Best 6 Red Wine Sauce For Pasta Or Chicken Recipes

CHICKEN AND RED WINE SAUCE

Steps:

• Heat oil in a large skillet over medium high heat. Cook garlic in oil until tender. Place chicken in the skillet, and cook about 10 minutes on each side, until no longer pink and juices run clear.
• Drain oil from skillet. Sprinkle chicken with paprika and 1 cup brown sugar. Pour red wine around chicken. Cover, and simmer about 15 to 20 minutes; lightly baste chicken with wine sauce while cooking. Season to taste with salt and pepper.

RED WINE SAUCE FOR PASTA OR CHICKEN

Steps:

• Heat butter in a large saucepan over medium heat and add onion, garlic, and peppers.
• Saute for 3 minutes and add flour until incorporated.
• Add next 7 ingredients and bring to a boil.
• Once thickened, reduce heat to low and simmer for 10 to 15 minutes.
• If mixture becomes too thick add additional broth.
• Serve hot.

CHICKEN LIVERS WITH RED-WINE SAUCE

Steps:

• Heat half the butter in a heavy saucepan and add the onions. Cook, stirring, until they start taking on a little color. Add celery, carrots and half the garlic. Cook briefly, stirring, and sprinkle with 1 tablespoon flour. Stir to blend.
• Add wine, broth, thyme, bay leaf, parsley sprigs, salt and pepper and bring to the boil. Let simmer 20 minutes. Line a sieve and pour in the sauce. Strain, pushing through as much liquid as possible. Discard the solids. There should be about 1/4 cup.
• Meanwhile, pick over the livers, cutting away and discarding the connecting membranes. Cut the livers in half and then into quarters. Drain thoroughly in a sieve.
• Blend the remaining 1 cup of flour, salt, pepper and half the sage. Dredge the liver pieces in the mixture and shake off excess. Line a large mixing bowl with a large sieve and have it ready for draining the livers.
• Heat about one-third of the oil in a heavy skillet. When it is hot add one-third of the livers. Cook, turning the pieces so that they brown evenly. Cook 2 to 3 minutes until brown and crisp on the outside. Drain.
• Add another third of the oil. When it is hot add another third of the livers. Repeat, draining the livers as necessary and cooking until they are all brown and crisp on the outside.
• Heat the remaining tablespoon of butter in a casserole and add the remaining tablespoon of sage and remaining half teaspoon garlic. Cook briefly and add the sauce. Bring to a boil and let simmer about 1 minute. Add the livers and cook to heat thoroughly. Stir in chopped parsley and serve.

CHICKEN AND WINE SAUCE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Stir red wine, soy sauce, salad dressing, brown sugar, ground ginger, garlic, and oregano together in a bowl until the sugar dissolves completely. Add chicken and mix to coat. Pour into a casserole dish.
• Bake in preheated oven until chicken no longer pink in the center and the juices run clear, about 1 hour.

RED WINE VINEGAR CHICKEN WITH PASTA

Steps:

• Fill a large sauce pan with water on high heat.
• Allow to boil and add pasta.
• Cook until al dente and rinse with hot water.
• Set aside.
• Heat a non-stick frying pan with oil on med heat.
• Place chicken breast in pan with 1/3 of vinegar.
• Cook chicken turning over until chicken is cooked through.
• Allow chicken to lightly simmer in vinegar by pouring vinegar over top of chicken while cooking.
• When chicken is cooked through remove carefully from pan and cut into strips, returning to pan on lowest setting to keep warm.
• (Its alright to allow the chicken to slightly brown, but do not allow to dry out). Empty can of spaghetti sauce into sauce pan.
• Over medium heat stir until heated through.
• (Add any chopped vegetables to make a chunkier sauce- such as chopped tomatoes, green pepper, onion, zucchini, broccoli, carrots, etc.) Add chicken to sauce before serving.
• (Alternatively add sauce to pasta and sprinkle pieces of chicken over top).

CHICKEN WITH RED WINE CREAM SAUCE

Steps:

• In a large skillet, heat butter over medium-high heat. Brown chicken on both sides; season with salt and pepper. Reduce heat to medium; cook, covered, 10-12 minutes or until a thermometer reads 170°-175°. Remove chicken to a serving plate; keep warm., Pour drippings from pan (do not wipe skillet clean); add wine and garlic. Bring to a boil, stirring to loosen browned bits from pan; cook 1-2 minutes or until wine is reduced by half. Stir in cream and rosemary. Return to a boil; cook 1-2 minutes or until slightly thickened. Serve with chicken.