Best White Wine Garlic Chicken Recipes

WHITE WINE GARLIC CHICKEN

Steps:

• Pound chicken breasts with a meat mallet to 1/2-in. thickness; sprinkle with salt and pepper. In a large skillet, heat oil over medium heat; cook chicken until no longer pink, 5-6 minutes per side. Remove from pan; keep warm., Add mushrooms and onion to pan; cook and stir over medium-high heat until tender and lightly browned, 2-3 minutes. Add garlic; cook and stir 30 seconds. Add wine; bring to a boil, stirring to loosen browned bits from pan. Cook until liquid is slightly reduced, 1-2 minutes; serve over chicken.

CHICKEN IN GARLIC WHITE WINE CREAM SAUCE

Steps:

• Lightly brown both sides of chicken in olive oil.
• Add onion, garlic, mushrooms, and butter and saute about 4-5 minutes until onions start to become translucent.
• Add wine and Worcestershire sauce and cook an additional 2 minutes.
• Lower heat and add cream, salt, pepper, basil, and parsley.
• Too high of heat will cause the cream to curdle.
• Simmer on low 20-25 minutes until done.

CHICKEN AND PASTA IN WHITE WINE GARLIC SAUCE

Steps:

• Cut chicken breasts into bite-sized pieces.
• Combine chicken in large skillet with water, olive oil, mushrooms, onion, garlic, and spices.
• Cook until onion is tender.
• Add tomatoes, wine, salt and pepper to taste.
• Reduce heat, cover, and simmer about 15 minutes while preparing pasta, stirring occasionally.
• Drain pasta al dente,place into serving dish and toss with olive oil.
• Pour chicken mixture over pasta.
• Serve with fresh salad and garlic toast.
• I am very generous with my spices when i make this dish and usually add more than the recipe calls for, but it is quite delicious as written.

BRAISED CHICKEN THIGHS WITH CORIANDER, WHITE WINE, AND GARLIC

Steps:

• In a large skillet over medium heat, toast coriander seeds until fragrant, about 2 minutes. Transfer seeds to a mortar and pestle and lightly crush.
• Smash two of the garlic cloves and remove peel. Peel remaining clove of garlic and finely chop. Add oil to skillet and increase heat to medium-high. Add smashed garlic and cook until pale golden, 1 to 2 minutes. Season chicken with salt and pepper and add to skillet; let brown on all sides, about 5 minutes per side.
• Remove all but about 2 tablespoons fat from skillet. Reduce heat to medium-low. Return coriander seeds to skillet along with wine; cover and cook until chicken is cooked through, 15 to 18 minutes. During the last 5 minutes of cooking, stir in chopped garlic.
• Transfer chicken to a serving platter. Increase heat to high and simmer liquid in skillet until thickened, 4 to 6 minutes. Season with salt and pepper. Pour cooking liquid over chicken and serve garnished with fresh cilantro.

CHICKEN WITH WHITE WINE AND GARLIC

Steps:

• Heat oil in heavy medium skillet over medium heat. Add mushrooms and garlic and sauté until mushrooms begin to brown, about 5 minutes. Transfer mushrooms to plate; keep warm. Season chicken with salt and pepper. Add chicken to skillet and cook until brown on both sides, turning once, about 6 minutes. Add wine and lemon juice to skillet and continue cooking until liquid is reduced to 2 tablespoons, about 2 minutes. Place chick atop mushrooms. Drizzle chicken with pan juices. Sprinkle with parsley and serve.

GARLIC CHICKEN AND MUSHROOMS IN WHITE WINE SAUCE

Steps:

• Cook noodles according to package directions, omitting salt and fat. Drain and keep warm.
• Cut chicken into 1-inch pieces. Place chicken breast halves in a shallow dish. Combine 1 tablespoon flour, 1/4 teaspoon salt, and 1/8 teaspoon pepper, stirring well with a whisk. Sprinkle flour mixture over chicken; toss to coat.
• Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken to pan; sauté 4 minutes or until browned. Remove chicken from pan.
• Add remaining 1 tablespoon oil to pan. Add garlic, tarragon, and mushrooms to pan; sauté for 3 minutes or until liquid evaporates and mushrooms darken.
• Add white wine to pan; cook 1 minute. Stir in remaining 1 tablespoon flour; cook 1 minute, stirring constantly. Stir in broth, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper; cook 1 minute or until slightly thick, stirring frequently.
• Return chicken to the pan. Cover and simmer 2 minutes. Uncover; cook 1 minute or until chicken is done.
• Stir in noodles; cook 1 minute or until thoroughly heated. Add parmesan cheese and fresh parsley (or other herbs), mix well, and serve.

