Chilean-style Chicken in Red Wine Sauce

Ingredients

In the original Greek dish, Kόkoras krasάtos, the chicken is typically marinated in lemon juice and cooked with white wine. However, in this adapted Chilean version, the chicken is marinated in red wine and cooked with a red wine sauce, which adds a deeper and richer flavor profile to the dish. We alse have the original recipe for Kόkoras krasάtos, so you can check it out.

• 4 chicken breasts (about 500g / 1.1 lb) 4 chicken breasts (about 500g / 1.1 lb)
• 2 cups (480ml) red wine 2 cups (480ml) red wine
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 onion, finely chopped 1 onion, finely chopped
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 12g (Saturated Fat: 2g)
• Carbohydrates: 4g (Sugar: 2g)
• Protein: 40g
• Fiber: 1g
• Salt: 0.5g

Preparation

1. 1.
   In a bowl, combine the red wine, minced garlic, chopped onion, olive oil, dried oregano, paprika, salt, and pepper. Mix well.
2. 2.
   Place the chicken breasts in a shallow dish and pour the marinade over them. Make sure the chicken is well coated. Cover the dish and refrigerate for at least 2 hours, or overnight for best results.
3. 3.
   Preheat the oven to 180°C (350°F).
4. 4.
   Heat a large oven-safe skillet over medium-high heat. Remove the chicken from the marinade, allowing any excess marinade to drip off, and reserve the marinade for later use.
5. 5.
   Add the chicken breasts to the skillet and cook for about 4-5 minutes on each side, until browned.
6. 6.
   Pour the reserved marinade into the skillet and bring it to a simmer. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 75°C (165°F).
7. 7.
   Remove the skillet from the oven and transfer the chicken to a serving platter. Let it rest for a few minutes.
8. 8.
   Meanwhile, strain the cooking liquid from the skillet into a saucepan. Bring it to a boil over medium heat and let it simmer until it reduces and thickens into a sauce consistency.
9. 9.
   Slice the chicken breasts and serve them drizzled with the red wine sauce.

Treat your ingredients with care...

• Red wine — Choose a good-quality red wine that you enjoy drinking, as it will greatly impact the flavor of the dish.
• Chicken breasts — To ensure juicy and tender chicken, do not overcook them. Use a meat thermometer to check for doneness.

Tips & Tricks

• For a richer flavor, you can add a splash of balsamic vinegar to the red wine sauce.
• Serve the chicken with a side of roasted potatoes or steamed rice to soak up the delicious sauce.
• If you prefer a thicker sauce, you can whisk in a small amount of cornstarch mixed with water to the simmering sauce.

Serving advice

Serve the Chilean-style Chicken in Red Wine Sauce on a platter, garnished with fresh herbs such as parsley or thyme. Accompany it with a side of roasted potatoes or steamed rice to complete the meal.

Presentation advice

To elevate the presentation of this dish, arrange the sliced chicken breasts on a bed of sautéed spinach or roasted vegetables. Drizzle the red wine sauce over the chicken and garnish with a sprig of fresh herbs.