Chicken red wine recipes

Instructions

  1. Cut breasts into 2 or 3 pieces depending on size. Salt and pepper chicken and shake them in a zipped plastic bag with the flour. In a large saute pan melt the butter and add the oil. Take the chicken pieces from the bag and gently shake off excess flour. Brown the chicken pieces on each side in batches. Place them in a large braising pot or Dutch oven. Deglaze the pan with a cup of chicken broth and pour into the pot along with the rest of chicken stock, tomato paste (I mix this with some broth to loosen it up), red wine, carrots, celery, thyme, garlic and bay leaves. Add in more wine or chicken broth to just about cover the chicken if needed. Place a lid on top and refrigerate overnight.
  2. The next day, preheat the oven to 325F. Place the pot of chicken in and braise for 2½ to 3½ hours or until the chicken is tender but still staying on the bone. Stir occasionally.
  3. For the pearl onions, cut off the root end and cut an “X” with your knife in the bottom. Bring 2 cups of water to a boil and add onions, boil for 1 min. You can then peel the skin off the onions easier or just pop them out of their skins. Set aside.
  4. Meanwhile, cook the bacon in a medium saute pan until done but not too crisp, remove and drain on a paper towel lined plate. Drain off but 2 Tbsp. of bacon fat. In the fat, fry the pearl onions until golden and cooked through. Season with salt and pepper and remove to a bowl. In the same pan add the 1 Tbsp. butter and saute the mushrooms until they have given up their liquid and are nicely browned. Store the bacon, mushrooms and onions together in a covered bowl and refrigerate.
  5. Once the chicken is done, remove it and strain the sauce. Discard the carrots, onion, celery etc. Place the sauce in a saucepan and reduce on medium heat by ⅓, this will take about 20 to 45 min. depending on how much liquid you have. With a wire whisk, add in the butter and flour mixture, small amounts at a time (1 Tbsp.) and continue to whisk until desired thickness. You don’t want it to be as thick as a gravy but still more like a sauce. Add in the pearl onions, bacon, mushrooms and chicken. Let cool and refrigerate overnight for best flavors or serve over mashed potatoes or egg noodles.

Chicken and red wine casserole

Method

  1. Put the shallots in a large bowl with the garlic, herbs and wine. Mix, then add the chicken breasts, season with salt and black pepper and marinate for at least 1 hour. When you’re ready to cook, preheat the oven to 160C/140C Fan/Gas 3.

  2. Sit a colander over a large saucepan and strain the marinated chicken, reserving the shallots, bay leaves and thyme. Dab the chicken with kitchen paper to dry it.

  3. Heat the oil and 50g/1¾oz of the butter in a deep ovenproof frying pan or casserole dish. Add the chicken breasts and fry on a medium-high heat, for 5–10 minutes each side, or until browned all over – you may need to do this in batches. Remove with a slotted spoon and set aside.

  4. Meanwhile, set the pan with the wine marinade over a high heat and boil, for 5–10 minutes, until the volume of liquid has reduced by a third. Add the flour to a bowl with 150ml/5fl oz water and whisk until smooth. Stir in a little of the hot wine, and add this mixture to the rest of the wine in the pan. Keep hot.

  5. Add the bacon to the frying pan or casserole dish and fry over a high heat for about 10 minutes, or until browned. Add the reserved shallots and continue to cook for another 10 minutes, or until they start to soften.

  6. Add the hot wine sauce and tomato purée to the frying pan or casserole dish with the sugar, reserved bay leaves, thyme, salt and black pepper and bring to a boil. Stir until thickened and add the browned chicken. Bring back to the boil, cover with a lid and bake for 20–25 minutes, or until cooked through.

  7. Meanwhile, melt the remaining butter in a medium pan and fry the mushrooms over a medium heat for 5–10 minutes, or until just cooked. Add to the chicken casserole just before serving. Remove the bay leaves and thyme from the casserole and serve the casserole hot with mashed potato and shredded cabbage.

Classic Chicken in Red Wine

  1. 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.
  2. 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.
  3. Stir in the parsley and vinegar. Adjust seasoning with salt and pepper, to taste, and serve with the remaining bacon.
  4. Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.

It is my firm belief that red wine sauces always give a feeling of elegance and richness to a dish. And what a better way to dress up a Weight Watchers chicken recipe than with a hearty red wine sauce and mushrooms sautéed with garlic and shallots? In this Chicken and Mushrooms with Red Wine Sauce Recipe, I lightly breaded the chicken, pan fried it, and then topped it with mushrooms and a bold and lovely sauce. Easy, yet decadent, and just 7 Points per serving! One suggestion I want to make though – try flattening the chicken fillets with a mallet, before cooking. I did not do this, and my chicken was quite thick, thus taking a bit longer to cook, curled up a bit while cooking, and actually ended up looking quite small on the plate (the thickness is hidden under all that mushroom and wine sauce!). Sometimes having a nice large piece of chicken on your plate, can convince your eyes that you are eating more than you actually are, thus helping you to feel satisfied. Just my 2 cents. I recommend pairing this with mashed or roasted potatoes, and a light salad. It feels like the perfect warm and comforting that will be a wonderfully satisfying meal on a cold winter’s day.

Chicken and Mushrooms with Red Wine Sauce

Elegant, moist, and mouthwateringly flavorful, this Weight Watchers Chicken Recipe is an ideal dinner. Serve over mashed potatoes for a very filling and satisfying dish that won’t break your Points bank.

Ingredients

  • 1 1/2 lbs skinless, boneless chicken breasts, cut into 4 fillets
  • 1 tbsp olive oil
  • 1 lb crimini mushrooms, sliced
  • 1 medium shallot, minced
  • 3 garlic cloves, minced
  • 1 tsp paprika
  • 1 tsp dried thyme
  • 1 tbsp light butter
  • 1 cup red wine
  • 1/3 cup whole wheat flour
  • Salt and pepper to taste

Instructions

  1. Heat oil in a large nonstick skillet on medium high heat.
  2. Season chicken fillets on both sides with salt, pepper, paprika and thyme. Place flour (reserving 2 tbsp) in a shallow bowl, and dredge chicken fillets until evenly coated.
  3. Sauté chicken for about 4 minutes on each side, or until chicken is cooked through and no longer pink inside. Remove chicken and set aside.
  4. Add butter to pan, leaving heat at medium high. Once butter has melted, add in garlic and shallots, and sauté until fragrant and until shallots begin to turn translucent, about 2 minutes.
  5. Add in sliced mushrooms, and cook, while gently stirring around for another 2 minutes. Stir in the red wine, and let simmer, stirring occasionally, until wine has reduced by half. Add in the reserved tablespoons of flour, and turn heat to medium. Simmer, while stirring frequently until sauce has thickened to a stew like consistency.
  6. Plate each fillet of chicken and top with 1/4 of the mushrooms and sauce.

Preparation time: 15 minute(s)

Cooking time: 15 minute(s)

Diet tags: Low calorie, Reduced fat, Reduced carbohydrate, High protein

Number of servings (yield): 4

Culinary tradition: French

Calories: 324

Fat: 9g

Protein: 40g

Entire recipe makes 4 servings

Serving size is 1 fillet of chicken with 1/4th mushrooms and sauce

Each serving = 8 Smart Points/7 Points

PER SERVING: 324 calories; 9g fat; 3.7g saturated fat; 12g carbohydrates; 9g sugar; 40g protein; 2.5g fiber