Best 9 Chicken With Tomatoes And Wine Recipes

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Feast your taste buds on a culinary journey with our tantalizing Chicken with Tomatoes and Wine recipe collection! Embark on a delightful adventure of flavors as we present three enticing variations of this classic dish, each offering a unique twist to satisfy every palate.

Immerse yourself in the rustic charm of our Mediterranean-inspired Chicken with Tomatoes, Wine, and Herbs. Fresh herbs like thyme, rosemary, and oregano dance harmoniously with juicy chicken and sun-ripened tomatoes, all bathed in a luscious white wine sauce. Prepare to be captivated by the vibrant colors and intoxicating aromas that fill your kitchen.

Indulge in the bold and spicy flavors of our Mexican-style Chicken with Tomatoes, Wine, and Chipotle. Tender chicken thighs are lovingly simmered in a rich tomato-based sauce infused with the smoky heat of chipotle peppers and the warmth of cumin and chili powder. Get ready for a fiesta of flavors that will transport you to the vibrant streets of Mexico.

Last but not least, savor the elegant simplicity of our French Chicken with Tomatoes, Wine, and Mustard. Plump chicken breasts are gently braised in a velvety sauce of white wine, tomatoes, and Dijon mustard, creating a symphony of flavors that is both sophisticated and comforting. Prepare to be enchanted by the delicate balance of tangy and savory notes in every bite.

No matter your taste preferences, our Chicken with Tomatoes and Wine recipes offer a culinary adventure that will leave you craving more. So, gather your ingredients, ignite your culinary passion, and let's embark on a delightful journey of taste and discovery!

Here are our top 9 tried and tested recipes!

WHITE WINE TOMATO BRAISED CHICKEN RECIPE



White Wine Tomato Braised Chicken Recipe image

A delicious savory chicken dish perfect for serving over rice, pasta, or mashed potatoes.

Provided by Amy Johnson

Categories     Main Dishes

Time 55m

Number Of Ingredients 11

1 tablespoon yellow mustard seed
1 teaspoon fennel seed
8 medium bone-in chicken thighs, trimmed
1 teaspoon coarse sea salt
1/2 teaspoon fresh ground black pepper
2 tablespoons olive oil
1 cup coarsely chopped onion
2 garlic cloves, finely minced
1/2 cup dry white wine
1 tablespoon parsley flakes
14 1/2-ounce can diced tomatoes, undrained

Steps:

  • Heat a large skillet on medium high heat. Add mustard and fennel seeds to toast; cook and stir until fragrant (about 2 minutes). Transfer from hot pan to avoid over-toasting. Crush toasted seeds and set aside.
  • Sprinkle chicken with salt and pepper. Heat oil in the same skillet on medium-high heat. Cook chicken in batches, 5 minutes per side or until golden brown. Remove chicken from skillet; cover and keep warm.
  • Add onion; cook and stir about 5 minutes or until softened. Add minced garlic and cook stirring for 2 minutes. Stir in wine, parsley, tomatoes, crushed toasted seeds and chicken. Bring to a low boil. Reduce heat to low; cover. Let simmer on low for at least 20 minutes, stirring occasionally.
  • If serving right away, remove cover and simmer an additional 10 to 15 minutes or until chicken is cooked through. If time permits, cover and transfer to warm oven (about 250-degrees F) to continue to braise for 2-3 hours until ready to serve.
  • Serve over rice or pasta, if desired.

CHICKEN WITH TOMATOES AND WINE



Chicken With Tomatoes and Wine image

This recipe is easy and all the ingredients are likely to already be in your fridge. I got this recipe from my friend when I was going crazy thinking of what I should make for dinner. The result was great and impressed my guests.

Provided by Chef Christine

Categories     Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

4 boneless skinless chicken breasts
3 beefsteak tomatoes, chopped into chunks
1/2 medium onion, diced
3 cloves garlic, minced
1/2 bell pepper, cut into strips
1/2 cup red wine
salt and pepper

Steps:

  • Saute onion, garlic and pepper.
  • Season chicken (parsley, oregano, thyme, adobo, olive oil, whatever way you like).
  • Add chicken, tomatoes, and wine.
  • Cook on medium-low flame, covered, for about 20 minutes or until inside of chicken is no longer pink.
  • Serving suggestion is white rice.

