Pennys Best Chicken In Wine Recipes

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CLASSIC CHICKEN IN RED WINE



Classic Chicken in Red Wine image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 17

8 slices bacon, cut crosswise into thin strips
2 tablespoons olive oil
6 quarter chicken pieces (legs and thighs)
1 1/2 teaspoons kosher salt, plus more for chicken
Freshly ground black pepper
1 (1 pound) bag frozen pearl onions, thawed
8 cloves garlic, smashed
1 pound cremini mushrooms, halved
3 russet potatoes, peeled and cut into large rounds (thirds)
3 carrots, peeled and cut into 2-inch pieces
1/3 cup all-purpose flour
4 sprig fresh thyme
2 bay leaves
2 1/2 cups full-bodied red wine
2 cups low-sodium chicken broth
1/2 cup fresh parsley leaves, roughly chopped
3 tablespoons red wine vinegar

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.

WINE ROASTED CHICKEN



Wine Roasted Chicken image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 23

1/3 cup all-purpose flour
Kosher salt and freshly ground black pepper
6 chicken thighs, bone in and skin on
2 tablespoons extra-virgin olive oil, preferably from California
One 10-ounce package sliced white mushrooms
1 medium shallot, thinly sliced
1 small head fennel, thinly sliced (about 3 cups)
1/2 cup white wine, such as Chardonnay, preferably from California
1/2 cup chicken broth
2 cloves garlic, minced
2 sprigs fresh rosemary
2 sprigs fresh thyme
1 lemon, zested and juiced, plus thinly sliced lemon, for garnish
Pistachio Pesto Pasta, recipe follows, for serving, optional
Fresh basil leaves, for garnish
Kosher salt and freshly ground black pepper
1 pound fettuccine
1 cup roasted shelled pistachios
3/4 cup fresh basil leaves, plus more for garnish
1/2 cup extra-virgin olive oil
1/4 cup grated Parmesan, plus more for serving
3 cloves garlic, roughly chopped
Zest and juice of 1 lemon

Steps:

  • Preheat the oven to 400 degrees F.
  • Season the flour with salt and pepper, then mix together in a shallow bowl. Lightly dust both sides of the chicken with the flour, shaking off any excess.
  • Add the olive oil to a skillet and heat over medium-high heat. When the oil is hot, add the chicken skin-side down and cook until the skin is golden brown, 5 to 6 minutes. Flip the chicken and cook on the other side until golden brown, about 4 more minutes. Remove the chicken from the skillet and set aside.
  • Add the mushrooms, shallot and fennel to the skillet and cook just until beginning to soften, about 5 minutes. Sprinkle with 1 teaspoon of the excess dredging flour and stir well. Add the white wine, chicken broth, garlic, rosemary, thyme and lemon juice, then bring to a simmer, scraping the bottom of the skillet. Add the chicken back to the skillet skin-side up and place in the oven. Cook until the chicken is cooked through and the vegetables are tender, about 20 minutes.
  • Serve with Pistachio Pesto Pasta if desired and garnish with basil leaves, lemon zest and lemon slices.
  • Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions.
  • While the pasta is cooking, make the pistachio pesto. Combine the pistachios, basil, olive oil, Parmesan, garlic, lemon zest and juice and some salt and pepper in a food processor and process until well combined.
  • Reserve 1 cup of the pasta water and drain the pasta. Toss the pasta with the pistachio sauce, thinning with the pasta water for the desired consistency if necessary. Serve with more Parmesan and basil leaves.

PENNY'S BEST CHICKEN IN WINE



Penny's Best Chicken in Wine image

A wonderful family recipe that we have turned to often over the years. This simple dish is delicious and best served for its comforting warmth during the cooler months. Serve with fresh green beans.

