Chicken cooked in wine - simple recipes. Stewed chicken fillet in wine sauce recipe with photo French baked meat

Cooking chicken in wine is customary in two popular European cuisines - Italian and French, but the recipes differ not only in the choice of the type of drink, but also in the processing method. Italians use white wine and fry chicken in a frying pan, while the French bake chicken in red wine in the oven. I can’t decide which dish turns out tastier; we’ll look at both recipes.

General tips:

Only fresh chicken meat that has not been frozen is suitable;
After purchasing, do not keep the chicken in the refrigerator for a long time - maximum 36 hours;
After washing, dry the meat paper towel or napkins to remove excess moisture;
V classic recipes dry wine is used, since sweet, semi-sweet and fortified varieties significantly affect the taste.

After heat treatment, the alcohol evaporates, so the dish will be non-alcoholic.

Italian stewed chicken in white wine

In the traditional version, it is not chicken fillet that is used, but meat with bones. The result is a thick, rich, slightly sticky sauce. Total cooking time is 45 minutes.

Ingredients:

chicken legs – 4 pieces;
dry white wine – 300 ml;
olive oil (other vegetable) – 3 tablespoons;
garlic – 6 cloves;
dry Italian herbs with paprika - 1 teaspoon;
salt - to taste.

1. Heat in a frying pan vegetable oil, add peeled garlic cloves. Fry until the garlic is browned.

2. Remove skin and fat from the legs, then divide into two parts (thighs and drumsticks).

3. Place the meat in a frying pan, add herbs and spices. Fry on both sides over medium heat until golden brown (about 5 minutes), then add salt.

4. Pour wine into the frying pan. Simmer covered over medium heat for 30-40 minutes until tender.

5. Serve the finished chicken in white wine hot along with the resulting sauce for pasta, boiled potatoes or baked vegetables.

French baked chicken in red wine

Rooster in wine sauce – a traditional dish Burgundy (historical region in eastern France). After marinating in red wine and baking in the oven, the meat acquires a beautiful pink hue and a sweet and sour taste. At home, any fresh chicken leg will do. Cooking time: 70 minutes (not including marinating).

Ingredients:

chicken legs - 4 pieces;
dry red wine – 400 ml;
onions – 5 pieces (medium);
tomato sauce (ketchup) – 200 ml;
spices for chicken - to taste;
vegetable oil - for greasing the baking sheet;
salt - to taste.

1. Wash the hams, cut into drumsticks and thighs. Dry the meat with napkins or paper towels. Place in a deep marinating bowl.

2. Peel the onion and cut into half rings. Add to the legs.

3. Sprinkle the meat with spices and salt. Pour in red wine, add ketchup or tomato sauce.

4. Stir and cover with a lid. Marinate the chicken in wine for at least 3-5 hours (preferably 8-9) in the refrigerator.

5. Preheat the oven to 180°C. Line a baking sheet with parchment paper and grease with vegetable oil.

6. Place chicken meat on a baking sheet so that the pieces do not touch each other. Divide the onions from the marinade evenly between the meat.

7. Bake in the oven for 20 minutes. Remove the legs from the oven and pour the hot sauce that has formed at the bottom of the pan over the meat. Bake for another 20-25 minutes until done.

8. Serve chicken baked in red wine with fresh vegetables, salads, mashed potatoes, buckwheat or rice porridge.

Chicken in wine is a traditional dish for European cuisine. It is quite simple to prepare, does not take much time and at the same time has an excellent taste and aroma. We bring to your attention universal easy recipes that do not require special culinary talents and will help out in any situation.

Fried chicken

A simple recipe according to which even an inexperienced housewife can prepare a festive gourmet dish in white wine with minimal costs ingredients and time.

Products:

4–5 chicken thighs;
3 onions;
250 ml dry white wine;
2 teaspoons chicken seasoning;
1 teaspoon salt;
oil for frying.

How to cook.

1. Wash and dry the thighs, rub with a mixture of spices and salt. Leave for several hours to soak.

2. Cut the onion into half rings and sauté over low heat until soft. Remove to a bowl with a slotted spoon and set aside for now.

3. Turn up the burner power and fry the chicken pieces in the same frying pan on both sides until nicely browned.

4. Add previously fried onions, pour in wine. Simmer over low heat for 35–40 minutes with the lid closed. Periodically pour the wine sauce over the top of the chicken.

5. Place the finished meat on lettuce leaves. By the end of cooking, the sauce should thicken slightly; it is poured into a gravy boat and served.

A chicken in the oven

Chicken, first marinated in red wine and then baked in the oven, acquires a spicy, specific taste and an appetizing pinkish tint.

