Red wine garlic chicken AKA (purple chicken) Recipe by Daniel Brock.

December 15, 2008 03:05

I cooked this with Mark West Pinot Noir ( a really economical cooking wine, as it is very flavorful, and is under $10). It was wonderful. Wine, Garlic, and Tarragon. Three of my favorite things!
Actually, the chicken was half purple, half white. Kind of a nice look. Next time, I'm going to marinate the chicken in the wine and spices and see what happens, but it can't get much better tastewise.. (Forgive me, I'm a novice). Thanks for sharing the recipe!

March 3, 2009 22:35

I had high hopes for this recipe because it was so simple & made with red wine (yum), however I was a bit disappointed. The tarragon overpowered all flavors, so make sure you really, really love it if you make this dish...it all tasted a bit one dimensional. I did marinate it for a couple of hours, but sorry to say my husband & I ended up coating the chicken in barbecue sauce to add a punch & then finished eating it. I am sure its a fine recipe, even though the chicken did look a bit like part of an autopsy (the purple color..ha) that much tarragon just wasnt to our personal liking.

June 1, 2009 01:25

Man, this is a great 1 person recipe. I cooked it with a Cabernet and used thyme instead of tarragon. While the color was a little disconcerting, the taste was fabulous. I cooked the breast for twenty minutes, flipped and cooked for another twenty minutes. The breast was plump and delicious. I made a sauce with the extra wine and juices and poured over couscous. Served with peas and a salad. Fab meal.