ROSEMARY, GARLIC AND LEMON ROASTED CHICKEN WITH LEMON WHITE WINE SAUCE

Steps:

• 1. Wash chicken and rub skin and cavity with olive oil. Sprinkle with salt and pepper inside and out.
• 2. Chop the cloves of garlic and make a paste using a chef's knife at an angle to grind the garlic against the salt until smooth.
• 3. Mix this paste with 2 tablespoon of chopped rosemary, 2 teaspoons lemon zest and enough olive oil and lemon juice to wet the ingredients, but not so much they float in the liquid.
• 4. Divide herb mixture in half and gently lift the skin of the chicken and rub flesh with the mixture, make sure to rub legs and back.
• 5. Rub the skin and cavity with the other half of the mixture.
• 6. Stuff the cavity with the lemons you squeezed to get juice and any rosemary you have left.
• 7. Chop the onions and place on the bottom of your roasting pan. Tie the chicken legs together and place it on top of the onions in roasting pan.
• 8. Pour enough white wine to cover the bottom of the roasting pan and add the lemon juice.
• 9. Roast chicken in oven at 400F for 20 minutes. Lower the temperature to 350F and roast until juices run clear, about 1 more hour.
• 10. Remove chicken from roasting pan and cover with foil. Allow chicken to rest at least 10 minutes before carving.
• 11. Strain onions from liquid and reserve liquid. In a pan, melt the butter and gradually add the flour make sure there are no lumps
• 12. Cook a few minutes and gradually add the reserved liquid while stirring constantly to avoid lumps. Bring to a boil until sauce thickens slightly. Adjust seasonings as needed.
• 13. Remove string and lemons from chicken cavity. Serve with sauce on the side.

ROAST CHICKEN WITH WHOLE GARLIC, BAY & WHITE WINE

Steps:

• Heat oven to 200C/180C fan/gas 6. Season the chicken inside and out. Loosen skin over the breast and place a bay leaf and a little butter between the skin on each breast. Add the rest of the bay leaves and the lemon to the cavity, then smear the rest of the butter all over the bird. Place in a roasting tin and cook for 45 mins. Add the garlic to the pan, baste the chicken with the buttery juices and bake in the oven for 45 mins more.
• Meanwhile, lay baguette slices on a tray and drizzle with a little oil. Bake for 20 mins until golden, then remove from the oven. When the chicken is cooked, remove from the oven and leave to rest with the soft garlic.
• For the gravy, pour the fat out of the tin, place the tin on the heat and splash in the wine and any juices from the chicken. Bubble and scrape up any of the sticky bits, then drain into a jug. Serve the chicken with the croutons, the jug of gravy and the garlic for squeezing over.

CHICKEN CUTLETS WITH WHITE WINE AND GARLIC

Steps:

• Stack cutlets in a double layer in a 1-gallon freezer bag. In a small bowl, combine 2 tablespoons butter, wine, garlic, and thyme and whisk to combine. Season with pepper. Pour marinade into bag with cutlets and freeze (see below).
• To serve, thaw chicken in refrigerator overnight. Remove cutlets from bag and discard marinade. Gently shake chicken to remove liquid and season with salt. In 2 batches, heat 1 1/2 teaspoons butter and 1 1/2 teaspoons oil in a large skillet over medium-high; add half the cutlets to pan and cook until browned and cooked through, 4 minutes total, flipping halfway through and adjusting heat as necessary to prevent pan from overbrowning. Serve chicken sprinkled with parsley, if desired.

POT ROAST CHICKEN IN GARLIC, WHITE WINE & PARSLEY

Steps:

• Heat the oven to 300°F Cook the shallots and garlic in a large casserole with 1 tbsp butter until softened. Add the pancetta and cook until the shallots begin to caramelize.
• Meanwhile, melt 1 tbsp of butter in a large deep frying pan and brown the chicken on all sides, then put it into the casserole, on top of the shallots. Pour the brandy into the hot frying pan and allow to bubble up, stirring and scraping. Put a lighted match to the brandy and stand back while it flames up.
• When the flames have subsided, add the wine and bring to the boil, then pour the liquid over the chicken.
• Add the stock and tuck in the bouquet garni. Cover and cook for 1 hour, or until cooked through.
• Remove the chicken from the casserole, cut into 8 portions and keep warm.
• Simmer the cooking liquor until reduced by two thirds, then add the cream and parsley.
• Return the chicken to the pan to heat through. Serve in deep bowls with mashed potato.

