Best Vineyard Baked Chicken Recipes

VINEYARD BAKED CHICKEN

Steps:

• Place chicken pieces in shallow pan, skin side down.
• Blend remaining ingredients and pour over chicken.
• Bake at 375 for 30 minutes.
• Turn chicken skin side up and bake an additional 30 minutes at 450.

CIDER VINEGAR CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken breasts in a 9x13 inch baking dish. Sprinkle with garlic salt, then pour vinegar over all.
• Bake at 350 degrees F (175 degrees C) for 35 minutes or until chicken is browned and cooked through, and juices run clear.

VINEYARD GLAZED CHICKEN

Steps:

• Bring wine, sugar, shallot, garlic, rosemary, 1 1/2 teaspoons kosher salt and 1/2 teaspoon pepper to a boil in medium saucepan. Simmer over medium-low heat until thickened and reduced to about 3/4 cup, about 12 minutes. Let wine mixture cool completely.
• Pour wine mixture into a medium bowl. Add the chicken pieces, cover and marinate mixture for 1 hour.
• Preheat oven to 400 degrees F. Cover the top insert of a 2 piece broiler pan with foil, place on bottom pan. Evenly space the chicken on the pan skin-side up, reserving marinade. Roast the chicken until cooked through about 40 minutes.
• Meanwhile, pour the reserved marinade into a small skillet and add the grapes. Bring mixture to a rolling boil, and cook until the grapes are tender, about 5 minutes. Baste the chicken with the grape mixture, including both the grapes and the liquid every 15 minutes until the chicken and grapes are glazed and the chicken is cooked through, about 40 minutes. Serve.

VINEYARD CHICKEN

Steps:

• Cut each chicken breast in half, lengthwise.
• Mix together salt, basil, sage, paprika, garlic powder, white pepper and flour.
• In a Ziploc bag, toss the mixture with the chicken strips.
• Save any excess seasoned flour.
• Heat oil and butter in skillet.
• Add chicken and cook both sides over moderately high heat until golden brown.
• Add garlic and sprinkle in any leftover seasoned flour from the Ziploc bag.
• Add broth, vinegar, and lemon juice.
• Cover and cook for 5 minutes.
• Uncover chicken and add grape halves to chicken in pan and simmer for 5 minutes longer or just until chicken is tender and juices run clear.
• Remove chicken and grapes to heated serving platter.
• Boil pan liquid for 1-2 minutes to reduce, then pour over chicken.
• Sprinkle with parsley and crumbled feta cheese.
• Makes 4 servings.

WINE-BAKED CHICKEN BREASTS

Steps:

• Place chicken in a baking dish that has a cover and is sized so that most of the meat will be submerged in the cooking sauce.
• Combine all the sauce ingredients and mix well.
• Pour mixture over the chicken and cover the dish.
• Bake 1 1/2 hours at 375 degrees F.
• Uncover the dish for the last 15 minutes.

SHEET PAN VINEGAR CHICKEN

Steps:

• Preheat the oven to 450 degrees F.
• Toss the onions with 1/2 tablespoon of the oil on a large rimmed baking sheet. Arrange the chicken thighs on top and sprinkle them all over with the smoked paprika and salt and pepper. Drizzle the vinegar onto the baking sheet, then roast in the oven about 15 minutes.
• Meanwhile, toss the cherry tomatoes, olives, rosemary and garlic with the remaining 1 tablespoon oil, a big pinch of salt and pepper to taste. Add the mixture to the baking sheet with the roasted chicken and continue to roast until the chicken is golden brown and cooked through, 10 to 15 minutes more.
• Sprinkle with the parsley and serve the chicken with the vegetables and juices from the baking sheet.

BAKED CHICKEN WITH WINE

Steps:

• Coat chicken with seasoned flour.
• Melt 4 tablespoons butter in shallow baking dish.
• Put chicken in pan, skin side down; bake, uncovered at 350°F for 45 minutes (or until almost tender).
• Meanwhile, melt 2 tablespoons butter in saucepan and sauté mushrooms.
• When cooked and the liquid is mostly reabsorbed, add 2 more tablespoons of butter.
• Stir in flour.
• Add bouillon and wine, cook, stirring constantly, until thick and smooth.
• Remove chicken from oven.
• Turn pieces over.
• Sprinkle with onions, mushrooms and artichokes.
• (Thinly sliced water chestnuts or halved cherry tomatoes may also be used). Pour over sauce.
• Return to oven.
• Reduce heat to 325°F.
• Bake 20 to 30 minutes longer.

THE BEST BAKED CHICKEN BREASTS

Steps:

• Preheat the oven to 350 degrees F.
• Place the parsley in the center of a 9-by-13-inch baking dish and top with the lemon slices. Pour the wine around the parsley. Brush the tops of the chicken with the olive oil and season with the paprika, 1 teaspoon salt and a few grinds of black pepper. Arrange the chicken breasts on top of the lemon slices. Cut an 8-by-10-inch piece of parchment and place it on top of the chicken.
• Bake until the chicken registers 165 degrees F on a digital thermometer, 40 to 45 minutes. Let sit for 5 minutes before serving. The chicken can be refrigerated in an airtight container for up to 5 days.