CHICKEN WITH TOMATOES AND WINE
This recipe is easy and all the ingredients are likely to already be in your fridge. I got this recipe from my friend when I was going crazy thinking of what I should make for dinner. The result was great and impressed my guests.
Provided by Chef Christine
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Saute onion, garlic and pepper.
- Season chicken (parsley, oregano, thyme, adobo, olive oil, whatever way you like).
- Add chicken, tomatoes, and wine.
- Cook on medium-low flame, covered, for about 20 minutes or until inside of chicken is no longer pink.
- Serving suggestion is white rice.
CHICKEN SAUTé WITH WHITE WINE AND TOMATOES
Poulet Sauté à la Paysanne Provençale; from a 1940s cookbook,Portrait of a Beloved French Cook, bringing us the ultimate bonne femme,Clementine - and her mouthwatering recipes. (with a few changes)
Provided by Caroline Cooks
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Wipe chicken dry, season them with salt and pepper, and dip lightly in flour.
- In a broad sauté or large heavy pan brown chicken on all sides in hot olive oil.
- Add onion and let it cook slowly until it is golden.
- Add white wine, scraping up meat bits to incorporate, cover and cook until this is reduced by about half; about 20 minutes. Add tomatoes, garlic, and parsley, cook about 5 minutes to heat thoroughly.
- DO NOT OVER-COOK at this point-tomatoes should be firm.
- Just before serving, add a dozen pitted black olives.
- Serve topped with sauce or with rice.
Nutrition Facts : Calories 324.7, Fat 16.1, SaturatedFat 3.9, Cholesterol 76.1, Sodium 202.2, Carbohydrate 8.2, Fiber 2.1, Sugar 4.1, Protein 28.7
CHICKEN WITH TOMATO COGNAC-WINE SAUCE AND MUSHROOMS
This recipe is similar to chicken cacciatore but it has a delicious rich cognac-wine sauce. This recipe can easily be doubled.
Provided by Kittencalrecipezazz
Categories Chicken
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Set oven to 350 degrees.
- Season the chicken pieces with salt and pepper.
- heat oil and butter in a large Dutch oven over medium heat.
- Add in the chicken pieces and brown on both sides; remove and set aside.
- To the Dutch oven add in the onions, mushrooms and chili flakes; saute for about 6 minutes, adding in the garlic the last 2 minutes of cooking.
- Stir in the flour; cook stirring with a wooden spoon until the butter is golden brown.
- Add in the wine, cognac, chicken broth and chopped tomatoes; simmer for about 10-15 minutes.
- Return the browned chicken back to the pan.
- Cover and bake for about 45 minutes, or until the chicken is done.
- Remove the cooked chicken to a large platter, tent with foil to keep warm.
- Bring the sauce to a boil on top of the stove, and cook until it is reduced to about 3 cups.
- Add in parsley, basil and dried oregano; simmer for a few minutes more.
- Season with salt and pepper to taste.
- Serve the sauce on the cooked linguine with the chicken.
- Pass the parmesan cheese at the table.
Nutrition Facts : Calories 1223.8, Fat 84.8, SaturatedFat 26.2, Cholesterol 363.4, Sodium 585.6, Carbohydrate 16.7, Fiber 3.3, Sugar 6.8, Protein 90.7
BRAISED CHICKEN WITH WHITE WINE, TOMATOES, AND PEAS
Aromatic simmered chicken hits the right notes for dinner on a cold evening. Grape tomatoes, peas, and some lemon juice offer welcome brightness.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 45m
Number Of Ingredients 9
Steps:
- In a medium saucepan, cook rice according to package instructions. Spread 3 cups cooked rice on a rimmed baking sheet to cool; refrigerate for Chicken Fried Rice, up to 1 day. Cover remaining rice in pan to keep warm; set aside.
- While rice is cooking, season chicken with salt and pepper. In a 5-quart Dutch oven or heavy pot, heat oil over medium-high. Working in batches, cook chicken until browned, 4 to 5 minutes per side; transfer to a plate (reserve pot).
- Return chicken and any juices to pot; add wine and thyme. Bring to a boil; reduce to a simmer, and cook, partially covered, until chicken is opaque throughout, 10 to 15 minutes. Remove 4 chicken thighs; refrigerate for Chicken Fried Rice, up to 1 day.
- Add peas and tomatoes to pot; cook, stirring occasionally, until tomatoes are softened, 4 to 5 minutes. Stir in lemon juice; season with salt and pepper. Serve chicken and vegetables over rice, garnished with thyme sprigs.
Nutrition Facts : Calories 532 g, Fat 12 g, Fiber 4 g, Protein 47 g
SAUTEED CHICKEN WITH WHITE WINE AND TOMATOES
Steps:
- Have a 4-pound chicken cut into serving pieces, wipe them dry, season them with salt and pepper, and dip them lightly in flour. In a broad sauté or frying pan brown them on all sides in 1/4 cup of hot olive oil. Add 1 tablespoon of finely chopped onion and let it cook slowly until it is golden. Add 1/2 cup of dry white wine and cook until this is reduced by about half. Then add 4 medium-size tomatoes, peeled, seeded, and chopped coarse, 1 small clove of garlic, chopped and mashed, and 1 tablespoon of finely minced parsley. Cover the pan and cook the chicken slowly for 15 to 20 minutes. Five minutes before it is done, add a dozen pitted black Italian olives. Serve with steamed potatoes.
