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Chicken in Wine Sauce recipe

visitor recipe“This festive dish from El Salvadoris without a doubt the most clever and delicious way to stewa chicken. It’s got a lot of the same ingredients as the traditionalarrow con pollo, except in this case the rice is cooked separatelyfrom the chicken.” – Submitted by Dotty B.

Recipe: Chicken in Wine Sauce

1 chicken, cut up2 tablespoons olive oil1 medium onion, chopped3/4 cup dry red wine1/4 cup cider vinegar1 tablespoon Worcestershire sauce1 teaspoon salt2 large cloves garlic, minced1/2 teaspoon ground coriander1/2 teaspoon cayenne pepper1/2 teaspoon ground cumin1 large green or red bell pepper, chopped12 pitted prunes, halved12 pimento-stuffed olives1/4 cup tomato paste2 tablespoons capersSteamed rice

  • Rinse the chicken pieces and pat themdry. In a large skillet over medium-high heat, brown the chickenon all sides for about 15 minutes. Remove the chicken and addthe onion to the drippings. Fry till tender and golden. Drainoff excess fat. Return chicken to the pan along with the liquidsand all of the spices. Simmer for 25 minutes.
  • Stir in the green pepper, the prunes,olives, tomato paste and capers. Cook and simmer 20 more minutesor until chicken is fork tender. Skim off fat. Transfer chickenand all sauce to a serving platter. Pass the steamed rice aroundwith it.

    Serves 4.

    How to Cook Chicken in Red Wine Sauce – Recipes from Consuming Passions

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  • Comments

    1 Comment


    I like to cook my mushrooms until they re nice and brown. I added a bit of flour just to thicken the sauce a bit, then you add that wonderful white wine, and cook the alcohol for a bit, then the half and half and the sauce magically turns into this gorgeous creamy and full of flavor mushroom sauce. It s to die for. Made this sauce with extra to coat pasta, yummmm!!! Actually used sazon instead of s p and cilantro instead of parsley for some Latin flavor, really good ?? Thanks, jo!

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