Vineyard Chicken Recipes

VINEYARD CHICKEN

Steps:

• Mix flour with spices in a large bowl. Add chicken pieces toss to coat. heat oil and butter in a large heavy skillet over med. heat. stir in garlic (do not allow to brown). Add chicken and saute on both sides until brown.. Pour in wine - cover and cook until chicken is done, about 3 mins. Add grapes, broth and lemon juice. Continue cooking until heated through. Transfer chicken and grapes to a serving platter, using a slotted spoon. Continue cooking sauce until reduced by half. Pour sauce over chicken on platter and sprinkle with parsley

CHICKEN IN VINEGAR

Steps:

• Season the chicken with salt and pepper. Melt 2 tablespoons of the butter in a large skillet until foaming, then, a few pieces at a time, brown the chicken well on all sides. You're not cooking the chicken here; just making the skin crisp and giving it color, so 5 minutes per side is about right. Remove the chicken to a plate.
• Add the garlic to the pan and cook about 10 minutes. Deglaze the pan with the vinegar and boil to reduce by half, 10 to 15 minutes. Return the chicken to the pan. Add the tomatoes and tomato paste. Using a piece of kitchen twine, tie together the thyme, parsley, and bay leaf. Add the herb bundle to the chicken and simmer, uncovered, until the meat falls from the bone, about 30 minutes. Transfer the chicken to a dish, cover, and keep warm.
• Pour the stock into the pan juices and boil until thickened, about 10 minutes. Strain into a saucepan, and if it's still not concentrated enough for you liking, boil it down a little more. Whisk in the remaining tablespoon of butter. Season, and pour over the chicken. Serve with chopped parsley, sprinkled over, and with a bowl of roasted or mashed potatoes on the side.

VINEGAR CHICKEN

Steps:

• In a large skillet, saute onion slices in oil until translucent. Add chicken pieces and saute until browned.
• Add tomato sauce. Fill empty tomato sauce can with cider vinegar and add to skillet. Add salt, pepper and garlic powder to taste. Stir all together and simmer for 30 minutes or until chicken is tender and no longer pink inside.

QUICK CHICKEN AND WINE

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

VINEYARD BAKED CHICKEN

Steps:

• Place chicken pieces in shallow pan, skin side down.
• Blend remaining ingredients and pour over chicken.
• Bake at 375 for 30 minutes.
• Turn chicken skin side up and bake an additional 30 minutes at 450.

VINEYARD CHICKEN

Steps:

• Cut each chicken breast in half, lengthwise.
• Mix together salt, basil, sage, paprika, garlic powder, white pepper and flour.
• In a Ziploc bag, toss the mixture with the chicken strips.
• Save any excess seasoned flour.
• Heat oil and butter in skillet.
• Add chicken and cook both sides over moderately high heat until golden brown.
• Add garlic and sprinkle in any leftover seasoned flour from the Ziploc bag.
• Add broth, vinegar, and lemon juice.
• Cover and cook for 5 minutes.
• Uncover chicken and add grape halves to chicken in pan and simmer for 5 minutes longer or just until chicken is tender and juices run clear.
• Remove chicken and grapes to heated serving platter.
• Boil pan liquid for 1-2 minutes to reduce, then pour over chicken.
• Sprinkle with parsley and crumbled feta cheese.
• Makes 4 servings.

VINEYARD GLAZED CHICKEN

Steps:

• Bring wine, sugar, shallot, garlic, rosemary, 1 1/2 teaspoons kosher salt and 1/2 teaspoon pepper to a boil in medium saucepan. Simmer over medium-low heat until thickened and reduced to about 3/4 cup, about 12 minutes. Let wine mixture cool completely.
• Pour wine mixture into a medium bowl. Add the chicken pieces, cover and marinate mixture for 1 hour.
• Preheat oven to 400 degrees F. Cover the top insert of a 2 piece broiler pan with foil, place on bottom pan. Evenly space the chicken on the pan skin-side up, reserving marinade. Roast the chicken until cooked through about 40 minutes.
• Meanwhile, pour the reserved marinade into a small skillet and add the grapes. Bring mixture to a rolling boil, and cook until the grapes are tender, about 5 minutes. Baste the chicken with the grape mixture, including both the grapes and the liquid every 15 minutes until the chicken and grapes are glazed and the chicken is cooked through, about 40 minutes. Serve.