal, Sugar 4.6 g, Fat 9.0 g, SaturatedFat 1.6 g, Sodium 0.72 g, Protein 42.3 g, Carbohydrate 8.0 g
PEACHES IN RED WINE
Steps:
- Put wine in a glass or stainless-steel bowl. Add sugar and stir to dissolve, then add lemon zest, nutmeg, ginger and black pepper. Chill well.
- Peel peaches and cut into 1/2-inch wedges. Cover with plastic wrap and chill.
- To serve, pour 1/3 to 1/2 cup chilled wine mixture into 4 to 6 wide-mouthed wineglasses or coupes. Add sliced peaches to each glass, dividing them evenly. Garnish each portion with a few blackberries, if desired.
Nutrition Facts : @context http, Calories 137, UnsaturatedFat 0 grams, Carbohydrate 21 grams, Fat 0 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 0 milligrams, Sugar 16 grams
PEACHY CHICKEN
if it were here
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large skillet over medium heat, brown chicken in oil and butter; remove and keep warm. Stir in the peaches with juice, brown sugar, orange juice and soup mix to the skillet. Bring to a boil; cook and stir for 2 minutes. Reduce heat; return chicken to the pan. , Simmer, uncovered, for 15-20 minutes or until a thermometer reads 170°. Serve with rice if desired.
Nutrition Facts :
CLASSIC CHICKEN IN RED WINE
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Cook the bacon over medium heat in olive oil in a large Dutch oven until crisp, about 8 minutes. Remove with a slotted spoon and set aside. Season the chicken pieces generously with the salt and pepper and brown the pieces in 2 batches in the bacon drippings. Set aside. Pour off about half of the pan drippings then add the onions, garlic, and mushrooms. Cook over medium-high heat until browned, about 8 minutes. Stir in the potatoes and carrots. Add the 1 1/2 teaspoons salt and the flour, stir to coat the vegetables.
- Pour in the wine and chicken broth, stir until you don't see any lumps of flour. Add the chicken, thyme, bay leaves, and half of the bacon to the stew. Bring to a boil then reduce to a simmer. Cover and braise until the chicken and vegetables are almost tender, about 40 minutes. Uncover and cook until sauce thickens, about 10 more minutes.
- Stir in the parsley and vinegar. Adjust seasoning with salt and pepper, to taste, and serve with the remaining bacon.
- Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.
RED WINE ROAST CHICKEN (POULET ROTI AU VIN ROUGE)
Even in Bordeaux, arguably the wine capital of the world, sometimes you can't quite finish a whole bottle. That's when this marinade comes in handy. A loitering leftover glass of red wine can make for the perfect marinade. If leftover wine is a rare occurrence in your household, donate a little glass from your bottle of red and enjoy a spectacular dish to accompany the remainder of the bottle.
Provided by Food Network
Categories main-dish
Time 1h15m
Yield Serves 4 to 6
Number Of Ingredients 11
Steps:
- Mix together the wine, tomato paste, thyme, marjoram, and vinegar. Season the chicken with plenty of salt and pepper, then place in a resealable bag with the wine mixture. Shake the bag to make sure each piece is well coated. Refrigerate for at least 30 minutes, or overnight.
- Place the potatoes in a saucepan of cold water, cover, and bring to a boil. Boil for 1 to 2 minutes, then drain in a colander.
- Preheat the oven to 400 degrees F. Arrange the onions, carrots, and cooked potatoes in a large baking dish or tray and pour in the water.
- Arrange the chicken pieces, skin-side up, in a layer on top of the vegetables in the dish. Pour the marinade over the chicken. Cover with a sheet of parchment or foil and roast for 30 minutes. Remove the parchment and baste the chicken with the cooking liquid. Roast, uncovered, for another 15 minutes, or until the skin is crisp. Serve immediately.
CHICKEN WITH RED WINE CREAM SAUCE
My creamy chicken tastes like a five-star restaurant dish but takes only minutes and few ingredients to make. Use fresh rosemary. Trust me. -Sarah Campbell, Terre Haute, IN
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, heat butter over medium-high heat. Brown chicken on both sides; season with salt and pepper. Reduce heat to medium; cook, covered, 10-12 minutes or until a thermometer reads 170°-175°. Remove chicken to a serving plate; keep warm., Pour drippings from pan (do not wipe skillet clean); add wine and garlic. Bring to a boil, stirring to loosen browned bits from pan; cook 1-2 minutes or until wine is reduced by half. Stir in cream and rosemary. Return to a boil; cook 1-2 minutes or until slightly thickened. Serve with chicken.
