RED WINE SALMON RECIPES

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CHICKEN AND RED WINE SAUCE RECIPE | ALLRECIPES



Chicken and Red Wine Sauce Recipe | Allrecipes image

A simple red wine sauce with brown sugar, garlic, paprika, salt, and pepper makes this dish simply yummy! Braised chicken breasts, brazenly good taste.

Provided by Robin

Categories     Skillet Chicken Breasts

Total Time 55 minutes

Prep Time 10 minutes

Cook Time 45 minutes

Yield 12 servings

Number Of Ingredients 7

1 tablespoon olive oil
1 tablespoon minced garlic
3 pounds skinless, boneless chicken breast halves
1 tablespoon paprika
1 cup brown sugar
1 cup red wine
salt and pepper to taste

Steps:

  • Heat oil in a large skillet over medium high heat. Cook garlic in oil until tender. Place chicken in the skillet, and cook about 10 minutes on each side, until no longer pink and juices run clear.
  • Drain oil from skillet. Sprinkle chicken with paprika and 1 cup brown sugar. Pour red wine around chicken. Cover, and simmer about 15 to 20 minutes; lightly baste chicken with wine sauce while cooking. Season to taste with salt and pepper.

Nutrition Facts : Calories 213.8 calories, CarbohydrateContent 19 g, CholesterolContent 58.6 mg, FatContent 3.5 g, FiberContent 0.2 g, ProteinContent 22.2 g, SaturatedFatContent 0.8 g, SodiumContent 248 mg, SugarContent 18 g

BEST SLOW-COOKER RED WINE BEEF STEW - HOW TO MAKE RED …



Best Slow-Cooker Red Wine Beef Stew - How to Make Red … image

Get our best recipe to make slow-cooker red wine beef stew.

Provided by Marian Cooper Cairns

Categories     dinner

Total Time 8 hours 20 minutes

Prep Time 20 minutes

Cook Time 0S

Yield 8 servings

Number Of Ingredients 16

2 c. beef stock
3 tbsp. all-purpose flour
2 tsp. Dijon mustard
1 lb. carrots, cut into 2-inch pieces
1 (8-ounce) package cremini mushrooms, halved if large
1 large red onion, cut into wedges
2 large celery ribs, cut into 2-inch pieces
4 cloves garlic, chopped
6 sprigs thyme
1 tbsp. canola oil
3 lb. pot roast, trimmed and cut into 4 pieces
Kosher salt and freshly ground black pepper
1/4 c. tomato paste
1 c. dry red wine
1 tbsp. unsalted butter
Chopped fresh flat-leaf parsley, for serving

Steps:

  • Whisk together stock, flour, and mustard in a 6-quart slow cooker. Add carrots, mushrooms, onion, celery, garlic, and thyme; stir to combine. Heat oil in a large skillet over medium-high heat. Season beef with salt and pepper. Cook, turning occasionally, until browned on all sides, 10 to 12 minutes. Remove to slow cooker. Add tomato paste to skillet and cook, stirring, 1 minute. Add wine and cook, scraping up browned bits, 30 seconds; add to slow cooker. Cover and cook until beef is tender, on low heat 7 to 8 hours or high for 5 to 6 hours. Discard thyme. Remove beef and shred with 2 forks; return to cooker. Stir in butter. Serve topped with parsley.

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