Chicken In White Wine Sauce With Vegetables Recipes

CHICKEN IN WHITE WINE SAUCE

Steps:

• Pat dry the chicken pieces, then salt and pepper both sides of each piece of chicken.
• To a cast iron pan (or a dutch oven), add the chopped bacon. Cook until over medium heat until the bacon is crisp. Remove the bacon from the pan using a slotted spoon.
• Add a tablespoon of olive oil to the pan. Add the chicken to the pan, skin-side down first, cooking each side for about 4-5 minutes over medium heat or until the chicken is nicely browned and crisp. Remove the chicken from the pan.
• Add another tablespoon of oil to the pan along with the diced onion. Sauté over medium-low heat for a few minutes, until the onion is translucent and softened. Add the garlic slices and sauté for another 30 seconds. Pour in a splash of white wine (about 1 heaping tablespoon) so that you can deglaze the pan, using a wooden spoon to scrape up any bacon bits stuck to the pan.
• Add the chicken back into the pan, along with the sliced carrots, and about half a bottle of white wine. The wine should reach just up to the tops of the chicken pieces, but the chicken should not be fully submerged to the point that you can't see the top of the chicken. Place a lid on the pan and cook over medium-low heat for 35 minutes.
• Remove the lid from the pan and stir in the cream. Add a pinch of salt and pepper, then give the mixture a stir. Raise the heat to medium-high and let the mixture simmer and bubble away for another 10 minutes. Spoon the sauce over the chicken a couple of times as the sauce simmers for those 10 minutes. Taste test the sauce for salt, and add more if needed.
• Garnish the dish with fresh chopped parsley and serve with a side of crusty French bread.

CHICKEN IN WHITE WINE SAUCE WITH VEGETABLES

Steps:

• Combine chicken and the marinade ingredients and separate in two large ziplock bags. Place in refrigerator and let sit for 2 hours. Turn the bags over every 30 minutes to saturate all sides.
• When finished marinating, cut a small hole in the corner of the ziplock bag, drain and reserve the wine. Remove the Chicken and pat dry with paper towels. Discard the other ingredients in the bag.
• Preheat the oven to 350°F.
• Generously salt and pepper each of the chicken pieces. Heat the olive oil over medium-high heat in a large Dutch oven.
• Work in batches and sear both sides of the chicken. Adjust the heat as needed. Cook the skin side down for 7 minutes, turn and cook another 5 minutes. Drain chicken on a wire rack placed over a shallow roasting pan.
• Add mushrooms to the Dutch oven and cook over medium-high heat until the mushrooms release their moisture and are browned, about 10-12 minutes. Use a spatula to loosen all the chicken bits from the bottom of the pan.
• Add the onion, celery, carrots, and garlic. Season with salt and pepper to taste. Continue to cook on medium-high, stirring frequently for about 6-8 minutes, until browned and semi-softened.
• Add the reserved wine, thyme, bay leaves, pearl onions, and red potatoes.
• Refrigerate the chicken breasts.
• Loosen any additional browned bits on the bottom of the pan. Stir in the chicken stock and bring to a soft boil.
• Reduce heat to a simmer.
• Add the chicken thighs and legs atop the vegetables with the skin side up and not submerged in the liquid. Add the additional chicken juices from the roasting pan.
• Cook in a 350° F oven for 1 hour.
• Add the chicken breast to the pan with the other meat and cook for an additional 20-25 minutes or until the breasts register 158-160°F on an instant-read thermometer in the thickest part of the chicken.
• Serve pieces of chicken atop a bed of veggies with juices. Garnish with chopped parsley.

SKILLET CHICKEN THIGHS WITH WHITE WINE-BUTTER SAUCE

Steps:

• Preheat the oven to 450 degrees F.
• Pat the chicken dry with paper towels. Sprinkle them on both sides with 1 1/2 teaspoons each salt and pepper.
• Heat a large oven-proof skillet (preferably cast iron) over medium-high heat. Add the chicken thighs to the skillet skin-side down and cook, moving them around once or twice to ensure even browning, until the skin is very golden brown, 11 to 12 minutes.
• Turn off the heat. Grasp a wad of paper towels with tongs and mop up excess fat in the bottom of the skillet-this will prevent the grease from spattering all over your oven; carefully discard the paper towel. Repeat several times until there's only a thin film of oil over the bottom of the skillet.
• Transfer the skillet to the oven and roast until the chicken is almost cooked through, 6 to 8 minutes. Flip the thighs so they are skin side up, then continue roasting until no longer pink near the bone, another 6 minutes. Remove the skillet from the oven and transfer the chicken thighs to a plate, skin side up. Wipe out the skillet and set aside.
• Meanwhile, start your sauce. Combine the vinegar, wine, shallots, lemon juice and bay leaves in a heavy 2-quart saucepan. Simmer over medium heat until the mixture is reduced to a wet paste, 8 to 10 minutes. Add the cream and continue to simmer until the mixture is reduced to about 2 tablespoons.
• Reduce the heat to low and remove the bay leaves. Add a few chunks of the butter and whisk constantly until melted, then add a few more chunks and whisk again until melted. Continue adding and whisking the butter, which should melt into a creamy emulsion, until all the butter is incorporated, about 4 minutes. Do not let the sauce go over 130 degrees F or it will separate. If the sauce starts to break, remove from the heat, add 2 ice cubes and whisk until it cools down and comes back together.
• Season the sauce with 1/2 teaspoon salt and a pinch of pepper. Transfer it to the cast iron skillet, nestle the chicken on top and sprinkle the whole dish with chives. Serve immediately.