Pan-Seared Red Wine Vinaigrette Chicken

Pan-Seared Red Wine Vinaigrette Chicken
AuthorVidya Gopinath
RatingDifficultyBeginner
TweetSaveShare
Yields1 Serving
Prep Time25 minsCook Time20 minsTotal Time45 mins
Ingredients
 125 g Chicken Legs Boneless (in grams )
 3 tbsp Olive Oil
 2.50 tbsp Red Wine Vinegar
 1 tbsp Mustard Sauce Dijon mustard is what will go best but since i like a bit of tartness, i used american mustard sauce
 1 tsp Honey
 1 tsp Dried oregano
 Fresh Rosemary Few Sprigs Can use dried if you don't get fresh ones
 Salt to taste
 Pepper to taste
Method
1

Do you love Red wine? Did you know there are red wine vinegar often used in salad dressings or chicken, meat or fish marinades? Here, in this recipe to make Pan-Seared Red Wine Vinaigrette Chicken I have made red wine vinaigrette from the scratch for the marinade and chicken legs boneless.

2

First in a bowl, take the required amount of red wine vinegar, add the other ingredients like mustard, herbs, honey , salt and pepper and whisk it to combine well.

3

Then pour in the olive oil little by little and keep whisking to combine the marinade properly. Once, all the ingredients are combined properly keep it aside for 15 minutes.

4

Then marinate the chicken thoroughly and keep it overnight in the refrigerator for best results. If that is not possible, you must at least marinate and keep it aside for 30 minutes before making it.

5

Use light butter flavoured oil spray to season the non-stick pan. You can use butter or olive oil as you like. Here, i have used Spray Lite Cooking Spray- Butter flavoured.

6

Keep the stove on medium heat and pan sear the boneless chicken leg pieces on one side for 5 minutes. You can also pour the rest of the marinade from the vessel over the chicken. After 4-5 minutes on one side turn it over and cook the other side as well for the same time. Just overturn to check its cooked through properly.

7

Now, the delicious Pan-Seared Red Wine Vinaigrette Chicken is ready to be served. You can have it with garlic bread and a bit of roasted veggies or mashed potato to the side.

Recipe by : Vidhya G
Nutrition Facts

Serving Size 125gm

Servings 1


Amount Per Serving
Calories 564Calories from Fat 49.7
% Daily Value *
Cholesterol 80mg27%
Sodium 547mg23%
Potassium 298mg9%
Total Carbohydrate 8.2g3%
Dietary Fiber 1.4g6%
Sugars 6g
Protein 23.5g47%

Calcium 4%
Iron 13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Disclaimer : The nutrition facts given in this site is for informational purpose and indicative of the estimated serving sizes. It is only an approximate nutritional value and could change depending on the product types, brands, substitutions and amount of ingredients used.

Ingredients

Ingredients
 125 g Chicken Legs Boneless (in grams )
 3 tbsp Olive Oil
 2.50 tbsp Red Wine Vinegar
 1 tbsp Mustard Sauce Dijon mustard is what will go best but since i like a bit of tartness, i used american mustard sauce
 1 tsp Honey
 1 tsp Dried oregano
 Fresh Rosemary Few Sprigs Can use dried if you don't get fresh ones
 Salt to taste
 Pepper to taste

Directions

Method
1

Do you love Red wine? Did you know there are red wine vinegar often used in salad dressings or chicken, meat or fish marinades? Here, in this recipe to make Pan-Seared Red Wine Vinaigrette Chicken I have made red wine vinaigrette from the scratch for the marinade and chicken legs boneless.

2

First in a bowl, take the required amount of red wine vinegar, add the other ingredients like mustard, herbs, honey , salt and pepper and whisk it to combine well.

3

Then pour in the olive oil little by little and keep whisking to combine the marinade properly. Once, all the ingredients are combined properly keep it aside for 15 minutes.

4

Then marinate the chicken thoroughly and keep it overnight in the refrigerator for best results. If that is not possible, you must at least marinate and keep it aside for 30 minutes before making it.

5

Use light butter flavoured oil spray to season the non-stick pan. You can use butter or olive oil as you like. Here, i have used Spray Lite Cooking Spray- Butter flavoured.

6

Keep the stove on medium heat and pan sear the boneless chicken leg pieces on one side for 5 minutes. You can also pour the rest of the marinade from the vessel over the chicken. After 4-5 minutes on one side turn it over and cook the other side as well for the same time. Just overturn to check its cooked through properly.

7

Now, the delicious Pan-Seared Red Wine Vinaigrette Chicken is ready to be served. You can have it with garlic bread and a bit of roasted veggies or mashed potato to the side.

Recipe by : Vidhya G
Pan-Seared Red Wine Vinaigrette Chicken

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