Nutrition Facts : Calories 361 calories, Fat 28g fat (13g saturated fat), Cholesterol 130mg cholesterol, Sodium 398mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 23g protein.
PEACHY CHICKEN
This quick and easy recipe was passed on to me by my Grandma when I moved away from home. It makes a nice meal for family or guests served alongside steamed rice and a tossed salad. Kids love the peachy, creamy sauce!
Provided by Erin Gionet
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Yield 7
Number Of Ingredients 13
Steps:
- Combine the flour, salt, pepper, and paprika in a shallow dish. Dredge chicken pieces. Set flour mixture aside.
- In a skillet, heat oil over medium heat, and brown chicken pieces. Transfer browned chicken pieces to an oiled baking dish. Set aside.
- Add the almonds to the skillet, and stir over medium heat until golden. Stir in the remaining flour mixture, and add the water, beef consume and ketchup. Cook until thick and bubbly. Remove from heat, and stir in the sour cream. Pour sauce over chicken. Cover.
- Bake at 350 degrees F (175 degrees C) for 40 minutes. Remove from oven, and top with drained peach slices. Sprinkle with Parmesan cheese. Return to oven. Bake uncovered for 20 minutes more, until cheese is brown and chicken is done.
Nutrition Facts : Calories 728.7 calories, Carbohydrate 26 g, Cholesterol 244.4 mg, Fat 22.8 g, Fiber 2.6 g, Protein 98.6 g, SaturatedFat 6 g, Sodium 1094.5 mg, Sugar 8.5 g
CHICKEN IN RED WINE
Provided by Barbara Kafka
Categories dinner, main course
Time 47m
Yield 8 servings (231 calories per serving)
Number Of Ingredients 15
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.
Nutrition Facts : @context http, Calories 557, UnsaturatedFat 19 grams, Carbohydrate 16 grams, Fat 30 grams, Fiber 2 grams, Protein 39 grams, SaturatedFat 9 grams, Sodium 703 milligrams, Sugar 3 grams, TransFat 0 grams
PEACHES IN RED WINE
I once worked with a French waiter known for a fierce scowl that could cause even the most self-assured chef and diner to wither. He tasted one spoonful of these peaches and told me that this was his idea of the perfect dessert. It was one of the few times I saw him smile. But what's not to like? Icy peaches floating in sweet red wine is pretty close to perfection, if I do say so myself. His good mood didn't last very long. But after that, every time we passed each other, I knew from the tiny gleam in his eye that I'd won the admiration of my toughest customer.
Yield makes 4 servings
Number Of Ingredients 3
Steps:
- In a large nonreactive bowl, whisk together the sugar and wine until the sugar is completely dissolved.
- Peel the peaches, halve them, and remove the pits. Cut each peach half into slices 1 inch (3 cm) thick and submerge them in the wine. Taste and add more sugar if desired. Cover and chill until cold, at least 4 hours.
- The peaches should be enjoyed as cold as possible. Serve them right from the refrigerator in well-chilled bowls with lots of the cold sweetened wine. Crisp cookies, such as Pecan-Butterscotch Tuiles (page 214) or Croquants (page 211), are great served alongside.
- You can make the recipe up to 8 hours in advance and keep the mixture chilled until ready to serve. You can also chill the sweetened wine a few days in advance and add the peaches the day you plan to serve them.
- Use yellow and white nectarines instead of peaches (there's no need to peel the nectarines).
- Superfine or baker's sugar dissolves much more quickly than regular granulated sugar. To make your own superfine sugar, pulse granulated sugar in a blender or a food processor a few times until the texture is very fine.
PEACHY CHICKEN
This recipe is from the back of a bottle of Heinz malt vinegar. It is close to some of the other recipes for "Peachy Chicken", but has a few differences.
Provided by Chris Reynolds
Categories Chicken
Time 40m
Yield 4-5 serving(s)
Number Of Ingredients 13
Steps:
- In large skillet, brown the chicken in the oil.
- Combine the reserved peach liquied, orange concentrate, vinegar, brown sugar, basil, salt, cloves, cinnamon, and pepper. Pour over browned chicken. Cover and simmer 25 to 30 minutes, or until chicken is cooked through.
- Add peaches; heat. Combine 2 tbsp cornstarch and 2 tbsp water; stir into sauce. Heat, stirring, until sauce is thickened.
- Serve chicken and sauce with rice.
