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 | 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.