Wine Braised Chicken Recipes

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WINE-BRAISED CHICKEN



Wine-braised chicken image

Juicy chicken, cooked in wine with pops of sweetness from the roasted grapes - delicious!

Provided by Jamie Oliver

Categories     Mains     Jamie Magazine     Chicken     Dinner Party     Sunday lunch     Chicken thighs

Time 1h15m

Yield 4

Number Of Ingredients 12

olive oil
1 x 1.5 kg whole free-range chicken
4 onions
4 carrots
2 cloves of garlic
½ a bunch of fresh rosemary
1 heaped tablespoon plain flour
300 ml white wine
200 ml organic chicken stock
600 g potatoes
2 handfuls of red and green grapes
a few sprigs of fresh flat-leaf parsley

Steps:

  • Preheat the oven to 190ºC/375ºF/gas 5.
  • Joint the chicken into 8 pieces. Heat a lug of oil in a large saucepan over a medium heat. Season the chicken, add it to the pan in batches, and fry until golden all over. Set aside on a plate.
  • Peel and cut the onions into wedges, chop the carrots, then peel and finely chop the garlic.
  • Add the veg to the pan and gently sauté for about 15 minutes over a medium-low heat, or until soft and sticky but not coloured.
  • Return the chicken to the pan. Pick, finely chop and add the rosemary, then stir in the flour. Turn up the heat to medium-high and leave to colour for a few minutes.
  • Pour in the wine and bring to the boil, then lower the heat and let it reduce by half.
  • Roughly chop and add the potatoes, pour in the stock, and bring it back to the boil.
  • Transfer everything to a roasting tin and cook in the oven for 30 minutes, or until the potatoes are tender and the chicken is falling off the bone.
  • Place the grapes in a small roasting dish, drizzle with a little oil and cook these in the oven for the last 20 minutes, or until caramelised.
  • Stir the grapes into the chicken, finely chop and scatter over the parsley leaves, and serve.

Nutrition Facts : Calories 588 calories, Fat 15.8 g fat, SaturatedFat 3.7 g saturated fat, Protein 49.8 g protein, Carbohydrate 57.8 g carbohydrate, Sugar 23.2 g sugar, Sodium 0.5 g salt, Fiber 7.6 g fibre

WINE BRAISED CHICKEN (DRUNKEN CHICKEN)



Wine Braised Chicken (Drunken Chicken) image

Wine Braised Chicken is the most mouthwatering, savory dinner you'll ever try! Slow simmered in red wine, this fall-apart-tender chicken is an easy dinner recipe the whole family will love.

Provided by Jessy Freimann

Categories     Main Course

Time 1h17m

Number Of Ingredients 10

2-3 Tablespoons olive oil, (divided)
3 large chicken breasts (fillet into 6 thin cuts of chicken breast)
Kosher salt (to taste)
Ground black pepper (to taste)
1 medium onion (sliced into thin rings)
2-3 cloves fresh garlic, (smashed)
1 cup red wine
1 14.5 ounce can chicken broth ((you can also use beef broth if that's what you have on hand))
2 Tablespoons tomato paste
Water ((optional))

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.

WINE ROASTED CHICKEN



Wine Roasted Chicken image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 23

1/3 cup all-purpose flour
Kosher salt and freshly ground black pepper
6 chicken thighs, bone in and skin on
2 tablespoons extra-virgin olive oil, preferably from California
One 10-ounce package sliced white mushrooms
1 medium shallot, thinly sliced
1 small head fennel, thinly sliced (about 3 cups)
1/2 cup white wine, such as Chardonnay, preferably from California
1/2 cup chicken broth
2 cloves garlic, minced
2 sprigs fresh rosemary
2 sprigs fresh thyme
1 lemon, zested and juiced, plus thinly sliced lemon, for garnish
Pistachio Pesto Pasta, recipe follows, for serving, optional
Fresh basil leaves, for garnish
Kosher salt and freshly ground black pepper
1 pound fettuccine
1 cup roasted shelled pistachios
3/4 cup fresh basil leaves, plus more for garnish
1/2 cup extra-virgin olive oil
1/4 cup grated Parmesan, plus more for serving
3 cloves garlic, roughly chopped
Zest and juice of 1 lemon

Steps:

