As promised here is my red wine chicken recipe, at first I was skeptical about Red wine and Chicken as I had always thought that while cooking; red wines went with red meats, white wines with white meats. However red wine creates a delicious and surprisingly simple sauce that goes very well with chicken.
Red Wine chicken is actually an old recipe of ours, it was one of the first larger slabs of meat we had to photograph and because of this we ended up repositioning, cutting, oiling up and playing with it for a long time before we were happy with the results. Even looking back on it now I can see how the composition and lighting aren’t the best, we should have reflected light along the edge of the cut chicken to greater show the texture, it is all learning.
This Red wine Chicken is tasty and sure to impress yet so simple to cook. Just make sure there is enough wine left to enjoy a glass with dinner.
- 2 chicken breasts
- 1/2 diced onion
- 3 minced sweet peppers
- 2 cloves garlic
- 1 cup chicken broth
- 1/4 cup red wine
- 1 tbsp sugar
- 3 tbsp oil
- Salt and cumin to taste
- Cut the chicken breasts in two, season them with salt, cumin, garlic and a little of Worcestershire sauce. Wash and dice the vegetables.
- Heat a pan, add the oil and sugar.
- Once the sugar turns into caramel add the chicken, fry it on both sides. Add the minced onion and garlic, stir and cook for another 5 minutes.
- Add the chicken broth and wine and cover it. Simmer over low flame for 15 minutes.
- Adding a dash of soy sauce or Worcestershire sauce while preparing the chicken breasts will create a darker and tasty sauce.
- Serve on a bed of rice for a delicious meal.