Red wine garlic chicken AKA (purple chicken) Recipe

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4 votes | 10413 views

One of my favorite dishes my mother made alot

Prep time:
Cook time:
Servings: 4


Cost per serving $0.50 view details
  • 4 boneless skinless chicken breast
  • 4 cloves of garlic minced
  • 1 Tblspn taragon
  • salt 2 pinches
  • pepper 2 pinches
  • 1/4-1/2 bottle red wine depends on your pan


  1. 1. place chicken in a baking dish then sprinkle with salt, pepper, garlic and taragon.
  2. 2 fill up pan with wine so that 1/2 of the chicken breast are covered.
  3. 3. Cover and bake at 350 until done approx. 40min.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 49g
Recipe makes 4 servings
Calories 55  
Calories from Fat 5 9%
Total Fat 0.59g 1%
Saturated Fat 0.16g 1%
Trans Fat 0.01g  
Cholesterol 27mg 9%
Sodium 108mg 5%
Potassium 129mg 4%
Total Carbs 0.9g 0%
Dietary Fiber 0.1g 0%
Sugars 0.03g 0%
Protein 10.83g 17%
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  • Rick Campbell
    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!
    I've cooked/tasted this recipe!
    1 person likes this review
    • gina
      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 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.
      I've cooked/tasted this recipe!
      • parbish
        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.
        I've cooked/tasted this recipe!
        This is a variation

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