401 chicken wine recipes

Chicken wing drumsticks soaked in a soy sauce, white wine, and five-spice marinade with garlic and ginger, baked until tender, then crisped on the grill. A family-style Chinese chicken recipe with big flavor.

Chicken baked in a soy sauce and red wine vinegar marinade with garlic and oregano. Just five pantry ingredients for incredibly tender, savory-tangy results every time.

Italian-style chicken breast saute with mushrooms, green peppers, garlic, sage, and rosemary in a white wine pan sauce. One-pan rustic dinner that feeds a crowd.

A fast wok stir-fry with wine-marinated chicken, ham, green peas, water chestnuts, and toasted walnuts. This Chinese-inspired weeknight dinner hits the table in just 25 minutes.

Flattened chicken breasts stuffed with asparagus spears and Swiss cheese, rolled tight, and topped with a white wine-mushroom sauce spiked with tarragon and lime. Elegant, light, and ready in 45 minutes.

Showstopper honey-baked ham simmered in ginger ale, roasted with white wine, glazed with honey-maple-mustard, and served with rich pan sauce. Restaurant-worthy holiday centerpiece.

Flaky cod fillets nestle in a bright tomato-wine sauce spiked with garlic and thyme, then finish in the oven with tender wilted spinach for a light, protein-packed dinner ready in under 30 minutes.

Chicken breasts served over a tasty bed of couscous. An easy, quick and fulfulling dish.

Pita chicken sandwiches with sauteed breast, caramelized onions, and a cool yogurt-cucumber sauce, chilled and wrapped for portable eating. A make-ahead lunch or picnic sandwich.

Pan-seared pork chops with a briny caper, tomato, and Dijon mustard pan sauce finished with white wine vinegar. A French-inspired skillet dinner with bold, sharp flavors.

Santa Fe chicken pounds chicken breasts thin, rolls them around green chiles and Mexican cheese, then pan-sears golden. Served with a fresh corn-tomato-cilantro salsa for a Southwest dinner.

Ginger barbecue chicken baked in a homemade sauce of tomato paste, fresh ginger, dark brown sugar, soy sauce, and liquid smoke. Sweet, tangy, and smoky.

Southwestern crab cakes with carrots, celery, and cayenne, pan-fried golden and served with a smoky pasilla chili aioli made with pimientos, white wine, and garlic.

Italian veal rolls (involtini) stuffed with prosciutto and Grana Padano, browned in butter, and braised in white wine with tomato paste. A classic Northern Italian secondo.

Deep fried whole turkey injected with a buttery Cajun-style marinade of garlic, onion, Worcestershire, taco sauce, and white wine. Crackling skin, juicy meat, bold Southern flavor in every bite.

Chinese steamed spareribs with fermented black beans, ginger, garlic, and rice wine. Pork ribs cut into bite-sized pieces and steamed until fall-apart tender in about an hour.