Classic Chicken in Wine Recipe for Elegant Dining

Introduction

Welcome to the exquisite culinary journey curated by Love With Recipes, a platform renowned for sharing recipes that bring joy, flavor, and comfort to every kitchen. Today, we delve into a classic, sophisticated dish that elevates simple ingredients into a harmonious symphony of taste: Chicken in Wine. This dish embodies elegance and rustic charm, combining tender, juicy chicken breasts with a rich, aromatic wine-infused sauce. Perfect for intimate dinners or entertaining guests, this recipe promises a delightful experience that balances savory undertones with subtle sweetness, all achieved with ease and finesse. Whether you’re a seasoned home cook or a passionate amateur, this recipe offers a rewarding challenge and an impressive result that will surely become a staple in your culinary repertoire.

Time

• Preparation Time: 5 minutes
• Cook Time: 50 minutes
• Total Time: 55 minutes

Needed Equipment

• Oven-safe casserole dish or deep baking dish with lid
• Large skillet or frying pan
• Measuring cups and spoons
• Sharp knife for mincing garlic
• Cutting board
• Mixing bowls for seasoning
• Whisk or spoon for stirring
• Kitchen tongs or spatula for flipping chicken
• Aluminum foil (if not using a lid for baking)
• Serving platter or plates

Tags

• Elegant Dinner
• Comfort Food
• One-Pan Meal
• Slow Baked
• Wine-Based Dish
• Family-Friendly
• Easy to Prepare

Serving Size

This recipe yields approximately 4 to 6 servings, making it ideal for family dinners or small gatherings. Each serving provides a hearty portion of tender chicken accompanied by a flavorful wine sauce, perfectly paired with your favorite sides.

Difficulty Level

Intermediate — This recipe requires basic cooking skills such as seasoning, browning meat, simmering sauces, and oven baking. Attention to timing and temperature control ensures optimal tenderness and flavor development. However, with clear instructions, it is accessible to home cooks with some culinary experience.

Allergen Information

This dish contains the following potential allergens:

• Gluten: Flour used for coating chicken (can be substituted with gluten-free flour or cornstarch)
• Alcohol: White wine and sherry wine

Always check ingredient labels and adjust as necessary for specific allergies or sensitivities.

Dietary Preference

This recipe is suitable for omnivores and can be adapted for low-carb or low-fat diets by modifying the flour coating or wine type. It is not vegetarian or vegan due to the use of chicken and wine.

Course

• Main Course

Cuisine

• French-inspired
• European

Ingredients

Instructions

Preparation Stage

Begin by gathering all your ingredients and equipment. Preheat your oven to 350°F (175°C). This ensures that when the chicken is ready for baking, the oven temperature is optimal for even cooking and tenderization. Mince the garlic clove finely, ensuring that the flavor disperses uniformly throughout the sauce. Measure out the white wine, chicken broth, and sherry wine accurately, as these liquids form the backbone of your sauce, impacting its richness and depth.

Prepare the Chicken

Take the boneless, skinless chicken breasts and pat them dry with paper towels. This step is crucial because excess moisture can interfere with proper browning. Season each piece generously with salt, pepper, and your choice of herbs such as thyme or rosemary. For enhanced flavor, you can also add garlic powder or paprika if desired. Spread the flour on a plate or shallow dish. Roll each seasoned chicken breast in the flour, ensuring an even coating. This step promotes a crispy exterior when browning and helps thicken the sauce later.

Browning the Chicken

Heat two tablespoons of olive oil in a large skillet over medium-high heat. When the oil is shimmering but not smoking, carefully add the coated chicken breasts. Avoid overcrowding the pan; if necessary, cook in batches. Sear the chicken for about 2-3 minutes on each side until a golden-brown crust forms. Proper browning is key to developing flavor through the Maillard reaction, which adds depth to the dish. Once browned, transfer the chicken to a plate or set aside temporarily.

Creating the Aromatic Base and Sauce

In the same skillet, reduce the heat to medium. Add minced garlic and sauté for approximately 1 minute until fragrant. Be cautious to avoid burning the garlic, which can introduce bitterness. Pour in the white wine, sherry wine, and chicken broth. Use a whisk or spoon to scrape up any browned bits from the bottom of the skillet—these are packed with flavor and will enrich your sauce. Allow the mixture to simmer gently for 3-5 minutes, reducing slightly to concentrate the flavors. Remove the garlic clove if it has softened excessively, as it can become overpowering if left whole.

