Best Chicken In Sparkling Wine Recipes

CHICKEN IN SPARKLING WINE

Steps:

• Preheat the oven to 375°F Place the chicken fillets in a large ovenproof dish. Toss with olive oil. A.
• dd the sparkling wine, lemon juice, lemon halves and garlic cloves. Season with salt and freshly ground pepper. Bake in the oven for 20 minutes.
• Add the cherry tomatoes to the chicken dish. Bake for a further 10 minutes.
• Meanwhile, cook the potatoes in a large saucepan of boiling salted water until tender. Drain and return to the pan.
• Mash the potatoes with the butter and cream until smooth. Mix in the basil. Season with freshly ground pepper.
• Serve the chicken dish warm from the oven with the basil mash.

CHICKEN WITH SWEET WINE & GARLIC

Steps:

• Tip the flour into a large food bag. Add the chicken pieces, two at a time, and shake well to coat evenly. Heat 2 tbsp oil in a large pan, add a few pieces of chicken and fry on all sides until well browned. You'll need to do this in batches and you may need a touch more oil or fat. Remove the pieces to a large saucepan or flameproof casserole.
• Add 1 tbsp oil to the pan, add the shallots and fry gently until softened, but not browned. Add the wine and allow to bubble until it is reduced a little. Add the stock, herb bundle, mustard if using and seasoning and bring to the boil. Pour over the chicken.
• Cover the pan tightly and simmer for 45 mins until the chicken is tender and the sauce thickened and reduced.
• Meanwhile, separate the garlic head into individual cloves and put in a small pan with water to cover. Bring to the boil, then cover and simmer for 20-25 mins until the garlic is tender. Drain and cool under running cold water. Peel the garlic.
• Heat half the butter and a splash of oil in a frying pan. Add the mushrooms and cook quickly over a moderate heat until just softened. Tip into a bowl. Wipe out the pan and add the remaining butter and a splash of oil. Add the garlic and fry gently, shaking the pan until lightly browned. Season lightly.
• Stir the mushrooms and thre cream into the chicken and bring to the boil. Simmer for 5 mins, then taste and add more seasoning and a little lemon juice if it needs it. Spoon the chicken and sauce onto a warm platter and scatter with garlic.

CHICKEN IN WHITE WINE SAUCE

Steps:

• In a large resealable plastic bag, combine the flour, salt, paprika and pepper. Add chicken, a few pieces at a time, and shake to coat. , In a large ovenproof skillet coated with cooking spray, brown chicken in oil for 1-2 minutes on each side. Add broth and wine; bring to a boil. Remove from the heat., Cover and bake at 350° for 20-25 minutes or until a thermometer reads 170°. Sprinkle with cheese.

SPARKLING CHICKEN

Steps:

• Mix together the flour, salt, pepper, and garlic powder in a shallow bowl. Press the chicken breasts into the flour mixture to coat well. Set the coated chicken breasts aside on waxed paper; do not stack.
• Melt the butter in a skillet over medium heat, and cook and stir the mushrooms with 1/4 cup of the wine until the mushroom juices have been absorbed and the mushrooms are beginning to brown, about 15 minutes. Push the mushrooms to the edge of the skillet and place the coated chicken breasts into the center of the pan. Brown the chicken breasts on each side, about 5 minutes per side, and pour in the remaining 1 cup of wine. Cover the pan, and cook until the chicken is no longer pink inside, about 10 minutes.
• Remove the chicken breasts from the pan, and arrange on a warmed serving platter. Pour the cream into the skillet, bring to a boil over medium heat, and cook, stirring frequently, until the brown flavor bits on the bottom of the skillet have dissolved and the sauce has thickened, about 10 minutes. Pour the sauce over the chicken, and serve.

CHICKEN IN CAVA

Steps:

• Combine first 5 ingredients in large bowl. Add chicken breasts and season with salt and pepper. Cover bowl with plastic and refrigerate chicken at least 6 hours, turning occasionally. (Can be prepared 1 day ahead.)
• Preheat oven to 350°F. Remove chicken breasts from marinade and place in small roasting pan. Reserve marinade. Roast chicken breasts until just cooked through, basting occasionally with marinade, about 35 minutes. Arrange chicken breasts on platter. Tent with foil to keep warm. Pour pan juices into medium saucepan. Add reserved marinade to saucepan. Cook mixture over medium heat until reduced slightly, about 5 minutes. Season sauce to taste with salt and pepper. Spoon sauce over chicken 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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