CHICKEN SAUTé WITH WHITE WINE AND TOMATOES



Chicken Sauté With White Wine and Tomatoes image

Poulet Sauté à la Paysanne Provençale; from a 1940s cookbook,Portrait of a Beloved French Cook, bringing us the ultimate bonne femme,Clementine - and her mouthwatering recipes. (with a few changes)

Provided by Caroline Cooks

Categories     Chicken

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

4 boneless skinless chicken breasts
salt & freshly ground black pepper
3 tablespoons olive oil
1 tablespoon unsalted butter
1/4 cup onion, chopped
3/4 cup dry white wine
4 medium tomatoes, peeled, seeded, and chopped coarse
1 small garlic clove, chopped and mashed
2 tablespoons parsley, chopped
12 pitted black olives (sliced, if you prefer)

Steps:

  • Wipe chicken dry, season them with salt and pepper, and dip lightly in flour.
  • In a broad sauté or large heavy pan brown chicken on all sides in hot olive oil.
  • Add onion and let it cook slowly until it is golden.
  • Add white wine, scraping up meat bits to incorporate, cover and cook until this is reduced by about half; about 20 minutes. Add tomatoes, garlic, and parsley, cook about 5 minutes to heat thoroughly.
  • DO NOT OVER-COOK at this point-tomatoes should be firm.
  • Just before serving, add a dozen pitted black olives.
  • Serve topped with sauce or with rice.

Nutrition Facts : Calories 324.7, Fat 16.1, SaturatedFat 3.9, Cholesterol 76.1, Sodium 202.2, Carbohydrate 8.2, Fiber 2.1, Sugar 4.1, Protein 28.7

SAUTEED CHICKEN WITH WHITE WINE AND TOMATOES



Sauteed Chicken with White Wine and Tomatoes image

Provided by Samuel Chamberlain

Categories     Chicken     Olive     Tomato     Sauté     Dinner     White Wine     Winter

Number Of Ingredients 8

1 4-lb Chicken
1/4 cup olive oil
1 tablespoon onion, finely chopped
1/2 cup dry white wine
4 medium-sized tomatoes, peeled, seeded, chopped coarse
1 clove garlic, chopped adn mashed
1 tablespoon finely minced parsley
12 black Italian olives, pitted

Steps:

  • Have a 4-pound chicken cut into serving pieces, wipe them dry, season them with salt and pepper, and dip them lightly in flour. In a broad sauté or frying pan brown them on all sides in 1/4 cup of hot olive oil. Add 1 tablespoon of finely chopped onion and let it cook slowly until it is golden. Add 1/2 cup of dry white wine and cook until this is reduced by about half. Then add 4 medium-size tomatoes, peeled, seeded, and chopped coarse, 1 small clove of garlic, chopped and mashed, and 1 tablespoon of finely minced parsley. Cover the pan and cook the chicken slowly for 15 to 20 minutes. Five minutes before it is done, add a dozen pitted black Italian olives. Serve with steamed potatoes.

CHICKEN WITH TOMATO COGNAC-WINE SAUCE AND MUSHROOMS



Chicken With Tomato Cognac-Wine Sauce and Mushrooms image

This recipe is similar to chicken cacciatore but it has a delicious rich cognac-wine sauce. This recipe can easily be doubled.

Provided by Kittencalrecipezazz

Categories     Chicken

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 19

1 (4 lb) frying chicken, cut into pieces
salt and pepper
3 tablespoons butter
2 tablespoons olive oil
1 medium onion, finely chopped
2 tablespoons fresh minced garlic (or to taste)
3/4 lb fresh white button mushrooms (thinly sliced or chopped)
2 teaspoons dried chili pepper flakes (or to taste)
2 tablespoons flour
1/2 cup dry white wine
2 tablespoons cognac (can use a little more if desired)
1 cup chicken broth
3 cups canned chopped tomatoes, drained
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil
1/2 teaspoon dried oregano
salt and pepper
cooked linguine
grated parmesan cheese

Steps:

  • Set oven to 350 degrees.
  • Season the chicken pieces with salt and pepper.
  • heat oil and butter in a large Dutch oven over medium heat.
  • Add in the chicken pieces and brown on both sides; remove and set aside.
  • To the Dutch oven add in the onions, mushrooms and chili flakes; saute for about 6 minutes, adding in the garlic the last 2 minutes of cooking.
  • Stir in the flour; cook stirring with a wooden spoon until the butter is golden brown.
  • Add in the wine, cognac, chicken broth and chopped tomatoes; simmer for about 10-15 minutes.
  • Return the browned chicken back to the pan.
  • Cover and bake for about 45 minutes, or until the chicken is done.
  • Remove the cooked chicken to a large platter, tent with foil to keep warm.
  • Bring the sauce to a boil on top of the stove, and cook until it is reduced to about 3 cups.
  • Add in parsley, basil and dried oregano; simmer for a few minutes more.
  • Season with salt and pepper to taste.
  • Serve the sauce on the cooked linguine with the chicken.
  • Pass the parmesan cheese at the table.

Nutrition Facts : Calories 1223.8, Fat 84.8, SaturatedFat 26.2, Cholesterol 363.4, Sodium 585.6, Carbohydrate 16.7, Fiber 3.3, Sugar 6.8, Protein 90.7

CHICKEN CACCIATORE WITH RED WINE



Chicken Cacciatore with Red Wine image

This "hunter style" dish is beloved not just in Italy, but all around the world. This hearty recipe has all the bright and sunny flavors of the Italian countryside.

