Chicken In Red Wine
Juicy chicken breasts simmered in a rich red wine sauce with mushrooms and tomatoes, perfect for elegant dinners or special occasions, offering deep savory flavors.
Ingredients
Instructions
- Heat olive oil in a skillet.
- Add minced garlic and cook briefly.
- Slice mushrooms and cut tomato into chunks; add to skillet and sauté for 2 to 3 minutes.
- Add red wine, lemon juice, and chicken breasts to the skillet.
- Cover and cook over low heat for 30 minutes, turning the chicken once.
- Remove the chicken and vegetables from the pan after cooking.
- Increase heat to high and reduce the sauce until thickened.
- Pour the sauce over the cooked chicken and vegetables before serving.
Tips & Substitutions
For a richer flavor, consider marinating the chicken in red wine for a few hours before cooking. You can substitute the dry red wine with chicken broth or a non-alcoholic red wine if preferred. If you need to use up vegetables, feel free to add bell peppers or carrots to the sauté for added color and nutrition.
Serving Suggestions
Serve this dish over a bed of creamy mashed potatoes or alongside a fresh green salad for a balanced meal. It pairs beautifully with crusty bread for soaking up the delightful sauce. Consider serving with a side of roasted vegetables or a light pasta dish to complement the flavors.
Storage & Reheating
Store leftover Chicken In Red Wine in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken and sauce in a skillet over low heat, covering to retain moisture. Stir occasionally until warmed through. You can also microwave it in short intervals, covered, to prevent drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken In Red Wine contains roughly 861 calories, with 2g protein, 19g carbohydrates, and 63g fat. It is an excellent source of vitamin C (31% of the Daily Value), and a good source of iron and potassium.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use bone-in chicken instead of boneless?
Yes, you can use bone-in chicken thighs or breasts. Just be aware that cooking time may increase, so ensure the chicken reaches an internal temperature of 165°F. The bones will add extra flavor to the dish as well.
What if I don't have dry red wine?
If you don't have dry red wine, you can substitute it with chicken broth and a splash of vinegar for acidity. Alternatively, consider using a non-alcoholic red wine for a similar flavor profile without the alcohol.
How can I make this dish ahead of time?
You can prepare the chicken and vegetable mixture ahead of time, store it in the refrigerator, and then heat it up when ready to serve. Just be sure to reheat the sauce until it thickens again before serving for the best texture and flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).