Best Roman Chicken With Chardonnay Recipes

ROMAN-STYLE CHICKEN CACCIATORE

Steps:

• Season the chicken pieces generously all over with salt and pepper. Heat the pork fat or oil in the biggest lidded frying pan you have (or use 2 if you can't fit all the chicken comfortably into 1 pan) and add the garlic and rosemary.
• Fry for 2 to 3 minutes over a medium heat until you can smell the herbs strongly; this will flavor the oil. Remove the herbs from the pan before they have a chance to burn and set aside for later. Fry the chicken pieces on all sides for about 10 minutes, browning all over, until they are a rich golden color. Be patient and don't turn them too often; let them brown on one side and then turn to the other.
• Pour in the vinegar and wine and bring to the boil. Allow the liquid to reduce for a few minutes, then add the anchovies and the reserved herbs and stir them into the liquid. Put the lid on the pan and reduce the heat to a gentle simmer. Cook for 1 hour or until the meat falls easily from the bone. This will depend on your type of meat so allow enough time for it to get really soft. Check the pan every so often and add a little hot water if it looks dry. Adjust the seasoning as necessary and serve on soft polenta or with a side of simply blanched spinach.

ROMAN-STYLE CHICKEN

Steps:

• Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a heavy, large skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside.
• Keeping the same pan over medium heat, add the peppers and prosciutto and cook until the peppers have browned and the prosciutto is crisp, about 5 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, wine, and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan. Return the chicken to the pan, add the stock, and bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes.
• If serving immediately, add the capers and the parsley. Stir to combine and serve. If making ahead of time, transfer the chicken and sauce to a storage container, cool, and refrigerate. The next day, reheat the chicken to a simmer over medium heat. Stir in the capers and the parsley and serve.

ITALIAN CHICKEN CHARDONNAY

Steps:

• Combine the paprika, salt, pepper and cayenne; sprinkle over chicken. Place the chicken, mushrooms, red pepper, onion and artichokes in a 5-qt. slow cooker. In a small bowl, combine the chardonnay, tomato paste, garlic and thyme; pour over vegetables., Cook, covered, on low until chicken is tender, 5-6 hours. Serve with pasta; sprinkle with parsley and cheese.

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.

ROMAN-STYLE CHICKEN

Steps:

• Season chicken thighs with 2 teaspoons olive oil, salt and pepper. In a large high-sided skillet or Dutch oven, heat remaining oil on medium heat until hot. Brown chicken thighs on both sides, cooking in batches if necessary. Remove from pot; set aside.
• Add bell peppers and prosciutto to pot; stir and cook 5 minutes or until prosciutto is crisp and bell peppers are softened. Pour in wine, chicken broth and tomato paste; stir and simmer 2 to 3 minutes. Stir in undrained tomatoes and thyme, then top with browned chicken. Reduce heat to medium low, cover with tight-fitting lid and simmer 25 to 30 minutes or until chicken is tender and cooked (165°F).
• Remove lid, then continue to simmer additional 20 minutes or until tomato mixture is thickened and most of the liquid has evaporated. Remove from heat and cool slightly. Sprinkle with capers and chopped parsley. Serve with white rice or pasta.

WINE-BRAISED CHICKEN WITH ARTICHOKE HEARTS

Steps:

• Heat oven to 425 degrees. Season chicken on both sides with salt and pepper.
• Heat 1 tablespoon oil in a large skillet over medium-high, and add chicken, skin-side down. Cook, without flipping, until the skin is deeply golden and much of the fat has rendered, 8 to 10 minutes. (You may need to pour off some of the fat.)
• Using tongs, flip the chicken skin-side up. Let the undersides cook for another 5 or so minutes. Set chicken aside. Add artichoke hearts and onions to the pan, letting them sizzle until they get a little color, 3 to 4 minutes.
• Add wine and thyme, shaking skillet to make sure the wine is evenly distributed and scraping up any golden-brown bits. Add chicken back to the pan, over the artichoke hearts and onions. Bring to a simmer and place in the oven until chicken has finished cooking and sauce is reduced by about half, 10 to 12 minutes.
• Remove chicken from oven and scatter with herbs. Finish with more pepper, a drizzle of olive oil, and a sprinkle of sumac, if you have it.

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.