Indulge in a Savory White Wine Marinade Recipe
Are you tired of the same old boring chicken recipes? I know I am. That’s why I’ve created a recipe that will take your taste buds on an adventure – Chicken Baked in White Wine Marinade.
This recipe is perfect for those who enjoy bold flavors and tender meat. The white wine marinade infuses the chicken with a rich, savory taste that pairs perfectly with any side dish.
The best part about this recipe is its versatility. You can bake it, grill it, or even pan-sear it for a crispy texture. It’s perfect for any occasion, from a quick weeknight dinner to an elegant dinner party.
Not only is this dish delicious, but it’s also easy to make with ingredients you likely already have in your pantry. So why not switch things up and add some excitement to your weeknight dinners or impress your guests with this flavorful chicken recipe? Trust me, once you try it, you’ll never go back to bland chicken again.
Why You’ll Love This Recipe
Are you looking for a delicious and easy-to-make chicken recipe that will wow your taste buds? Look no further than this delightful Chicken Baked in White Wine Marinade recipe. Not only is this dish simple to prepare, but it’s also packed with flavor and incredibly versatile. Here’s why you’ll love this recipe:
Firstly, the ingredient list for this recipe is short and sweet. You’ll only need chicken breast halves, dry white wine, olive oil, garlic cloves, onion, bay leaf, fresh thyme, salt, and black pepper – perfect for busy weeknights or last-minute dinner parties.
Secondly, the wine marinade that we’ll be using for this chicken recipe is simply divine. The combination of white wine, olive oil, garlic, herbs, and lemon juice creates an expertly balanced flavor profile that will enhance the natural taste of the chicken without overwhelming it.
Thirdly, this dish is highly customizable. You can substitute chicken thighs for breasts or switch up the herbs and seasoning to suit your palate. Plus, leftovers from this recipe can be easily reused in other dishes like salads or sandwiches.
Lastly, chicken baked in white wine marinade pairs beautifully with a variety of side dishes like roasted vegetables, mashed potatoes, or bacon-wrapped asparagus. And don’t forget about the wine! A glass of crisp white wine will perfectly complement the flavors of this dish.
In conclusion, there are many reasons why you’ll love this Chicken Baked in White Wine Marinade recipe. It’s simple to make, deliciously flavorful, highly versatile and customizable. Plus it pairs well with various sides and drinks giving you endless options! So next time you’re looking for a quick and tasty meal idea look no further than this delectable dish!
Ingredient List
Here are the ingredients you will need for this delicious recipe of chicken baked in white wine marinade. Don’t forget to gather all the ingredients before you start cooking, so you won’t have to interrupt midway.
Chicken:
- 4 boneless, skinless chicken breast halves
- Salt and freshly ground black pepper
Marinade:
- 2 cups dry white wine
- 1/4 cup olive oil
- Juice of 1 lemon
- 2 garlic cloves, finely chopped
- 2 tablespoons fresh thyme, finely chopped
- 1 bay leaf
Sauce:
- Chicken juices from baking dish
- 2/3 cup dry white wine
- 1 cup chicken broth
Seasoning:
- Salt and freshly ground black pepper
Extras:
- Lemon wedges for garnishing.
You can find most of these ingredients in your pantry or at the supermarket. If you have trouble finding any ingredient, look in the international food aisle of your local grocery store.
The Recipe How-To
To start off, I gather all the ingredients I need: 1 cup of dry white wine, 1/4 cup of extra virgin olive oil, 4 garlic cloves minced, 2 teaspoons of finely chopped fresh thyme, 1 bay leaf, and 1/2 teaspoon each of salt and freshly ground black pepper. In a mixing bowl, I whisk together the white wine, olive oil, garlic, thyme, salt, and pepper.
Marinating the Chicken
I place 3 pounds of boneless, skinless chicken breast halves into a large sealable plastic bag. After pouring the marinade over the chicken, I remove as much air from the bag and seal it tightly. Then I massage the chicken to ensure that all parts get coated with the marinade. For best results, marinate the chicken in the fridge for at least two hours or overnight if you have extra time.
Baking Instructions
Once I’ve marinated the chicken, it’s time to cook it. First, preheat my oven to 375°F (190°C). Then I carefully remove each piece of chicken from the bag and arrange them on an oiled ovenproof dish.
Next step is baking: depending on the size and thickness of your chicken breasts, they will bake in approximately 30-40 minutes or until cooked through nicely. If you want your chicken to be golden-brown and crispy on the outside as well, you can grill it in a preheated grill for a few minutes per side before placing into oven at last stage for some extra crispiness.
