ROAST CHICKEN AND MUSHROOMS WITH RED WINE SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F. Season the chicken with 1/2 teaspoon salt, and pepper to taste. Heat a medium skillet over medium-high heat; add 1/2 tablespoon vegetable oil, then add the chicken, skin-side down, and cook until the skin is golden brown, about 6 minutes. Transfer to a rimmed baking sheet, skin-side up; reserve the skillet.
- Toss the mushrooms with the remaining 1/2 tablespoon vegetable oil and season with salt and pepper; scatter around the chicken on the baking sheet. Bake until the mushrooms are tender and a thermometer inserted into the thickest part of the chicken registers 160 degrees F, about 25 minutes.
- Meanwhile, melt the butter in the reserved skillet over medium heat. Add the flour and cook, stirring, 1 minute. Add the chicken broth and bring to a simmer, whisking. Add the wine, sugar and 1/4 teaspoon salt and simmer until the sauce is reduced by half, about 10 minutes. Season with salt and pepper.
- Spoon some of the red wine sauce onto each plate; top with the chicken and mushrooms.
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
CLASSIC CHICKEN IN RED WINE
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 17
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.
RED WINE ROAST CHICKEN
Categories Chicken
Number Of Ingredients 11
Steps:
- Mix together the wine, tomato paste, thyme, marjoram, and vinegar. Season the chicken with plenty of salt and pepper, then place in a sealed ziplock bag with the wine mixture. Shake the bag to make sure each piece is well coated. Refrigerate for at least 30 minutes, or overnight. Place the potatoes in a saucepan of cold water, cover, and bring to a boil. Boil for 1 to 2 minutes, then drain in a colander. Preheat the oven to 400°F. Arrange the onions, carrots, and cooked potatoes in a large baking dish or tray and pour in the water. Arrange the chicken pieces, skin-side up, in a layer on top of the vegetables in the dish. Pour the marinade over the chicken. Cover with a sheet of parchment or foil and roast for 30 minutes. Remove the parchment and baste the chicken with the cooking liquid. Roast, uncovered, for another 15 minutes, or until the skin is crisp. Serve immediately. Les petites astuces-tips: Buying a whole chicken will always be more affordable. If you aren't up for dissecting it yourself, ask your butcher to cut it into pieces for you. If there's no knife-wielding butcher about, you can always cheat and go for chicken thighs. If you're unsure whether the chicken is cooked through, pierce the flesh with a sharp knife; the juices from the chicken should run clear. Faire en avance-get ahead: The veg and chicken can be prepared up to 1 day in advance, then simply pop it all in the baking dish and cook. Excerpted from My Little French Kitchen: Over 100 Recipes from the Mountains, Market Squares, and Shores of France by Rachel Khoo (Chronicle Books, 2014).
BALSAMIC ROAST CHICKEN
When the aroma from this dish fills your house, your family will think you spent all day cooking. But this elegant, Sunday-special roast chicken, flavored with rosemary, wine and balsamic vinegar, is surprisingly simple to make. -Tracy Tylkowski, Omaha, Nebraska
Provided by Taste of Home
Categories Dinner
Time 2h20m
Yield 12 servings (1-1/2 cups onion sauce).
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. Mix rosemary, garlic, salt and pepper. Place onions in a roasting pan; place chicken over onions, breast side up. , Pat chicken dry. With fingers, carefully loosen skin from chicken; rub rosemary mixture under the skin. Secure skin to underside of breast with toothpicks. Tuck wings under chicken; tie drumsticks together., Mix wine and vinegar; pour over chicken. Roast 2 to 2-1/2 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°. (Cover loosely with foil if chicken browns too quickly.), Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. Transfer onion and pan drippings to a small bowl; skim fat. Remove and discard skin from chicken before serving. Serve with onion sauce.
Nutrition Facts : Calories 182 calories, Fat 7g fat (2g saturated fat), Cholesterol 77mg cholesterol, Sodium 275mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 25g protein. Diabetic Exchanges
More about "red wine roast chicken recipes"
RED WINE-ROASTED CHICKEN — A DELICIOUS SPIN ON A GO …
From cbc.ca
- Season the chicken liberally with salt and pepper. Using your hand and a bit of pressure, roll the lemon on your work surface to “loosen” the juice by breaking up the pulp. Using a toothpick, poke a few holes in the lemon. Place the lemon in the cavity of the chicken.
- Pour the oil all over the bird and, using your hands, work it into the skin, getting into all the crevices. Place the chicken on the roasting rack, roast for 20 minutes, and then remove from the oven and set aside. Turn the oven down to 350°F.
- While the bird is in the oven, melt 1 Tbsp of the butter over medium-low heat in an ovenproof pot large enough to hold the bird. Add the onions and cook, stirring frequently, until translucent. Add the garlic and sweat for a few minutes until fragrant. Add the carrots and celery and turn up the heat to medium, stirring constantly until the vegetables have softened. Season with salt and pepper.
RED WINE ROAST CHICKEN RECIPE | PALEO LEAP
From paleoleap.com
Ratings 1Category Main CourseCuisine AmericanTotal Time 1 hr 45 mins
RED ROAST CHICKEN & BABY BOK CHOY RECIPE | PBS FOOD
From pbs.org
COQ AU VIN (CHICKEN IN RED WINE SAUCE) - SPEND WITH …
From spendwithpennies.com
ROAST CHICKEN WITH RED WINE DEMI-GLACE AND POLENTA
From epicurestable.com
AROMATIC RED WINE ROASTED CHICKEN - PORTANDFIN.COM
From portandfin.com
RED WINE ROAST CHICKEN (POULET ROTI AU VIN ROUGE)
From cookingchanneltv.com
BAKED CHICKEN WITH RED WINE RECIPE | FOOD FROM PORTUGAL
From foodfromportugal.com
RED WINE ROAST CHICKEN WITH GRAPES AND HERBS
From caligirlcooking.com
ROAST CHICKEN RECIPE – COOKING WITH DRY RED WINE - JUST WINES
From justwines.com.au
CHIPOTLE CHICKEN MARINADE - CHELSEA'S MESSY APRON
From chelseasmessyapron.com
RED WINE ROASTED CHICKEN RECIPES (128) - クックパッド
From cookpad.com
LENTIL SOUP AND KASHAR TOASTIE RECIPE BY SERTAç DIRIK
From theguardian.com
OUR 20 BEST NEW ANTI-INFLAMMATORY RECIPES YOU'LL WANT TO MAKE …
From news.yahoo.com
10 BEST RED WINES TO GO WITH YOUR ROAST CHICKEN – WINED
From wined.co.uk
FOOD & WINE'S BEST BBQ RECIPES
From foodandwine.com
17 CUBAN FOOD & DRINK IDEAS - CLASSIC CUBAN RECIPES - DELISH
From delish.com
ROAST RED WINE CHICKEN RECIPE | DRIZZLE AND DIP
From drizzleanddip.com
HOW A SIMPLE SOUP CAN BE A GATEWAY TO 3 ADDITIONAL MEALS
From washingtonpost.com
BALSAMIC-RED WINE ROASTED CHICKEN THIGHS AND VEGETABLES
From hostthetoast.com
COOK THIS: THREE RECIPES FROM MONTREAL RESTAURANT ELENA
From nationalpost.com
ROAST CHICKEN CACCIATORE WITH RED WINE BUTTER RECIPE
From foodandwine.com
You'll also love