VINEYARD GLAZED CHICKEN
Provided by Food Network Kitchen
Time 1h50m
Yield Serves 4
Number Of Ingredients 9
Steps:
- Bring wine, sugar, shallot, garlic, rosemary, 1 1/2 teaspoons kosher salt and 1/2 teaspoon pepper to a boil in medium saucepan. Simmer over medium-low heat until thickened and reduced to about 3/4 cup, about 12 minutes. Let wine mixture cool completely.
- Pour wine mixture into a medium bowl. Add the chicken pieces, cover and marinate mixture for 1 hour.
- Preheat oven to 400 degrees F. Cover the top insert of a 2 piece broiler pan with foil, place on bottom pan. Evenly space the chicken on the pan skin-side up, reserving marinade. Roast the chicken until cooked through about 40 minutes.
- Meanwhile, pour the reserved marinade into a small skillet and add the grapes. Bring mixture to a rolling boil, and cook until the grapes are tender, about 5 minutes. Baste the chicken with the grape mixture, including both the grapes and the liquid every 15 minutes until the chicken and grapes are glazed and the chicken is cooked through, about 40 minutes. Serve.
VINEYARD CHICKEN
Make and share this Vineyard Chicken recipe from Food.com.
Provided by Julesong
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Cut each chicken breast in half, lengthwise.
- Mix together salt, basil, sage, paprika, garlic powder, white pepper and flour.
- In a Ziploc bag, toss the mixture with the chicken strips.
- Save any excess seasoned flour.
- Heat oil and butter in skillet.
- Add chicken and cook both sides over moderately high heat until golden brown.
- Add garlic and sprinkle in any leftover seasoned flour from the Ziploc bag.
- Add broth, vinegar, and lemon juice.
- Cover and cook for 5 minutes.
- Uncover chicken and add grape halves to chicken in pan and simmer for 5 minutes longer or just until chicken is tender and juices run clear.
- Remove chicken and grapes to heated serving platter.
- Boil pan liquid for 1-2 minutes to reduce, then pour over chicken.
- Sprinkle with parsley and crumbled feta cheese.
- Makes 4 servings.
Nutrition Facts : Calories 424.9, Fat 22.2, SaturatedFat 7.7, Cholesterol 108.8, Sodium 653, Carbohydrate 22, Fiber 1.2, Sugar 13, Protein 34.1
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
VINEYARD BAKED CHICKEN
Make and share this Vineyard Baked Chicken recipe from Food.com.
Provided by Recipe Junkie
Categories Chicken
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Place chicken pieces in shallow pan, skin side down.
- Blend remaining ingredients and pour over chicken.
- Bake at 375 for 30 minutes.
- Turn chicken skin side up and bake an additional 30 minutes at 450.
VINEGAR CHICKEN WITH CRUSHED OLIVE DRESSING
This tangy, turmeric-stained, sheet-pan chicken makes the most of the schmaltzy bits left behind on the pan, which is deglazed with fresh garlic, briny olives and a bit of water. Think pan sauce, but done on a sheet pan.
Provided by Alison Roman
Categories weeknight, poultry, main course
Time 40m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat oven to 450 degrees. Place chicken on a rimmed baking sheet and toss with turmeric and 2 tablespoons olive oil, and season with salt and pepper. Make sure chicken is skin-side up, then pour vinegar over and around chicken and place in the oven.
- Bake chicken, without flipping, until cooked through and deeply browned all over, 25 to 30 minutes.
- Meanwhile, combine olives, garlic, parsley, the remaining 4 tablespoons olive oil and 2 tablespoons water in a small bowl; season with salt and pepper.
- Once chicken is cooked, remove baking sheet from the oven and transfer chicken to a large serving platter, leaving behind any of the juices and bits stuck to the pan.
- Make sure the baking sheet is on a sturdy surface (the stovetop, a counter), then pour the olive mixture onto the sheet. Using a spatula or wooden spoon, gently scrape up all the bits the chicken left behind, letting the olive mixture mingle with the rendered fat and get increasingly saucy. Pour olive mixture over the chicken, then serve.
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
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
More about "vineyard chicken recipes"
RED WINE-ROASTED CHICKEN — A DELICIOUS SPIN ON A GO …
From cbc.ca
- Season the chicken liberally with salt and pepper. Using your hand and a bit of pressure, roll the lemon on your work surface to “loosen” the juice by breaking up the pulp. Using a toothpick, poke a few holes in the lemon. Place the lemon in the cavity of the chicken.
- Pour the oil all over the bird and, using your hands, work it into the skin, getting into all the crevices. Place the chicken on the roasting rack, roast for 20 minutes, and then remove from the oven and set aside. Turn the oven down to 350°F.
- While the bird is in the oven, melt 1 Tbsp of the butter over medium-low heat in an ovenproof pot large enough to hold the bird. Add the onions and cook, stirring frequently, until translucent. Add the garlic and sweat for a few minutes until fragrant. Add the carrots and celery and turn up the heat to medium, stirring constantly until the vegetables have softened. Season with salt and pepper.
VINEYARD CHICKEN - JAMIE GELLER
From jamiegeller.com
Cuisine ItalianCategory Main, DinnerServings 4Total Time 1 hr
WHITE WINE CHICKEN RECIPE - ENTERTAINING WITH BETH
From entertainingwithbeth.com
THE BEST GRILLED CHICKEN MARINADE (SUPER JUICY!)
From chefsavvy.com
VINEYARD HARVEST ROASTED CHICKEN | THE INSPIRED HOME
From theinspiredhome.com
CREAMY CHICKEN IN WHITE WINE SAUCE • SALT & LAVENDER
From saltandlavender.com
COQ AU VIN (CHICKEN IN RED WINE SAUCE) - SPEND WITH …
From spendwithpennies.com
BEST VINEGAR CHICKEN RECIPE - HOW TO MAKE CHICKEN …
From food52.com
CHICKEN IN WHITE WINE SAUCE - COOKING CLASSY
From cookingclassy.com
VINEYARD CHICKEN AND PASTA SALAD - MEL'S KITCHEN CAFE
From melskitchencafe.com
RECIPE: CHICKEN WITH ARTICHOKES AND WHITE WINE, ELEGANT, EASY AND …
From washingtontimes.com
CHICKEN IN RED WINE - COQ AU VIN FROM RAYMOND BLANC - LONDON …
From london-unattached.com
VINEGAR-MARINATED CHICKEN WITH BUTTERED GREENS AND RADISHES
From bonappetit.com
COQ AU VIN (FRENCH CHICKEN STEW IN RED WINE SAUCE) - YOUTUBE
From youtube.com
15-MINUTE GARLIC BUTTER CHICKEN (EASY STOVETOP RECIPE!) - AVERIE …
From averiecooks.com
25 WHITE WINE CHICKEN RECIPES FANCY ENOUGH FOR …
CHICKEN | MARTHA'S VINEYARD MAGAZINE
From mvmagazine.com
21 RECIPES TO CELEBRATE EID AL-FITR - FOOD & WINE
From foodandwine.com
WHITE WINE AND HERB MARINATED GRILLED CHICKEN - THE BUSY BAKER
From thebusybaker.ca
#30-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #main-dish #eggs-dairy #fruit #poultry #easy #dinner-party #holiday-event #kid-friendly #romantic #easter #cheese #chicken #stove-top #dietary #valentines-day #meat #taste-mood #equipment
You'll also love