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Making chicken with wine - 5 recipes

If you like this, you'll definitely like: recipes with wine

Chef Tips and Tricks

Three Cheese Baguette

You'll drool over this 3 cheese, bacon-wrapped baguette.

 

INGREDIENTS

  • Blue cheese
  • Cheddar cheese
  • Mozarella
  • 1 baguette
  • Sun-dried tomatoes
  • Bacon

METHOD

  1. Cut your cheeses into thin slices
  2. Slice baguette down the middle (like a sandwich)
  3. Layer cheddar, blue, and mozarella cheese inside the bread
  4. Top with sun-dried tomatoes
  5. Close baguette and wrap with bacon strips
  6. Put in oven and bake for 20 minutes at 350 degrees
  7. Slice and serve!

Top rated Chicken with wine recipes

By

Cut chicken breasts in half

  • 15 whole chicken breasts. boned and skinned
  • 1 3/4 cups butter
  • 1/2 cup cognac
  • 2 1/2 small fresh mushrooms
  • 5 lbs small white onions
  • 1 1/2 teaspoons salt
  • 3/4 teaspoon pepper
  • 2 bay leaves
  • 1/8 teaspoon dried thyme leaves
  • 2 1/3 cups sauterne
  • 3 cans (12 1/2 size) chicken broth
  • 1/2 cup cornstarch
  • 2 1/2 cups heavy cream
4.3/5 (15 Votes)

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1 112 shares

By

Heat oil in skillet; add garlic and then chicken, sauteeing 3 minutes per side

  • 4 chicken breast halves, boneless, skinless
  • 2 T extra virgin olive oil
  • 4 garlic cloves, minced
  • 1/2 c dry white wine.
4.3/5 (11 Votes)

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By

creamy white wine sause with lightly battered chicken over a bed of noodles

  • 4 chicken breast fillets
  • 6 tablespoons flour
  • salt/pepper
  • paprika
  • 4 tablespoons butter
  • 3/4 cup white wine
  • 1 teaspoon chicken boulion
  • 1/4 poultry seasoning
  • 1 bay leaf
  • thyme
  • 1/2 cup diced onion
  • celery
  • 1/2 cup grated carrot
  • 1/2 cup sour cream
  • 1 clove garlic
2.6/5 (14 Votes)

By

A traditional Hakka cuisine, the taste is juicy and tender, mellow and delicious

  • 1)1 black-bone chicken
  • 2)300g glutinous rice wine
  • 3)50g ginseng
  • 4)15g barbary wolfberry
0/5 (0 Votes)

Leave it on the counter or in the refrigerator? We put your questions to rest.

By

This is a medieval recipe, originally intended for rabbit, but equally good with chicken

  • Serves: 4
  • 300 ml Red wine (1/2 pint)
  • 3 Tablespoon Red wine vinegar
  • 100 Gram Seedless raisins (4 oz)
  • 150 Gram No-soak dried apricots, halved (6 oz)
  • 1 Teaspoon Ground ginger
  • 1 Teaspoon Ground cinnamon
  • 1 Ginger root (1cm) peeled, grated
  • 4 Cloves
  • 4 Juniper berries, lightly crushed
  • 4 x 150 Gram Chicken breast fillets, skin on (6 oz)
  • 2 Tablespoon Plain flour
  • 15 Gram Butter (1/2 oz)
  • 1 Tablespoon Vegetable oil
  • 300 ml Chicken stock (1/2 pint)
  • Orange segments to garnish
0/5 (0 Votes)

Any burning questions? Our chefs answer!

Chicken in Red Wine with Raisins Chicken Breast in Wine