Chicken and Wine Sauce

Chicken and Wine Sauce

Yayit001

"Chicken with a mix of Asian and Italian seasoning. Serve over rice with garlic bread. I usually put extra Italian dressing and soy in. Also, use a full body red wine; the thinner the wine the thinner the sauce."
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Ingredients

1 h 10 m servings 353 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 353 kcal
  • 18%
  • Fat:
  • 11.3 g
  • 17%
  • Carbs:
  • 15.8g
  • 5%
  • Protein:
  • 29.9 g
  • 60%
  • Cholesterol:
  • 73 mg
  • 24%
  • Sodium:
  • 2356 mg
  • 94%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Preheat oven to 375 degrees F (190 degrees C).
  2. 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.
  3. Bake in preheated oven until chicken no longer pink in the center and the juices run clear, about 1 hour.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Reviews

Read all reviews 4
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My husband liked this more than I did, but I think with a few changes it would appeal to me more. I'm thinking that chicken thighs might be better suited to this red wine sauce for one thing. ...

I would use thighs with skin, because it holds more flavor, and also use white wine as the red gives chicken that odd pink tinge. Good recipe.

Swapped pork for chicken and made it in the crock pot instead. Thickened up the sauce after with cornstarch. Would definitely make this again!

i had everything but the ginger. still was an amazing meal. my teens said it was like eating at a restaurant. i served it with sauteed zucchini and salad.

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