  • Preheat the oven to 400 degrees F.
  • Season the flour with salt and pepper, then mix together in a shallow bowl. Lightly dust both sides of the chicken with the flour, shaking off any excess.
  • Add the olive oil to a skillet and heat over medium-high heat. When the oil is hot, add the chicken skin-side down and cook until the skin is golden brown, 5 to 6 minutes. Flip the chicken and cook on the other side until golden brown, about 4 more minutes. Remove the chicken from the skillet and set aside.
  • Add the mushrooms, shallot and fennel to the skillet and cook just until beginning to soften, about 5 minutes. Sprinkle with 1 teaspoon of the excess dredging flour and stir well. Add the white wine, chicken broth, garlic, rosemary, thyme and lemon juice, then bring to a simmer, scraping the bottom of the skillet. Add the chicken back to the skillet skin-side up and place in the oven. Cook until the chicken is cooked through and the vegetables are tender, about 20 minutes.
  • Serve with Pistachio Pesto Pasta if desired and garnish with basil leaves, lemon zest and lemon slices.
  • Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions.
  • While the pasta is cooking, make the pistachio pesto. Combine the pistachios, basil, olive oil, Parmesan, garlic, lemon zest and juice and some salt and pepper in a food processor and process until well combined.
  • Reserve 1 cup of the pasta water and drain the pasta. Toss the pasta with the pistachio sauce, thinning with the pasta water for the desired consistency if necessary. Serve with more Parmesan and basil leaves.

WINE-BRAISED CHICKEN



Wine-Braised Chicken image

If you're looking for a hearty one-pot meal for dinner, this is it. Listed as coq au vin in cookbooks and on restaurant menus, this French dish has a name that sounds fancy, but it's simply chicken cooked in red wine.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Time 1h15m

Number Of Ingredients 13

3 fresh thyme sprigs
5 flat-leaf parsley sprigs
1 bay leaf
3 slices bacon, cut into pieces
12 bone-in, skinless chicken thighs (about 4 pounds total)
coarse salt and ground pepper
1 large onion, chopped
6 medium carrots, sliced crosswise on the diagonal into 1/2-inch pieces
2 garlic cloves, minced
2 tablespoons tomato paste
3 tablespoons all-purpose flour
1 1/2 cups dry red wine, such as a Pinot Noir or French Burgundy
1 can (14.5 ounces) reduced-sodium chicken broth

Steps:

  • Using cotton kitchen twine, tie thyme, parsley, and bay leaf into a bundle; set aside.
  • Heat a Dutch oven or 5-quart heavy pot with a lid over medium-low. Add bacon; cook until browned, about 10 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate to drain (leave bacon fat in pot).
  • Raise heat to medium-high. Season chicken generously with salt and pepper. Working in three batches to avoid crowding, brown chicken about 4 minutes per side. Transfer to a plate; set aside.
  • Add onion, carrots, and garlic to pot. Cook until onion softens, about 4 minutes. Stir in tomato paste and flour; cook 1 minute.
  • Add wine, broth, chicken, and herb bundle. Bring to a boil; cover, and reduce to a simmer. Cook 10 minutes; uncover, and simmer until chicken is cooked through, about 10 minutes. Remove and discard herb bundle; stir in bacon.

Nutrition Facts : Calories 446 g, Fat 17 g, Fiber 2 g, Protein 44 g

BRAISED CHICKEN WITH GARLIC AND WHITE WINE



Braised Chicken with Garlic and White Wine image

Categories     Chicken     Garlic     Poultry     Braise     Sauté     White Wine     Fall     Winter     Birthday     Thyme     Simmer     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 5

2 3 1/2-pound whole chickens, each cut into 8 pieces
5 whole heads of garlic, cloves separated (about 70), unpeeled
6 tablespoons extra-virgin olive oil, divided
2 cups dry white wine
6 very large fresh thyme sprigs

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.

WINE-BRAISED CHICKEN WITH ARTICHOKE HEARTS



Wine-Braised Chicken With Artichoke Hearts image

Artichokes become weeknight friendly when they come from a can or a jar. Be sure to buy the unmarinated ones here. The gentle braise in rendered chicken fat and tangy white wine, mixed with onions and herbs, provides all the flavor the artichokes need.

