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Picture by platingsandpairings
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Prep Time20 Mins
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Cook Time40 Mins
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Serving4
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View400
Elevate your dining experience with this exquisite Chicken Drowned in Sangria. This dish combines succulent chicken with the vibrant flavors of Sangria, creating a memorable meal that's perfect for entertaining friends and family. Follow this recipe to impress your guests and savor the rich, aromatic taste of Spain in your own home.
Ingredients
Marinade
Chicken
Nstructions
Per Serving: 250 gm
- Daily Value*
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Calories: 38028%
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Saturated Fat: 4g20%
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Trans Fat: 0g
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Cholesterol: 105mg35%
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Sodium: 580mg24%
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Total Carbohydrates: 20g7%
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Dietary Fiber: 2g8%
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Sugars: 14g
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Protein: 26g52%
Tips and Recommendations:
- Use a good-quality red wine for the marinade, as its flavor will significantly impact the dish. Tempranillo or a fruity red wine works well.
- Marinating the chicken overnight allows the flavors to infuse, resulting in a more flavorful dish.
- Serve this chicken with crusty bread or over cooked rice to soak up the delicious sauce.
- If you prefer boneless, skinless chicken, you can use those cuts, but the skin and bone add depth of flavor and moisture to the dish.
FAQs
1. Can I use white wine instead of red wine for the marinade?
While white wine can be used, it will impart a different flavor profile to the dish. Red wine provides a richer, more robust flavor.
2. Can I make this dish in advance and reheat it?
Yes, you can make it a day ahead and reheat it gently on the stove. The flavors often deepen when reheated.
3. What side dishes pair well with Chicken Drowned in Sangria?
This dish goes wonderfully with Spanish-style rice, crusty bread, or a simple green salad with a citrus vinaigrette.
Picture by platingsandpairings
Instructions
Marinade:
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1. In a large bowl, combine the red wine, orange juice, brandy, honey, minced garlic, dried thyme, dried rosemary, salt, and black pepper. Stir well until the honey is dissolved.
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2. Place the chicken thighs and drumsticks in a large, resealable plastic bag or a shallow dish.
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3. Pour the marinade over the chicken, ensuring it's fully submerged. Seal the bag or cover the dish with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, turning the chicken occasionally.
Cooking:
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1. Preheat your oven to 350°F (175°C).
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2. In a large ovenproof skillet or Dutch oven, heat the olive oil over medium-high heat. Remove the chicken from the marinade, letting excess liquid drip off, and reserve the marinade.
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3. Sear the chicken pieces in the hot oil until golden brown on all sides, about 5 minutes per side. Transfer the chicken to a plate.
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4. In the same skillet, add the chopped onion and diced bell peppers. Sauté for about 5 minutes until the vegetables soften.
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5. Stir in the diced tomatoes and cook for another 2 minutes.
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6. Return the seared chicken to the skillet and pour in the reserved marinade and chicken broth.
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7. Bring the mixture to a simmer, cover, and transfer the skillet to the preheated oven.
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8. Bake for 30-40 minutes or until the chicken is cooked through, registering 165°F (74°C) on a meat thermometer.
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9. Stir in the green olives and cook for an additional 5 minutes to warm them through.
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10. Garnish with chopped fresh parsley before serving.