Best 8 Chicken In White Wine Recipes

CHICKEN IN WHITE WINE SAUCE

Steps:

• In a large resealable plastic bag, combine the flour, salt, paprika and pepper. Add chicken, a few pieces at a time, and shake to coat. , In a large ovenproof skillet coated with cooking spray, brown chicken in oil for 1-2 minutes on each side. Add broth and wine; bring to a boil. Remove from the heat., Cover and bake at 350° for 20-25 minutes or until a thermometer reads 170°. Sprinkle with cheese.

CHICKEN IN WHITE WINE SAUCE

Steps:

• Preheat oven to 350.
• Combine first 4 ingredients in a shallow dish.
• Dredge chicken in flour mixture.
• Heat oil in an ovenproof skillet over medium heat.
• Add chicken; cook 2 minutes on each side or until browned.
• Add broth and wine.
• Bring to a boil; remove from heat.
• Cover and bake at 350 for 30 minutes or until chicken is done.
• Sprinkle with cheese.

CHICKEN IN WHITE WINE SAUCE

Steps:

• Pat dry the chicken pieces, then salt and pepper both sides of each piece of chicken.
• To a cast iron pan (or a dutch oven), add the chopped bacon. Cook until over medium heat until the bacon is crisp. Remove the bacon from the pan using a slotted spoon.
• Add a tablespoon of olive oil to the pan. Add the chicken to the pan, skin-side down first, cooking each side for about 4-5 minutes over medium heat or until the chicken is nicely browned and crisp. Remove the chicken from the pan.
• Add another tablespoon of oil to the pan along with the diced onion. Sauté over medium-low heat for a few minutes, until the onion is translucent and softened. Add the garlic slices and sauté for another 30 seconds. Pour in a splash of white wine (about 1 heaping tablespoon) so that you can deglaze the pan, using a wooden spoon to scrape up any bacon bits stuck to the pan.
• Add the chicken back into the pan, along with the sliced carrots, and about half a bottle of white wine. The wine should reach just up to the tops of the chicken pieces, but the chicken should not be fully submerged to the point that you can't see the top of the chicken. Place a lid on the pan and cook over medium-low heat for 35 minutes.
• Remove the lid from the pan and stir in the cream. Add a pinch of salt and pepper, then give the mixture a stir. Raise the heat to medium-high and let the mixture simmer and bubble away for another 10 minutes. Spoon the sauce over the chicken a couple of times as the sauce simmers for those 10 minutes. Taste test the sauce for salt, and add more if needed.
• Garnish the dish with fresh chopped parsley and serve with a side of crusty French bread.

CHICKEN WITH WHITE WINE AND HERB SAUCE

Steps:

• Preheat oven to 400 degrees.
• Heat olive oil in a large ovenproof skillet over medium-high heat. Season chicken with salt and pepper and place in skillet, skin-side down. Cook until skin golden brown and crisp, 4 to 5 minutes. Turn chicken and transfer skillet to oven. Cook until chicken is cooked through, 35 to 40 minutes. Transfer chicken pieces to a platter and set aside.
• Place skillet over medium heat; add shallots and garlic. Cook, stirring, until softened, about 30 seconds. Add wine and stir to combine. Cook until liquid is reduced to about 2 tablespoons, 3 to 4 minutes.
• Add chicken stock and cook until thickened, 5 to 7 minutes. Stir in chives, parsley, basil, and butter; season with salt and pepper. Return chicken to skillet. Using a spoon, coat chicken pieces with sauce. Serve immediately.

QUICK CHICKEN AND WINE

Steps:

• Season chicken with salt and pepper to taste. In a shallow plate, spread Parmesan cheese. Divide chicken into three parts and dip seasoned chicken in eggs, then coat well with Parmesan cheese. Repeat until all of the chicken pieces are well coated (if you run short on egg and Parmesan, add one more egg and more Parmesan as needed).
• In a skillet, melt butter or margarine over medium high heat. Cook chicken, stirring frequently, until golden brown.
• Reduce heat and add wine. Cover and simmer over low heat for 20 minutes

CHICKEN IN WHITE WINE

Steps:

• Preheat oven to 350 degrees.
• Place chicken in dutch oven or deep pan.
• Mix all ingredients (except chicken) together.
• Pour mixture over chicken.
• Bake 1& 1/2 hours.

CHICKEN WITH WHITE WINE, ONIONS AND HERBS

Steps:

• In a large skillet over medium-high heat, cook 2 chopped onions with 2 tablespoons butter and some salt and pepper until the onions soften, 5 to 10 minutes.
• Add the chicken, 1 cup white wine, 2 bay leaves and several sprigs of thyme and parsley. When the liquid boils, lower heat to a simmer; cover and cook chicken for 10 to 15 minutes or until tender and just cooked through.
• Transfer chicken to a plate and keep warm. Turn heat to high and boil the mixture until it is reduced by three-quarters; it should be fairly thick.
• Lower heat, stir in 2 tablespoons butter and return the chicken to the pan to reheat and coat with sauce.
• Adjust seasoning. Garnish: Chopped fresh thyme.

CHICKEN THIGHS BRAISED IN WHITE WINE

Steps:

• In a 12-inch skillet with a tight-fitting lid, arrange thighs, bone side up; season with salt and pepper. Add garlic, wine, and thyme. Bring to a boil; reduce to a simmer. Cover and cook, 30 minutes.
• Turn chicken over. Place a lemon slice on each piece; cover and continue simmering until tender, about 15 minutes. Leaving garlic and liquid in skillet, transfer chicken and lemon slices to a platter. Cover tightly with foil to keep warm.
• Bring liquid in skillet to a boil; cook until reduced to 1/2 cup, about 5 minutes. Remove skillet from heat. Add butter, parsley, and lemon juice; stir until butter has softened and sauce is smooth. Season with salt and pepper. Serve chicken with sauce and, if desired, rice.