Provided by Alison Roman

Categories     dinner, weekday, poultry, main course

Time 45m

Yield 4 servings

Number Of Ingredients 9

4 bone-in, skin-on chicken thighs, or a mix of legs and thighs (1 1/2 to 2 pounds)
Kosher salt and black pepper
1 tablespoon olive oil, plus more for drizzling
2 (14-ounce) cans artichoke hearts, drained and halved lengthwise
1 medium red onion, sliced
1 1/4 cup dry white wine
A few sprigs of thyme, oregano or marjoram
1 cup mint, parsley or dill leaves
Sumac, for serving (optional)

Steps:

  • Heat oven to 425 degrees. Season chicken on both sides with salt and pepper.
  • Heat 1 tablespoon oil in a large skillet over medium-high, and add chicken, skin-side down. Cook, without flipping, until the skin is deeply golden and much of the fat has rendered, 8 to 10 minutes. (You may need to pour off some of the fat.)
  • Using tongs, flip the chicken skin-side up. Let the undersides cook for another 5 or so minutes. Set chicken aside. Add artichoke hearts and onions to the pan, letting them sizzle until they get a little color, 3 to 4 minutes.
  • Add wine and thyme, shaking skillet to make sure the wine is evenly distributed and scraping up any golden-brown bits. Add chicken back to the pan, over the artichoke hearts and onions. Bring to a simmer and place in the oven until chicken has finished cooking and sauce is reduced by about half, 10 to 12 minutes.
  • Remove chicken from oven and scatter with herbs. Finish with more pepper, a drizzle of olive oil, and a sprinkle of sumac, if you have it.

RED WINE-BRAISED CHICKEN WITH CHORIZO AND CHICKPEAS



Red Wine-Braised Chicken with Chorizo and Chickpeas image

Crispy bits of chorizo, tender chickpeas, and a splash of Sherry vinegar give this simple weeknight braise a decidedly Spanish vibe and hearty bite.

Provided by Mindy Fox

Categories     Chicken     Braise     Red Wine     Chickpea     Sausage

Yield 4 servings

Number Of Ingredients 15

1/2 cup golden raisins
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
2 teaspoons kosher salt, divided
1/4 teaspoon cayenne pepper, plus more
8 bone-in, skin-on chicken thighs (about 2 1/2 pounds), trimmed
1 teaspoon olive oil
6 ounces dried Spanish chorizo, casing removed, halved lengthwise, sliced into 1/4-inch-thick half-moons
1 (15.5-ounce) can chickpeas, rinsed, drained
1 teaspoon finely grated orange zest
1 small onion, thinly sliced
1/2 cup dry red wine
1/2 cup low-sodium chicken broth
1/2 teaspoon Sherry vinegar
1/3 cup plus 1 tablespoon coarsely chopped flat-leaf parsley, divided

Steps:

  • Place raisins in a small bowl; cover with hot water. Set aside.
  • Mix cumin, paprika, 1 1/4 tsp. salt, and 1/4 tsp. cayenne in another small bowl. Pat chicken dry and rub all over with spice mixture.
  • Heat oil in a 5-7-qt. Dutch oven or large wide saucepan over medium-high. Add chorizo and cook, stirring frequently, until crisp, 5-8 minutes.
  • Meanwhile, mix chickpeas, orange zest, remaining 3/4 tsp. salt, and a pinch of cayenne in a medium bowl.
  • Using a slotted spoon, transfer chorizo to chickpea mixture; stir to combine. Drain all but 2 Tbsp. fat from pan, then return to medium-high heat. Cook chicken, skin side down, until well-browned, 12-14 minutes. Transfer to a plate skin side up. Add onion to pan and cook, stirring occasionally, until just tender, about 3 minutes.
  • Add wine and broth. Bring to a boil, nestle chicken skin side up into onions in pan. Lower heat to medium, cover, and cook until chicken is cooked through, about 10 minutes. Meanwhile, drain raisins and stir into chorizo mixture.
  • Stir chorizo mixture and Sherry vinegar into chicken mixture. Cook, uncovered, until heated through, about 1 minute. Stir in 1/3 cup parsley, then divide among 4 plates. Top with remaining 1 Tbsp. parsley and serve.

WINE-BRAISED CHICKEN WITH PEARL ONIONS



Wine-Braised Chicken with Pearl Onions image

This is a family favorite handed down from my grandmother in London. She made it for every family gathering. It was always the first food to go on the table and the first one to disappear. -Wayne Barnes, Montgomery, Alabama

Provided by Taste of Home

Categories     Dinner

Time 7h10m

Yield 4 servings.