Ingredients:

4 chicken legs;
1 glass of dry red wine;
3 heads of purple onions;
150 ml tomato paste;
sunflower oil;
salt, spices.

Step by step recipe.

1. Cut the leg along the joint into the drumstick and thigh.

2. Place in a clean glass or enamel bowl, add the onion cut into rings. Add salt and spices, add wine and tomato paste.

3. Mix with your hands, evenly distributing the marinade over the pieces of meat. Chicken in red wine should marinate in the refrigerator for at least several hours.

4. Line a baking sheet with parchment paper and lightly coat with oil.

5. Place the chicken along with the onions.

6. Bake in the oven at 180 degrees for 40–45 minutes. Every 15-20 minutes, pour the sauce over the meat.

The national Georgian dish chakhokhbili is chicken stewed in red wine with fresh tomatoes and spices. Prepared from fatty young meat. It's better to take the whole carcass, then ready dish it will turn out quite rich.

Ingredients:

1 chicken;
3 onions;
2 bell peppers;
5–6 fresh tomatoes;
150 ml dry red wine;
khmeli-suneli;
red pepper pod (can be replaced with ground);
several cloves of garlic;
other seasonings to taste;
greens (parsley, dill, cilantro);
50 grams of butter;
salt.

Step by step recipe.

1. Cut the chicken into portions along with the skin, fat and bones.

2. Heat the saucepan well and fry the meat on a dry surface without adding oil until browned.

3. bell pepper and peel the onion and cut into thin half rings.

4. Sauté the onion in a separate frying pan in butter until soft. Stir constantly, avoiding burning. Transfer to meat.

5. In the same frying pan, simmer the pepper for 3-4 minutes. Also send to the saucepan.

6. Make cross-shaped cuts on the peel of tomatoes, scald with boiling water and transfer to cold water. After this manipulation, the skin can be easily removed. Preparing real chakhokhbili involves using only fresh tomatoes, and not ketchup or tomato paste.

7. Cut the peeled tomatoes into small cubes and place in a saucepan.

8. Pour in the wine, add salt and leave to simmer under the lid over low heat for 40–45 minutes. If you are cooking in a slow cooker, select the “Stew” mode.

9. Chop the greens, garlic and pepper. 5-7 minutes before readiness, add everything to the meat.

There are recipes for chakhokhbili with mushrooms or vegetables (potatoes, carrots, green beans) - they need to be cut and added to the stew along with tomatoes.

French baked meat

Chicken breast is best for preparing French chicken with red wine.

Products:

1 kg of meat pulp;
100 grams of dry red wine;
2–3 tomatoes;
250 grams of hard cheese;
salt pepper;
100 grams of mayonnaise.

Step by step recipe.

1. Cut the fillet into wide slices about a centimeter thick. Lightly beat each piece, add salt, sprinkle with pepper and place in a clean bowl, pour in wine and leave for half an hour.

2. Prepare other products. Cut the onions and tomatoes into rings, grate the cheese on a coarse grater.

3. Grease a baking sheet or mold with oil. Lay out the pieces of meat, then layers of tomatoes and onions. Coat with mayonnaise, sprinkle with grated cheese.

4. Bake in an oven preheated to 200 degrees for 30–35 minutes.

5. At the end of cooking, do not immediately remove the dish from the mold. Let it sit for 10-15 minutes and absorb the released juices.

Tender chicken kebab

Chicken marinated in white wine is an excellent semi-finished product for barbecue. To marinate chicken in dry wine, one hour is enough. Particularly tender and soft kebab is obtained from legs and thighs.

Products:

1 kg of chicken meat;
150 ml wine;
2 onions;
1 lemon;
rosemary;
salt pepper.

Recipe.

1. Cut chicken legs into portions.

2. Prepare the marinade. Grind the onion in a blender or grate it, squeeze out lemon juice. Add salt, seasonings, wine.

3. Pour the mixture over the meat and marinate for 2-3 hours.

4. Thread the meat onto skewers without shaking off the remaining marinade. You can also cook on a wire rack.

Chicken meat prepared in any way can be served with vegetables, salads, a variety of side dishes and herbs.

Chicken fillet is considered dietary and the most tender meat, therefore, those prepared from this part of the chicken are also very tender and tasty. We will cook with you chicken fillet stewed with wine. Adding wine when stewing will make the chicken unrecognizable, slightly similar to veal. In addition to wine, we will add a little starch, which will act as a thickener. But if you prefer a liquid sauce, then you do not need to add a thickener. You can use the spices you like most in this, it all depends on your preferences. The dish is versatile, as it can be served with a variety of side dishes for breakfast, lunch and dinner. This dish is very easy and quick to prepare, so let's get started with the step by step process. recipe for homemade stewed chicken fillet in wine sauce.