Chicken in Red Wine

It has rained almost everyday since the past few weeks. I’m just loving this weather! It’s pleasant and the best part is working on my laptop with a cup of coffee while it’s pouring outside 🙂

After a hectic week, yesterday we went to the Singapore Night Festival. It’s a festival organized by the National Museum of Singapore every year around this time of the year. There are more than 130 activities spread across 10 venues including light and sound shows and live performances. So yesterday we managed to make it on time and watch a few amazing performances…. the phoenix show, light and sound show, live performances etc. It was such a fun night! Here are some shots I took last night 🙂


The recipe I’m posting today is something different I tried…yes with red wine. I’ve never cooked any dish before with wine although wine is a common ingredient used. For this dish, I added the vegetables I had in stock to make it a whole some meal. I loved cooking this dish, especially the part where I poured the wine since I always found it visually enticing watching chefs pour wine when they prepared similar dishes! 🙂

No more talking, here you go with the recipe…enjoy 🙂


Preparation Time: 15 minutes (excluding marinating time)

Cooking Time: 25 minutes

Serves: 3 to 4


Olive oil – 2 tbsp

Chicken – 900 g, fillet

Red Wine – 1/2 cup

Tomato – 1 medium, cut into discs

Red Pepper – 1, sliced

Carrot – 1, cut into thin discs

Big red chili – 2, a thin slit in the middle

Garlic – 2 tsp, finely chopped

Chicken stock – 1 cup

Dried Parsley – 1 tsp

Brown sugar – 1 to 2 tsp

Salt – as required


For the marinade:

Red wine – 1 to 2 tbsp

Vinegar – 2 tsp

Paprika – 2 tsp

Chili powder – 1/2 to 1 tsp

Seasoning – 3 tsp


Step 1: Mix the marinade ingredients and add it to the chicken. Marinate for around 1 to 2 hours.


Step 2: Heat the olive oil in a U-shaped vessel or pan (after the chicken has been marinated for at least 2 hours). Add the carrots and mix well. Cook for around 1 to 2 minutes.


Step 3: Add the garlic followed by the tomato. Saute for another 1 to 2 minutes. Add the red pepper, red chili and mix well.


Step 4: Add the chicken and mix well. After 2 to 3 minutes, add the red wine and the parsley. Cook for few minutes.


Step 5: Add the chicken stock now along with the sugar and mix well. Lower the flame and cover the pan. Let the mixture cook until you have a very thick consistency. Add salt as required.



Step 6: Serve hot with freshly baked bread of your choice.

To print this recipe click here: Chicken in Red Wine

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Hot and Sour Soup…an all time favorite!

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Chinese food, especially of the Sichuan province is something I always relish! The simple reason being of the hot and spicy flavor which appeals to my palate. I visited China sometime back and co-incidentally I happened to visit the Sichuan province. The food was just amazing, starting from the soup, to the noodles, stir-fried recipes. Specially, when I’m traveling, I make it a point to visit the small local restaurants because that’s where you get the most authentic flavors.

Although the food was great, I did find a lot of difficulty trying to communicate with people there. I don’t know the language, but I had learnt some words and phrases from my colleague and was quite confident about it. However, when I spoke those to the people at the hotel, it seemed like Greek and Latin to them. It’s then I realized even though you know the words, the tone and pronunciation plays a big role when you speak. Every time I ordered, I had to call and point out the food which I wanted to have and do some actions to explain some customization required. I probably looked funny doing that, but I definitely didn’t mind as the effort made was worth it!

When I wanted to try Chinese food in my kitchen, hot and sour soup was the first thing which came to my mind. It’s an all time favorite… I used to have it always as a kid when visiting a Chinese restaurant. It’s a very simple recipe, using all the basic ingredients, except you’ll need some sauces…. it’s a Chinese recipe, so it’s the magic of sauces after all! You can refrigerate the sauces for other Chinese recipes of your choice… I’ll be coming up with a few more soon.

The soup is semi thick and could be a meal by itself. But I was in the mood yesterday. Hence, prepared some Chicken noodles as well.. which is the next recipe on my list.

So here it goes…enjoy!

Pic 1

Serves: 4

Preparation Time: 20 minutes

Cooking Time: 10 minutes


Sesame Oil – 1 teaspoon

Chicken stock – 4 cups (you can use stock cubes as well)

Chicken – 200 gm, cut into thin pieces

Chinese mushrooms – 100 gm (1 small packet)

Green Onions (Scallions) – 3, chopped

Eggs – 2, beaten

Tomato – 1 big, diced

Peas – fresh or frozen, 1 small bowl

Ginger – 1/2 tablespoon, grated

Sugar – 1 teaspoon

Cornflour or Cornstarch – 2 tablespoons, dissolved in 1/4th cup of water

Soy sauce – 2 tablespoons

White Vinegar – 2 tablespoons

Pepper – 1/2 teaspoon, ground

Chilli Oil – 2 teaspoon, to serve (optional)

Salt – to taste

Pic 3Pic 4Pic 7Pic 5

Pic 6

Step 1: Place the stock cubes with 4 cups of water in a pot and bring to boil. Add salt, sugar, ginger, peas, tomato, mushrooms and chicken and boil for around 4-5 minutes.

Pic 2

Step 2: Add the sesame oil, pepper, soy sauce. Mix well. Slowly add the beaten egg into the soup. Do not stir for a min. Add in the cornflour/cornstarch mixture slowly, stirring gently. Heat for 1 more minute and add the green onions.

Pic 9

Step 3: Add a few more drops of vinegar, as desired and chilli oil. Serve hot.

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Tips to adapt:

  • If you don’t have sesame oil, you can use normal oil too.
  • If a more thicker version is desired, you can add more vegetables like tofu, beans etc.
  • Add some pickled chillies to the soup, if you like it very spicy.
  • For a vegetarian option of this dish, replace chicken stock with vegetable stock and chicken with tofu or other vegetables, as desired.