Number Of Ingredients 10

8 boneless skinless chicken thighs (about 2 pounds)
1 package (14.4 ounces) pearl onions, thawed
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/4 cup white wine or chicken broth
2 teaspoons minced fresh parsley
1 teaspoon dried tarragon
1/2 teaspoon salt
1/4 teaspoon dried rosemary, crushed
Hot cooked rice or pasta
Minced fresh parsley, optional

Steps:

  • Place chicken and onions in a 4-qt. slow cooker. In a small bowl, combine soup, wine and seasonings; pour over chicken and onions. Cook, covered, on low 7-8 hours or until chicken is tender., Remove chicken; skim fat from cooking juices. Serve cooking juices with chicken and rice. If desired, sprinkle with parsley.

Nutrition Facts : Calories 444 calories, Fat 22g fat (6g saturated fat), Cholesterol 157mg cholesterol, Sodium 990mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 3g fiber), Protein 44g protein.

WINE-BRAISED CHICKEN WITH APRICOTS



Wine-Braised Chicken with Apricots image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 2h40m

Yield 4 servings

Number Of Ingredients 17

2 tablespoons olive oil
4 chicken hind quarters
Kosher salt and freshly ground black pepper
8 cloves garlic, peeled
4 carrots, cut into large chunks
2 red onions, cut into quarters
2 cups dry white wine (any kind)
2 cups chicken stock
16 dried apricots
4 sprigs rosemary
Cheese Grits, recipe follows
Freshly chopped parsley, for garnish
3 cups low-sodium chicken broth
3/4 cup quick grits
2 cups grated sharp Cheddar
4 ounces cream cheese
2 tablespoons salted butter

Steps:

  • Preheat the oven to 325 degrees F.
  • Add the olive oil to a large Dutch oven over medium heat. Season the chicken with salt and pepper. When the oil is hot, place the chicken pieces skin-side down in a single layer in the pot. Cook on both sides, turning several times, until the skin is browned, about 4 minutes. Remove to a plate and set aside.
  • Add the garlic, carrot chunks and onion quarters, followed by the wine, stock, apricots and rosemary. Stir together, then return the chicken to the pot. Bring to the boil, cover and braise in the oven until the chicken and vegetables are tender, about 2 1/2 hours.
  • Serve the chicken over Cheese Grits with the onions, carrots, garlic and apricots, making sure to get a spoonful or two of the cooking liquid. Garnish with parsley and serve.
  • Bring the chicken broth to a boil in a saucepan over medium heat. Slowly stir in the grits, then return to a boil and simmer for 3 to 4 minutes.
  • Turn down the heat to low and stir in the Cheddar and cream cheese. Cook until the Cheddar is melted and the cream cheese is incorporated into the mixture, another 3 to 4 minutes. Stir in the butter and keep warm until ready to serve.

WINE-BRAISED CHICKEN WITH MUSHROOMS AND LEEKS



Wine-Braised Chicken With Mushrooms and Leeks image

Adding crème fraîche and fancy mushrooms to a pan full of wine-braised chicken makes it ultrarich and extra special. This recipe is perfect for a festive dinner when you're looking for a chicken dish that's a little more dressed up than your average weeknight meal, but it isn't overly difficult. Make it a day or two in advance, and, like all braises, it gets even better with time.

Provided by Melissa Clark

Categories     poultry, main course

Time 1h

Yield 4 servings

Number Of Ingredients 14

1 (3 1/2-pound) chicken, cut into 8 pieces (or use 3 1/2 pounds bone-in chicken parts)
2 teaspoons kosher salt (Diamond Crystal), plus more as needed
1/2 teaspoon freshly ground black pepper, plus more as needed
4 garlic cloves
2 tablespoon extra-virgin olive oil, plus more as needed
2 tablespoons unsalted butter
1 cup thinly sliced mushrooms (preferably specialty mushrooms, such as king, hen-of-the-woods, chanterelles or black trumpet, or a combination)
2 large leeks (4 cups), halved and thinly sliced into half-moons (use white and light green parts)
2 to 3 rosemary sprigs
3/4 cup dry white wine (or use a dry red or rosé)
1/4 cup crème fraîche, plus more for serving if desired
2 tablespoons chopped chives
1 teaspoon finely grated lemon zest, plus more for serving
1/2 cup finely chopped fresh parsley, leaves and tender stems

Steps:

