Best 5 Celery Wine Baked Chicken Recipes

Indulge in a culinary journey with our delectable Celery Wine Baked Chicken, where succulent chicken meets the aromatic flavors of celery and white wine. This classic dish is elevated with a medley of herbs, spices, and zesty lemon, resulting in a tender and flavorful chicken that will tantalize your taste buds. Alongside this main course, discover a collection of complementary recipes that round out your meal. Craft a refreshing Celery and Apple Salad with a tangy dressing, perfect for a light and crisp side dish. Transform ordinary rice into a flavorful Celery Fried Rice, infusing each grain with savory celery and aromatic spices. Elevate your meal with a rich and creamy Celery Soup, featuring tender celery simmered in a velvety broth. Satisfy your sweet cravings with our delectable Celery Cake, a moist and flavorful dessert that showcases the unique flavor of celery. Embark on a culinary adventure with our Celery Wine Baked Chicken and its accompanying recipes, creating a harmonious and satisfying dining experience.

Here are our top 5 tried and tested recipes!

EASIEST CHICKEN NOODLE SOUP

Easiest Chicken Noodle Soup image

The majority of shortcut chicken soup recipes use rotisserie chicken. It's a convenient hack, but cooked chicken doesn't absorb flavors very well. On the other hand, sautéing ground chicken in olive oil with garlic, coriander and celery seeds (or fennel seeds and rosemary, or herbes de Provence) creates a deeply complex base. Add the vegetables, then the stock and the noodles for a complete meal that cooks in 30 minutes. You can use egg noodles, cavatelli or alphabet noodles, but you may want to adjust the amount of stock to taste, since they'll each absorb a different amount of liquid.

Provided by Alexa Weibel

Categories lunch, weekday, soups and stews, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

5 tablespoons extra-virgin olive oil
1 pound ground chicken
Kosher salt and freshly ground black pepper
4 garlic cloves, roughly chopped
1 1/2 teaspoons ground coriander
1/2 teaspoon celery seeds (optional)
1 large carrot, peeled and cut into 1/2-inch cubes
2 celery stalks, halved lengthwise, then sliced 1/2-inch thick
1 large shallot, finely chopped
1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme leaves)
7 to 8 cups chicken stock, plus more as needed
8 ounces dried egg noodles, cavatelli or other small shaped pasta
Crème fraîche, chopped fresh parsley and dill, and lemon zest, for garnish

Steps:

In a large pot, heat 3 tablespoons oil over medium-high. Add the chicken, season generously with salt and pepper, and cook, breaking up with a wooden spoon, until starting to crumble, about 3 minutes. Add the garlic, coriander and celery seeds (if using), and cook, stirring frequently, until chicken is cooked through, about 2 minutes. Using a slotted spoon, scoop the chicken into a small lidded bowl (to retain moisture); cover and set aside.
Add the carrot, celery, shallot, thyme and the remaining 2 tablespoons oil to the pot, season with salt and pepper, and cook, stirring, until slicked with fat, 3 minutes. Add the stock (7 cups for a stew-like soup or up to 8 cups for a brothy soup) and bring to a boil over high.
Add noodles and cook over medium-high until al dente according to package directions. (If the noodles absorb a lot of liquid, add more broth according to taste.) Add the reserved chicken and any accumulated juices and heat until warmed, then season to taste with salt and pepper. Divide among bowls; top with a spoonful of crème fraîche, a fistful of torn herbs and lemon zest.

