Recipes NutStop » European » Chicken in a Red Wine and Dried Fruits Marinade Recipe

Great marinade for chicken or another white meat – it will keep the meat juicy and will add a sweet and spicy flair to the flavor.

Chicken in a Red Wine and Dried Fruits Marinade

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This marinade will make any white meat taste unforgettable! With a hint of sweetness, spiciness and delicate wine notes, chicken or rabbit will definitely become an easy but festive recipe for a romantic dinner or a special occasion meal.

Servings	Prep Time	Cook Time	Passive Time
4servings	15min	30min	4hr

Servings	Prep Time
4servings	15min

Cook Time	Passive Time
30min	4hr

• Course Main Dish
• Cuisine European

Ingredients

• Red Wine and Dried Fruits Marinade
• 300 ml Dry Red Wine
• 3 tbsp Red Wine Vinegar
• 1/2 cup Golden Raisins
• 1/2 cup Dark Raisins
• 1 cup Dried Apricots
• Ginger Root (about 1 inch piece)
• 2 Cinnamon Stick
• 5 Clove
• Salt
• Pepper
• Chicken (rabbit)
• 4 Chicken Breast (or chicken thighs, or rabbit meat)
• All Purpose Flour

Servings: servings

Ingredients Red Wine and Dried Fruits Marinade 300 ml Dry Red Wine 3 tbsp Red Wine Vinegar 1/2 cup Golden Raisins 1/2 cup Dark Raisins 1 cup Dried Apricots Ginger Root (about 1 inch piece) 2 Cinnamon Stick 5 Clove Salt Pepper Chicken (rabbit) 4 Chicken Breast (or chicken thighs, or rabbit meat) All Purpose Flour Servings: servings

Course Main Dish Cuisine European

Instructions

1. Prepare all the required ingredients.
2. Roughly chop raisins, dried apricots and ginger root.
3. Make a marinade: combine wine, red wine vinegar, raisins, dried apricots, ginger root, cloves, cinnamon sticks, salt and pepper.
4. Place chicken in a marinade, cover it well with all the liquid. Leave in a fridge for at least 4 hours, overnight is better.
5. Remove chicken from the marinade and use paper towels to slightly dry it.
6. Warm some oil/butter on a pan on a medium to high heat. Meanwhile, prepare a small plate with flour.
7. Place each chicken piece in flour and cover evenly. Than transfer to the frying pan and fry for a couple of minutes on each side. Then remove.
8. Add the marinade (remove cinnamon and other unwanted ingredients in advance) and a little bit of water (or broth) to the pan. Bring to boil. Add chicken and let cook for another 10-15 min (or longer if meat has bones in).
9. When the chicken is ready, remove from the pan and place on a serving plate. Cover with foil to keep it warm. Keep the marinade simmering until reduced and thickened into a sauce.
10. Serve chicken with dried fruits from marinade. Use plain rice/quinoa or veggie salad as a side. Bon Nuppetie!