  • Pat chicken dry with paper towels. Season all over with 1 1/2 teaspoons salt and the black pepper. Finely grate, pass through a press or mince 2 garlic cloves. Set aside half the grated garlic for finishing the dish. Rub the rest all over the chicken pieces. Set aside the chicken while preparing the other ingredients.
  • In a Dutch oven over medium-high heat, combine 1 tablespoon oil and 1 tablespoon butter. When the butter melts, add chicken in batches and cook until browned on both sides, 4 to 6 minutes per side. If the pan dries out, add a little more oil as needed. Transfer browned chicken to a plate.
  • Add remaining tablespoon each oil and butter to the pan. Once the butter melts, add mushrooms and cook undisturbed until well browned on one side, 2 to 3 minutes. Stir and cook for 1 minute longer.
  • Thinly slice 2 garlic cloves. Reduce heat to medium, and stir in sliced garlic, leeks and a large pinch each of salt and pepper. Cook, stirring occasionally, until leeks are tender and golden brown, 7 minutes. Add rosemary and wine to the pot and let simmer, scraping up the browned bits, until liquid reduces by half, about 1 minute.
  • Nestle chicken, skin side up, into the pan and pour in any accumulated juices from the plate. Reduce heat to medium-low and cook, covered, until chicken is cooked through, 25 to 35 minutes.
  • Transfer chicken to a serving platter and tent with foil to keep warm. Pluck the rosemary sprigs from the pot. If the sauce looks thin, turn the heat to medium-high and let simmer until it thickens slightly, 2 to 5 minutes. Stir in the remaining grated garlic, the crème fraîche, chives and lemon zest. Taste sauce and add more salt if needed. Spoon sauce over the chicken and top with parsley, more lemon zest and a dollop of crème fraîche, if you like, and serve.

CHICKEN THIGHS BRAISED IN WHITE WINE



Chicken Thighs Braised in White Wine image

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

8 bone-in skinless chicken thighs (about 2 3/4 pounds)
Coarse salt and ground pepper
4 cloves garlic, thinly sliced
1 cup dry white wine
1/4 teaspoon dried thyme
1 lemon, cut into 8 thin slices, plus 1 tablespoon fresh lemon juice
1 tablespoon cold butter, cut into pieces
2 tablespoons chopped flat-leaf parsley
Cooked rice, for serving (optional)

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

BRAISED CHICKEN THIGHS IN WHITE WINE



Braised Chicken Thighs in White Wine image

This is an absolutely delicious dinner!! Its easy and uses low-cost ingredients, but looks and tastes like a million bucks. I usually double the sauce ingredients because the sauce is outstanding! Great with rice. From Martha Stewart.

Provided by Tee Lee

Categories     Chicken Thigh & Leg

Time 1h10m

Yield 8 thighs, 4 serving(s)

Number Of Ingredients 9

8 skinless chicken thighs, bone-in (about 2 3/4 pounds)
salt and pepper, to taste
4 garlic cloves, thinly sliced
1 cup dry white wine
1/4 teaspoon dried thyme
1 lemon, cut into 8 thin slices (plus juice below)
1 tablespoon fresh lemon juice
1 tablespoon butter, cut into pieces (cold butter)
2 tablespoons flat leaf parsley, chopped

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.

CHICKEN BRAISED IN RED WINE



Chicken Braised in Red Wine image

Make and share this Chicken Braised in Red Wine recipe from Food.com.

Provided by Derf2440

Categories     Chicken Thigh & Leg

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 15

1/2 lb small fresh mushrooms
2 cups no-salt-added chicken broth
1 cup dry red wine
3 chicken thighs, about 1 lb, skinned
3 chicken drumsticks, about 1 lb, skinned
1/4 teaspoon salt
1/4 teaspoon pepper
vegetable oil cooking spray
3 small white onions, peeled and quartered
2 garlic cloves, smashed
1 ounce sliced cooked extra lean cured ham, diced
1/2 teaspoon tomato paste
3 sprigs fresh parsley
1 sprig fresh thyme
1 bay leaf

Steps:

