WHITE WINE GARLIC CHICKEN
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
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
BRAISED CHICKEN WITH GARLIC AND WHITE WINE
Steps:
- Trim excess fat off chicken. Sprinkle chicken with salt and pepper. Lightly smash garlic cloves just to flatten slightly, leaving peel attached and cloves as whole as possible.
- Heat 4 tablespoons extra-virgin olive oil in heavy large pot over medium-high heat. Working in 2 batches, add chicken and cook until brown on all sides, about 12 minutes per batch. Transfer chicken to plate. Add remaining 2 tablespoons olive oil and garlic to pot. Stir until golden brown, about 4 minutes. Add wine and thyme; bring to boil. Return chicken to pot. Reduce heat to medium, cover, and simmer until chicken is cooked through, moving chicken pieces from top to bottom every 5 minutes (sauce will not cover chicken), about 20 minutes. Season to taste with salt and pepper.
- Transfer chicken to platter. Spoon garlic cloves around chicken and drizzle sauce over.
WHITE WINE AND GARLIC BRAISED CHICKEN
This is the ultimate comfort food, easy, warm and delicious. I came up with this recipe one day when I was feeling sick and wanted something comforting to make me feel better. Hope you all like it!
Provided by mangosteen
Categories Chicken Thigh & Leg
Time 1h10m
Yield 3 serving(s)
Number Of Ingredients 12
Steps:
- pour a good amount of flour onto a plate. Add 1 teaspoons salt and 3 or 4 grinds of pepper. Mix together, and coat chicken pieces, shaking off excess flour.
- Preheat a pan that has a lid on high heat. Once heated, add olive oil, swirling to coat bottom of pan. Add chicken pieces and brown on both sides. Remove chicken to a plate and turn off heat. If there are any scorched bits in the pan, rinse and pat dry with paper towels.
- Preheat pan again on medium high heat. Once heated, add butter and stir until melted. Add onion and garlic and fry for a few minutes, but don't let the butter burn. Add chicken pieces back into pan and pour in chicken broth and wine.
- Add bay leaves, rosemary, basil, 1/2 teaspoons of salt, and 3 -4 grinds of pepper. Stir a bit to spread spices around, and bring to a boil. Once boiling close lid and turn down to low heat. Let simmer for 1 hour, turning chicken pieces over with tongs every 20 minutes or so. Enjoy!
- Note: Sauce tends to reduce quite a bit, so if you want more sauce, add more chicken broth after half an hour or so.
Nutrition Facts : Calories 473.2, Fat 29.5, SaturatedFat 9.7, Cholesterol 138.6, Sodium 195.8, Carbohydrate 8.1, Fiber 1.2, Sugar 2.9, Protein 29.1
CHICKEN BRAISED WITH 20 CLOVES OF GARLIC
Steps:
- Bring a small saucepan of water to a boil. Separate head of garlic into individual cloves. Add to boiling water and cook 1 1/2 minutes, or until skin peels off easily. Drain and rinse briefly under cold running water. Peel garlic cloves. Trim any pieces of fat or extra skin from chicken; rinse pieces and pat dry. Season liberally with salt and pepper. In a large skillet, heat oil over medium-high heat. Add chicken, skin side down, and saute until skin is nicely browned, 8 to 10 minutes. Carefully holding lid against pan, pour off all but a thin film of fat. Turn chicken over and sprinkle onion between pieces. Cover and cook 5 minutes. Pour in wine and bring to a boil, stirring with a wooden spoon to scrape up any brown bits on bottom or around sides of pan. Boil until wine is reduced to 2 or 3 tablespoons, about 2 minutes. Scatter garlic around chicken, season with thyme and pour broth into pan. Cover, bring to a boil, reduce heat to low and simmer 25 minutes, or until chicken is very tender. Remove chicken and half of garlic cloves to a deep platter or serving dish. Skim fat off sauce in pan. Pour sauce into a blender or food processor and puree until smooth. If sauce is too liquid, pour into a small saucepan and bring to a boil. Dissolve cornstarch in 1 tablespoon cold water and stir into sauce. Cook, stirring, 1 minute, until slightly thickened. Season sauce with additional salt and pepper to taste. Pour over chicken and serve.
CHICKEN WITH WHITE WINE, ONIONS AND HERBS
With a little practice and a little added flavor, a humble chicken breast can be anything you want.
Provided by Mark Bittman
Categories dinner, weekday, main course
Time 40m
Number Of Ingredients 7
Steps:
- In a large skillet over medium-high heat, cook 2 chopped onions with 2 tablespoons butter and some salt and pepper until the onions soften, 5 to 10 minutes.
