CHICKEN AND RED WINE SAUCE
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
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
CALF'S LIVER WITH RED WINE SAUCE
This is a very tasty way to do liver. Also a very easy recipe to make. The marinating time of 30 minutes is not included.
Provided by evelynathens
Categories Beef Organ Meats
Time 14m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- In a shallow baking dish, combine well the wine, vinegar, garlic, sage and season to taste.
- Add liver, turning to coat.
- Let marinate at room temperature for 30 minutes.
- In a large skillet, cook bacon over moderate heat, stirring, until crisp and transfer with a slotted spoon to paper towel to drain.
- Drain liver from marinade and reserve marinade.
- Pat liver dry.
- Heat bacon fat over moderately-high heat until hot but not smoking.
- Add liver and saute, turning once, for 2 minutes, or until it is brown outside and still pink within.
- Transfer to a heated platter.
- Add marinade to skillet and boil over high heat, scraping up brown bits, until it is reduced by half.
- Strain pan juices through a fine sieve over the liver and sprinkle bacon and parsley over.
- In my home, we always had broccoli when we had liver (this cause me much grief as a child, but I grew to love it.) Oven-roasted broccoli and asparagus would be great here.
Nutrition Facts : Calories 286.4, Fat 8.8, SaturatedFat 3, Cholesterol 395.2, Sodium 169.3, Carbohydrate 8.5, Fiber 0.3, Sugar 0.4, Protein 30.1
CHICKEN LIVERS IN RED-WINE RHUBARB SAUCE
Steps:
- Place the bacon in a large skillet over medium heat. Cook until fat is rendered and discard the bacon. Season the flour with 1/2 teaspoon salt and the pepper. Dust the chicken livers with the flour. Increase the heat slightly and add to the skillet. Saute until browned on the outside but still pink in the center, about 3 minutes. Remove from the skillet with a slotted spoon and keep warm.
- Add 1 cup of the rhubarb compote and the wine to the skillet and deglaze the pan. Season with salt and pepper to taste. Divide the chicken livers among 4 plates and spoon the sauce over them. Divide the remaining compote among the plates and serve immediately.
Nutrition Facts : @context http, Calories 243, UnsaturatedFat 6 grams, Carbohydrate 14 grams, Fat 10 grams, Fiber 2 grams, Protein 18 grams, SaturatedFat 3 grams, Sodium 451 milligrams, Sugar 1 gram, TransFat 0 grams
CHICKEN LIVERS IN WINE
Make and share this Chicken Livers in Wine recipe from Food.com.
Provided by Barry44
Categories Beef Organ Meats
Time 55m
Yield 1 batch
Number Of Ingredients 10
Steps:
- Heat 2 tbsp of oil in non-stick skillet and saute onions and mushrooms until tender.
- Put aside.
- In a small bowl, combine flour, salt, pepper, paprika and garlic powder.
- Coat the livers in the dry mixture.
- Heat 3 tbsp of oil in non-stick skillet and fry livers until almost done.
- Reduce heat, adding onions, mushrooms and wine.
- Cover and simmer over low heat for 30 minutes.
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