  • Cut stems from fresh mushrooms, and set stems aside.
  • Cut mushroom caps in half, and set aside.
  • Combine mushroom stems, broth, and wine in a small non-aluminum saucepan, bring to a boil.
  • Reduce heat and cook, uncovered 15 minutes or until reduced to 1 cup.
  • Strain mixture, reserve cooking liquid, and set aside.
  • Discard mushroom stems.
  • Sprinkle chicken with salt and pepper, set aside.
  • Coat a large frypan with cooking spray, place over medium high heat until hot.
  • Add chicken, and cook until browned.
  • Remove from frypan, set aside.
  • Wipe drippings from pan with a paper towel.
  • coat skillet with cooking spray, and place over medium low heat until hot.
  • Add onions and garlic, cook until onions are browned.
  • Add mushroom caps, reserved cooking liquid, chicken, and remaining ingredients to frypan, bring to a boil.
  • Cover, reduce heat and simmer 45 minutes or until chicken is tender.
  • Remove chicken, ham, and veggies to a platter, and keep warm, discard herbs.
  • Place cooking liquid over high heat, and cook 10 minutes or until reduced to 1/2 cup.
  • Serve chicken, ham and veggies with sauce.

Nutrition Facts : Calories 237.4, Fat 11.3, SaturatedFat 3.2, Cholesterol 72, Sodium 262.2, Carbohydrate 7.4, Fiber 0.9, Sugar 2.5, Protein 19.5

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MUSTARD AND WHITE WINE BRAISED CHICKEN - SAVEUR
mustard-and-white-wine-braised-chicken-saveur image
Instructions. Heat oven to 375°. Heat oil in a 6-qt. saucepan over medium-high heat. Season chicken with salt and pepper; working in batches, cook chicken, flipping once, until browned, about 10 ...
From saveur.com


WINE-BRAISED CHICKEN WITH PEACHES - PARDON YOUR FRENCH
wine-braised-chicken-with-peaches-pardon-your-french image
2021-06-29 Set aside and let rest to near room temperature. Pre-heat your oven to 350°F (180°C) with a rack in the middle. Step 2 - Heat up a large oven-safe frying pan (or skillet) over medium-high heat and add the butter to the pan. …
From pardonyourfrench.com


RED WINE BRAISED CHICKEN AND PLUMS RECIPE - CUCINABYELENA
2021-08-26 Add the plums and cook an additions 3 minutes. Pour in the liquid mixture from Step 1 over the top of the plums. Place the drumstick back in the pot. Do not submerge the chicken completely. Cover with lid, leaving a slight vent, and simmer …
From cucinabyelena.com


RED WINE BRAISED CHICKEN THIGHS RECIPE - MYGOURMETCONNECTION
2017-05-13 Spread the flour on a plate, add 1-1/2 teaspoons of salt and a few grinds of black pepper and combine thoroughly. Dredge the chicken pieces in the flour, shaking off the excess and set aside. In a large frying pan over medium-high heat, cook the bacon until browned. Transfer to a paper towel-lined plate and set aside.
From mygourmetconnection.com


GO WITH WINE-BRAISED CHICKEN FOR A DINNER THAT TAKES IT A STEP FURTHER
2022-03-09 In a Dutch oven over medium-high heat, combine 1 tablespoon of oil and 1 tablespoon of butter. When the butter melts, add the chicken in batches and cook until browned on both sides, 4 to 6 minutes per side. If the pan dries out, add a little more oil as needed. Transfer the browned chicken to a plate.
From swirlingnotions.com


RED WINE BRAISED CHICKEN WITH MUSHROOMS RECIPE - DINNER, THEN …
2020-10-29 Season the chicken with half the salt and pepper and sear on both sides, 4-5 minutes on each side. Remove chicken from the pan, then add in the remaining olive oil. 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 ...
From dinnerthendessert.com


WINE-BRAISED CHICKEN WITH SHALLOTS AND PANCETTA - RECIPE
Arrange the chicken skin side down in the pot in a snug single layer and sear, flipping once, until golden brown all over, 10 to 13 minutes. Transfer to a plate. Cook the pancetta in the pot until well browned all over, 5 to 8 minutes. Transfer with a slotted spoon to paper towels to drain. Pour off and discard the fat.
From finecooking.com


BRAISED BONE-IN CHICKEN BREAST IN A CREAMY WINE SAUCE
2015-09-09 Instructions. Heat a large oven proof skillet on medium high heat. While you are waiting for it to get hot, season your chicken well with salt and pepper. Pre-heat your oven to 375. When the pan is hot, add the coconut or olive oil and then the chicken. Brown the chicken on both sides and then remove it from the pan.
From cookswithcocktails.com


