Delicious Stove-Top Chicken in Red Wine Sauce Recipe
Are you tired of serving the same old chicken dishes for dinner? If so, I have an exciting recipe that will please your taste buds and impress your guests. Introducing my stove-top chicken in red wine sauce recipe! This dish is perfect for any occasion and is easy to make with simple ingredients that you probably already have in your pantry.
The rich and decadent flavors of this dish come from the combination of tender skinless chicken breast halves and a flavorful red wine sauce. The savory sauce is made from heavy cream, dried oregano, garlic, mushrooms, onion, and a full-bodied red wine that will complement the rich taste of the chicken.
This dish is perfect as a main course for a romantic dinner or a special occasion with friends and family. The delicious aroma of the cooking chicken and the savory fragrance of the red wine will fill your kitchen and create an inviting ambiance that will make everyone excited to dig in.
I guarantee that once you try this stove-top chicken in red wine sauce recipe, it will become your new go-to recipe for any special moments or even just for a regular weeknight dinner. So grab some olive oil, skinless chicken breasts or thighs, mushrooms, and a bottle of red wine, and let’s get started!
Why You’ll Love This Recipe
Are you tired of the same old chicken dishes and want to try something new and exciting? Look no further than the Stove-Top Chicken in Red Wine Sauce recipe.
This recipe is perfect for those who want to elevate their cooking game without spending hours in the kitchen. The combination of tender skinless chicken breast halves cooked in a rich red wine sauce with mushrooms, onions, and garlic creates a dish that is both flavorful and satisfying.
One of the main reasons why I love this recipe is its versatility. Don’t have chicken breasts on hand? No problem! You can easily substitute them for chicken thighs or even use a combination of both. Additionally, the recipe provides substitutions and variations for those who want to mix it up.
But why stop at substitutions when you can also pair this dish with your favorite sides? This chicken red wine sauce recipe pairs perfectly with mashed potatoes, roasted vegetables or even a crisp salad. Experimenting with different sides can take this dish to a whole new level.
It’s not just the taste that makes this recipe exceptional, but also its ease of preparation. You’ll only need one pan and about 30 minutes of your time from start to finish. This simple yet luxurious recipe is perfect for any weeknight dinner or special occasion.
Whether you’re creating a romantic dinner for two or hosting a small dinner party, this recipe will leave your guests satisfied and impressed. So go ahead, put on some music, pour yourself a glass of red wine and enjoy cooking up this delicious stove-top chicken in red wine sauce dish.
Ingredient List
Here are the ingredients you’ll need to make this delicious Stove-Top Chicken in Red Wine Sauce Recipe:
- 4 skinless chicken breast halves or 6 chicken thighs
- Salt and pepper
- 2 tablespoons of olive oil
- 1 tablespoon of butter
- 1 onion chopped finely
- 4 garlic cloves, minced
- 8 oz of mushrooms, sliced thinly
- 1 teaspoon of dried oregano
- 1 cup of red wine (full-bodied cooking wine)
- 1/2 cup chicken broth
- 1 tablespoon of red wine vinegar or white wine vinegar (optional)
- 1/2 cup tomato sauce or 2 tablespoons of tomato paste (optional)
- 1/4 cup of heavy cream (optional)
Note: If you’re making Coq au Vin Chicken, switch the red wine for white wine.
The Recipe How-To
To start making Stove-Top Chicken in Red Wine Sauce Recipe, preheat a large skillet or Dutch oven to medium-high heat. While the skillet is heating up, pat dry chicken breast halves and thighs with paper towels, then season them with salt and pepper to taste.
Browning the Chicken
Add some olive oil to the hot skillet, swirling the pan to coat it evenly. To prevent sticking, add chicken pieces to the pan skin-side down. Cook for 4-5 minutes on each side or until both sides get browned. After that, move chicken to a platter and set it aside.
Making the Wine Pan Sauce
Lower heat to medium and stir in 1 tablespoon of butter into the same skillet until it’s melted. Add in 1 chopped onion, 3 minced garlic cloves, and 1/2 cup of sliced mushrooms. Cook this mixture for around 3-4 minutes until onions become translucent.
Turn up heat to medium-high, pour in 1 cup of red wine and let it boil until it’s reduced by half. Next, add 1 cup of chicken broth, 1 teaspoon of dried oregano and salt, and pepper (as your preference). Reduce heat to low-medium when liquid is boiled and simmer for approximately 10 minutes until liquid reduces by half.
