Braised chicken breasts with sweet red wine sauce

    (902)
    55 min

    A very simple but flavourful chicken breast recipe that is perfect when served with rice and green veg. The chicken is braised in a simple combination of garlic, red wine, paprika and soft brown sugar. You can also use one whole chicken, cut up, for this dish, or 1.25kg of any chicken pieces you like.


    798 people made this

    Ingredients
    Serves: 12 

    • 1 tablespoon olive oil
    • 1 tablespoon minced garlic
    • 1.25kg skinless, boneless chicken breast fillets
    • 1 tablespoon paprika
    • 200g dark brown soft sugar
    • 225ml red wine
    • salt and pepper to taste

    Method
    Prep:10min  ›  Cook:45min  ›  Ready in:55min 

    1. Heat oil in a large frying pan over medium high heat. Cook garlic in oil until tender. Place chicken in the frying pan, and cook about 10 minutes on each side, until no longer pink and juices run clear.
    2. Drain oil from frying pan. Sprinkle chicken with paprika and dark brown soft 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.

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    Reviews & ratings
    Average global rating:
    (902)

    Reviews in English (673)

    by
    571

    I adjusted this recipe slghtly after reading the other reviews. It must have worked because my husband, who belongs to "picky-eaters anonomous" asked for seconds! This recipe makes the best chicken I have ever tasted. The adjustemnts I made were to decrease the paprkia and brown sugar by half, only use 3/4 c wine and leave the lid off so it thickens better. Try it, you'll love it!  -  01 Feb 2003  (Review from Allrecipes US | Canada)

    by
    493

    Following some of the advice of others, I modified this recipe to tailor it to my family's tastes. For this, I used four boneless chicken breasts with the tenderloin cut to create eight pieces of chicken. I added sliced onions and mushrooms, which I sauted before browning the chicken and returned to the pot after adding the liquid. I also cut back the sugar to 1/4 cup, as per others suggestions. In addition, I only used 1/2 cup of a nice "Concho y Toro" chilean merlot and added 1/2 cup of reduced sodium chicken broth for the liquid. I dredged the chicken in seasoned salt and the paprika and let it sit 15 minutes which helped to create a nice color during the browning process, as I decided not to fully cook the chicken before the simmer to reduce dryness. I also thickened the broth, as per a suggestion, after removing the cooked chicken by adding 1 tablespoon cornstarch and heating to boiling. This recipe was excellent! My two year old gobbled up the chicken and demanded not only seconds but thirds! The sauce, thick with onions and mushrooms, made a wonderful gravy for mashed potatoes. I was paid the highest compliment for this dish as my mother-in-law asked for the recipe! What better endorsement than that? Enjoy!  -  22 Sep 2003  (Review from Allrecipes US | Canada)

    by
    243

    This recipe was great, but the measurements on the ingredient list must be way off. 1 1/2 cups of sugar is WAY too much. So is 1 tablespoon of salt. This recipe is perfect with about 1/2 cup of sugar, 1 teaspoon of salt, 1 teaspoon of pepper and t teaspoon of paprika. Also, I suggest simmering the chicken with the lid off so the wine will reduce a bit.  -  23 Jan 2002  (Review from Allrecipes US | Canada)

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