MUSTARD AND WINE-BRAISED CHICKEN THIGHS WITH MUSHROOMS …
2021-09-18 Simmer until the liquid is reduced by half, about 5 minutes. Add 1/2 cup low-sodium chicken broth, 2 tablespoons Dijon mustard, and 1 tablespoon whole grain mustard, and whisk to combine. Bring to a boil. Remove the pan from the heat. Return the chicken skin-side up to the pan, nestling it into the shallots and mushrooms.
From thekitchn.com


A CREAMY WINE-BRAISED CHICKEN RECIPE TO SIMPLY CELEBRATE
A creamy wine-braised chicken recipe to simply celebrate Posted on December 28, 2021 January 12, 2022 Author Margaret E. Hill Comments Off on A creamy wine-braised chicken recipe to simply celebrate With the seemingly endless supply of convenient weeknight chicken recipes, it can be easy to forget that in the past, chicken was considered a delicacy.
From swirlingnotions.com


GARLIC BRAISED CHICKEN IN A CREAMY WHITE WINE SAUCE
2016-04-04 Preheat the oven to 350 degrees Fahrenheit. Trim the chicken thighs from all extra fat. Dry the chicken very thoroughly on both sides with a paper towel. Season the chicken with salt and ground black pepper on both sides. Heat the oil on high heat until smoking hot in a large and deep skillet or dutch oven.
From olgasflavorfactory.com


COQ AU VIN (CHICKEN BRAISED IN RED WINE) RECIPE - SERIOUS EATS
2020-04-20 Remove chicken from zipper-lock bag, reserving wine, and pat dry. Season with salt and pepper. Return Dutch oven with rendered bacon fat to medium-high heat and, working in batches, add chicken, skin side down, and cook until browned, about 7 minutes. Turn and brown other side, about 5 minutes.
From seriouseats.com


BRAISED CHICKEN THIGHS RECIPE WITH WINE-EXTRA HELPINGS
2021-03-22 Recipe: White Wine-Braised Chicken Thighs Ingredients: 8 bone-in, skin-on chicken thighs; 2 tablespoons all-purpose flour; 1 shallot, sliced 4 cloves garlic, sliced 1 cup dry white wine 1.5 cups chicken broth or stock; 1 tablespoon capers; 1 lemon, sliced and deseeded 4 sprigs thyme; 2 bay leaves; Directions: 1. Preheat the oven to 375°F. Pat the chicken dry …
From blog.blueapron.com


WINE BRAISED GARLIC CHICKEN - GRANDBABY CAKES
2021-01-06 Instructions. Season chicken on both sides with salt and pepper. Heat the oil in a large saucepan over medium-high heat, add the chicken and brown, about 3-5 minutes per side, before setting aside. Add the onion and garlic and saute until the onions are tender and everything is lightly browned, about 3-5 minutes.
From grandbaby-cakes.com


MICHAEL POLLAN'S WINE-BRAISED CHICKEN - THE DR. OZ SHOW
6 cups root vegetables mix. Preheat oven to 300°F. Season chicken with 2 teaspoons salt and pepper. Heat oil in a 5- to 6-quart Dutch oven or wide, ovenproof pot over medium-high heat. Arrange half the chicken in pot in a single layer and cook, turning once, until golden brown, 12 to 15 minutes. Transfer to a plate and repeat with remaining ...
From drozshow.com


WINE BRAISED CHICKEN & GRAVY - REAL HEALTHY RECIPES
Reduce the heat to medium, add the carrots, celery and onion. Cook until softened, about 4 minutes. Deglaze the pan with the broth, brandy and tomato paste. Scrape the bits from the bottom of the pan. Simmer until the liquid is greatly reduced, about 8 minutes. 6. Add the chicken back to the pot and pour the wine over.
From realhealthyrecipes.com


WINE-BRAISED CHICKEN WITH ARTICHOKE HEARTS - ALISON ROMAN
2021-01-21 1 cup mint, parsley or dill leaves. Sumac, for serving (optional) Directions. Heat oven to 425 degrees. Season chicken on both sides with salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high, and add chicken, skin-side down. Cook, without flipping, until the skin is deeply golden and much of the fat has rendered, 8 to 10 ...
From alisoneroman.com


WHITE-WINE BRAISED CHICKEN - ASTRAL CHICKEN
Chicken: Preheat the oven to 180 °C. Heat olive oil in a heavy-bottomed casserole dish over a high heat. Season the chicken with salt and pepper. Put the chicken pieces into the hot dish and brown. Once the skin has turned golden, remove the chicken from the dish and set aside. Turn the heat down to low, add the fennel, garlic and thyme, and ...
From astralchicken.com