Nutrition Facts : Calories 237.7, Fat 7.3, SaturatedFat 1.4, Cholesterol 86.2, Sodium 388.5, Carbohydrate 14.7, Fiber 0.5, Sugar 10.4, Protein 26.9
PEACHES IN RED WINE
One of my husband's family recipes, a French staple in the summer in peach season. Minimum of 6 hours refrigeration. No cooking at all!!
Provided by Kasha
Categories Dessert
Time 6h15m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Peel the peaches--to do it easily, boil them for about 10 seconds, then peel off the skin.
- Slice them.
- Put the peeled, sliced peaches in a bowl, add about half a bottle of red wine to cover.
- The type of wine isn't so important, but it has to be decent and drinkable.
- I used a 3 dollar bottle of Cotes du Rhone yesterday.
- Pour in the sugar and stir.
- Must sit for 6 hours in the fridge, minimum.
- Serve in pretty glasses or dishes.
- If you feel you need something else to go with it, try some kind of crunchy cookie or macaroon.
More about "peachy chicken with red wine recipes"
POULET AU VIN ROUGE - CHICKEN WITH RED WINE - QUICK …
From delish.com
EASY SLOW-COOKER CHICKEN IN RED WINE RECIPE - EAT …
From eatthis.com
SKILLET ROAST CHICKEN WITH PEACHES, TOMATOES AND RED …
From purewow.com
GLAZED CHICKEN WITH PEACHES & RED PEPPER | CHICKEN.CA
From chicken.ca
17 RED WINE RECIPES THAT ARE SIMPLY DELICIOUS | FOOD …
From foodandwine.com
ONE SKILLET PEACH CHICKEN - THE SEASONED MOM
From theseasonedmom.com
CHICKEN WITH RED WINE PAN SAUCE RECIPE | EATINGWELL
From eatingwell.com
ROASTED CHICKEN WITH PEACH WINE SAUCE | TASTY KITCHEN: A HAPPY …
From tastykitchen.com
CHICKEN IN RED WINE SAUCE | ANNABEL KARMEL
From annabelkarmel.com
PEACHY CHICKEN WITH RED WINE | CHICKEN DISHES, HEALTHY COOKING, …
From pinterest.co.uk
COQ AU VIN (CHICKEN WITH RED WINE) - RECIPE - FINECOOKING
From finecooking.com
WINE-BRAISED CHICKEN WITH PEACHES - PARDON YOUR FRENCH
From pardonyourfrench.com
CHICKEN WITH RED WINE | KOSHER AND JEWISH RECIPES
From thejewishkitchen.com
RED WINE BRAISED CHICKEN WITH MUSHROOMS RECIPE - DINNER, THEN …
From dinnerthendessert.com
PEACH CHICKEN {WITH BALSAMIC} - COOKING CLASSY
From cookingclassy.com
RED WINE ROAST CHICKEN WITH GRAPES AND HERBS - CALIGIRL COOKING
From caligirlcooking.com
ROSEMARY PEACH CHICKEN IN A WHITE WINE PAN SAUCE.
From halfbakedharvest.com
FRENCH STYLE CHICKEN IN RED WINE | MISS CHINESE FOOD
From misschinesefood.com
CHICKEN RED WINE RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
RED WINE-ROASTED CHICKEN — A DELICIOUS SPIN ON A GO-TO SUPPER
From cbc.ca
CHICKEN WITH FIGS IN RED WINE AND PEACHY CHICKEN IN WHITE WINE
From bestrecipess1.blogspot.com
CHICKEN WITH RED WINE | NOW YOU'RE COOKING!
From nowyourecookingrecipes.com
BAKED CHICKEN WITH RED WINE | FOOD FROM PORTUGAL
From foodfromportugal.com
PESTO PEACH CHICKEN IN WHITE WINE WITH BURRATA.
From halfbakedharvest.com
PEACHES CHILLED IN RED WINE RECIPE | MYRECIPES
From myrecipes.com
PEACH AND ROSEMARY CHICKEN WITH BIODYNAMIC WHITE WINE PAN …
From shaynaskitchen.com
CHICKEN IN RED WINE SAUCE RECIPE
From recipehippie.com
CHICKEN IN RED WINE VINEGAR SAUCE - FAMILYSTYLE FOOD
From familystylefood.com
CHICKEN IN RED WINE VINEGAR SAUCE RECIPE | OLIVEMAGAZINE
From olivemagazine.com
VARIETY IN RECIPES: PEACHY CHICKEN WITH RED WINE
From varietyinrecipes.blogspot.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love