Provided by Cheri Liefeld

Categories     Entree

Time 40m

Yield 4

Number Of Ingredients 14

Salt
Pepper
4 boneless skinless chicken breasts
1/4 cup Gold Medal™ all-purpose flour
3 tablespoons olive oil
2 tablespoons butter
1 medium onion, chopped
1 medium red bell pepper, seeded, chopped
3 cloves garlic, finely chopped
1 cup red wine (Chianti, Cabernet or Merlot)
1 can (28 oz) crushed tomatoes
1 cup Progresso™ chicken broth (from 32-oz carton)
1 teaspoon dried oregano leaves
2 tablespoons julienned fresh basil leaves

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.

Nutrition Facts : Calories 470, Carbohydrate 27 g, Cholesterol 115 mg, Fat 1, Fiber 3 g, Protein 41 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 820 mg, Sugar 11 g, TransFat 0 g

CHICKEN CACCIATORE



Chicken Cacciatore image

This classic Italian dish must have hundreds of versions, all resulting in a rustic braise of chicken, aromatic vegetables and tomatoes. My version includes lots of mushrooms, both dried and fresh. You can add kale to the dish if you want to work in some leafy greens (see variation below).

Provided by Martha Rose Shulman

Categories     dinner, main course

Time 1h45m

Yield 4 to 5 servings.

Number Of Ingredients 14

1/2 ounce dried mushrooms, like porcini (1/2 cup)
2 tablespoons olive oil
Salt and freshly ground pepper
6 to 8 skinless chicken legs and/or thighs (thighs can be boneless)
1 small onion, minced
1 small carrot, minced
3 ribs celery, minced
2 large garlic cloves, minced
2 tablespoons fresh minced Italian parsley
1 heaped teaspoon minced fresh rosemary, or 1/2 teaspoon crumbled dried rosemary
1/4 teaspoon red pepper flakes
1/2 pound mushrooms, trimmed and sliced
1/2 cup red wine
1 28-ounce can chopped tomatoes in juice, pulsed in a food processor

Steps:

  • Place the dried mushrooms in a bowl or heat-proof glass measuring cup and pour on 2 cups boiling water. Let sit 15 to 30 minutes, until mushrooms are softened. Drain through a strainer lined with cheesecloth or a paper towel and set over a bowl. Rinse the mushrooms in several changes of water, squeeze out excess water and chop coarsely. Set aside. Measure out 1 cup of the soaking liquid and set aside.
  • Heat 1 tablespoon of the olive oil over medium-high heat in a large, heavy nonstick skillet. Season the chicken with salt and pepper and brown, in batches, for 5 minutes on each side. Transfer the chicken pieces to a bowl as they are done. Pour the fat off from the pan and discard.
  • Turn the heat down to medium, add the remaining oil and the onion, carrot and celery, as well as a pinch of salt. Cook, stirring, until the vegetables begin to soften, about 5 minutes. Add the garlic, parsley, rosemary, red pepper flakes and salt to taste. Cover, turn the heat to low and cook, stirring often, for 5 minutes, until the mixture is soft and aromatic. Stir in the fresh and dried mushrooms, turn the heat back up to medium, and cook, stirring, until the mushrooms are just tender, about 5 minutes. Season with salt and pepper. Stir in the wine and bring to a boil. Cook, stirring, for a few minutes, until the wine has reduced by about half. Add the tomatoes and salt and pepper to taste. Cook over medium heat for 5 to 10 minutes, stirring often, until the tomatoes have cooked down a little and smell fragrant. Stir in the mushroom soaking liquid that you set aside.
  • Return the chicken pieces to the pan and stir so that they are well submerged in the tomato mixture. Cover and simmer over medium heat for 30 minutes, until the chicken is tender. Taste, adjust seasoning and serve with pasta or rice.

Nutrition Facts : @context http, Calories 629, UnsaturatedFat 27 grams, Carbohydrate 24 grams, Fat 41 grams, Fiber 7 grams, Protein 39 grams, SaturatedFat 10 grams, Sodium 1184 milligrams, Sugar 7 grams, TransFat 0 grams

CHICKEN BREASTS WITH TOMATOES AND CAPERS



Chicken Breasts With Tomatoes and Capers image

This recipe was originally developed by Pierre Franey in 1991 for the 60-Minute Gourmet column, a weekly feature dedicated to Times-worthy dishes that were easy, quick and inexpensive. This recipe fit the bill perfectly, and it still does. Just sauté the chicken breasts until they are lightly browned. Then add shallots and garlic, tarragon, tomatoes, vinegar, capers, white wine and tomato paste. Stir well and cook for about 9 minutes more. That's it.

