Red Wine Vinaigrette Chicken Recipes

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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

RED WINE VINAIGRETTE

Provided by Giada De Laurentiis

Categories     condiment

Time 10m

Yield 1 2/3 cups

Number Of Ingredients 6



Red Wine Vinaigrette image

Steps:

  • Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually blend in the oil.

1/2 cup red wine vinegar
3 tablespoons lemon juice
2 teaspoons honey
2 teaspoons salt
Freshly ground black pepper
1 cup olive oil

DUTCH OVEN CHICKEN AND VINAIGRETTE

This is a simple dish: chicken that's a little bit braised and a little bit roasted in a covered Dutch oven. The seasonings - garlic, onions, herbs and lemon - are basic and border on assertive until they cook together, when their aromas intensify and their flavors soften. Putting half the aromatics in the pot with oil and wine, tucking the other half inside the chicken and cooking in this enclosed, steamy environment means that everything that goes into the pot goes into the chicken. When the chicken's cooked through, pour off the pan juices, crush the tender garlic and add sharp mustard and vinegar to make a vinaigrette that's as good over salad greens as over the chicken.

Provided by Dorie Greenspan

Categories     dinner, poultry, main course

Time 2h

Yield 4 servings

Number Of Ingredients 14



Dutch Oven Chicken and Vinaigrette image

Steps:

  • Make the chicken: Heat oven to 450 degrees.
  • Pour 3 tablespoons of the olive oil into a Dutch oven large enough to hold the chicken, then toss in all but 1 piece of the onion. Add the garlic and 4 sprigs each of the thyme and rosemary. Stir to coat, then season generously with salt and pepper.
  • Pat the chicken dry, season the inside with salt and pepper, and tuck in the remaining piece of onion and herb sprigs. Rub the chicken with the remaining 1 tablespoon olive oil and season with salt and pepper. Squeeze the juice from the lemon half over the bird, and then pop the lemon inside it with the herbs and onion. Settle the chicken into the pot, breast side up. Pour in the wine and cover.
  • Roast the chicken for 60 minutes, then check on it: It's done when a thermometer plunged into the thickest part of the thigh has reached 165 degrees. If it's done but doesn't have enough color for you, you can run it under the broiler for a few minutes; if it's not done, remove the lid and continue to roast until done, 15 to 30 minutes more. Transfer the chicken to a platter, cover loosely with a foil tent, and let rest.
  • While the chicken rests, make the vinaigrette: Pour off the pan drippings, measure out 6 tablespoons and return them to the pot. (If your drippings are scant or very dark, you can still use them. Keep any extra drippings for another use.) Hold onto the garlic but discard the onion and herbs from the pot. Place the pot over medium heat, pour in 1/2 cup water, and boil for a couple of minutes, scraping the bottom of the pan to pick up any stuck bits. You should have about 1/3 cup of drippings; if they're very chunky, strain them when you add them to the vinaigrette.
  • Working in a medium bowl, mash 6 to 8 cloves of the soft garlic with the mustard, then whisk in the vinegar. Slowly whisk in the reserved liquid, followed by the walnut oil, if using. Taste for salt and pepper, then pour the vinaigrette into a small pitcher.
  • To serve, carve the chicken, cutting it into quarters or eighths, and arrange on the platter. Pour over a little of the vinaigrette. Dress the salad greens lightly with vinaigrette and serve on the platter or in a shallow bowl. Pass the rest of the sauce at the table.

1/4 cup olive oil
1 medium onion (preferably yellow), trimmed, peeled and cut into eighths
1 head garlic, cut crosswise
5 fresh thyme sprigs
5 fresh rosemary sprigs
Fine or coarse sea salt
Freshly ground black pepper
1 whole chicken (about 4 pounds)
1/2 lemon
3/4 cup white wine
2 teaspoons Dijon mustard
2 tablespoons wine vinegar (preferably sherry)
1 teaspoon walnut oil (optional)
3 to 4 handfuls salad greens

CLASSIC CHICKEN IN RED WINE

Provided by Food Network Kitchen

Categories     main-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 17



Classic Chicken in Red Wine image

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.

8 slices bacon, cut crosswise into thin strips
2 tablespoons olive oil
6 quarter chicken pieces (legs and thighs)
1 1/2 teaspoons kosher salt, plus more for chicken
Freshly ground black pepper
1 (1 pound) bag frozen pearl onions, thawed
8 cloves garlic, smashed
1 pound cremini mushrooms, halved
3 russet potatoes, peeled and cut into large rounds (thirds)
3 carrots, peeled and cut into 2-inch pieces
1/3 cup all-purpose flour
4 sprig fresh thyme
2 bay leaves
2 1/2 cups full-bodied red wine
2 cups low-sodium chicken broth
1/2 cup fresh parsley leaves, roughly chopped
3 tablespoons red wine vinegar

RED WINE VINAIGRETTE CHICKEN

Provided by My Food and Family

Categories     Home

Time 1h

Number Of Ingredients 5



Red Wine Vinaigrette Chicken image

Steps:

  • Preheat oven to 325 degrees F. Wash chicken tenders and trim excess fat. Place chicken in a large bowl, add red wine vinaigrette dressing and let sit for about 10 minutes.
  • Sprinkle 1 teaspoon of flour in to the baking bag and place bag on a baking pan. Using tongs or a big fork place chicken tenders in bag.
  • Place in oven and cook for 20 minutes. Take out of oven and sprinkle cheese on the top of the chicken. Place back in oven for 15 minutes. Take chicken out, and serve while hot.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

6 boneless chicken breast tenders
2 cups Kraft Red Wine Vinaigrette Salad Dressing
1 teaspoon flour
Reynold's Baking Bag
10 oz Kraft Shredded Mexican Cheese

RED WINE BALSAMIC GRILLED CHICKEN

This is one delicious way to make the best grilled chicken breasts that are extremely moist and flavorful. I hope you'll try it out when you decide to fire up your grill again.