Provided by Howard

Categories     Chicken Breasts

Time 1h20m

Yield 6

Number Of Ingredients 10

12 saltine crackers, crumbled
4 pounds skinless, boneless chicken breasts, cut into 1-inch pieces
½ cup butter
12 fresh mushrooms, sliced
1 onion, chopped
½ cup chicken broth
½ cup white wine
½ teaspoon salt
¼ teaspoon ground black pepper
1 pinch dried tarragon

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Pour crumbled saltine crackers into a large bowl. Press chicken pieces into crackers to coat completely; let rest for 10 minutes.
  • Melt butter in a large skillet over medium-high heat. Saute chicken pieces in hot butter until browned on all sides, 5 to 7 minutes. Transfer chicken to a casserole dish.
  • Saute mushrooms and onion in the same skillet until onion is translucent, 5 to 10 minutes. Pour chicken broth, white wine, salt, pepper, and tarragon into onion mixture and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon. Pour mushroom mixture over chicken into the casserole dish.
  • Bake in the preheated oven until chicken is cooked through and sauce is bubbling, about 45 minutes.

Nutrition Facts : Calories 575 calories, Carbohydrate 9 g, Cholesterol 225.7 mg, Fat 25.8 g, Fiber 0.9 g, Protein 70 g, SaturatedFat 12.5 g, Sodium 611 mg, Sugar 1.7 g

PROSCIUTTO CHICKEN IN WINE SAUCE



Prosciutto Chicken in Wine Sauce image

"Last year, I decided to grow basil, sage and thyme. The scent of sage is very enticing to me, so I included it in this recipe. The rest just happened." - Lorraine Caland - Thunder Bay, Ontario

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 10

1 broiler/fryer chicken (3 pounds), cut up and skin removed
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil
1 tablespoon butter
1 cup white wine or reduced-sodium chicken broth
4 thin slices prosciutto or deli ham, chopped
1 shallot, chopped
1 tablespoon fresh sage or 1 teaspoon dried sage leaves
1 garlic clove, minced

Steps:

  • Sprinkle chicken with salt and pepper. In a large nonstick skillet coated with cooking spray, brown chicken on all sides in oil and butter., Add the remaining ingredients, stirring to loosen browned bits. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until chicken juices run clear. Remove chicken and keep warm. Bring sauce to a boil; cook for 10-12 minutes or until liquid is reduced to 3/4 cup. Serve with chicken.

Nutrition Facts : Calories 231 calories, Fat 11g fat (4g saturated fat), Cholesterol 87mg cholesterol, Sodium 456mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 27g protein. Diabetic Exchanges

QUICK CHICKEN AND WINE



Quick Chicken And Wine image

This is a very simple chicken breast recipe excellent for any occasion. Goes well with white rice or pasta. Serve with a smile - that's an order!

Provided by Mayra Martinez

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Skillet

Time 40m

Yield 6

Number Of Ingredients 7

4 skinless, boneless chicken breast halves - cut into strips
2 eggs, beaten
½ cup Parmesan cheese
1 pinch salt
1 pinch ground black pepper
½ cup white wine
4 tablespoons butter

Steps:

  • Season chicken with salt and pepper to taste. In a shallow plate, spread Parmesan cheese. Divide chicken into three parts and dip seasoned chicken in eggs, then coat well with Parmesan cheese. Repeat until all of the chicken pieces are well coated (if you run short on egg and Parmesan, add one more egg and more Parmesan as needed).
  • In a skillet, melt butter or margarine over medium high heat. Cook chicken, stirring frequently, until golden brown.
  • Reduce heat and add wine. Cover and simmer over low heat for 20 minutes

Nutrition Facts : Calories 224.5 calories, Carbohydrate 1.1 g, Cholesterol 133.8 mg, Fat 12.2 g, Protein 22.9 g, SaturatedFat 6.8 g, Sodium 232 mg, Sugar 0.4 g

PEACHY CHICKEN WITH RED WINE



Peachy Chicken with Red Wine image

Peaches lend this festive dish a naturally sweet and fruity twist. From Prevention® Healthy Cooking.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 4

