Red wine garlic chicken AKA (purple chicken) Recipe
Ingredients
- 4 boneless skinless chicken breast
- 4 cloves of garlic minced
- 1 Tblspn taragon
- salt 2 pinches
- pepper 2 pinches
- 1/4-1/2 bottle red wine depends on your pan
Directions
- 1. place chicken in a baking dish then sprinkle with salt, pepper, garlic and taragon.
- 2 fill up pan with wine so that 1/2 of the chicken breast are covered.
- 3. Cover and bake at 350 until done approx. 40min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 49g | |
| Recipe makes 4 servings | |
| Calories 55 | |
| Calories from Fat 5 | 9% |
| Total Fat 0.59g | 1% |
| Saturated Fat 0.16g | 1% |
| Trans Fat 0.01g | |
| Cholesterol 27mg | 9% |
| Sodium 108mg | 5% |
| Potassium 129mg | 4% |
| Total Carbs 0.9g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.03g | 0% |
| Protein 10.83g | 17% |
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Reviews
December 15, 2008
I cooked this with Mark West Pinot Noir ( a really economical cooking wine, as it is very flavorful, and is under $10). It was wonderful. Wine, Garlic, and Tarragon. Three of my favorite things!
Actually, the chicken was half purple, half white. Kind of a nice look. Next time, I'm going to marinate the chicken in the wine and spices and see what happens, but it can't get much better tastewise.. (Forgive me, I'm a novice). Thanks for sharing the recipe!I've cooked/tasted this recipe!1 person likes this review
March 3, 2009
I had high hopes for this recipe because it was so simple & made with red wine (yum), however I was a bit disappointed. The tarragon overpowered all flavors, so make sure you really, really love it if you make this dish...it all tasted a bit one dimensional. I did marinate it for a couple of hours, but sorry to say my husband & I ended up coating the chicken in barbecue sauce to add a punch & then finished eating it. I am sure its a fine recipe, even though the chicken did look a bit like part of an autopsy (the purple color..ha) that much tarragon just wasnt to our personal liking.I've cooked/tasted this recipe!
June 1, 2009
Man, this is a great 1 person recipe. I cooked it with a Cabernet and used thyme instead of tarragon. While the color was a little disconcerting, the taste was fabulous. I cooked the breast for twenty minutes, flipped and cooked for another twenty minutes. The breast was plump and delicious. I made a sauce with the extra wine and juices and poured over couscous. Served with peas and a salad. Fab meal.I've cooked/tasted this recipe!This is a variation
