Tender Chicken And Baby Spinach In Red Wine Recipes

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TENDER CHICKEN AND BABY SPINACH IN RED WINE.



Tender Chicken and Baby Spinach in Red Wine. image

This chicken is so wonderfully tender and tasty it just melts in your mouth. We always serve one chicken breast between 2 people but of course you can adjust the recipe quantities to suit your appetite.

Provided by dale7793

Categories     Chicken

Time 20m

Yield 2 serving(s)

Number Of Ingredients 6

1 skinless chicken breast, cut in half lengthways
1 teaspoon minced garlic
1/2-3/4 cup red wine
1/2 teaspoon dried Italian herb seasoning
1/4 cup tomato paste
100 g baby spinach leaves

Steps:

  • Heat a non-stick pan over medium heat and spray with cooking oil spray.
  • Add the garlic and cook gently, do not brown.
  • Add the chicken and cook until chicken is just about cooked through, turning regularly so both sides cook evenly.
  • Add the wine, tomato paste and herbs.
  • Stir so that the paste mixes into the wine.
  • Bring to a simmer and cook about 5 minutes or until chicken is just cooked through.
  • Add the spinach leaves and mix through so they just wilt then quickly remove from the heat.
  • Serve the chicken with spinach leaves on top and sauce drizzled over the spinach.
  • Nice served with steamed broccoli and pasta or potatoes.

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.

BABY CHICKEN WITH RED WINE SAUCE



Baby Chicken with Red Wine Sauce image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 11

3 tablespoons olive oil
2 small baby chickens or Cornish hens, 12 to 16 ounces each, first two wing joints removed, backbone removed and butterflied (flattened)
Salt and freshly ground black pepper to taste
1 cup pearl onions, peeled
1/2 cup diced carrots1/2 cup diced turnips
2 tablespoons dried thyme
3 cloves garlic, crushed
1 cup dry red wine
1/2 cup canned plum tomatoes, drained and crushed
2 cups Chicken Stock
1/4 cup crumbled crispcooked bacon

Steps:

  • Preheat an oven to 350 degrees. Heat the olive oil in a large, deep skillet. Season the chicken with salt and pepper, and brown well on both sides before removing and placing in an ovenproof casserole. To the skillet in which you cooked the chicken, add the onions, carrots, turnips, thyme, and garlic, and saute until the vegetables begin to wilt.
  • Add the red wine, plum tomatoes, and chicken stock to the vegetables, and cook for 10 minutes over medium heat. Pour the vegetable mixture over the chicken in the heatproof casserole and simmer, covered, for 45 minutes. When the chicken has finished cooking, add the cooked, crumbled bacon to the casserole, and serve.

BEEF TENDERLOIN WITH RED WINE SAUCE, CREAMED SPINACH, AND TRUFFLED FRENCH FRIES



Beef Tenderloin with Red Wine Sauce, Creamed Spinach, and Truffled French Fries image

Provided by Michael Mina

Categories     Milk/Cream     Beef     Mushroom     Roast     Sauté     Father's Day     Dinner     Beef Tenderloin     Spinach     Red Wine     Shallot     Bon Appétit     San Francisco     California     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 21

Red Wine Sauce
2 tablespoons canola oil
8 ounces shallots, sliced (about 2 cups)
1 6-ounce package sliced mushrooms
2 tablespoons sugar
2 tablespoons red wine vinegar
1 750-ml bottle Pinot Noir or other dry red wine
1 14-ounce can low-salt chicken broth
1 14-ounce can beef broth
2 fresh thyme sprigs
1 1/2 teaspoons whole black peppercorns
1 Turkish bay leaf
1 tablespoon butter, room temperature
1 tablespoon all purpose flour
Beef Tenderloin
1 2-pound beef tenderloin roast
1 tablespoon olive oil
Creamed Spinach
1 cup whipping cream
2 9-ounce packages fresh baby spinach leaves
Truffled French Fries

Steps:

  • For red wine sauce:
  • Heat oil in heavy large saucepan over medium-high heat. Add shallots and mushrooms; sauté until tender, about 12 minutes. Sprinkle sugar over; sauté until mixture is deep brown, about 4 minutes longer. Add vinegar; stir until liquid evaporates, about 1 minute. Add wine; boil until reduced by half, about 20 minutes. Add both broths, thyme, peppercorns, and bay leaf; bring to boil. Reduce heat to medium; simmer uncovered 35 minutes to blend flavors, stirring occasionally.
  • Strain sauce through fine strainer into small saucepan; discard solids. Mix butter and flour in small bowl. Bring sauce to simmer over medium-high heat; gradually whisk in flour mixture. Cook until sauce is reduced to 1 1/4 cups, about 5 minutes. (Sauce can be made 1 day ahead. Cover; chill. Rewarm over medium heat.)
  • For beef tenderloin:
  • Preheat oven to 350°F. Place rack on rimmed baking sheet. Sprinkle beef generously with salt and pepper. Heat oil in heavy large skillet over high heat. Add beef to skillet and cook until brown on all sides, about 5 minutes. Transfer beef to rack on baking sheet. Roast in oven until thermometer inserted into center of beef registers 120°F for medium-rare, about 35 minutes. Transfer beef to cutting board and let rest 10 minutes.
  • Meanwhile, prepare creamed spinach:
  • Boil whipping cream in heavy large pot until reduced by half, about 4 minutes. Add half of spinach to pot and toss just until spinach begins to wilt, about 1 minute. Add remaining spinach to pot; toss just until all spinach is wilted, about 2 minutes. Season to taste with salt and pepper.
  • Cut beef tenderloin crosswise into 1/4-inch-thick slices. Divide creamed spinach among 6 plates. Top with beef slices, dividing equally. Spoon sauce over and around beef. Divide Truffled French Fries among plates and serve.