PASTA NOM (WITH WHITE WINE GARLIC SAUCE AND CHICKEN)

Steps:

• Season chicken pieces thoroughly with salt, pepper and garlic powder and sauté in olive oil.
• Once browned, add 1/4 cup chicken stock and cover, cooking until chicken is cooked through and very tender. (5 minutes)
• In another sauté pan, soften garlic and onion over low heat, add red pepper flakes.
• Add chicken pieces (drained) and butter.
• Once butter has melted and mixture is simmering, add the wine, broth and tomato paste.
• Bring back to a simmer, add herbs to taste.
• Cover and cook on low for 15 minutes.
• Remove cover and in another pan, boil your pasta in salted water.
• Drain pasta when cooked al dente and add to sauce, stirring to coat.
• Serve with a shake of parmesan cheese on top.
• Crusty bread would be a great addition to get that leftover sauce off of your plate!

PINE NUT CRUSTED CHICKEN WITH GARLIC AND WHITE WINE

Steps:

• Combine wine, garlic, 2 teaspoons salt, savory and rosemary in a small bowl.
• Place half the marinade in a heavy duty plastic zip lock bag.
• Cover and refrigerate the remaining marinade until ready to bake the chicken.
• Add the chicken to the bag, tossing to coat.
• Refrigerate 8 hours or overnight.
• Preheat oven to 350 degrees F.
• Combine breadcrumbs, pine nuts, paprika and remaining ½ teaspoon of salt.
• Roll chicken in the breadcrumb mixture.
• Throw out the marinade the chicken was sitting in.
• Place the chicken on a lightly greased baking pan, or on a pan covered in parchment paper.
• Drizzle with olive oil.
• Bake the chicken, covered, for 45 minutes.
• Uncover and pour reserved marinade over chicken.
• Bake, uncovered, for 1 hour or until chicken is done and golden brown.

CHICKEN AND MUSHROOMS IN A GARLIC WHITE WINE SAUCE

Steps:

• Preheat oven to 200°. Season chicken with salt and pepper. Lightly dredge in flour. Heat a large skillet on medium heat; when hot add 1 tsp butter and 1 tsp olive oil. Add chicken to the skillet and cook on medium heat for about 5 minutes on each side, or until chicken is no longer pink. Set aside in a warm oven. Add additional oil and butter to the skillet, then garlic and cook a few seconds; add mushrooms, salt and pepper stirring occasionally until golden, about 5 minutes. Add wine, chicken broth, parsley; stir the pan with a wooden spoon breaking up any brown bits from the bottom of the pan. Cook a few more minutes or until the liquid reduces by half. Top the chicken with the mushroom sauce and serve. *I only used 1 tbsp of flour and tossed the rest, so calculations were for 1 tbsp flour only.

SLOW COOKER WHITE WINE AND GARLIC CHICKEN

Steps:

• 1. Season chicken breasts with salt and pepper. Heat oil in a large skillet over medium-high heat. Place the chicken breasts in the skillet and sear for 2 to 3 minutes a side or until lightly golden. 2. Place the onions, garlic, rosemary, thyme, and oregano in the bottom of a slow-cooker. Add the seared chicken breasts on top of the onion, garlic, and herbs. 3. In a bowl combine the white wine, chicken broth, and flour. Stir until the flour dissolves. Pour the mixture over the chicken. Cover and cook for 8 hours on low or 4 hours on high. Serve with rice, pasta, or couscous.

BRAISED CHICKEN WITH GARLIC AND WHITE WINE

Steps:

• Trim excess fat off chicken. Sprinkle chicken with salt and pepper. Lightly smash garlic cloves just to flatten slightly, leaving peel attached and cloves as whole as possible.
• Heat 4 tablespoons extra-virgin olive oil in heavy large pot over medium-high heat. Working in 2 batches, add chicken and cook until brown on all sides, about 12 minutes per batch. Transfer chicken to plate. Add remaining 2 tablespoons olive oil and garlic to pot. Stir until golden brown, about 4 minutes. Add wine and thyme; bring to boil. Return chicken to pot. Reduce heat to medium, cover, and simmer until chicken is cooked through, moving chicken pieces from top to bottom every 5 minutes (sauce will not cover chicken), about 20 minutes. Season to taste with salt and pepper.
• Transfer chicken to platter. Spoon garlic cloves around chicken and drizzle sauce over.

