Best Chardonnay Marinated Chicken Or Pork Recipes

CHARDONNAY CHICKEN MARINADE

Steps:

• Add dry and wet ingredients together, except the oil. Add oil slowly and whisk to emulsify.
• Marinate chicken in the marinate at least four hours or overnight.
• Remove marinate and discard.
• Bake at 350 for approx 40-50 minutes or grill over med-high heat until browned and done (approx 4-5 min per side).
• Serve with grilled peaches or pineapple, rice and veggies.

CHARDONNAY CHICKEN SYMPHONY

Steps:

• Heat olive oil in a skillet over medium heat.
• Sprinkle salt-free seasoning, garlic powder, and black pepper over both sides of the chicken. Add chicken to the hot skillet; cook for 2 1/2 minutes per side.
• Stir Chardonnay, mushrooms, artichoke hearts, and olives into the skillet. Cook and stir, turning chicken periodically, until no longer pink in the center and the juices run clear, 7 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Add capers to the skillet, reduce heat, and simmer 3 minutes more.

MARINATED GRILLED CHICKEN WITH WHITE WINE, GARLIC AND LEMON

Steps:

• In a glass dish not too deep, mix all ingredients, except the chicken breasts and yogurt and garlic sauce. Add chicken breasts and flip to coat well. Cover the dish with a plastic wrap and let marinate in the fridge for 2 hours.
• Set the barbecue to medium-high heat. Put chicken breasts on a greased grill (keep the marinade), close the cover of barbecue and cook for about 7 minutes (baste the chicken breasts with the marinade a few times). Flip the chicken breasts and keep cooking for about 5 minutes or until the chicken is golden and not pink inside. Serve with yogurt and garlic sauce.
• Yogurt and Garlic Sauce : In a bowl, mix yogurt with sour cream, parsley, garlic. Add salt and pepper. Cover and put in fridge for at least 4 hours.

WHITE WINE MARINATED PORK ROAST

Steps:

• Combine the first five ingredients in a small bowl; mix well.
• Place the roast in a large resealable bag.
• Pour the wine marinade over the roast; seal bag.
• Turn the bag to coat the roast.
• Marinate in the refrigerator overnight or for at least 2 hours, turning the bag occasionally.
• Preheat oven to 325 degrees F.
• Remove the roast from the bag and discard the marinade.
• Place the roast, fat side up, on a rack in a shallow roasting pan.
• Insert a meat thermometer.
• Bake 1-1/2 to 2 hours or until thermometer reads 155 degrees F.
• For gravy: Strain the meat drippings.
• Add white wine to the meat drippings to equal 1-1/4 cup.
• In a small saucepan, combine 2 T water and 4 T cornstarch, blending until smooth.
• Add the wine and drippings.
• Bring to a boil, stirring constantly.
• Boil and stir until it starts to thicken.
• It will continue to thicken after you remove it from the heat, so don't keep it on the heat too long!

OVEN-ROASTED CHICKEN MARINATED IN CHARDONNAY

Steps:

• Split chicken in half and remove backbone and breastbone.
• Combine the chardonnay, 4 tablespoons of the oil, garlic, herbs and pepper and marinate the chicken in this mixture. Cover bowl with plastic wrap and refrigerate overnight. Turn occasionally.
• Preheat oven to 500 degrees.
• Heat remaining 1 1/2 tablespoons oil in large skillet; turn chicken once more in marinade to coat well. Season with salt if desired. Sear chicken over high heat on both sides until golden brown.
• Put seared chicken in a roasting pan and roast 20 to 30 minutes, until cooked through. Cut into quarters and serve.

WINE AND GARLIC PORK (PORTUGUESE VINA DOSH)

Steps:

• Whisk red wine vinegar, red wine, garlic, bay leaves, cloves, black pepper, salt, and thyme together in a bowl; pour into a resealable plastic bag. Add the pork, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 2 to 4 days, turning occasionally.
• Preheat oven to 350 degrees F (175 degrees C).
• Drain the pork, reserving 1/2 cup of marinade. Put pork and reserved marinade in a baking dish.
• Bake in preheated oven until the pork is completely warmed, about 20 minutes. Drain as much liquid from the pork as possible.
• Heat vegetable oil in a large skillet over medium-low heat. Add the pork to the skillet in batches to prevent crowding; cook and stir in hot oil until completely browned and no longer pink in the center, 10 to 15 minutes.

CHARDONNAY MARINATED CHICKEN OR PORK

Steps:

• 1. Combine all of the ingredients listed in a gallon ziplock baggie and mix together well. Reserve 1/4 of marinade for grilled veggies.
• 2. Place 4-6 chicken breasts or porkloin chops into the remaining marinade and refrigerate flat for 30 minutes to overnight. Turn the meat 1/2 way through marinate time. (I try to bring my meat close to room temp before cooking)
• 3. Preheat BBQ grill and grill each side of chicken breasts or porkloin chops for 4-6 minutes until no longer pink inside. Do not over cook they will become dry.
• 4. While meat is grilling chop fresh zucchini, button mushrooms, red & yellow bell pepper & green onion into bite size pieces
• 5. Place veggies in foil and pour reserved marinade over these veggies. Grill for approximately 10 minutes and serve with pork or chicken.
• 6. **Tip** purchase 4 pack mini bottles of white wine or red wine for cooking purposes to avoid opening an entire bottle of wine.