Sarasotas Roasted Whole Chicken With A White Wine Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

GARLIC ROAST CHICKEN WITH WHITE WINE SAUCE



Garlic Roast Chicken With White Wine Sauce image

Try out this easy recipe for a succulent garlic roast chicken. The chicken is roasted in a delicious sauce of white wine, rosemary, and 20 garlic cloves.

Provided by Syrie Wongkaew

Categories     Dinner     Entree

Time 2h

Yield 4

Number Of Ingredients 9

3.7 pounds/1.7 kilograms whole chicken (free-range, patted dry inside and out)
1 lemon (halved)
3 bay leaves
1 tablespoon olive oil
1 1/2 tablespoons fresh rosemary (​finely chopped)
1/2 teaspoon sea salt
13.5 ounces/400 milliliters chicken stock
3.38 ounces/100 milliliters white wine
20 cloves garlic (unpeeled)

Steps:

  • Heat the oven to 375 F (190 C).
  • Pat the chicken dry inside and outside. Place lemon halves and bay leaves in the chicken cavity. Tie the legs together with kitchen string.
  • In a small bowl, mix together the olive oil, rosemary, and salt. Rub mixture over the entire chicken.
  • Place the chicken in a large baking dish. Set aside.
  • Bring the chicken stock, white wine and garlic cloves to a simmer in a medium saucepan. Pour the liquid and garlic cloves into the baking dish around the chicken. Cover baking dish with foil, crimping the edges tightly around the dish so that no steam can escape. Roast for 1 hour 20 minutes.
  • After this time, remove chicken from oven and remove the foil. Place chicken back in the oven, and roast for another 20 minutes or until the chicken is golden brown.
  • Remove chicken from the oven and loosely cover it in tinfoil. Let it rest for about 15 minutes.
  • Spoon the sauce from the baking dish into a saucepan, and keep it warm. You can strain some of the garlic cloves into the sauce, or just keep the cloves whole.
  • Serve chicken with garlic sauce on the side. Place a few garlic cloves on each plate so that guests can squeeze garlic onto the chicken if they wish.

Nutrition Facts : Calories 1200 kcal, Carbohydrate 31 g, Cholesterol 377 mg, Fiber 6 g, Protein 122 g, SaturatedFat 17 g, Sodium 766 mg, Sugar 10 g, Fat 63 g, ServingSize 1 whole chicken (4 servings), UnsaturatedFat 0 g

SKILLET CHICKEN THIGHS WITH WHITE WINE-BUTTER SAUCE



Skillet Chicken Thighs with White Wine-Butter Sauce image

The stovetop-to-oven cast-iron skillet technique in this recipe is our go-to for achieving crispy, juicy chicken thighs. If you're tight on time, the chicken is delicious without the butter sauce (simply plate the thighs straight out of the oven). But to truly impart restaurant-worthy flavor, try your hand at the classic white wine and butter sauce known as beurre blanc in French. The recipe makes a plentiful amount of sauce; nestle the chicken into some of it, then spoon more over every other component of your dinner.

Provided by Food Network Kitchen

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 10

4 skin-on, bone-in chicken thighs (about 2 pounds)
Kosher salt and coarsely ground black pepper
1/3 cup champagne vinegar
1/3 cup dry white wine
2 shallots, finely chopped
1/2 lemon, juiced
2 bay leaves
1/2 cup heavy cream
1/2 pound (2 sticks) unsalted butter, cubed
1/4 cup chopped chives

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.

SARASOTA'S ROASTED WHOLE CHICKEN WITH A WHITE WINE SAUCE



Sarasota's Roasted Whole Chicken With a White Wine Sauce image

I like lots of flavor to my chicken, and as with many other chefs, a high temp to start is the key for a crispy crust. I have a very simple olive oil, butter, parsley, salt and pepper rub and then lots of fruit and onions in the cavity which I feel really helps with the flavor. Rather than a rack, just use a couple of thick onion slices or a couple of celery ribs or carrots. It makes a natural rack and add tons of flavor to the drippings. Take advantage of what you have in your fridge. You can always use a traditional roasting rack if you want. But I think it is key to have it raised off the bottom of the pan.

