Red Wine Bbq Chicken Recipe 45

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RED WINE BBQ CHICKEN RECIPE - (4/5)

Provided by lorik

Number Of Ingredients 11



Red Wine BBQ Chicken Recipe - (4/5) image

Steps:

  • In a medium saucepan, heat the 2 tablespoons of olive oil. Add the shallots and garlic and cook over moderate heat, stirring, until softened, 3 to 5 minutes. Whisk in the ketchup, wine, sugar, chipotle and mustard. Bring to a boil over moderately high heat, then simmer over moderately low heat, stirring frequently, until thickened, about 15 minutes. Let cool slightly, then puree in a blender until smooth. Season with salt and pepper. Preheat the oven to 425°F. Line a large rimmed baking sheet with foil and put a baking rack on it. Season the chicken with salt and pepper and put on the rack. Roast for 15 minutes, until the skin is lightly browned. Brush the chicken with some of the sauce and roast for 40 minutes longer, turning and basting every 10 minutes, until nicely glazed and an instant-read thermometer inserted in the thickest piece registers 165°F. Transfer to a platter and serve. Make Ahead: The barbecue sauce can be refrigerated for up to a week.

2 tablespoons extra-virgin olive oil, plus more for brushing
2 shallots, minced
2 garlic cloves, minced
1 cup ketchup
1 cup Pinot Noir
2 tablespoons light brown sugar, packed
1 chipotle chile in adobo sauce, seeded and minced
1 tablespoon Dijon mustard
Kosher salt
Pepper
12 mixed chicken drumsticks and thighs

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



Chicken and Red Wine Sauce image

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

1 tablespoon olive oil
1 tablespoon minced garlic
3 pounds skinless, boneless chicken breast halves
1 tablespoon paprika
1 cup brown sugar
1 cup red wine
salt and pepper to taste

GRILLED GREEK CHICKEN WITH RED WINE AND GARLIC

Give your grill a Mediterranean flair. Olive oil, fresh herbs, garlic and olives are the flavor secrets.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 2h5m

Yield 4

Number Of Ingredients 7



Grilled Greek Chicken with Red Wine and Garlic image

Steps:

  • In shallow glass or plastic dish or resealable food-storage plastic bag, mix all ingredients except chicken and olives. Add chicken; turn to coat with marinade. Cover dish or seal bag; refrigerate 1 hour.
  • Heat gas or charcoal grill. Remove chicken from marinade; reserve marinade. Place chicken, skin sides down, on grill over medium heat. Cover grill; cook 15 minutes. Turn chicken; brush with marinade. Cover grill; cook 20 to 40 minutes longer, brushing occasionally with marinade, until juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and drumsticks). Discard any remaining marinade. Serve chicken with olives.

Nutrition Facts : Calories 330, Carbohydrate 4 g, Cholesterol 65 mg, Fat 3, Fiber 1 g, Protein 20 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 0 g, TransFat 0 g

1/2 cup dry red wine or Progresso™ chicken broth (from 32-oz carton)
2 tablespoons chopped fresh or 1 tablespoon dried basil leaves
1 tablespoon chopped fresh or 1 teaspoon dried mint leaves
3 tablespoons olive or vegetable oil
2 cloves garlic, finely chopped
1 1/2 to 2 lb cut-up whole chicken pieces
1 jar (4 3/4 oz) pitted kalamata or ripe olives, drained

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