Baking to Perfection

Arrange the browned chicken breasts in a casserole or baking dish, placing them in a single layer to ensure even cooking. Pour the simmered sauce over the chicken, making sure each piece is well-coated. Cover the dish with a lid or aluminum foil to retain moisture. Transfer to the preheated oven and bake for 50 minutes. This slow baking process ensures the chicken absorbs the flavors from the wine sauce and becomes tender and juicy. Check for doneness by piercing the thickest part of a breast—juices should run clear, and the internal temperature should reach 165°F (74°C).

Serving

Once cooked, carefully remove the dish from the oven and let it rest for 5 minutes. Resting allows the juices to redistribute within the chicken, enhancing moistness and flavor. Garnish with freshly chopped herbs such as parsley or thyme to add brightness and color. Serve hot alongside your favorite sides—mashed potatoes, roasted vegetables, or a fresh green salad complement this dish beautifully.

Preparation Tips

• Use Quality Wine: The flavor of the wine significantly influences the dish. Choose a decent-quality dry white wine; avoid cooking wines with added salt or preservatives.
• Control the Browning: Ensure your skillet is hot enough to develop a good crust but not so hot as to burn the flour coating or garlic. Adjust heat as needed.
• Flavor Variations: Experiment with herbs like thyme, rosemary, or bay leaves. A dash of lemon juice added at the end brightens the dish.
• Cooking in Stages: Browning and simmering separately allows for better control over texture and flavor development.

Nutritional Information

Tips and Tricks

• Enhance Flavor: Add a splash of cognac or brandy to the sauce for an extra layer of richness.
• Vegetable Additions: Incorporate sliced mushrooms or shallots during the garlic sauté for added texture and flavor.
• Thickening the Sauce: For a thicker sauce, remove chicken after baking, then simmer the sauce on the stovetop until it reduces to your desired consistency.
• Make Ahead: Prepare the dish a day in advance and reheat gently to allow flavors to meld.

Add-ons

• Fresh herbs like parsley, thyme, or tarragon for garnishing
• Crushed red pepper flakes for a spicy kick
• Parmesan cheese grated over the top before serving

Side Dishes

• Mashed potatoes or creamy polenta
• Roasted root vegetables or seasonal vegetables
• A crisp green salad with vinaigrette
• Crusty French bread for dipping into the sauce

Improvements

• Use bone-in chicken for more flavor, adjusting cooking time accordingly.
• Replace white wine with rosé or light red wine for a different flavor profile.
• Add a touch of cream or butter at the end for a richer, silkier sauce.
• Infuse the sauce with herbs like bay leaves or thyme during simmering for aromatic depth.

Save and Store

This dish stores well in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in the oven, adding a splash of wine or broth if necessary to loosen the sauce. For longer storage, freeze in portions for up to 3 months. Thaw overnight in the fridge and reheat thoroughly before serving.

FAQ

Can I make this dish dairy-free?

Yes, simply omit the flour coating or substitute with gluten-free flour or cornstarch, and ensure the wine used does not contain additives that might contain dairy derivatives. The dish will be slightly less crispy but still flavorful.

Can I use red wine instead of white?

Absolutely. Red wine will give a richer, more robust flavor, and the color of the sauce will be darker. Adjust cooking times as needed to ensure the chicken remains tender.

Is this dish suitable for low-sodium diets?

You can reduce the sodium content by using low-sodium chicken broth and adjusting the seasoning accordingly. Be mindful of the salt content in wine and broth.

Can I prepare this in advance?

Yes, the dish benefits from resting overnight. Prepare and assemble the dish ahead of time, then bake when ready. Reheat thoroughly before serving.

Conclusion

The Chicken in Wine recipe, as shared on Love With Recipes, exemplifies the perfect blend of simplicity and sophistication. Its tender chicken immersed in a flavorful, aromatic wine sauce makes it an ideal centerpiece for any dining occasion. The process, from browning to slow baking, ensures maximum flavor development and tender meat. With a few adaptable ingredients and tips, you can customize this dish to suit your taste preferences and dietary needs. The resulting meal is not just a dish but an experience—rich, comforting, and memorable. Embark on this culinary adventure today, and impress your loved ones with a dish that truly celebrates the art of cooking with wine.

References

• Larousse Gastronomique, The Encyclopedia of Food, Wine & Cookery, Phaidon Press, 2009.
• Julia Child, “Mastering the Art of French Cooking”, Alfred A. Knopf, 1961.