Red Wine Chicken Recipe - Allrecipes.com
Red Wine Chicken Recipe
  • READY IN ABOUT hrs

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. "

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 2 servings Change Servings
ADVERTISEMENT
  • PREP

    10 mins
  • COOK

    30 mins
  • READY IN

    1 hr 40 mins

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.
Kitchen-Friendly View
ADVERTISEMENT

Reviews More Reviews

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.

 
Jun 09, 2009

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

 

5 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.

 
Nov 04, 2010

I will never cook it again.

 
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.

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • 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
  • 964 mg
  • 39%

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

See More

About the Cook

 
ADVERTISEMENT
Go Pro!

In Season

Back-to-School Eats
Back-to-School Eats

Get recipes that work for your busiest days.

Gotta Feed the Football Fans
Gotta Feed the Football Fans

Get cheer-worthy chili, ribs, dips, snacks, and treats.

New! Free Menus
New! Free Menus

Now you can try Menu Planner free. Start your 30-day trial today.

Related Videos

Rigatoni with Duck, Onions, Apple and Red Wine

A simple pasta with duck, apples, and onions in a flavorful red wine reduction.

How to Make Chicken Parmesan

Discover the secret to Chef John’s perfect chicken parmesan.

Asian Orange Chicken

Watch how to make simple, takeout-style crispy orange chicken.

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States