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
RED WINE CHICKEN MARINADE
Provided by supersalad
Time 29m
Yield 2.5 cups
Number Of Ingredients 6
Steps:
- Combine wine, oil, soy sauce, Worcestershire sauce, mustard and pepper to taste in a jar with cover. Cover and shake until blended. Marinate chicken for 4-6 hours. Can be used as basting sauce for chicken on grill.
Nutrition Facts :
RED WINE CHICKEN MARINADE
Make and share this Red Wine Chicken Marinade recipe from Food.com.
Provided by Wildflour
Categories Very Low Carbs
Time 5m
Yield 1 1/2 cups
Number Of Ingredients 5
Steps:
- Place ingredients into a jar, close lid tightly, shake well.
- Marinte chicken or cornish hens 2-4 hours, grill.
- You can use this marinade for roasting or broiling, too.
Nutrition Facts : Calories 1070.4, Fat 108.6, SaturatedFat 14.9, Sodium 8.6, Carbohydrate 6.2, Fiber 1.5, Sugar 1, Protein 0.7
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.
GREAT CHICKEN MARINADE
This marinade also works great with pork! You can also add in 1-1/2 teaspoons seasoned salt if desired, the longer you marinade the more flavor your meat will have, if you are not a garlic-lover then omit garlic.
Provided by Kittencalrecipezazz
Categories Summer
Time 5m
Yield 3 1/4 cups (approx)
Number Of Ingredients 10
Steps:
- Whisk/mix all ingredients together in a glass bowl until well blended.
- Pour marinade over chicken to cover.
- Refrigerate for up to 8 hours.
Nutrition Facts : Calories 724.1, Fat 69.2, SaturatedFat 8.8, Sodium 4130.7, Carbohydrate 22.4, Fiber 2.1, Sugar 10.4, Protein 9.2
SPEEDY CHICKEN MARINADE
This is the best "fooler" recipe I've ever used. It takes just a few minutes but looks like you fussed. You can even place frozen chicken breasts in the marinade and allow them to defrost and marinade in the refrigerator overnight.-Nan Haring, Portage, Michigan
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 8 servings.
Number Of Ingredients 4
Steps:
- In a large resealable plastic bag, combine the dressing mix, red wine vinegar and soy sauce. Add chicken breasts. Seal and refrigerate for several hours. , Remove chicken from the marinade and grill over medium-hot heat for 5-6 minutes on each side or until chicken juices run clear.
Nutrition Facts :
RED WINE, JUNIPER, AND BAY LEAF MARINADE
This marinade works well with gamy meats, such as Cornish hens, duck, quail, and venison.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 1 cup; enough for 2 pounds of meat or fish
Number Of Ingredients 7
Steps:
- Whisk together everything but salt and pepper in a nonreactive bowl. Arrange meat in a shallow nonreactive dish or resealable plastic bag. Cover with marinade, rubbing gently into meat. Cover; refrigerate for length of time specified below, turning occasionally.
- Before cooking, remove meat from refrigerator; let it come to a cool room temperature. Discard marinade. Season meat with salt and pepper, and cook as desired.
RED-WINE MARINATED FRIED CHICKEN WITH ONIONS
Steps:
- Make the marinade:
- In a large shallow dish whisk together the wine, the vinegar, the garlic paste, the mustard, and pepper to taste.
- Arrange the chicken, pricked in several places with a fork, in one layer in the dish, let it marinate, covered and chilled, turning it once, for at least 3 hours or, preferably, overnight. and drain it, reserving 1/2 cup of the marinade and discarding the rest.
- In a shallow dish whisk together the egg and the reserved marinade. In another shallow dish stir together the flour, the salt, the thyme, and pepper to taste. Dip the chicken in the egg mixture, letting the excess drip off, and dredge it twice in the flour mixture to make a thick coating, shaking off the excess each time. Reserve the remaining flour mixture. Let the chicken stand in one layer on a wire rack for 15 minutes.
- In a large skillet, preferably cast-iron, heat 1 inch of the oil to 375°F. and in it fry half the chicken for 1 minute on each side. Reduce the heat to moderate so that the temperature of the oil is reduced to 300°F., fry the chicken, uncovered, for 20 to 25 minutes, or until it is cooked through, and transfer it with tongs to paper towels to drain. Keep the chicken warm while frying the remaining chicken in the same manner. Dredge the onions in the reserved flour mixture, shaking off the excess, and in the skillet fry them in 375°F. oil, turning them carefully, for 5 minutes, or until they are lightly golden. Transfer the onions with a slotted spoon to paper towels to drain and sprinkle them with salt to taste. Mound the onions in the middle of a large platter and arrange the chicken around them.
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