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Chicken and Wine Sauce


"Chicken with a mix of Asian and Italian seasoning. Serve over rice with garlic bread. I usually put extra Italian dressing and soy in. Also, use a full body red wine; the thinner the wine the thinner the sauce."
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1 h 10 m servings 353 cals
Original recipe yields 4 servings

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Stir red wine, soy sauce, salad dressing, brown sugar, ground ginger, garlic, and oregano together in a bowl until the sugar dissolves completely. Add chicken and mix to coat. Pour into a casserole dish.
  3. Bake in preheated oven until chicken no longer pink in the center and the juices run clear, about 1 hour.


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

Nutrition Facts

Per Serving: 353 calories; 11.3 g fat; 15.8 g carbohydrates; 29.9 g protein; 73 mg cholesterol; 2356 mg sodium. Full nutrition

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My husband liked this more than I did, but I think with a few changes it would appeal to me more. I'm thinking that chicken thighs might be better suited to this red wine sauce for one thing. ...

it came out kinda dry after cooking it the full 60 minutes.

I would use thighs with skin, because it holds more flavor, and also use white wine as the red gives chicken that odd pink tinge. Good recipe.

Swapped pork for chicken and made it in the crock pot instead. Thickened up the sauce after with cornstarch. Would definitely make this again!

i had everything but the ginger. still was an amazing meal. my teens said it was like eating at a restaurant. i served it with sauteed zucchini and salad.