Best Chicken With Wine Pollo Al Vino Cotto Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHICKEN WITH WHITE WINE (POLLO AL VINO BIANCO)



Chicken With White Wine (Pollo Al Vino Bianco) image

Posted in response to a recipe request; recipe located in online search. Sounds like a keeper to me and I'll try it soon.

Provided by Impera_Magna

Categories     Chicken

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 15

4 lbs roasting chickens, cut up
1/4 cup flour
1 teaspoon salt (to taste) or 1 teaspoon pepper (to taste)
1/4 cup butter
2 tablespoons olive oil
1 medium onion, finely chopped
1 garlic clove, chopped
2 medium carrots, grated
2 stalks celery, finely chop
1 cup cooked ham, diced (original recipe called for 1 slice ham, chopped so this is an estimate)
1/2 lemon, juice of
1/2 lb mushroom, sliced
1 1/4 cups dry white wine
1 cup chicken broth
1/2 teaspoon rosemary

Steps:

  • Dust chicken well with flour seasoned with salt and pepper. Heat the butter and oil in a large pan.
  • Add chicken and fry until brown and crisp all over; remove to a plate.
  • Add onion, garlic, carrots, celery, and ham to pan; sauté over low heat until soft but not brown.
  • Add lemon juice, mushrooms, wine, chicken broth, salt, pepper, and rosemary; bring to a high simmer.
  • Add browned chicken, lower heat and cover; simmer gently for 45 minutes or until chicken is fork tender.

Nutrition Facts : Calories 513.3, Fat 35.7, SaturatedFat 11.9, Cholesterol 138.1, Sodium 567, Carbohydrate 8.4, Fiber 1.2, Sugar 2.6, Protein 32

POLLO EN VINO ROJO - CHICKEN IN RED WINE



Pollo en Vino Rojo - Chicken in Red Wine image

This is a very tasty chicken dish that you are sure to enjoy. My husband lived in San Miguel de Allende as a child. We both absolutely love Mexican cuisine. This is our version of a recipe we found in a Better Homes and Garden Mexican Cookbook.

Provided by Cookin Kit

Categories     Chicken

Time 8h55m

Yield 4 serving(s)

Number Of Ingredients 13

2 1/2-3 lbs broiler-fryer chickens, cut up
1/2 cup vinegar
1/4 cup olive oil or 1/4 cup cooking oil
1 small onion
1 clove garlic
1 bay leaf
1/2 teaspoon dried oregano, crushed
1/2 teaspoon salt
1/8 teaspoon pepper
2 slices bacon, cut up
1 (14 ounce) can diced tomatoes with jalapenos
1 carrot, chopped (1/2 cup)
1 cup dry red wine

Steps:

  • Place chicken pieces in plastic bag in deep bowl.
  • Combine vinegar, oil, onion, garic, bay leaf, oregano, salt& pepper.
  • Pour over chicken; close bag& marinate 6-8 hours in refrigerator.
  • In 12 inch skillet cook bacon til crisp; drain, reserving drippings.
  • Crumble bacon and set aside.
  • Drain chicken reserving marinade.
  • Brown chicken pieces in reserved bacon drippings, about 15 minutes.
  • Drain off fat.
  • Remove garlic and bay leaf from marinade.
  • Pour marinade over chicken in skillet.
  • Add drained tomatoes, carrot and wine.
  • Cover and cook over low heat 35- 40 minutes or until chicken is tender.
  • Remove chicken.
  • Stir bacon into sauce; season with salt and pepper.
  • Spoon over chicken.

Related Topics