- Add the chicken, 1 cup white wine, 2 bay leaves and several sprigs of thyme and parsley. When the liquid boils, lower heat to a simmer; cover and cook chicken for 10 to 15 minutes or until tender and just cooked through.
- Transfer chicken to a plate and keep warm. Turn heat to high and boil the mixture until it is reduced by three-quarters; it should be fairly thick.
- Lower heat, stir in 2 tablespoons butter and return the chicken to the pan to reheat and coat with sauce.
- Adjust seasoning. Garnish: Chopped fresh thyme.
CHICKEN THIGHS BRAISED IN WHITE WINE
Chicken thighs are packed with moist dark meat and plenty of flavor. The wine sauce and spices bring out even more flavor in this slow-cooking supper.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 1h10m
Number Of Ingredients 9
Steps:
- In a 12-inch skillet with a tight-fitting lid, arrange thighs, bone side up; season with salt and pepper. Add garlic, wine, and thyme. Bring to a boil; reduce to a simmer. Cover and cook, 30 minutes.
- Turn chicken over. Place a lemon slice on each piece; cover and continue simmering until tender, about 15 minutes. Leaving garlic and liquid in skillet, transfer chicken and lemon slices to a platter. Cover tightly with foil to keep warm.
- Bring liquid in skillet to a boil; cook until reduced to 1/2 cup, about 5 minutes. Remove skillet from heat. Add butter, parsley, and lemon juice; stir until butter has softened and sauce is smooth. Season with salt and pepper. Serve chicken with sauce and, if desired, rice.
Nutrition Facts : Calories 422 g, Fat 20 g, Protein 44 g
GARLIC WINE CHICKEN
An awesome dish to serve for any occasion, that's also easy to prepare. I have been cooking professionally for 9 years and in many different places, and this dish 'took off' every place that I tried it! Can be served over rice or capellini pasta (I prefer pasta) with your favorite mixed vegetables.
Provided by John Sedlock
Categories World Cuisine Recipes European Italian
Time 25m
Yield 1
Number Of Ingredients 10
Steps:
- In a medium skillet, heat oil for frying. Dredge chicken breast in flour and place it in the hot skillet. Add pepper to taste. Cook until golden brown on one side, 3 to 4 minutes.
- Turn chicken over (presentation side up) and add the garlic, mushrooms, juice from 1/2 lemon and wine. Stir all together. Turn heat up as high as possible and let liquids reduce until about 1/4 cup liquid remains in skillet.
- Remove chicken from skillet and add the room temperature butter. Swirl it around in the skillet sauce until it is incorporated and the sauce is slightly thickened. Pour sauce over chicken and serve with pasta.
Nutrition Facts : Calories 1014.6 calories, Carbohydrate 67 g, Cholesterol 129.5 mg, Fat 40.5 g, Fiber 6.2 g, Protein 40.2 g, SaturatedFat 16.9 g, Sodium 379.2 mg, Sugar 2.3 g
GARLIC-BRAISED CHICKEN
"It's the only place where you can find a giant vat of peeled garlic, because it's the only place that truly understands how much garlic you'll need for the kind of food your people eat," Michelle Zauner writes about the supermarket H Mart in her memoir, "Crying in H Mart." Thankfully, many other grocery stores now sell containers of peeled garlic cloves. If you don't already buy those, then this recipe is a great reason to start. Chicken thighs, white pepper, chardonnay and 20 garlic cloves are all you need for this zinger of a one-pot meal, which braises in an hour. In that time, chicken fat, wine and water turn into a luscious sauce packed with garlicky redolence. The white pepper, musky and full of earthiness, is a key taste here, so don't skip it.
Provided by Eric Kim
Categories dinner, easy, weeknight, poultry, main course
Time 1h15m
Yield 2 to 4 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350 degrees.
- In a large Dutch oven over medium-high, add enough oil to lightly coat the bottom. Season the chicken with salt on both sides, then add to the pot skin side down. Cook until the skin turns golden and crispy, 8 to 10 minutes. If the skin browns too quickly, lower the heat. Flip, and sear the other side briefly, about 1 minute. Transfer the chicken to a plate and set aside.
- Add the garlic to the schmaltzy oil over medium-high, and stir until fragrant and very lightly golden at the edges, 1 to 2 minutes. Stir in the white pepper, then immediately add the wine and 1 cup water. Scrape up any stuck-on bits from the bottom of the pot while bringing the liquid to a simmer. Nestle the chicken in the pot skin side up, cover and cook in the oven until the chicken and garlic are meltingly tender, and the wine has reduced, about 1 hour. Taste for seasoning, adding more salt if needed. Serve with rice.
