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Red Wine Chicken

Rated as 2.71 out of 5 Stars
4

"Red wine chicken can be a meal for two, or can be easily doubled or tripled to give the family something different. This can become a wonderful gourmet meal in minutes. "
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Ingredients

1 h 40 m servings 459
Original recipe yields 2 servings

Directions

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  1. Pour the red wine and vinaigrette into a resealable plastic bag. Sprinkle the chicken breasts with salt and pepper, and place into the bag. Coat the chicken with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 1 hour.
  2. Pour the marinade into a skillet over high-medium heat, and cook, stirring frequently, until the marinade begins to reduce and the oil separates, about 15 minutes. Place the chicken into the skillet and brown on both sides, about 4 minutes per side. Stir in the shallots, and cook, stirring, until translucent, about 10 minutes. Stir in the thyme leaves and cook until the sauce is reduced and the chicken is browned and no longer pink in the center, about 4 to 5 minutes.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 459 calories; 20.8 21.7 25.5 65 770 Full nutrition

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Reviews

Read all reviews 6
  1. 7 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

Very good. Next time I will use less salt though.

Most helpful critical review

The taste is okay but nothing to brag about so two stars for taste. The chicken had a purple and gray cast to it from the marinade but it ruined it too. I'm a pretty good cook but I just didn't...

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The taste is okay but nothing to brag about so two stars for taste. The chicken had a purple and gray cast to it from the marinade but it ruined it too. I'm a pretty good cook but I just didn't...

Very good. Next time I will use less salt though.

This was pretty good. My chicken breasts were pretty thick so I poured the marinade over them and sprinkled the shallots and thyme on top and baked them in the oven. The chicken turned out moist...

This recipe was just ok. I was able to use the leftovers in a wrap with hummus, spinach, and red onion. As far as it turning purple, yeah, it does that. Its a marinade, it happens. The flavor wa...

I will never cook it again.

It's decent. I used Paul Newman's balsamic vinaigrette and just a basic cooking red wine. I ended up marinating it for 5 hours as they were big thick chicken breasts. For that same reason, I ...