How to Prepare Appetizing Brad's chicken au vino with artichoke parmesan Alfredo

Brad's chicken au vino with artichoke parmesan Alfredo. The artichokes make a nice add-in to this velvety chicken Alfredo. It goes together in a half hour.so it's great for weeknights or entertaining. Stir in the artichoke hearts, red pepper and Parmesan cheese.

This wonderful version of a French classic will warm you up on a winter evening. Home > Our Recipes > Chicken Parmesan Alfredo. Coq au Vin is a classic French dish of chicken cooked in red wine, a surprisingly easy way to make delectable chicken. You can cook Brad's chicken au vino with artichoke parmesan Alfredo using 14 ingredients and 16 steps. Here is how you cook it.

Ingredients of Brad's chicken au vino with artichoke parmesan Alfredo

It's of chicken.
It's 4 of split breasts or chicken thighs.
Prepare 1 1/2 tbsp of olive oil.
It's 1/2 tbsp of each; oregano, rosemary, thyme, pepper, and ground mustard.
Prepare 1 cup of pinot grigio.
Prepare of pasta.
It's 1 box of tri colored rotini.
It's 1 cup of pino grigio.
Prepare 1 can of artichoke hearts, quartered.
It's 3 of large cloves of garlic, minced.
It's 3 cup of whole milk.
Prepare 1/4 cup of corn starch.
It's 2 oz of grated parmesan cheese.
It's 1 of salt and pepper to taste.

I consulted recipes from several sources to make this one. One tip in particular from Julia Child is to blanch the bacon slices first. Chicken Panini with Artichoke Parmesan Spread. In a bowl, toss the chicken with the olive oil.

Brad's chicken au vino with artichoke parmesan Alfredo step by step

In a large cast iron skillet, heat oil on med low.
Mix all seasonings.
Place chicken skin side down and sprinkle half the seasonings over it.
Cover and let stand until skin starts to brown.
Flip chicken and cover with rest of the seasonings. Cook until bottom browns..
When brown add 1 cup wine. Simmer for 5-6 minutes.
Prepare pasta al dente.
Remove chicken to a baking dish. Bake at 325 until cooked through.
When pasta is done, drain but don't rinse.
In the chicken pan add other cup of wine, deglaze pan. Scrape all the.good stuff off the bottom..
Add artichoke and garlic. Cook until wine reduces to half a cup.
Mix milk and corn starch. Reduce heat to low. Add milk and stir often until it gets close to a simmer. Go slow or milk will seperate..
When milk gets close to bubbling add pasta and parmesan. Stir until sauce thickens and is just bubbly.
Season with sea salt and pepper to taste.
Top with more grated parmesan.
Enjoy.

With three simple steps in our chicken alfredo recipe, you'll have a hearty din. Coq Au Vin is a classic French dish of red wine braised roosters. The older the rooster the the more tough the meat would become so the more necessary the braise would become. Served with Parmesan Crush Hot Potatoes which gave it a contrast in texture. Recipe courtesy of Food Network Kitchen.