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. The Italians use white wine and fry chicken in a pan, the French bake chicken in red wine in the oven. I do not presume to determine which of the dishes is tastier, we will consider both recipes.

General Tips:

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

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

Braised chicken in white wine Italian style

V traditional version not used chicken fillet, and meat with a bone. The result is a thick, rich, slightly sticky sauce. The 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 up in a frying pan vegetable oil, add peeled garlic cloves. Fry until the garlic is reddened.

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

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

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

5. Serve the cooked 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 ham will do. Cooking time - 70 minutes (excluding pickling).

Ingredients:

• chicken thighs - 4 pieces;
• red dry 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 shins and thighs. Dry the meat with napkins or paper towels. Place in a deep marinating bowl.

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

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

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

5. Preheat oven to 180°C. Cover the baking sheet parchment paper brush with vegetable oil.

6. Put chicken meat on a baking sheet so that the pieces do not touch each other. Spread the onion from the marinade evenly between the meat.

7. Bake in the oven for 20 minutes. Remove the chicken legs from the oven, pour the hot sauce on top of the meat, which has formed at the bottom of the baking sheet. Bake another 20-25 minutes until done.

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

Chicken in wine is a traditional dish for European cuisine. It is prepared quite simply, does not take much time and at the same time has 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 hostess can cook a festive gourmet dish in white wine with minimal ingredients and time.

Products:

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

How to cook.

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

2. Cut the onion into half rings and sauté for small fire until soft. Remove with a slotted spoon into a bowl and set aside.

3. We add the power of the burner and in the same pan fry the chicken pieces on both sides until a beautiful crust.

4. Add the previously fried onion, pour in the wine. Simmer over low heat for 35-40 minutes with the lid closed. Periodically baste the chicken on top with wine sauce.

5. The finished meat is laid out on lettuce leaves. By the end of cooking, the sauce should thicken slightly, it is poured into a gravy boat and served at the table.

A chicken in the oven

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

Ingredients:

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

Step by step recipe.

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

2. Fold in a clean glass or enamel bowl, add chopped onion rings. Pour 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 be marinated in the refrigerator for at least a few hours.

4. Line a baking sheet with parchment paper, lightly grease with oil.

5. Put the chicken along with the onions.

6. Bake in the oven at 180 degrees for 40-45 minutes. Baste the meat with the sauce that stands out every 15-20 minutes.

National Georgian dish chakhokhbili is chicken stewed in red wine with fresh tomatoes and spices. Prepared from fatty young meat. It is better to take the whole carcass, then ready meal will be quite saturated.

Ingredients:

• 1 chicken;
• 3 heads of onions;
• 2 bell peppers;
• 5–6 fresh tomatoes;
• 150 ml dry red wine;
• hops-suneli;
• red pepper pod (can be replaced with ground);
• a few 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 stewpan 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. Pass the onion in a separate pan in butter until soft. Stir constantly to avoid burning. Transfer to meat.

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

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

7. Cut peeled tomatoes small cubes and send to the saucepan.

8. Pour in the wine, 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 "Extinguishing" mode.

9. Chop 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

The chicken breast is the best for red wine French chicken.

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 off each piece, salt, sprinkle with pepper and put in a clean bowl, pour wine and leave for half an hour.

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

3. Grease a baking sheet or mold with butter. Put the pieces of meat, then layers of tomato, onion. Spread 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 stand for 10-15 minutes and absorb the released juices.

Tender chicken skewers

Chicken marinated in white wine is an excellent semi-finished product for shish kebab. For marinating chicken in dry wine, one hour is enough. Particularly gentle and soft barbecue obtained from the legs and thighs.

Products:

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

Recipe.

1. Chicken legs cut into portions.

2. Prepare the marinade. Grind the onion with a blender or grate, squeeze the lemon juice. Add salt, spices, wine.

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

4. Thread the meat onto skewers without shaking off the marinade. You can also cook on the grill.

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 most tender meat, therefore, cooked 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 some starch to it, which will play the role of a thickener. But if you prefer a thin sauce, then you do not need to add a thickener. The spices in this can be used the ones you like the most, it all depends on your preference. The dish is versatile, as it can be served with a variety of side dishes for breakfast, lunch and dinner. Preparing this dish is very simple and quick, so let's start the process step by step recipe for homemade chicken stew in wine sauce.

Ingredients for cooking chicken fillet stewed with wine

Step by step cooking chicken fillet stewed with wine

Chicken fillet can be served with various side dishes: pasta, potatoes, rice, etc. Bon appetit!