Poultry, Sauces, Wine

Cabernet Chicken

Cabernet Chicken

Red wine, truffle oil and Worcestershire sauce (or substitute) offer complex flavors to this deliciously simple recipe. Serves 6 to 8.

  • 2 pounds chicken thighs
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon truffle oil,  olive oil or grape seed oil
  • 1 sweet onion, chopped finely
  • 4-5 garlic cloves, minced
  • 1 tablespoon butter
  • 2 tablespoon all-purpose flour
  • 1 cup chicken broth
  • 1 cup Cabernet Sauvignon
  • 2 tablespoons Worcestershire sauce or substitute*
  • 1/2 teaspoon dried thyme
  • * Worcestershire Substitute #1 – 1 teaspoon tamarind paste, 1 teaspoon Japanese soy sauce, 2 teaspoon white balsamic, dash hot pepper sauce.  Worcestershire Substitute #2 – 2 tablespoons General Tsao (Asian) Stir Fry Sauce (sweet, tangy & spicy with chili pepper and garlic), plus 2 teaspoon white balsamic.
  1. Season chicken with salt and pepper and set aside.
  2. In a large skillet heat oil over medium heat. Saute onions 3 minutes. Then add garlic and saute 3 minutes.
  3. Increase heat to medium-high and add chicken. Cook 5 minutes each side. Then remove chicken and set aside on a platter.
  4. To the same skillet add butter and flour, stir 1 – 2 minutes.
  5. Add back chicken, broth, wine, Worcestershire sauce or substitute and thyme. Cook covered 12 – 14 minutes.
  6. Serve with rice or potatoes topped with Cabernet sauce.

Adapted from The Pampered Chef

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Discussion

3 thoughts on “Cabernet Chicken

  1. I love everything about this recipe; especially Cabernet Sauvignon!!

    Posted by petit4chocolatier | January 3, 2013, 4:32 pm
  2. I’ve been experimenting with similar recipes in my pressure cooker [no explosions to report as of yet] and love the idea of adding Worcestershire sauce. Can’t wait to try this thank you.

    Posted by Whine And Cheers For Wine | December 28, 2012, 7:34 am

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