Best Tender Chicken And Baby Spinach In Red Wine Recipes

ONE-PAN TOMATO & SPINACH CHICKEN PASTA

Steps:

• Season the chicken as desired. Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring often. Remove the chicken from the skillet.
• Add the onion to the skillet and cook until tender-crisp, stirring occasionally. Add the wine and heat to a boil, stirring to scrape up any browned bits from the bottom of the skillet.
• Stir in the tomatoes, Swanson® Chicken Broth, penne and water and heat to a boil. Reduce the heat to medium. Cook for 10 minutes or until the penne is tender, stirring occasionally. Return the chicken to the skillet. Cook for 2 minutes or until the chicken is cooked through. Stir in the spinach and cook for 1 minute or until the spinach is wilted.

TENDER CHICKEN AND BABY SPINACH IN RED WINE.

Steps:

• Heat a non-stick pan over medium heat and spray with cooking oil spray.
• Add the garlic and cook gently, do not brown.
• Add the chicken and cook until chicken is just about cooked through, turning regularly so both sides cook evenly.
• Add the wine, tomato paste and herbs.
• Stir so that the paste mixes into the wine.
• Bring to a simmer and cook about 5 minutes or until chicken is just cooked through.
• Add the spinach leaves and mix through so they just wilt then quickly remove from the heat.
• Serve the chicken with spinach leaves on top and sauce drizzled over the spinach.
• Nice served with steamed broccoli and pasta or potatoes.

BABY CHICKEN WITH RED WINE SAUCE

Steps:

• Preheat an oven to 350 degrees. Heat the olive oil in a large, deep skillet. Season the chicken with salt and pepper, and brown well on both sides before removing and placing in an ovenproof casserole. To the skillet in which you cooked the chicken, add the onions, carrots, turnips, thyme, and garlic, and saute until the vegetables begin to wilt.
• Add the red wine, plum tomatoes, and chicken stock to the vegetables, and cook for 10 minutes over medium heat. Pour the vegetable mixture over the chicken in the heatproof casserole and simmer, covered, for 45 minutes. When the chicken has finished cooking, add the cooked, crumbled bacon to the casserole, and serve.

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.