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Chicken and Red Wine Sauce | by girlychimp
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Chicken and Red Wine Sauce

From I'm glad I reduced the amount of brown sugar by half. It was still sweet but very good.


Chicken and Red Wine Sauce



1 tablespoon olive oil

1 tablespoon minced garlic

3 pounds skinless, boneless chicken breast halves

1 tablespoon paprika

1 cup brown sugar

1 cup red wine

salt and pepper to taste


Heat oil in a large skillet over medium high heat. Cook garlic in oil until tender. Place chicken in the skillet, and cook about 10 minutes on each side, until no longer pink and juices run clear.

Drain oil from skillet. Sprinkle chicken with paprika and 1 cup brown 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.


The potatoes very amazing. I just mixed everything together and cooked it as directed. Didn't use rosemary.


Garlic & Herb Roasted Potatoes


2 1/2 pounds medium red-skinned potatoes, cut into 1-inch cubes

1/3 cup Extra Virgin Olive Oil

4 cloves garlic, minced

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 tablespoons Balsamic Vinegar

1 1/2 tablespoons chopped fresh rosemary


Preheat oven to 425°F. On large baking pan, place potatoes. Drizzle with Extra Virgin Olive Oil, garlic, salt and pepper. Toss until well coated. Roast for 40-45 minutes or until crisp and golden brown, turning occasionally. Sprinkle potatoes with Balsamic Vinegar and return to oven. Bake for an additional 5 minutes. Sprinkle with rosemary and serve.

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Taken on June 4, 2006