Red Wine Chicken Recipes

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.

Steps:

• In a large skillet, heat butter over medium-high heat. Brown chicken on both sides; season with salt and pepper. Reduce heat to medium; cook, covered, 10-12 minutes or until a thermometer reads 170°-175°. Remove chicken to a serving plate; keep warm., Pour drippings from pan (do not wipe skillet clean); add wine and garlic. Bring to a boil, stirring to loosen browned bits from pan; cook 1-2 minutes or until wine is reduced by half. Stir in cream and rosemary. Return to a boil; cook 1-2 minutes or until slightly thickened. Serve with chicken.

Steps:

• Cook the bacon over medium heat in olive oil in a large Dutch oven until crisp, about 8 minutes. Remove with a slotted spoon and set aside. Season the chicken pieces generously with the salt and pepper and brown the pieces in 2 batches in the bacon drippings. Set aside. Pour off about half of the pan drippings then add the onions, garlic, and mushrooms. Cook over medium-high heat until browned, about 8 minutes. Stir in the potatoes and carrots. Add the 1 1/2 teaspoons salt and the flour, stir to coat the vegetables.
• Pour in the wine and chicken broth, stir until you don't see any lumps of flour. Add the chicken, thyme, bay leaves, and half of the bacon to the stew. Bring to a boil then reduce to a simmer. Cover and braise until the chicken and vegetables are almost tender, about 40 minutes. Uncover and cook until sauce thickens, about 10 more minutes.
• Stir in the parsley and vinegar. Adjust seasoning with salt and pepper, to taste, and serve with the remaining bacon.
• Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.

Steps:

• Place ingredients into a jar, close lid tightly, shake well.
• Marinte chicken or cornish hens 2-4 hours, grill.
• You can use this marinade for roasting or broiling, too.

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.

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.

Steps:

• Put a good handful of flour in a bowl, pie plate, or deep dinner plate, and keep it near the stove. Mix the sauce ingredients together and keep handy also.
• Heat 2/3 of the butter and the olive oil in a large skillet (12") over medium heat. Test the oil/butter heat by flicking a little of the flour into it. If it sizzles and turns brown pretty quickly, it's ready to cook the chicken breasts. Dredge one of the chicken breasts in the flour, coating both sides well. Increase the heat of the pan to medium high when you place the first breast in the pan, dredge the next one and place in the pan, and so forth until all are in the pan. Cook for 3 or 4 minutes, then flip them in the same order as you placed them in the pan, and cook for 3 or 4 more minutes.
• When done, move the chicken breasts to a plate and keep them warm in the oven. Turn heat to high, add the chicken stock, red wine, mustard mixture to the pan and boil. Be sure and stir it well, all the time scraping up the bits of chicken, flour mix, etc. from the bottom of the pan. Tilt the pan to one side, and mix in the remaining Tablespoon of butter. Spoon the sauce over the chicken breats and serve immediately.