Winter Sangria Chicken

Winter Sangria Chicken

Typically, I drink beer. Which means I happened to have full bottles of wine just hanging out in my house. Life is hard, right? So I grabbed a bottle of pinot grigio and some of this winter fruit that came out of my stocking and I put it to good use. It’s a perfect easy weeknight dish and it’s not gonna hurt anyone’s New Years diets. Also, it’s bangin’.

Winter Sangria Chicken

Winter Sangria Chicken | Dinner so easy, a drunk could make it

Winter Sangria Chicken
4 boneless, skinless chicken breasts, pounded thin
2 tbsp olive oil
salt and pepper
2 cups chicken broth
2 cups pinot grigio
1 orange, peeled and wedges cut in half
1 ruby red grapefruit, peeled and wedges cut in half
1 cup fresh cranberries
⅓ cup capers

Preheat oil in skillet over medium heat. Salt and pepper both sides of chicken breasts. Place chicken in skillet for about 1 minute per side and remove to slow cooker.

Pour broth and wine over chicken. Add fruit and capers.

Cook on low for 4-5 hours.

Serve with rice if you have some carb allowance. Definitely serve with more wine.

Fontina has an Ohio heart and Philly spunk. She loves giving you recipes for hearty food, pop-culture puns and a hell of a lot of craft beer. You can find her in the kitchen, at the bar, on Twitter or marathoning episodes of Shin Chan or Bob's Burgers online.

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