CHICKEN AND RED WINE SAUCE



Chicken and Red Wine Sauce image

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

1 tablespoon olive oil
1 tablespoon minced garlic
3 pounds skinless, boneless chicken breast halves
1 tablespoon paprika
1 cup brown sugar
1 cup red wine
salt and pepper to taste

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 WITH RED WINE REDUCTION



Chicken With Red Wine Reduction image

Pan seared chicken breasts with a red wine reduction sauce is one of those dishes that will have your friends and family applauding. It's amazing what a difference a simple sauce can make. Although it tastes like it came from a little corner bistro, it's extremely quick and simple. Original recipe: http://thegraystable.blogspot.com/2008/03/chicken-with-red-wine-reduction.html I did not use flour. Instead I substituted a Tom Douglas's Rub with Love chicken rub and Emeril's Chicken Rub along with my own Italian style bread crumbs. It came out amazing, just what I wanted.

Provided by FancyPants81

Categories     Very Low Carbs

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

4 boneless skinless chicken breasts
salt and black pepper
flour (for dredging)
3 tablespoons unsalted butter
1 tablespoon olive oil
1/4 cup chicken stock
1/4 cup red wine
1 teaspoon Dijon mustard

Steps:

  • Put a good handful of flour in a bowl, pie plate, or deep dinner plate, and keep it near the stove. Mix the sauce ingredients together and keep handy also.
  • Heat 2/3 of the butter and the olive oil in a large skillet (12") over medium heat. Test the oil/butter heat by flicking a little of the flour into it. If it sizzles and turns brown pretty quickly, it's ready to cook the chicken breasts. Dredge one of the chicken breasts in the flour, coating both sides well. Increase the heat of the pan to medium high when you place the first breast in the pan, dredge the next one and place in the pan, and so forth until all are in the pan. Cook for 3 or 4 minutes, then flip them in the same order as you placed them in the pan, and cook for 3 or 4 more minutes.
  • When done, move the chicken breasts to a plate and keep them warm in the oven. Turn heat to high, add the chicken stock, red wine, mustard mixture to the pan and boil. Be sure and stir it well, all the time scraping up the bits of chicken, flour mix, etc. from the bottom of the pan. Tilt the pan to one side, and mix in the remaining Tablespoon of butter. Spoon the sauce over the chicken breats and serve immediately.

Nutrition Facts : Calories 300.3, Fat 17.8, SaturatedFat 6.8, Cholesterol 98.9, Sodium 866.7, Carbohydrate 4.2, Fiber 2, Sugar 0.9, Protein 28.2

IN-A-PINCH CHICKEN & SPINACH



In-a-Pinch Chicken & Spinach image

I needed a fast supper while babysitting my grandchild. I used what my daughter-in-law had in the fridge and turned it into what's now one of our favorite chicken and spinach recipes. -Sandra Ellis, Stockbridge, Georgia

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 5

4 boneless skinless chicken breast halves (6 ounces each)
2 tablespoons olive oil
1 tablespoon butter
1 package (6 ounces) fresh baby spinach
1 cup salsa

Steps:

  • Pound chicken with a meat mallet to 1/2-in. thickness. In a large skillet, heat oil and butter over medium heat. Cook chicken 5-6 minutes on each side or until no longer pink. Remove and keep warm., Add spinach and salsa to pan; cook and stir 3-4 minutes or just until spinach is wilted. Serve with chicken.