8 COMFORTING BRAISED CHICKEN RECIPES | SAVEUR
2016-10-03 Chicken Cacciatore. With roots in northern Italy, this stew—prepared hunter’s wife style —has numerous regional variations based on …
From saveur.com


WINE-BRAISED CHICKEN WITH MUSHROOMS - THE WASHINGTON POST
2020-06-11 Stir in the sliced garlic and cook until fragrant, 30 seconds to 1 minute. Add a splash of the wine and scrape up any browned bits on the bottom of the pan. Add the sliced mushrooms, season with a ...
From washingtonpost.com


WHITE WINE BRAISED CHICKEN THIGHS - WANDERINGS IN MY KITCHEN
Instructions. Heat a heavy bottomed skilled over high heat and sear the chicken thighs skin side down for 10-15 minutes. You want the chicken to be dark, dark brown. Using tongs, flip the chicken and sear the other side for 10 minutes. Remove the chicken from the pan and wipe out the grease that has rendered.
From wanderingsinmykitchen.com


A CREAMY, WINE-BRAISED CHICKEN RECIPE TO CELEBRATE …
2021-12-22 Warm it over low heat on the stovetop, or in a 350-degree oven for 20 to 30 minutes. Then stir in the crème fraîche and garnishes. Serve it with crusty bread, polenta, rice or a heap of buttered ...
From nytimes.com


BRAISED CHICKEN THIGHS IN WHITE WINE SAUCE - FAMILYSTYLE FOOD
2020-05-05 Heat the oil over medium-high heat in a 3 or 4-quart deep skillet or saute pan until it begins to shimmer. Add the chicken in 2 batches and sear until golden on both sides, about 5 minutes per side. Remove to a platter. Add the onion and garlic to the pan and cook until softened and fragrant, about 3 minutes.
From familystylefood.com


25 WHITE WINE CHICKEN RECIPES FANCY ENOUGH FOR COMPANY
2019-03-14 Creamy Braised Chicken. A smooth, delicate cream sauce gives a special taste to these tender chicken breasts accompanied by pearl onions and sauteed mushrooms. This dish is so rich-tasting, you'll want to serve it to company. —Margaret Haugh Heilman, Houston, Texas. Here are expert tips on how to cook with wine.
From tasteofhome.com


CHICKEN AND ONIONS BRAISED IN WHITE WINE RECIPE | BON APPéTIT
2016-07-25 Step 3. Dredge chicken in flour, shaking off excess. Cook in skillet, turning once, until browned all over, 10–12 minutes. Spoon off all but 2 …
From bonappetit.com


CHICKEN BRAISED IN WINE AND ROSEMARY RECIPE | MYRECIPES
Place flour in a shallow dish. Dredge chicken in flour. Add chicken to pan; cook 5 minutes on each side. Remove chicken from pan. Add shallots, garlic, and rosemary to pan; cook 2 minutes or until tender, stirring frequently. Add wine to pan; bring to a boil. Cook 1 minute, scraping pan to loosen browned bits.
From myrecipes.com


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Top Asked Questions

What is braised chicken with red wine?
Wine Braised Chicken is the most mouthwatering, savory dinner you'll ever try! Slow simmered in red wine, this fall-apart-tender chicken is an easy dinner recipe the whole family will love. In a large skillet, heat 2 Tablespoons olive oil over medium-high heat.
How long does wine braised chicken take to cook?
Sarah Carey’s wine braised chicken is a simple twist on French favorite coq au vin. Enjoy it as a stew or serve over polenta or mashed potatoes for a hearty meal in about 30 minutes. Read the full recipe after the video.
How do you cook chicken thighs with Rosemary and wine?
Add rosemary and wine to the pot and let simmer, scraping up the browned bits, until liquid reduces by half, about 1 minute. Nestle chicken, skin side up, into the pan and pour in any accumulated juices from the plate.
What is the best wine to cook chicken legs in?
Wine: Use a dry red wine like Pinot Noir, Cabernet, or Bordeaux, or switch to a lighter, dry white wine like Pinot Gris or Sauvignon Blanc. Heat 2 tablespoons oil in a large skillet over medium high heat. Sear both sides of seasoned chicken legs, 2-3 minutes on each side.

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