GARLIC CHICKEN WITH WHITE WINE SAUCE

Steps:

• 1 Lightly smash the garlic cloves with the side of a heavy chef's knife, just enough to break the cloves. Leave peel on. 2 Trim the chicken pieces of excess fat. Pat them dry and sprinkle pieces generously with salt and pepper. Heat 3 Tbsp olive oil in a Dutch oven (or a large thick-bottom pan with a tight fitting cover) on medium high. Working in batches, brown the chicken pieces on all sides. Lay the chicken pieces on the hot oil, do not move until browned, then turn over to other side using tongs. Remove from pan when browned. 3 Add a little more olive oil to the pan if necessary. Add the garlic and sauté until golden brown, about 4 minutes. Add the wine and the herbs. Bring to a boil. Add the chicken pieces. Reduce the heat to medium low. Cover the pan and simmer until the chicken is cooked through. Move the chicken pieces from top to bottom every 5 minutes for about 20 minutes. Chicken is done when a meat thermometer inserted into thickest part reads 180°F for thighs and 170°F for breasts. Season to taste with salt and pepper. Transfer chicken pieces to a platter; spoon garlic sauce over the chicken.

CHICKEN SIMMERED IN WHITE WINE/GARLIC/ROSEMARY

Steps:

• First off, I like to brown the chicken by heating up my 3 quart sauté pan to medium-high and adding the canola oil. Cook for a few minutes on each side until browned and then remove from pan and set aside. Reduce the heat on the pan to medium and add the garlic, butter, wine, lemon juice and salt/pepper. Reduce by 1/3, then place the chicken face down in the sauce, cover and simmer for 4-5 minutes. Turn the chicken over and sprinkle the rosemary over everything and cover again for another 4-5 minutes or until tender. Remove chicken from pan and serve on a plate, drizzle the sauce over everything and garnish each breast with a pinch of the lemon zest and a dash of paprika for color and "zing". (note: I add the rosemary during the second half of the simmering because it's a strong herb, but also discolors if you leave it in too long... the dish will look and taste better by not adding the rosemary from the beginning.) Serve with a nice white wine, great album and enjoy.

CHICKEN AND MUSHROOMS IN GARLIC WHITE WINE SAUCE

Steps:

• 1. cook noodles according to package directions, omitting salt and fat. drain and keep warm. 2. cut chicken into 1-inch pieces. place chicken pieces in a shallow dish. combine 1 tbsp. flour, 1/4 tsp. salt, and 1/8 tsp. pepper in a small bowl. sprinkle flour mixture over chicken; toss to coat. 3. heat a large nonstick skillet over medium-high heat. add 1 tbsp. oil to pan; swirl to coat. add chicken; cook 4 minutes, turning to brown on all sides. remove chicken from pan. add remaining 1 tbsp. oil to pan. add garlic and mushrooms; cook 3 minutes or until liquid evaporates. add wine; cook 1 minute. add remaining 1 tbsp. flour; cook 1 minute, stirring constantly. add broth, remaining 1/4 tsp. salt, and remaining 1/4 tsp. pepper; cook 1 minute or until slightly thick, stirring frequently. 4. Return chicken to pan; cover and simmer 2 minutes. uncover; cook 1 minute or until chicken is done. stir in noodles and tarragon; cook 1 minute or until thoroughly heated. place about 1 1/2 cups chicken mixture on each of the plates; top each serving with 1 tbsp parmesan cheese.

MARINATED GRILLED CHICKEN WITH WHITE WINE, GARLIC AND LEMON

Steps:

• In a glass dish not too deep, mix all ingredients, except the chicken breasts and yogurt and garlic sauce. Add chicken breasts and flip to coat well. Cover the dish with a plastic wrap and let marinate in the fridge for 2 hours.
• Set the barbecue to medium-high heat. Put chicken breasts on a greased grill (keep the marinade), close the cover of barbecue and cook for about 7 minutes (baste the chicken breasts with the marinade a few times). Flip the chicken breasts and keep cooking for about 5 minutes or until the chicken is golden and not pink inside. Serve with yogurt and garlic sauce.
• Yogurt and Garlic Sauce : In a bowl, mix yogurt with sour cream, parsley, garlic. Add salt and pepper. Cover and put in fridge for at least 4 hours.