Wine Sauce Recipe
While waiting for my baked chicken to finish cooking, I prepare a complementary wine sauce by heating leftover marinade in a small saucepan until it comes to a boil. Once boiling, I lower the heat and let it simmer for 10 minutes or until it reduces to half and reaches a sauce-like consistency.
Serving Suggestions
When my baked chicken is done, I remove it from the oven and tent with foil to rest for five minutes. After that, I top my chicken with this delicious white wine-garlic herbs sauce that has been reduced and finish with a freshly chopped herb like parsley, basil or cilantro. This baked chicken not only is flavorful on its own but also pairs beautifully with a variety of side dishes such as steamed vegetables, mashed potatoes or roasted garlic cauliflower; whichever is your preference.
Enjoy!
Substitutions and Variations
There are many ways you can tweak this chicken baked in white wine marinade recipe to suit your preferences. Here are some ideas:
– Chicken thighs: If you prefer dark meat or have it on hand, swap the chicken breast halves for boneless, skinless chicken thighs.
– Red or white wine: While this recipe calls for a dry white wine, you can use red wine instead if you prefer a bolder flavor. Keep in mind that the color of the wine will affect the appearance of the final dish.
– Lemon butter sauce: For an extra burst of flavor, you can drizzle the baked chicken with a simple lemon butter sauce. To make it, melt 2 tablespoons of butter in a small saucepan and stir in 1 tablespoon of fresh lemon juice. Pour the sauce over the chicken just before serving.
– Crispy chicken: If you like your chicken with a crispy exterior, try dredging the marinated chicken breasts in seasoned flour before baking them. This will create a crunchy coating that pairs well with the tender interior.
– Skillet chicken thighs: Instead of baking the chicken in the oven, you can cook it on the stove using a cast-iron skillet. Heat 1 tablespoon of olive oil over medium-high heat and add seasoned chicken thighs. Cook for about 6 minutes per side until golden brown and cooked through.
– Bacon-wrapped chicken: For a decadent twist, wrap each marinated chicken breast in a slice of bacon before baking. This will add a smoky, salty flavor to the dish.
– Dijon mustard marinade: If you prefer a tangy flavor profile, whisk together 2 tablespoons of Dijon mustard, 1 tablespoon of honey, and 1 minced garlic clove. Use this mixture as your marinade instead of the white wine herb one called for in this recipe.
No matter how you choose to customize this recipe, be sure to adjust the cooking time and temperature accordingly to ensure perfectly cooked chicken every time.
Serving and Pairing
Once you have finished baking the chicken in white wine marinade, you’ll be left with a dish that is juicy and packed with flavor. This dish pairs perfectly with vegetables, such as grilled zucchini or roasted asparagus, along with mashed potatoes or rice pilaf.
For wine pairing, a crisp and acidic dry white wine like Pinot Grigio or Sauvignon Blanc will complement this dish. Alternatively, you could also serve it with a light-bodied red wine like Pinot Noir. The flavors of white wine sauce and chicken are subtle, so avoid pairing it with bold reds like Cabernet Sauvignon.
If you’re feeling adventurous, try serving this chicken recipe with lemon butter sauce or crispy bacon on top for an extra burst of flavor. If you want to experiment more with different chicken recipes, consider trying chicken dijon, Italian chicken or skillet chicken thighs with a red wine pan sauce.
No matter how you decide to serve it, this baked chicken in white wine marinade is sure to become a favorite at any dinner table.
Make-Ahead, Storing and Reheating
Making this chicken baked in white wine marinade recipe ahead of time is a great way to simplify your meal prep. You can marinate the chicken in advance and refrigerate for up to 24 hours before baking. Marinating the chicken for longer will enhance the flavor and make it even more delicious.
If you want to store the leftover chicken, place it in an airtight container and refrigerate for up to three days. Keep in mind that reheating chicken can sometimes dry it out, so make sure to cover it with foil before reheating in the oven or microwave. For best results, add a splash of white wine or chicken broth when reheating.
The wine sauce can be stored separately in a jar or airtight container for up to a week in the refrigerator. If you prefer it warm, reheat it on low heat on a stovetop or microwave, stirring occasionally until heated through.
When reheating this chicken dish, I recommend pairing it with mashed potatoes or roasted vegetables for a complete and nutritious meal. The wine marinade flavors are perfectly complemented by crispy bacon, dijon mustard, and Italian seasoning.