Nutrition Facts : Calories 297 calories, Fat 14g fat (4g saturated fat), Cholesterol 102mg cholesterol, Sodium 376mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 36g protein. Diabetic Exchanges

WHITE WINE GARLIC CHICKEN



White Wine Garlic Chicken image

This garlic chicken is great over cooked brown rice or your favorite pasta. Don't forget a sprinkle of Parmesan cheese, too. -Heather Esposito, Rome, New York

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 8

4 boneless skinless chicken breast halves (6 ounces each)
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil
2 cups sliced baby portobello mushrooms (about 6 ounces)
1 medium onion, chopped
2 garlic cloves, minced
1/2 cup dry white wine or reduced-sodium chicken broth

Steps:

  • Pound chicken breasts with a meat mallet to 1/2-in. thickness; sprinkle with salt and pepper. In a large skillet, heat oil over medium heat; cook chicken until no longer pink, 5-6 minutes per side. Remove from pan; keep warm., Add mushrooms and onion to pan; cook and stir over medium-high heat until tender and lightly browned, 2-3 minutes. Add garlic; cook and stir 30 seconds. Add wine; bring to a boil, stirring to loosen browned bits from pan. Cook until liquid is slightly reduced, 1-2 minutes; serve over chicken.

Nutrition Facts : Calories 243 calories, Fat 7g fat (2g saturated fat), Cholesterol 94mg cholesterol, Sodium 381mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 36g protein. Diabetic Exchanges

STEWED CHICKEN WITH RED WINE SAUCE



Stewed Chicken With Red Wine Sauce image

Provided by Pierre Franey

Categories     dinner, one pot, main course

Time 1h

Yield 4 servings

Number Of Ingredients 14

1/4 pound lean salt pork
1 cup peeled pearl onions
1/2 pound small whole mushrooms (cut into quarters if large)
2 tablespoons vegetable oil
1 3-pound chicken, cut into serving pieces
Salt and freshly ground pepper to taste
2 tablespoons finely chopped shallots
2 tablespoons finely chopped onions
2 tablespoons finely chopped garlic
2 tablespoons flour
3 cups red wine, like Burgundy or Cotes du Rhone
2 sprigs fresh thyme or 1 teaspoon dried
1 bay leaf
4 sprigs fresh parsley

Steps:

  • Cut the salt pork into small cubes, about 1/3 inch. Place in a skillet with the pearl onions, cover with water and bring to a boil. Cook for about 2 minutes and drain. Return the salt pork and the onions to the skillet, and cook over medium-high heat for 5 minutes until the cubes of lard start to brown. Discard the fat. Add the mushrooms, and cook for 5 minutes longer or until the mushrooms are lightly browned. Set aside.
  • Heat the oil in a heavy casserole or Dutch oven over medium-high heat. Sprinkle the chicken with salt and pepper to taste. Add the chicken pieces, skin side down, and cook until golden on one side, about 4 minutes. Cook on the reverse side about 3 minutes. Drain the fat.
  • Add the shallots, onions and garlic. Cook stirring for about 2 minutes. Add the flour, blend well. Add the wine, and bring to a boil to dissolve the brown particles that cling to the bottom and sides of the casserole. Add the onion, mushroom and pork mixture. Add the thyme, bay leaf and parsley. Check for seasoning, cover, and simmer for 20 to 30 minutes or until tender. Do not overcook. Remove bay leaf and serve with fine noodles.

Nutrition Facts : @context http, Calories 971, UnsaturatedFat 42 grams, Carbohydrate 16 grams, Fat 65 grams, Fiber 2 grams, Protein 48 grams, SaturatedFat 19 grams, Sodium 1478 milligrams, Sugar 2 grams, TransFat 0 grams

SAUTEED CHICKEN IN RED-WINE SAUCE



Sauteed Chicken in Red-Wine Sauce image

Provided by Pierre Franey

Categories     dinner, weekday, main course

Time 45m

Yield 4 servings

Number Of Ingredients 12

1 chicken, 3 1/2 pounds, cut into serving pieces
Salt and freshly ground pepper to taste
2 tablespoons butter
1/4 pound mushrooms, left whole if very small; otherwise halved or quartered
16 small white onions, peeled
2 tablespoons finely chopped shallots
2 teaspoons finely chopped garlic
2 tablespoons flour
2 tablespoons Cognac
1 1/2 cups dry red wine
1/2 cup fresh or canned chicken broth
1 bouquet garni consisting of 4 parsley sprigs, 2 fresh thyme sprigs or 1 teaspoon dried, 1 bay leaf and 2 whole cloves

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.

Nutrition Facts : @context http, Calories 863, UnsaturatedFat 27 grams, Carbohydrate 35 grams, Fat 47 grams, Fiber 6 grams, Protein 55 grams, SaturatedFat 15 grams, Sodium 1970 milligrams, Sugar 14 grams, TransFat 0 grams

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From giveitsomethyme.com


CHICKEN IN RED WINE | DINNER RECIPES | GOODTO
2021-07-25 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.
From goodto.com


RED WINE BRAISED CHICKEN WITH MUSHROOMS RECIPE - DINNER, THEN …
2020-10-29 Add in the mushrooms and onions and sear well until browned, about 6-8 minutes. Season with remaining salt and pepper, add in garlic and stir. Add in the chicken broth, stir and cook until reduced by half, about 10 minutes. Add in the red wine, nestle the chicken back into the pot and cook for 20-25 minutes until sauce is reduced by 75%.
From dinnerthendessert.com


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