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Red Wine Chicken

Red Wine Chicken

  • Prep

    10 m
  • Cook

    30 m
  • Ready In

    1 h 40 m
Kimmi

Kimmi

Red wine chicken can be a meal for two, or can be easily doubled or tripled to give the family something different. This can become a wonderful gourmet meal in minutes.

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Ingredients {{adjustedServings}} servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 459 kcal
  • 23%
  • Fat:
  • 20.8 g
  • 32%
  • Carbs:
  • 21.7g
  • 7%
  • Protein:
  • 25.5 g
  • 51%
  • Cholesterol:
  • 65 mg
  • 22%
  • Sodium:
  • 964 mg
  • 39%

Based on a 2,000 calorie diet

Directions

  1. Pour the red wine and vinaigrette into a resealable plastic bag. Sprinkle the chicken breasts with salt and pepper, and place into the bag. Coat the chicken with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 1 hour.
  2. Pour the marinade into a skillet over high-medium heat, and cook, stirring frequently, until the marinade begins to reduce and the oil separates, about 15 minutes. Place the chicken into the skillet and brown on both sides, about 4 minutes per side. Stir in the shallots, and cook, stirring, until translucent, about 10 minutes. Stir in the thyme leaves and cook until the sauce is reduced and the chicken is browned and no longer pink in the center, about 4 to 5 minutes.
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Reviews

Divas
9

Divas

1/20/2010

The taste is okay but nothing to brag about so two stars for taste. The chicken had a purple and gray cast to it from the marinade but it ruined it too. I'm a pretty good cook but I just didn't like the looks of this dish and it really made it hard to even try to eat it. My husband wouldn't touch it but the brave girls at my office all tried it and that's how I got the taste rating. I would not make this dish again nor would I attempt to fix it.

christine
6

christine

6/9/2009

Very good. Next time I will use less salt though.

kellieann
3

kellieann

12/9/2010

This was pretty good. My chicken breasts were pretty thick so I poured the marinade over them and sprinkled the shallots and thyme on top and baked them in the oven. The chicken turned out moist and delicious. Next time I will use a little more balsamic vinegar.

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