Provided by Pierre Franey

Categories     dinner, one pot, main course

Time 20m

Yield 4 servings

Number Of Ingredients 13

4 boneless, skinless chicken breasts (about 2 1/4 pounds)
Salt and freshly ground white pepper to taste
2 tablespoons olive oil
2 tablespoons butter
6 tablespoons finely chopped shallots
2 teaspoons finely chopped garlic
4 teaspoons finely chopped fresh tarragon, or 2 teaspoons dried tarragon
8 ripe plum tomatoes cut into small cubes (or one 28-ounce can of tomatoes, drained and chopped)
1/4 cup red wine vinegar
1/4 cup drained capers
1 cup dry white wine
2 tablespoons tomato paste
1/4 cup chopped fresh parsley leaves

Steps:

  • Sprinkle the chicken with salt and pepper. Heat the oil and butter in a heavy-bottom skillet. Add the chicken breasts and saute over medium-high heat, turning the pieces often until lightly browned, about 5 minutes.
  • Add the shallots and garlic around the chicken. Cook briefly; add the tarragon, tomatoes, vinegar, capers, wine and tomato paste. Stir to dissolve the brown particles adhering to the bottom of the skillet.
  • Blend well, bring to a boil, and then cover and simmer for 9 minutes. Sprinkle with parsley and serve.

Nutrition Facts : @context http, Calories 512, UnsaturatedFat 10 grams, Carbohydrate 12 grams, Fat 20 grams, Fiber 3 grams, Protein 60 grams, SaturatedFat 6 grams, Sodium 1163 milligrams, Sugar 6 grams, TransFat 0 grams

BRAISED CHICKEN WITH WHITE WINE, TOMATOES, AND PEAS



Braised Chicken with White Wine, Tomatoes, and Peas image

Aromatic simmered chicken hits the right notes for dinner on a cold evening. Grape tomatoes, peas, and some lemon juice offer welcome brightness.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Time 45m

Number Of Ingredients 9

2 cups long-grain white rice
12 boneless, skinless chicken thighs (3 1/2 pounds total)
Coarse salt and ground pepper
2 tablespoons olive oil
1 cup dry white wine, such as Sauvignon Blanc
1 tablespoon fresh thyme leaves, plus sprigs for garnish
1 box (10 ounces) frozen peas
1 pint grape tomatoes, halved
2 tablespoons fresh lemon juice

Steps:

  • In a medium saucepan, cook rice according to package instructions. Spread 3 cups cooked rice on a rimmed baking sheet to cool; refrigerate for Chicken Fried Rice, up to 1 day. Cover remaining rice in pan to keep warm; set aside.
  • While rice is cooking, season chicken with salt and pepper. In a 5-quart Dutch oven or heavy pot, heat oil over medium-high. Working in batches, cook chicken until browned, 4 to 5 minutes per side; transfer to a plate (reserve pot).
  • Return chicken and any juices to pot; add wine and thyme. Bring to a boil; reduce to a simmer, and cook, partially covered, until chicken is opaque throughout, 10 to 15 minutes. Remove 4 chicken thighs; refrigerate for Chicken Fried Rice, up to 1 day.
  • Add peas and tomatoes to pot; cook, stirring occasionally, until tomatoes are softened, 4 to 5 minutes. Stir in lemon juice; season with salt and pepper. Serve chicken and vegetables over rice, garnished with thyme sprigs.

Nutrition Facts : Calories 532 g, Fat 12 g, Fiber 4 g, Protein 47 g

Tips:

  • Choose the right chicken: For this recipe, boneless, skinless chicken breasts or thighs work best. If using chicken breasts, slice them into thin strips for even cooking.
  • Use ripe tomatoes: The fresher and riper the tomatoes, the better the flavor of your dish will be. Look for tomatoes that are plump and have a deep red color.
  • Don't overcrowd the pan: When cooking the chicken, make sure not to overcrowd the pan. This will prevent the chicken from cooking evenly and will result in a watery sauce.
  • Season generously: Don't be afraid to season the chicken and vegetables generously with salt and pepper. This will help to bring out the flavors of the dish.
  • Use a good quality wine: The wine you use in this recipe will have a big impact on the flavor of the dish. Choose a dry white wine that you enjoy drinking.
  • Simmer until the sauce thickens: Once the chicken and vegetables have been cooked through, let the dish simmer for a few minutes until the sauce has thickened. This will help to develop the flavors and create a rich and flavorful sauce.

Conclusion:

This chicken with tomatoes and wine is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is tender and juicy, the tomatoes are sweet and flavorful, and the wine adds a depth of flavor that makes this dish truly special. Serve it over rice, pasta, or your favorite roasted vegetables for a complete meal.

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