Number Of Ingredients 9

4 boneless skinless chicken breasts (about 1 1/4 lb)
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
3 tablespoons whole grain pastry flour
1 tablespoon olive oil
3 shallots, thinly sliced
1/2 cup dry red wine or chicken broth
2 firm ripe peaches, sliced
1/2 cup loosely packed fresh basil, sliced

Steps:

  • Use hands to flatten the chicken breasts to an even thickness. Season chicken with pepper and salt. Coat with flour, patting off excess.
  • Heat a large nonstick skillet over medium heat; add 2 teaspoons of the oil. Add chicken breasts; cook 12 minutes, turning once, until an instant-read thermometer inserted into the thickest portion reads 160°F and juices run clear. Remove chicken to a plate.
  • Add remaining oil and shallots to the skillet. Cook and stir over medium heat 2 to 3 minutes or until shallots soften. Add wine; stir to scrape up any brown bits. Increase heat to medium-high; add peaches. Cook and stir 2 minutes until wine reduced slightly. Return chicken and any juices on plate to the skillet. Cook 1 to 2 minutes, stirring frequently, or until chicken is hot. Stir in basil.

Nutrition Facts : Calories 300, Carbohydrate 21 g, Cholesterol 85 mg, Fat 1, Fiber 3 g, Protein 34 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 8 g, TransFat 0 g

MAUREEN'S CHICKEN WITH WINE



Maureen's Chicken With Wine image

This is a family favorite and a go-to company meal that I've never had anyone not like. There's been lots of family laughs over what the 2 tablespoons of water adds to the dish, but that is the way I got it, so that is the way I'm submitting it. I'm glad my kids will have a place to find it and not have it get lost! A lot of times we double the sauce because it is so good over rice.

Provided by Buzymomof3

Categories     Chicken Breast

Time 1h35m

Yield 6 serving(s)

Number Of Ingredients 9

3/4 cup rose wine
1/4 cup soy sauce
1/4 cup oil
2 tablespoons water
2 garlic cloves (I use the chopped garlic in a bottle)
1 tablespoon ginger
1/4 teaspoon oregano
1 tablespoon brown sugar
10 pieces chicken (breasts and legs)

Steps:

  • You can marinate this if you like but it is not necessary.
  • Put the ingredients in a roasting pan and mix. Then drop the chicken in the pan.
  • Bake 1 ½ hours at 375 degrees. Baste the chicken at least once to get a great color on the skin. If you cook it for 2 hours the meat will fall off the bone.
  • If you use boneless skinless chicken breasts only cook 45 - 50 minutes.
  • I serve with green beans and rice.
  • Enjoy!

Nutrition Facts : Calories 459, Fat 34.2, SaturatedFat 8.4, Cholesterol 125, Sodium 788.2, Carbohydrate 3.9, Fiber 0.2, Sugar 2.5, Protein 32.4

MY BEST CHICKEN AND RICE IN WINE



My Best Chicken And Rice In Wine image

Easy to make. A good mixture of flavors. One of our favorites. This is from Pierre Franey, my favorite chef. If you like you can add a bay leaf with the mushrooms.

Provided by MizzNezz

Categories     Chicken

Time 38m

Yield 4 serving(s)

Number Of Ingredients 8

4 boneless skinless chicken breast halves
4 teaspoons butter
1/2 cup minced onion
2 teaspoons minced garlic
1 cup fresh mushrooms, sliced
1 cup chicken broth
1/2 cup dry white wine
3/4 cup rice

Steps:

  • Brown chicken in butter in a dutch oven.
  • Scatter onion and garlic over chicken.
  • Add mushrooms,and cook 5 minutes.
  • Add chicken broth.
  • Add wine, cook another 5 minutes.
  • Add rice, cover and cook 20 minutes.

Nutrition Facts : Calories 343.4, Fat 5.9, SaturatedFat 3, Cholesterol 78.5, Sodium 298, Carbohydrate 33.1, Fiber 1, Sugar 1.6, Protein 31.8

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