ROASTED CHICKEN WITH CELERY ROOT AND ONION

Roasted Chicken with Celery Root and Onion image

A pinch of red-pepper flakes livens up wedges of mellow celery root. Roasting the vegetables alongside the chicken means they cook in the drippings-no oil required.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken

Time 1h20m

Number Of Ingredients 6

Ingredients

1 whole chicken (3 1/2 to 4 pounds), patted dry
Coarse salt and ground pepper
1 large red onion, cut into 1/2-inch wedges, root end left intact
1 medium celery root (about 1 pound), peeled and cut into 1/2-inch wedges
1/4 to 1/2 teaspoon red-pepper flakes
4 teaspoons lemon zest, plus 4 teaspoons lemon juice

Steps:

Preheat oven to 425 degrees. Season chicken inside and out with salt and pepper. Tuck wing tips underneath chicken and tie legs together with kitchen twine. Place on a rimmed baking sheet and roast 20 minutes.
Remove sheet from oven and arrange onion and celery root around chicken, turning to coat with drippings. Top vegetables with red-pepper flakes and season with salt and pepper. Roast until vegetables are tender and juices run clear when chicken is pierced between breast and leg (an instant-read thermometer should read 165 degrees when inserted into the thickest part of a thigh, avoiding bone), about 30 minutes, flipping vegetables halfway through. Let chicken rest 10 minutes before carving. To serve, sprinkle chicken and vegetables with lemon zest and juice.

Nutrition Facts : Calories 511 g, Fat 26 g, Fiber 3 g, Protein 54 g, SaturatedFat 7 g

BAKED CHICKEN BREASTS AND VEGETABLES

Baked Chicken Breasts and Vegetables image

I got in from work one night and wanted something a little lighter. I had some frozen chicken breasts and fresh veggies. I added the spices at random and it turned out really good, I thought. There were no complaints from the others either.

Provided by Country

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 50m

Yield 4

Number Of Ingredients 12

Ingredients

4 skinless, boneless chicken breast halves
8 carrots, sliced into 1/2-inch rounds
4 green bell peppers, sliced
8 stalks celery, chopped
8 green onions, chopped
¼ cup chopped fresh flat-leaf parsley
½ cup olive oil
1 teaspoon salt
1 teaspoon Italian seasoning
1 teaspoon chili powder
1 teaspoon lemon pepper
4 pinches freshly ground black pepper, or to taste

Steps:

Preheat oven to 375 degrees F (190 degrees C).
Arrange chicken breasts on a baking sheet; spread carrots, bell peppers, celery, green onion, and parsley around chicken. Drizzle olive oil over chicken and vegetables; season with salt, Italian seasoning, chili powder, lemon pepper, and black pepper.
Bake chicken breasts in the preheated oven until no longer pink in the center and juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 484.8 calories, Carbohydrate 23.8 g, Cholesterol 69.2 mg, Fat 31.5 g, Fiber 8.1 g, Protein 29 g, SaturatedFat 4.9 g, Sodium 923.2 mg, Sugar 10.8 g

BRAISED CELERY WITH THYME AND WHITE WINE

Braised Celery With Thyme and White Wine image

Inspired by the French method of cooking duck or chicken confit, in which the meat stews slowly in its own fat, this recipe simmers celery in a classically French sauce, with white wine, stock, shallots and herbes de Provence. The celery is first blanched in heavily salted water, which jumpstarts the cooking process and seasons the stalks from the inside-out, then it's roasted in liquid until submissive and silky, with a texture reminiscent of roasted fennel. Once the celery is tender, the liquid is reduced on the stovetop until just thick enough to coat a spoon. The resulting sauce bears an uncanny similarity to the jus underneath the Thanksgiving turkey, in both flavor and mouthfeel, and the dish is equally at home at the Thanksgiving table as paired with a store-bought rotisserie chicken and some mashed potatoes. Like classic confit, you can prepare it in advance and simply reheat before serving.

Provided by Alexa Weibel

Categories dinner, vegetables, side dish

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 13

Ingredients

Kosher salt
2 heads fresh celery (about 2 pounds)
1 1/2 cups chicken stock or vegetable stock
3/4 cup dry white wine
1/2 cup extra-virgin olive oil
2 medium shallots, peeled and thinly sliced into rounds
12 fresh bay leaves
8 fresh thyme sprigs
4 garlic cloves, peeled and thinly sliced
2 tablespoons whole black peppercorns
1 tablespoon dried herbes de Provence
6 tablespoons unsalted butter (3/4 stick), diced
Small sprigs of fresh parsley or finely chopped parsley leaves, for garnish

