Best Chicken In Red Wine With Raisins Recipes

CHICKEN WITH RAISINS

Steps:

• Place raisins in a bowl, add brandy and set aside to plump overnight or for at least 8 hours.
• Make the chicken: Dry chicken pieces. Heat oil in a sauté pan on medium-high, add chicken, skin side down, season with salt and pepper, and sear until golden brown, 6 to 8 minutes. Turn pieces and brown second side. Scatter shallots over chicken. Add verjus to the pan, cover, reduce heat to low and cook 15 to 20 minutes, basting chicken once, until chicken is cooked through.
• Remove chicken to a dish and cover to keep warm. Add raisins with their brandy to the pan, bring to a simmer for a couple of minutes, then add glace de viande and crème fraîche. Cook for several minutes, until the sauce thickens enough to coat a spoon.
• Return chicken to the pan, baste with the sauce, then transfer the contents of the pan to a warm, rimmed platter and serve.

CLASSIC CHICKEN IN RED WINE

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.
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CHICKEN AND RED WINE SAUCE

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.

CHICKEN RAGOUT WITH ONIONS AND RED WINE

Steps:

• Brown chicken in large skillet on both sides in butter and oil.
• Remove chicken from pan and set aside, leaving the liquid in the pan.
• Add onions to the pan and saute till tender on moderate heat.
• Drain liquid over sieve into small bowl.
• Remove any unwanted fat.
• Set liquid aside.
• Season the chicken parts with salt/pepper and return to pan.
• Add tomato sauce, garlic, bay leaves, and thyme.
• Add enough wine and chicken stock to cover chicken parts.
• Simmer for at least 20 minutes uncovered.
• Remove chicken and place on platter.
• Pour juices and onions into saucepan and adjust seasonings.
• You may add more garlic, thyme, salt and pepper.
• In small bowl whisk together flour and butter (or wine).
• Add to the sauce and simmer until the sauce coats the back of a spoon.
• You may need to double the thickening agents if you have lots of juice.
• Pour sauce over chicken on platter and garnish with parsley.
• Serve with rice and crusty bread.

CHICKEN WITH RASPBERRY RED WINE SAUCE

Steps:

• Heat oven to 450°F.
• Spray 9"x13" glass baking dish with non-stick canola spray.
• Cut chicken breasts in half, if weighing more than 8oz each.
• Sprinkle both sides of chicken pieces with garlic salt and pepper.
• Place chicken pieces in baking dish and bake 10 minutes.
• Meanwhile, in small pot on stove top, combine 1/3 cup of the wine, all the raspberry preserves, the dry mustard, the dash of cayenne pepper, and 1 teaspoon of the vanilla extract. Bring to a simmer over medium heat and cook 5 minutes or until slightly reduced.
• Remove chicken pieces from oven and brush them with half the cooked raspberry mixture (reserve other half for sauce).
• Pour 1/3 cup red wine into the chicken dish and bake an additional 10-15 minutes until cooked completely, basting chicken 2-3 times with dish juices.
• In same small sauce pan, combine reserved raspberry mixture, remaining 1/3 cup red wine, remaining teaspoon vanilla extract, and raisins. Bring to a simmer over medium heat and cook 2-3 minutes or until raisins are plump.

CHICKEN IN RED WINE WITH RAISINS

Steps:

• Put the wine, vinegar, raisins, apricots, ground ginger, cinnamon, fresh ginger, cloves and cranberries in a dish.
• Add the chicken breasts and spoon the liquid over them.
• Cover and leave to marinate in a cool place for 3-4 hours or overnight.
• Remove the chicken from the marinade and dry with paper towel.
• Reserve the marinade.
• Coat the chicken in flour.
• Heat the butter and oil in a large pan, add the chicken, and fry until lightly browned, turn over and fry the other side.
• Drain on kitchen paper.
• Pour off any excess fat from the pan, then stir in the stock and reserved marinade and bring to the boil.
• Return the chicken to the pan, cover tightly and cook for about 30 minutes, until the chicken is tender.
• Transfer the chicken to a warmed serving plate and keep hot.
• Boil the liquid until reduced and thickened, and then pour over the chicken.
• Serve garnished with orange segments.
• Accompany with rice.