Best 3 Stewed Chicken With Red Wine Sauce Recipes
Indulge in the tantalizing flavors of stewed chicken swimming in a rich and robust red wine sauce, a culinary masterpiece that promises to tantalize your taste buds. This delectable dish, often served over a bed of creamy mashed potatoes or hearty egg noodles, offers a delightful interplay of savory and tangy notes, enhanced by the subtle sweetness of red wine and aromatic herbs. As you savor each succulent bite, you'll discover a symphony of flavors and textures that will leave you craving for more. This article presents a collection of stewed chicken with red wine sauce recipes, each with its unique flair and culinary nuances, ensuring that there's something for every palate. Whether you prefer a classic French coq au vin, a rustic Italian cacciatore, or a modern twist with bold spices, these recipes will guide you through the culinary journey of creating this timeless dish.
Here are our top 3 tried and tested recipes!
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.
STEWED CHICKEN WITH RED WINE SAUCE
Provided by Pierre Franey
Categories dinner, one pot, main course
Time 1h
Yield 4 servings
Number Of Ingredients 14
Steps:
- Cut the salt pork into small cubes, about 1/3 inch. Place in a skillet with the pearl onions, cover with water and bring to a boil. Cook for about 2 minutes and drain. Return the salt pork and the onions to the skillet, and cook over medium-high heat for 5 minutes until the cubes of lard start to brown. Discard the fat. Add the mushrooms, and cook for 5 minutes longer or until the mushrooms are lightly browned. Set aside.
- Heat the oil in a heavy casserole or Dutch oven over medium-high heat. Sprinkle the chicken with salt and pepper to taste. Add the chicken pieces, skin side down, and cook until golden on one side, about 4 minutes. Cook on the reverse side about 3 minutes. Drain the fat.
- Add the shallots, onions and garlic. Cook stirring for about 2 minutes. Add the flour, blend well. Add the wine, and bring to a boil to dissolve the brown particles that cling to the bottom and sides of the casserole. Add the onion, mushroom and pork mixture. Add the thyme, bay leaf and parsley. Check for seasoning, cover, and simmer for 20 to 30 minutes or until tender. Do not overcook. Remove bay leaf and serve with fine noodles.
Nutrition Facts : @context http, Calories 971, UnsaturatedFat 42 grams, Carbohydrate 16 grams, Fat 65 grams, Fiber 2 grams, Protein 48 grams, SaturatedFat 19 grams, Sodium 1478 milligrams, Sugar 2 grams, TransFat 0 grams
Tips:
- To make the chicken more flavorful, marinate it in red wine, herbs, and spices for at least 30 minutes before cooking.
- Use a Dutch oven or large pot with a heavy bottom for even cooking.
- Brown the chicken in batches in a little olive oil over medium heat, being careful not to crowd the pan. Remove the chicken from the pot and set aside.
- Sauté the vegetables in the same pot until softened, about 5 minutes.
- Add the red wine and let it simmer for a few minutes to reduce the alcohol content.
- Add the chicken broth, tomatoes, and herbs to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the chicken is cooked through.
- Return the chicken to the pot and heat through.
- Serve the chicken and vegetables over mashed potatoes, rice, or noodles.
Conclusion:
This stewed chicken with red wine sauce is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of tender chicken, savory vegetables, and rich red wine sauce is sure to please everyone at the table. With just a few simple ingredients and steps, you can create a restaurant-quality meal in the comfort of your own home. So next time you're looking for a delicious and satisfying dinner recipe, give this stewed chicken with red wine sauce a try.
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