Chicken Con Vino E Aglio (with Wine And Garlic)
From gaspesiangal 10 years ago
- 3 hours and 25 minut to make
- Serves 3
My review: We really enjoyed this. The flavour was very good. I cooked the chicken under the broiler as I really don't like to fry chicken. Like the others, I strained the marinade and boiled it for a good ten minutes then skimmed it. Read more To this I added about 1/4 tsp of low sodium chicken granules, parsley and a slurry to go over the chicken. The next time I will add the the chicken to the wine reduction for a few minutes. I served this with rice, mushroom and shallots that I sauted in a little avocado oil. Thanks for the recipe shark77, I will be making this again See less
Ingredients
- 1 1/2 cups white wine shopping list
- 1/2 cup olive oil shopping list
- 1/2 cup orange juice shopping list
- 1/2 yellow onion chopped shopping list
- 2 cloves garlic, or more to taste, minced shopping list
- 2 tablespoons herbes de Provence shopping list
- 2 skinless, boneless chicken breast halves, pounded to an even thickness salt and ground black pepper to taste shopping list
- 2 tablespoons olive oil, or to taste shopping list
How to make it
- Whisk white wine, 1/2 cup olive oil, orange juice, yellow onion, garlic, and herbes de Provence together in a large glass bowl. Add chicken and toss to coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 3 hours.
- Remove chicken from the marinade, shake to remove excess liquid. Season chicken with salt and pepper and let it rest at room temperature for 5 minutes. Discard remaining marinade.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Fry chicken in hot oil until no longer pink in the centre and the juices run clear, 3 to 4 minutes per side. An instant-read thermometer inserted into the centre should read at least 165 degrees F (74 degrees C).
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