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My review
Chicken and Wine Sauce
Yayit001
"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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Ingredients
1 h 10 m servings 353Original recipe yields 4 servings
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Directions
{{model.addEditText}} Print- Preheat oven to 375 degrees F (190 degrees C).
- 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.
- Bake in preheated oven until chicken no longer pink in the center and the juices run clear, about 1 hour.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
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Reviews
Read all reviews 67 Ratings
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Most helpful positive review
2/15/2016
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. ...
Most helpful critical review
3/28/2017
it came out kinda dry after cooking it the full 60 minutes.
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Newest
2/15/2016
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. ...
6/12/2016
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.
3/29/2016
Swapped pork for chicken and made it in the crock pot instead. Thickened up the sauce after with cornstarch. Would definitely make this again!