Red Wine Chicken Recipe -
Red Wine Chicken Recipe

Red Wine Chicken

Recipe by  

"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 Edit and Save

Original recipe makes 2 servings Change Servings
  • PREP

    10 mins
  • COOK

    30 mins

    1 hr 40 mins


  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 More Reviews

Most Helpful Positive Review
Jun 09, 2009

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

Most Helpful Critical Review
Jan 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.


6 Ratings

Dec 09, 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.

Apr 29, 2012

This recipe was just ok. I was able to use the leftovers in a wrap with hummus, spinach, and red onion. As far as it turning purple, yeah, it does that. Its a marinade, it happens. The flavor wasn't very pronounced, just ok. In the future I might try some other seasonings to help develop a more complex taste. I also think I might prefer this marinade on beef.

Nov 04, 2010

I will never cook it again.

May 26, 2015

It's decent. I used Paul Newman's balsamic vinaigrette and just a basic cooking red wine. I ended up marinating it for 5 hours as they were big thick chicken breasts. For that same reason, I ended up cooking it in the oven with the marinade. The marinade does taste like it would be better suited for red meat.


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  • Calories
  • 459 kcal
  • 23%
  • Carbohydrates
  • 21.7 g
  • 7%
  • Cholesterol
  • 65 mg
  • 22%
  • Fat
  • 20.8 g
  • 32%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 25.5 g
  • 51%
  • Sodium
  • 770 mg
  • 31%

* Percent Daily Values are based on a 2,000 calorie diet.

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