Looking for a recipe for Baked Chicken with Red Wine?

this sounds very close

BBQ Chicken with red wine and honey

INGREDIENTS

1/2 cup ketchup

1/2 cup honey

1/4 cup red wine vinegar

4 cloves garlic, minced

4 tablespoons olive oil

6 cut up chicken pieces

DIRECTIONS

In a medium, nonreactive bowl, combine the ketchup, honey, vinegar and garlic. Mix well, cover and refrigerate for at least 1 hour.

Preheat oven to 350 degrees F (175 degrees C).

Heat the olive oil in a large skillet over medium high heat. Add the chicken parts and saute for 2 to 3 minutes per side, just to sear the meat. Transfer chicken to a 9x13 baking dish and cover each piece well with the reserved sauce.

Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes, basting with the sauce every 15 minutes.

here is another

Chicken and Red Wine Sauce

INGREDIENTS

1 tablespoon olive oil

1 tablespoon minced garlic

3 pounds skinless, boneless chicken breast halves

1 tablespoon paprika

1 cup brown sugar

1 cup red wine

salt and pepper to taste

DIRECTIONS

Heat oil in a large skillet over medium high heat. Cook garlic in oil until tender. Place chicken in the skillet, and cook about 10 minutes on each side, until no longer pink and juices run clear.

Drain oil from skillet. Sprinkle chicken with paprika and 1 cup brown sugar. Pour red wine around chicken. Cover, and simmer about 15 to 20 minutes; lightly baste chicken with wine sauce while cooking. Season to taste with salt and pepper.

Baked Chicken Breasts in Red Wine (Easy)

1 hour 2 min prep

6 boneless skinless chicken breasts

1 (10 ounce) can cream of mushroom soup

1 (2 ounce) envelope Lipton Onion Soup Mix

1 cup red wine

1 cup mushrooms, trimmed

Place chicken in a 2" deep pyrex baking dish leaving space between the breasts.

Mix the rest of the ingredients and pour over the chicken breasts.

Cover tightly with foil and bake at 350 degrees for 1 hour or until done (maybe another 15 minutes).

Place chicken on plates with gravy poured over it.

I believe you are looking for Coq Au Vin.

See link below for recipe

you might want to look at any recipe for Coq au Vin 1 750-ml bottle of dry red wine

2 medium carrots, sliced

2 onions, coarsely chopped

3 celery stalks, coarsely chopped

6 large fresh thyme sprigs

2 bay leaves

6 whole chicken legs with thighs

1 1/2 cups pearl onions

5 tablespoons butter, room temperature

12 ounces large mushrooms, quartered

4 bacon slices, chopped

1 tablespoon vegetable oil

1 1/2 cups Port

2 tablespoons all purpose flour

Stir first 6 ingredients in heavy large nonreactive pot. Add chicken, submerging completely. Cover; chill overnight.

Cook pearl onions in large pot of boiling salted water 3 minutes. Drain and cool. Peel. Melt 3 tablespoons butter in heavy large skillet over medium-high heat. Add pearl onions and mushrooms and sauté until mushrooms are tender, about 10 minutes. Transfer to bowl. Add bacon to same skillet and sauté until brown and crisp. Transfer bacon to paper towels to drain. Wipe skillet clean.

Using slotted spoon, transfer chicken from marinade to strainer (reserve marinade in pot). Pat chicken dry with paper towels; sprinkle with salt and pepper. Heat 1 tablespoon oil in same skillet over medium-high heat. Add chicken and sauté until skin is brown, turning once, about 10 minutes. Transfer chicken to pot of marinade; bring to boil. Reduce heat; simmer uncovered until chicken is very tender, about 1 hour 15 minutes. Strain chicken and cooking liquid over large bowl. Transfer chicken to medium bowl; discard vegetables in strainer. Return liquid to pot. Add Port and bring to boil. Combine flour and remaining 2 tablespoons butter in small bowl. Whisk into cooking liquid. Boil over medium heat until sauce thickens and is slightly reduced, about 15 minutes. Return chicken to pot. Add pearl onions, mushrooms and bacon to sauce in pot. Simmer until heated through and flavors blend, stirring occasionally, about 10 minutes.

Bon Appétit

R.S.V.P.

January 2001

try allrecipes.com. good luck