Provided by Kimberly Biegacki

Categories     Chicken

Time 6h25m

Number Of Ingredients 12



Red Wine Balsamic Grilled Chicken image

Steps:

  • 1. Gather your ingredients for the marinate.
  • 2. Place all your ingredients in a Ziplocs baggie and seal. Mush the bag a little to mix ingredients together.
  • 3. Move chicken breasts around in bag and make sure they are coated well. Refrigerate at least 6 hours or overnight. Flip the bag every couple of hours to distribute the marinate evenly on both sides of chicken.
  • 4. Remove chicken 1/2 hour before grilling. Cook chicken 5 - 7 minutes on one side till you get nice grill marks. Continue cooking on grill turning once or twice till cooked through. Remove from grill and let rest about 5 minutes before serving. Great served with pasta and a side salad.

4 -5 medium chicken breasts, whole
1/3 c balsamic vinegar
1/3 c red wine vinegar
2 Tbsp olive oil
2 Tbsp honey
1/2 medium orange or lemon, juice of
4 clove garlic, minced
1 tsp dried minced onion
1 tsp dried thyme
1 tsp salt
1 tsp fresh cracked black pepper
1 gal size ziplock baggie

CHICKEN IN RED WINE VINEGAR

Make and share this Chicken in Red Wine Vinegar recipe from Food.com.

Provided by Aunty Dotty

Categories     Chicken

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 7



Chicken in Red Wine Vinegar image

Steps:

  • Brown the seasoned chicken in batches in the butter with a bit of oil as well to stop it burning.
  • Drain fat from skillet and return chicken to skillet.
  • Slowly pour the vinegar into the hot pan to deglaze. Stand back from fumes!
  • Over med-high heat, reduce the vinegar by about half, turning chicken periodically to bathe it.
  • Add tomatoes and stock, cover and simmer gently until flavours melded and mingled, about 20 minutes.
  • Remove the pan from heat, set aside the chicken and keep warm.
  • In the pan, whisk in a knob of butter for a beautiful shiny sauce.
  • Pour the sauce over the chicken and then strew with herbs.
  • Enjoy with a potato gratin or creamy mash and steamed green beans ( for example ).

Nutrition Facts : Calories 730.5, Fat 57.1, SaturatedFat 18.8, Cholesterol 204.8, Sodium 357.3, Carbohydrate 4.8, Fiber 0.8, Sugar 2.6, Protein 45

1 free-range chicken, jointed into 8 pieces (skin on or off)
1 cup red wine vinegar
1 cup chicken stock
2 red ripe tomatoes
2 tablespoons fresh parsley or 2 tablespoons thyme
4 tablespoons butter
3 tablespoons olive oil

CHICKEN WITH VINEGAR

Jean-Georges Vongerichten learned how to make this recipe from the great Paul Bocuse, who added it to his repertoire while cooking for Eugenie Brazier, his teacher at La Mère Brazier in Lyon, France. Chicken with vinegar is one of the great poultry dishes from that area, where the chickens are considered by many to be the best in the world. Mr. Bocuse insisted that it was neither the amount of work nor the cost of ingredients that determined the worthiness of a dish, but how it tasted. The variations are numerous, but the piercing flavor of vinegar is so dominant that it matters little whether you use shallots or garlic, thyme or tarragon. One technical note: Most wine vinegar sold in the United States has an acidity level of 7 percent; many French vinegars are just 5 percent acidity. So it's best to cut strong vinegar with some water.

Provided by Mark Bittman

Categories     dinner, main course

Time 40m

Yield 4 servings

Number Of Ingredients 6



Chicken With Vinegar image

Steps:

  • Preheat the oven to 450 degrees. Set a large ovenproof skillet over medium-high heat. Add oil; when it is hot, place chicken in the skillet, skin side down. Cook undisturbed for about 5 minutes, or until chicken is nicely browned. Turn and cook 3 minutes on the other side. Season with salt and pepper.
  • Place skillet in the oven. Cook 15 to 20 minutes, or until almost done (juices will run clear, and there will be just a trace of pink near the bone). Remove chicken to an ovenproof platter. Place it in the oven; turn off the heat, and leave the door slightly ajar.
  • Pour all but 2 tablespoons of the cooking juices out of the skillet (discard them). Place skillet over medium-high heat, and add shallots; sprinkle them with a little salt and pepper, and cook, stirring, until tender, about 2 minutes. Add vinegar, and raise the heat to high. Cook a minute or two, or until the powerful acrid smell has subsided somewhat. Add 1/2 cup water, and cook for another 2 minutes, stirring, until the mixture is slightly reduced and somewhat thickened. Stir in butter, if desired.
  • Return the chicken and any accumulated juices to the skillet, and turn the chicken in the sauce. Serve immediately.

Nutrition Facts : @context http, Calories 579, UnsaturatedFat 28 grams, Carbohydrate 3 grams, Fat 42 grams, Fiber 1 gram, Protein 43 grams, SaturatedFat 11 grams, Sodium 972 milligrams, Sugar 1 gram, TransFat 0 grams

2 tablespoons olive oil
1 3-pound chicken, cut up for sauteing
Salt and freshly ground black pepper
1/4 cup minced shallots or scallions
1 cup good red-wine vinegar
1 tablespoon butter (optional)

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