BRAISED CHICKEN THIGHS WITH CORIANDER, WHITE WINE, AND GARLIC
With most of the ingredients likely already in your kitchen, this quick chicken dish from "Cook This Now" author Melissa Clark is sure to become a go-to dinner.
Provided by Martha Stewart
Number Of Ingredients 7
Steps:
- In a large skillet over medium heat, toast coriander seeds until fragrant, about 2 minutes. Transfer seeds to a mortar and pestle and lightly crush.
- Smash two of the garlic cloves and remove peel. Peel remaining clove of garlic and finely chop. Add oil to skillet and increase heat to medium-high. Add smashed garlic and cook until pale golden, 1 to 2 minutes. Season chicken with salt and pepper and add to skillet; let brown on all sides, about 5 minutes per side.
- Remove all but about 2 tablespoons fat from skillet. Reduce heat to medium-low. Return coriander seeds to skillet along with wine; cover and cook until chicken is cooked through, 15 to 18 minutes. During the last 5 minutes of cooking, stir in chopped garlic.
- Transfer chicken to a serving platter. Increase heat to high and simmer liquid in skillet until thickened, 4 to 6 minutes. Season with salt and pepper. Pour cooking liquid over chicken and serve garnished with fresh cilantro.
CHICKEN WITH WHITE WINE AND GARLIC
Provided by Cynthia Paige Ward
Categories Chicken Garlic Mushroom Sauté Low Carb Quick & Easy White Wine Bon Appétit North Carolina
Yield Serves 2
Number Of Ingredients 8
Steps:
- Heat oil in heavy medium skillet over medium heat. Add mushrooms and garlic and sauté until mushrooms begin to brown, about 5 minutes. Transfer mushrooms to plate; keep warm. Season chicken with salt and pepper. Add chicken to skillet and cook until brown on both sides, turning once, about 6 minutes. Add wine and lemon juice to skillet and continue cooking until liquid is reduced to 2 tablespoons, about 2 minutes. Place chick atop mushrooms. Drizzle chicken with pan juices. Sprinkle with parsley and serve.
GARLIC AND WINE BRAISED CHICKEN (DARK MEAT)
This simple yet very yummy dish gets a down home touch and boost of flavor adding celery! One of my favorite aromatics! Discovered in September 2008's Gourmet Magazine which states "Celery- often dismissed as one of the produce world's poorest relations- contributes an intriguing earthiness to moist chicken infused with the flavors of wine and garlic." If you must substitute the garlic please remember that halved garlic will not release the same amount of garlic flavor that minced does. If using minced fresh garlic I think I would try 1 tablespoon, taste and add more if desired. I calculated servings using one piece of chicken per person. Use any mixture of legs and thighs you prefer. I used 2 legs and 4 thighs. That must have been a weird looking chicken! lol I have had fun playing with this recipe and I have tweaked it a bit to make it even better, I think. Hope you enjoy!
Provided by Mamas Kitchen Hope
Categories Chicken Thigh & Leg
Time 50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Rinse chicken and pat dry well with paper towels. Season with salt and pepper.
- Spray a large skillet with cooking spray and add just a touch of olive oil to coat the bottom of the pan. Heat oil over medium high heat just until the oil in the pan begins to shimmer. Add chicken skin side down and sear that side only until golden brown. The chicken will release from the pan when ready- do not force it. May need to work in two batches. Remove chicken and reserve.
- Pour off all fat leaving only a light film on the bottom of the skillet. You can also add a touch of cooking spray if you like. Add celery and cook over medium heat, stirring frequently until it begins to soften and turn golden. About 5 minutes. Add garlic and cook for one more minute, stirring to keep everything from scorching.
- Add wine and stir, scraping browned bits from bottom of pan. Bring to a boil, uncovered, and reduce by about half, about 3-5 minutes. Add broth and bring to a simmer.
- Return chicken skin side up, and continue to simmer, partially covered, until cooked through, 20-25 minutes.
- Remove chicken to a platter. Stir in green onion and parsley, reserving a little to garnish if desired. Bring back to a boil to reduce further and thicken if desired. Taste and season with more salt and pepper if desired.
- Serve over mashed potatoes, rice or pasta,.
Nutrition Facts : Calories 366.2, Fat 23.2, SaturatedFat 6.7, Cholesterol 127.4, Sodium 602.9, Carbohydrate 3.9, Fiber 0.6, Sugar 1, Protein 26.9
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