Finishing Up
While waiting for the sauce to reduce further, you can return chicken into the same pan or pot with red wine sauce. Ensure that chicken is cooked thoroughly in the sauce for at least 15-20 minutes so that it absorbs all flavors from the sauce.
Before serving this dish, you can add some heavy cream for a more flavored and thicker sauce. Garnish with parsley and mushrooms.
Enjoy your creation!
Substitutions and Variations
There are plenty of substitutions and variations you can make to this delicious stove-top chicken in red wine sauce recipe. Here are a few options to try:
– Instead of skinless chicken breast halves, you can use chicken thighs for a richer flavor.
– If you don’t have dried oregano on hand, fresh oregano or thyme would be a great substitute.
– Mushrooms are not your thing? Swap them for another vegetable: bell peppers, zucchini or eggplant would work well.
– Garlic and onion add flavor to the dish, but if you’re in a rush and don’t want to chop them up finely, you can use garlic and onion powder instead.
– For those who love heat, adding a dash of cayenne pepper to the dish is an excellent choice.
– If you don’t have red wine on hand for the sauce recipe, white wine will be an excellent substitution. In fact, some recipes call for white wine rather than red wine.
These are just a few ideas to take your chicken in red wine sauce recipe in different directions. It’s always fun to experiment with flavors and figure out which ones appeal to your personal taste preferences.
Serving and Pairing
Stove-Top Chicken in Red Wine Sauce is a hearty dish that pairs beautifully with a variety of serving options. Once you’ve cooked this recipe to perfection and the dish is ready to be served, it’s ideal to add some fresh herbs on top to elevate the flavors more!
This dish complements red wine to its fullest potential. A bottle of full-bodied red wine like Cabernet Sauvignon or Pinot Noir is an excellent pairing for it, and it will not only enhance the taste but also make the meal complete! The rich and tangy flavors of the chicken and sauce paired with red wine create an indulgent meal for a fancy night in.
The creamy, velvety texture of heavy cream used in this recipe perfectly balances well with the intense flavor of red wine. The mushroom and onion side dishes are great options when serving the Stove-Top Chicken in Red Wine Sauce that adds significant depth to the meal. Serving crusty bread on the side is always a good idea as it helps mop up extra sauce on your plate.
If you’re feeling more adventurous in your pairings, consider serving this dish with roasted potatoes, sautéed asparagus, or grilled vegetables. Additionally, try steering into sweeter shades of wine such as Zinfandel or even white wine like Sauvignon Blanc if you opt for sides with sweetness or acidity.
Overall, this dish is versatile enough to be accompanied by all sorts of side dishes that complement different palates; be creative, and let your imagination run wild!
Make-Ahead, Storing and Reheating
This Stove-Top Chicken in Red Wine Sauce Recipe can be easily stored and reheated, making it perfect for meal prepping. If you have leftovers, store them in an airtight container in the refrigerator for up to four days.
To reheat the chicken, gently warm it up on the stove over low heat. You may want to add a splash of chicken broth or white wine to the pan to help keep the chicken from drying out. Alternatively, you can reheat it in the oven at 350°F, covered with foil, until heated through.
If you want to make this dish ahead of time, you can brown the chicken and prepare the sauce separately, then combine them in a Dutch oven or large saucepan and refrigerate for up to two days before simmering everything together.
One helpful tip is to make extra sauce and freeze it for later use as a base for other dishes, such as Coq au Vin or creamy chicken mushroom sauce. Simply store in an airtight container in the freezer for up to three months.
Overall, this recipe is perfect for those who value convenience as much as flavor. With its make-ahead capabilities and easy reheating process, you can enjoy this delicious Stove-Top Chicken in Red Wine Sauce whenever you want – without any added fuss.
Tips for Perfect Results
When it comes to making stove-top chicken in red wine sauce, there are a few tips and tricks that can help ensure perfect results every time. Here are some important tips to keep in mind when cooking this delicious dish:
1. Use a full-bodied red wine: The red wine is the star of the show in this recipe, so be sure to choose a wine that has plenty of body and flavor. Look for wines like Cabernet Sauvignon, Merlot or Pinot Noir.
2. Brown the chicken well: Proper browning of the chicken helps to intensify the flavor and create a nice crispy texture on the skin. Make sure that the skillet is hot before you add the chicken, and don’t overcrowd the pan.
