Sunday, April 18, 2010

Chicken Marinated in Wine

This Roast Chicken Recipe with red wine marinade  is good on anything from chicken or turkey breast to chicken thighs. I got this recipe from a Spanish Recipe magazine. It was a challenge for me because I had to find English translations for the ingredients and cooking directions. Well, I made that easy for you now because I am posting the English version. This recipe came out so good, it was super moist and flavorful and very easy to prepare. I will be posting the roasted potato side dish soon. Give this recipe a try and let me know how it turned out.

Chicken Marinated in Wine Recipe


1  (3-4 lbs) whole chicken
1-½ cup of red wine
1 cup of thinly sliced red onion
1 teaspoon of thyme
2 tablespoon of olive oil
6 garlic cloves, roughly chopped
2 bay leaves
1 teaspoon of salt
½ teaspoon of freshly ground pepper
2 tablespoon of unsalted butter

Cooking Directions:

  • Combine first 9 ingredients in a large zip-top plastic bag; seal. Marinate in refrigerator for 4 hours or up to 24 hours; turning occasionally.
  • Preheat oven to 400°F.
  • Place the chicken on a buttered baking dish. Reserve marinade. 
  • Bake chicken for 45 to 50 minutes, or until the juices runs clear.
  • Bring the reserve marinade sauce to boil. Let it simmer under low fire  for 10 minutes or until reduced to half.
  • Strain reduced sauce and return to pan. Season with salt and pepper and cook for 1 minute.
  • Add remaining butter to the reduced sauce and stir continuously until butter is melted. Reserve.
  • Once chicken is cooked ( should registed 160°F). Remove chicken from the oven and let it rest for 10 to 15 minutes before carving.
  • Serve with the reserved marinade sauce and roasted potato on the side.
  • Enjoy and share!



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