CHICKEN CACCIATORE WITH RED WINE
This "hunter style" dish is beloved not just in Italy, but all around the world. This hearty recipe has all the bright and sunny flavors of the Italian countryside.
Provided by Cheri Liefeld
Categories Entree
Time 40m
Yield 4
Number Of Ingredients 14
Steps:
- Sprinkle salt and pepper over chicken breasts; coat chicken with flour. In Dutch oven, heat oil over medium-high heat. Add chicken; cook until browned on both sides. Remove chicken from Dutch oven; place on plate. Set aside.
- In same Dutch oven, melt butter over medium heat. Add onion, bell pepper and garlic; cook and stir 5 minutes. Add red wine; cook until reduced in half.
- Stir in tomatoes, broth and oregano. Place chicken over tomatoes. Heat to boiling. Reduce heat to medium-low; simmer about 20 minutes or until juice of chicken is clear when center of thickest part is cut (165°F).
- Serve chicken over mashed potatoes or spaghetti, spooning sauce over chicken. Sprinkle with basil.
Nutrition Facts : Calories 470, Carbohydrate 27 g, Cholesterol 115 mg, Fat 1, Fiber 3 g, Protein 41 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 820 mg, Sugar 11 g, TransFat 0 g
CHICKEN CACCIATORE
This classic Italian dish must have hundreds of versions, all resulting in a rustic braise of chicken, aromatic vegetables and tomatoes. My version includes lots of mushrooms, both dried and fresh. You can add kale to the dish if you want to work in some leafy greens (see variation below).
Provided by Martha Rose Shulman
Categories dinner, main course
Time 1h45m
Yield 4 to 5 servings.
Number Of Ingredients 14
Steps:
- Place the dried mushrooms in a bowl or heat-proof glass measuring cup and pour on 2 cups boiling water. Let sit 15 to 30 minutes, until mushrooms are softened. Drain through a strainer lined with cheesecloth or a paper towel and set over a bowl. Rinse the mushrooms in several changes of water, squeeze out excess water and chop coarsely. Set aside. Measure out 1 cup of the soaking liquid and set aside.
- Heat 1 tablespoon of the olive oil over medium-high heat in a large, heavy nonstick skillet. Season the chicken with salt and pepper and brown, in batches, for 5 minutes on each side. Transfer the chicken pieces to a bowl as they are done. Pour the fat off from the pan and discard.
- Turn the heat down to medium, add the remaining oil and the onion, carrot and celery, as well as a pinch of salt. Cook, stirring, until the vegetables begin to soften, about 5 minutes. Add the garlic, parsley, rosemary, red pepper flakes and salt to taste. Cover, turn the heat to low and cook, stirring often, for 5 minutes, until the mixture is soft and aromatic. Stir in the fresh and dried mushrooms, turn the heat back up to medium, and cook, stirring, until the mushrooms are just tender, about 5 minutes. Season with salt and pepper. Stir in the wine and bring to a boil. Cook, stirring, for a few minutes, until the wine has reduced by about half. Add the tomatoes and salt and pepper to taste. Cook over medium heat for 5 to 10 minutes, stirring often, until the tomatoes have cooked down a little and smell fragrant. Stir in the mushroom soaking liquid that you set aside.
- Return the chicken pieces to the pan and stir so that they are well submerged in the tomato mixture. Cover and simmer over medium heat for 30 minutes, until the chicken is tender. Taste, adjust seasoning and serve with pasta or rice.
Nutrition Facts : @context http, Calories 629, UnsaturatedFat 27 grams, Carbohydrate 24 grams, Fat 41 grams, Fiber 7 grams, Protein 39 grams, SaturatedFat 10 grams, Sodium 1184 milligrams, Sugar 7 grams, TransFat 0 grams
CHICKEN BREASTS WITH TOMATOES AND CAPERS
This recipe was originally developed by Pierre Franey in 1991 for the 60-Minute Gourmet column, a weekly feature dedicated to Times-worthy dishes that were easy, quick and inexpensive. This recipe fit the bill perfectly, and it still does. Just sauté the chicken breasts until they are lightly browned. Then add shallots and garlic, tarragon, tomatoes, vinegar, capers, white wine and tomato paste. Stir well and cook for about 9 minutes more. That's it.
Provided by Pierre Franey
Categories dinner, one pot, main course
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Sprinkle the chicken with salt and pepper. Heat the oil and butter in a heavy-bottom skillet. Add the chicken breasts and saute over medium-high heat, turning the pieces often until lightly browned, about 5 minutes.
- Add the shallots and garlic around the chicken. Cook briefly; add the tarragon, tomatoes, vinegar, capers, wine and tomato paste. Stir to dissolve the brown particles adhering to the bottom of the skillet.
- Blend well, bring to a boil, and then cover and simmer for 9 minutes. Sprinkle with parsley and serve.
Nutrition Facts : @context http, Calories 512, UnsaturatedFat 10 grams, Carbohydrate 12 grams, Fat 20 grams, Fiber 3 grams, Protein 60 grams, SaturatedFat 6 grams, Sodium 1163 milligrams, Sugar 6 grams, TransFat 0 grams
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