3. Don’t overcook the chicken: Chicken breasts should be cooked until they reach an internal temperature of 165°F (74°C), while chicken thighs should cook to 175°F (79°C). Use an instant-read thermometer to check for doneness.
4. Use fresh herbs: Dried oregano can be used in a pinch, but nothing beats the flavor of fresh herbs. Take advantage of fresh herbs like thyme or rosemary from your garden or local market.
5. Add cream at the end: To avoid curdling, wait until the end of cooking time to add heavy cream to your sauce.
By following these tips, you’ll be able to make a delicious stove-top chicken in red wine sauce that’s sure to impress your guests or loved ones!
FAQ
Before wrapping up, for those who may have questions about this Stove-Top Chicken in Red Wine Sauce Recipe, I have compiled a few frequently asked questions (FAQs) for your convenience. Whether you’re an experienced cook or new to the kitchen, these answers should help ensure that your chicken red wine comes out perfectly delicious every time. So, without further ado, let’s dive into the FAQs.
What is the best red wine to cook with chicken?
When it comes to chicken complemented with tomato and pepper-based sauces, I recommend indulging in a medium-bodied French or Spanish red wine, or perhaps a Merlot. Alternatively, if you prefer your chicken with barbecue sauce, a full-bodied red with a touch of sweetness such as a Shiraz, Grenache, or Zinfandel would pair beautifully. It’s important to ensure, however, that the wine isn’t too big or oaky as this may overpower the dish.
What does cooking wine do to chicken?
As a sommelier, I’ve learned that wine can work wonders in cooking. Its acidic properties can help break down the protein in meat and poultry, resulting in a tender and flavorful dish. Additionally, using a wine-based marinade can keep the dish moist as it cooks.
What is the best wine for cooking chicken?
When it comes to cooking with wine, both sauvignon blanc and chardonnay are reliable options. While sauvignon blanc is known for its crispness and chardonnay for its full-bodied flavor, their unique characteristics tend to be less noticeable when used in recipes as ingredients.
What red wine is best for pan sauce?
When it comes to red wines, there’s a smooth one that catches my attention: Merlot. With its subtle tannins and fruity notes, it’s perfect for being paired with meats. In fact, using it as a base in a pan sauce or reduction can elevate the flavors of a dish to a whole new level.
Bottom Line
In conclusion, this Stove-Top Chicken in Red Wine Sauce Recipe is an excellent dish for impressing your guests or satisfying your family’s taste buds. The chicken is succulent, with melt-in-the-mouth flavors that will leave you feeling completely satisfied. With a full-bodied red wine sauce and the combination of mushrooms, garlic and onion, every bite is a delight to the senses.
I recommend pairing this delectable chicken recipe with some crusty bread, steamed green beans, and a glass of red wine to elevate the experience. And if you are torn between white or red wine, I suggest choosing a full-bodied red wine for its rich flavor that complements the dish perfectly.
Whether it’s a cozy family dinner or a fancy gathering with friends, this recipe is versatile and easy to make. So go ahead and explore different variations by using chicken thighs instead of chicken breasts or adding extra herbs like thyme or rosemary to create your version of Coq au Vin.
In summary, this Stove-Top Chicken in Red Wine Sauce Recipe offers an enjoyable culinary adventure that is sure to impress whenever it’s served. Try it out today and experience the irresistible flavors worth savoring!
Stove-Top Chicken in Red Wine Sauce Recipe
Ingredients
- 4 skinless chicken breast halves
- 2 tablespoons olive oil
- 1 small onion, chopped
- 1 clove garlic, chopped
- 10 ounces mushrooms, sliced (you can use any kind you like)
- 1/2 teaspoon dried oregano
- 3 tablespoons heavy cream
- 3/4 cup red wine
- 1/4 cup chicken stock
- salt and pepper
Instructions
- Pound chicken between plastic wraps with the flat side of mallet.
- Season with salt and pepper on both sides.
- Heat oil in a skillet, fry the chicken until they have a nice golden color.
- You can do this in 2 batches if your skillet is not big enough.
- Remove chicken from heat, keep warm under a foil wrap.
- Meanwhile, add chopped onions, garlic and sliced mushroom into the skillet until softened, about 4-6 minutes, depending on how crowded the pan is.
- Add oregano and wine, cook until the alcohol is cooked out, about 5 minutes.
- Add the chicken, stock and cream back in, simmer over medium low heat for another 10 minutes, or until chicken is cooked through.
- You can serve this over steamed rice or noodles.
Add Your Own Notes
Nutrition
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