In summary, this recipe is perfect for meal prepping and quick weeknight dinners. Follow the storage and reheating recommendations, and your leftover chicken will be just as delicious as when you first baked it!
Tips for Perfect Results
When it comes to this tasty chicken recipe, a few tips can make a significant difference. The first and most crucial tip is to marinate the chicken breasts for at least two hours before baking. This step not only adds flavor but also keeps the meat juicy.
Another tip is to preheat the oven to 375°F (190°C) and then bake the chicken covered with foil for the first 20 minutes. Doing so will prevent the chicken from drying out while allowing it to cook through. After 20 minutes, remove the foil and continue baking for an additional 15-20 minutes until the chicken is nicely browned.
It’s essential to use fresh herbs when making the white wine marinade, as it will add more flavor than using dried herbs. You can also experiment with different herbs based on your personal preference.
When seasoning the chicken, be sure to use salt and freshly ground black pepper as they enhance the flavors of the marinade. Additionally, do not overcrowd the chicken in the pot or skillet as this will cause steaming rather than browning.
If you prefer boneless skinless chicken thighs over breasts for this recipe, they can be substituted without any adjustments. The cooking time may vary slightly depending on their size, so keep an eye on them while they’re baking.
Lastly, to get the best results for serving and pairing, let the chicken cool for a few minutes before slicing it. Serve alongside mashed potatoes or crispy bacon strips, drizzled with lemon-butter sauce or topped with a white wine pan sauce.
By following these tips, you can create a delicious and flavorful white wine marinade chicken that everyone will love.
FAQ
As a budding cook, you are likely to have several doubts about the recipe. Here, I’ve answered some of the most common questions asked about this chicken baked in white wine marinade recipe.
What does marinating chicken in white wine do?
When creating marinades, it is common to incorporate acidic ingredients like wine and lemon juice. These components work to break down the outer layer of the meat, opening up channels for flavors and moisture to be absorbed. Additionally, the acid contributes to the overall texture of the meat, making it more succulent and tender when prepared on the grill or through other cooking techniques.
Does white wine tenderize chicken?
Wine has numerous applications in the kitchen that go beyond just being a beverage to pair with a meal. It possesses qualities that can be utilized to soften the texture of meat through its inherent acidity. Additionally, wine can be applied to improve the taste of dishes, whether that’s being used to extract the flavors left on a pan or used as a steaming agent. The versatility of wine when combined with food and beverage is truly remarkable.
Can you marinate chicken in wine too long?
When it comes to marinating meat and poultry, most recipes suggest marinating for a duration of six to 24 hours. Although it is safe to keep the food in the marinade for longer periods of time, exceeding two days can potentially result in the breakdown of meat fibers, rendering the meat mushy.
Is it OK to marinate chicken in wine overnight?
To infuse the chicken with loads of flavor, I like to combine wine, olive oil, Italian seasoning, and garlic. I pour this fragrant mixture into a plastic bag with the chicken and let it marinate in the refrigerator for at least 8 hours or even overnight. This allows the chicken to fully absorb the robust flavors before cooking.
Bottom Line
In conclusion, if you’re seeking to unlock a fantastic dining experience for yourself and your loved ones, consider trying out my chicken baked in white wine marinade recipe. With flavors of garlic, lemon, thyme, and bay leaf combined with dry white wine, every bite will be bursting with deliciousness.
You can use this recipe for a wholesome family dinner or a fancy dinner party. Pair it with mashed potatoes, bacon-wrapped asparagus, and a side of dijon mustard for a complete meal that will leave your taste buds asking for more.
Plus, with all the prepping done ahead of time, you can sit back and relax while the oven does its magic. The aroma of chicken roasting in the wine marinade is sure to make your home feel like an Italian Vineyard. Trust me; it’s an experience you don’t want to miss!
So go ahead and give this recipe a try. Don’t forget to share your outcome with me in the comments below!
Chicken Baked in White Wine Marinade Recipe
Ingredients
- 1 cup dry white wine
- 1 cup vertically sliced onion
- 1 teaspoon fresh thyme, chopped
- 4 bone-in chicken breast halves
- 2 garlic cloves, minced
- 1 bay leaf
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Combine first 6 ingredients in a large ziplock bag; seal. Marinate at least 4 or up to 24 hours, turning occasionally.
- Preheat oven to 375.
- Place chicken, skin side up, in an 11x7 baking dish. Pour marinade over chicken.
- Cover and bake at 375 for 20 minute
- Uncover and bake 40 more minutes or til done.
Add Your Own Notes
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