Steps:

Bring a large pot of heavily salted water to a boil over high, and heat the oven to 400 degrees.
Prepare the celery: Separate the stalks, and reserve some celery leaves for garnish. Gently peel the outer layer of the thicker stalks to remove any tough strings. Cutting at a sharp angle, trim and discard the tips of the stalks, then cut stalks on an angle into 3-inch pieces. Add the celery segments to the boiling water, and cook just until slightly softened, 1 to 2 minutes. Using a slotted spoon or tongs, transfer the blanched celery to a large 9-by-13-inch glass baking dish, and arrange in an even layer.
Top with the stock, wine and olive oil. Add the shallots, bay leaves, thyme sprigs and garlic, tucking them between the celery layers, then sprinkle with the peppercorns, herbes de Provence and 1 teaspoon salt. Dot with the butter, then cover tightly with aluminum foil.
Transfer to the oven and bake until celery is tender and yielding, about 45 minutes, if you want it to retain slight bite, or 1 hour or more, if you prefer it extra-tender.
Using tongs or a slotted spoon, transfer the braised celery to a serving platter or shallow bowl and cover. Transfer the remaining liquid to a medium saucepan and boil over medium-high until reduced by half, about 15 minutes. Pour the reduced sauce over the celery, straining, if desired, and sprinkle with fresh celery leaves and parsley. Serve warm.

MAMAW'S CHICKEN AND RICE CASSEROLE

Mamaw's Chicken and Rice Casserole image

I grew up on this recipe, my Grandmother got it from a lady from church at a pot luck a long time ago! She passed it down to my mom and it's always been a family favorite. Quick and easy for school nights, and the leftovers are just as good! You can use less butter on top of course, my Momma and Mamaw always put the full stick on top (gotta love Southern ladies and their butter!)

Provided by katiefbenham

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 1h20m

Yield 6

Number Of Ingredients 8

Ingredients

3 chicken breasts, cut into cubes
2 cups water
2 cups instant white rice
1 (10.75 ounce) can cream of chicken soup
1 (10.75 ounce) can cream of celery soup
1 (10.75 ounce) can cream of mushroom soup
salt and ground black pepper to taste
½ cup butter, sliced into pats

Steps:

Preheat oven to 400 degrees F (200 degrees C). Grease sides and bottom of a casserole dish.
Stir chicken, water, rice, cream of chicken soup, cream of celery soup, and cream of mushroom soup together in the prepared casserole dish; season with salt and pepper. Arrange butter evenly over the top of the chicken mixture.
Bake in preheated oven until the rice is tender and the chicken is cooked through, 1 hour to 75 minutes. Cool 15 minutes before serving.

Nutrition Facts : Calories 441.2 calories, Carbohydrate 36.7 g, Cholesterol 80.7 mg, Fat 25 g, Fiber 0.9 g, Protein 16.8 g, SaturatedFat 12.2 g, Sodium 1211.2 mg, Sugar 1.7 g

Tips:

Use fresh ingredients: Fresh celery and carrots will give your dish the best flavor. If you don't have fresh celery, you can use frozen celery, but be sure to thaw it completely before using.
Don't overcook the chicken: Chicken is a lean protein, so it's important to not overcook it. Otherwise, it will become dry and tough. Cook the chicken until it reaches an internal temperature of 165 degrees Fahrenheit.
Use a good quality white wine: The type of white wine you use will affect the flavor of your dish. Choose a wine that you enjoy drinking, as the flavor of the wine will come through in the dish.
Let the chicken rest before serving: After the chicken is cooked, let it rest for a few minutes before serving. This will help the juices redistribute throughout the chicken, making it more tender and flavorful.

Conclusion:

Celery wine baked chicken is a delicious and easy-to-make dish that is perfect for any occasion. The chicken is tender and juicy, and the celery and carrots add a nice crunch and flavor. The white wine sauce is rich and flavorful, and it complements the chicken perfectly. This dish is sure to be a hit with your family and friends.