Sunrise Chicken Breasts In Red Wine Recipes

COQ AU VIN (RED WINE BRAISED CHICKEN)

Steps:

• If using the oven, preheat to 250 degrees F.
• Heat a large dutch oven over medium/high heat. Once hot, add oil. When the oil is shimmering, add bacon. Cook until crisp, about 5-7 minutes. Remove with slotted spoon and transfer to a plate.
• Season the chicken with salt and pepper. Brown the chicken on each side for about 8 minutes total, 4 minutes per side. once browned, transfer to nearby plate.
• Add mushrooms and sauté until golden brown, about 10 minutes. Don't salt mushrooms until after they brown.
• Add carrots and onions to pot. Sauté for about 5 minutes. Add a bit more salt and pepper.
• Mix in the butter and flour u til the flour is no longer visible.
• Reduce heat to low, add brandy. Stir to combine and deglaze the pan. Add red wine and chicken stock. Nestle the chicken back into the pot along with the bacon, thyme, and bay leaf.
• FOR THE OVEN METHOD: Place the pot in the oven to cook for 2 hours.
• FOR SLOW COOKER: After adding in the red wine and chicken stock, transfer all the contents of the pot to the slow cooker. Add chicken, bacon, thyme and bay leaf to the slow cooker. Cover with lid and cook on low for 8 hours or high for 4.
• Once the chicken is done cooking, remove bay leaf and thyme stems.
• Serve along side some crusty bread or as is.

WINE BRAISED CHICKEN (DRUNKEN CHICKEN)

Steps:

• In a large skillet, heat 2 Tablespoons olive oil over medium-high heat.
• Pat chicken pieces dry with paper towel and season well with salt and pepper on both sides.
• In batches, sear each chicken piece until browned on both sides, about 1-2 minutes per side and then place them into a side plate. Make sure you don't overload the pan!
• Once all the chicken is browned and out of the pan, add the remaining Tablespoon of oil (only if needed) and then add sliced onion and smashed garlic.
• Season them with salt and pepper to taste and saute them stirring constantly for a minute or two.
• Next, add the wine to the pan and scrape up the brown bits with a wooden spoon to deglaze the pan.
• After the wine has simmered for a minute or two, add broth and tomato paste. Stir well to combine and add the chicken pieces back into the pan. Bring it to a boil.
• Once boiling, reduce the heat to medium, cover and simmer for an hour, stirring periodically. If it starts to dry out, add a little water (I didn't run into this issue). Serve immediately after the hour is up.

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.

SUNRISE CHICKEN

Steps:

• Heat oil in large skillet over moderate heat.
• Season chicken with salt and fresh-ground pepper.
• When oil is hot, add chicken, cooking till light brown on both sides.
• Add the ginger, orange juice, wine, lime juice, mustard, maple syrup, thyme, and coriander.
• Stir, blending.
• Add sweet potatoes.
• Simmer for 10 minutes.
• Remove from heat and add almonds and dates.

BAKED CHICKEN BREASTS IN RED WINE (EASY)

Steps:

• Place chicken in a 2" deep pyrex baking dish leaving space between the breasts.
• Mix the rest of the ingredients and pour over the chicken breasts.
• Cover tightly with foil and bake at 350 degrees for 1 hour or until done (maybe another 15 minutes).
• Place chicken on plates with gravy poured over it.

CHICKEN BREASTS WITH RED WINE MUSTARD SAUCE

Steps:

• Season chicken and dredge it in the flour. Shake off excess.
• Mix the sauce ingredients in a bowl and set aside.
• In a 12" skillet heat the oil and butter. Increase the heat to medium high before adding the chicken.
• Add the chicken and cook about 4 minutes without moving the chicken. Turn over and cook another 3-4 minutes. Make sure chicken is cooked.
• Transfer to a plate and keep warm.
• Take the bowl with sauce ingredients and add them to the pan and boil stirring and scraping all the browned bits in the pan over high heat until the liquid is smooth and glossy.
• Spoon over the chicken and serve immediately.