Best Red Wine Sauce For Pasta Or Chicken Recipes

CHICKEN SPAGHETTI WITH RED SAUCE

Steps:

• Mix together marinade ingredients and add cut up chicken
• Marinade for 30-60 minutes and then cook chicken in a frying pan until meat is cooked through
• Saute onions and garlic in olive oil.
• Add in tomatoes, tomato sauce, oregano, sugar, red pepper flakes and fresh chopped basil. Simmer for 20 minutes
• While simmering cook marinaded chicken in a frying pan until cooked through
• Add chicken into sauce and serve over pasta
• Garnish with freshly chopped basil and freshly grated Parmesan cheese

CHICKEN WITH RED WINE CREAM SAUCE

Steps:

• In a large skillet, heat butter over medium-high heat. Brown chicken on both sides; season with salt and pepper. Reduce heat to medium; cook, covered, 10-12 minutes or until a thermometer reads 170°-175°. Remove chicken to a serving plate; keep warm., Pour drippings from pan (do not wipe skillet clean); add wine and garlic. Bring to a boil, stirring to loosen browned bits from pan; cook 1-2 minutes or until wine is reduced by half. Stir in cream and rosemary. Return to a boil; cook 1-2 minutes or until slightly thickened. Serve with chicken.

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.

RED WINE PASTA RECIPE BY TASTY

Steps:

• Pour the red wine and water into a medium pan. Season with salt.
• Bring the mixture to a boil and add the spaghetti.
• Cook until most of the red wine is absorbed by the pasta, 8-10 minutes.
• Transfer the pasta to a medium bowl.
• Melt the butter in the same skillet over medium heat. Add the garlic, pine nuts, and red pepper flakes.
• Cook the sauce until the butter starts to brown, then add the pasta.
• Mix the sauce and pasta together.
• Sprinkle with parmesan cheese.
• Enjoy!

RED WINE SAUCE FOR PASTA OR CHICKEN

Steps:

• Heat butter in a large saucepan over medium heat and add onion, garlic, and peppers.
• Saute for 3 minutes and add flour until incorporated.
• Add next 7 ingredients and bring to a boil.
• Once thickened, reduce heat to low and simmer for 10 to 15 minutes.
• If mixture becomes too thick add additional broth.
• Serve hot.

CHICKEN AND WINE SAUCE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Stir red wine, soy sauce, salad dressing, brown sugar, ground ginger, garlic, and oregano together in a bowl until the sugar dissolves completely. Add chicken and mix to coat. Pour into a casserole dish.
• Bake in preheated oven until chicken no longer pink in the center and the juices run clear, about 1 hour.

SAUTEED CHICKEN IN RED-WINE SAUCE

Steps:

• Sprinkle the chicken with salt and pepper.
• Heat the butter in a skillet large enough to hold the chicken in one layer without crowding. Add the chicken pieces skin-side down.
• Cook and brown the pieces over medium-high heat about 6 minutes. Turn the pieces and cook about 5 minutes longer.
• Add the mushrooms, onions, shallots and garlic and stir to blend over high heat for about 3 minutes.
• Remove most of the fat and sprinkle the flour evenly over all. Stir and cook for one minute.
• Add the Cognac and ignite it quickly. Add the wine, chicken broth, bouquet garni, salt and pepper. Stir and bring to a simmer. Cover and cook 20 minutes or until tender. Remove the cover and simmer to reduce the sauce if necessary. Remove the bouquet garni and serve.