Provided by SarasotaCook

Categories     Whole Chicken

Time 1h15m

Yield 4 , 4-6 serving(s)

Number Of Ingredients 17

4 lbs chicken, washed inside and out and patted dry
1 orange, cut in quarters
1 lemon, cut in quarters
1 medium onion, cut in quarters
3 garlic cloves (smashed but not cut)
1 tablespoon butter
1 tablespoon olive oil
1 tablespoon kosher salt (1 half for the skin, 1 half for the cavity)
1 teaspoon ground black pepper (1 half for the skin, 1 half for the cavity)
1 teaspoon dried parsley
1/4 teaspoon cayenne
1 cup chicken broth (optional, to add to the bottom of the pan) or 1 cup water (optional, to add to the bottom of the pan)
1 cup white wine
2 cups chicken broth
1 teaspoon butter
1 teaspoon fresh parsley
1 teaspoon cornstarch (mix with one teaspoon water, will make a slurry to thicken the drippings)

Steps:

  • Prepare -- Clean the chicken, rinse and pat dry. Add 1/2 the salt and pepper into the cavity along with the orange, lemon, onion and garlic.
  • Mix the olive oil, butter, remaining salt and pepper along with the parsley and cayenne pepper. Brush this all over the chicken.
  • I tuck the wings under the chicken and set in a roasting pan on my cut thick onion slices, or celery, or even carrots. If you don't want to use a natural vegetable rack you can use just of baking rack but I just love the flavor the vegetables give the gravy. I do not like to truss or tie my legs together. To me they get done more evenly when not tied.
  • Time to bake -- Now I like to add 1 cup chicken broth or you can just use water in the bottom of the pan. It gives a little moisture along with the dripping from the chicken. Heat the oven to 450 degrees and cook the chicken uncovered for about 20 minutes. Reduce to 375 and cook for another 40-60 minutes depending on the size of your chicken. I always remove when the internal temperature reaches 170-175 and the juices will run clear when you stick a knife or fork in the thigh.
  • Resting -- Make sure you remove from the pan to a plate and cover with foil. Let rest at least 15 minutes. Temperature will rise to 180 easily.
  • Gravy -- First remove most of the grease from the drippings, just use a tablespoon, there shouldn't be too much. Then put the pan on the stove top and on medium heat, deglaze the pan with white wine about 1 cup and scrape up all the drippings. At this point, I still keep all the vegetables I used as the rack still in the pan. Then I add 2 cups of chicken broth and let it reduce 5 or so minutes as the chicken continues to rest.
  • I finish by adding a teaspoon of butter and then thickening just a bit with corn starch mixed with just a little water (a slurry) just lightly, I don't want it too thick, and then strain the gravy. I then add a little parsley right at the end (optional). And drizzle over the cut up roasted chicken. It is perfection.

WINE ROASTED CHICKEN



Wine Roasted Chicken image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 23

1/3 cup all-purpose flour
Kosher salt and freshly ground black pepper
6 chicken thighs, bone in and skin on
2 tablespoons extra-virgin olive oil, preferably from California
One 10-ounce package sliced white mushrooms
1 medium shallot, thinly sliced
1 small head fennel, thinly sliced (about 3 cups)
1/2 cup white wine, such as Chardonnay, preferably from California
1/2 cup chicken broth
2 cloves garlic, minced
2 sprigs fresh rosemary
2 sprigs fresh thyme
1 lemon, zested and juiced, plus thinly sliced lemon, for garnish
Pistachio Pesto Pasta, recipe follows, for serving, optional
Fresh basil leaves, for garnish
Kosher salt and freshly ground black pepper
1 pound fettuccine
1 cup roasted shelled pistachios
3/4 cup fresh basil leaves, plus more for garnish
1/2 cup extra-virgin olive oil
1/4 cup grated Parmesan, plus more for serving
3 cloves garlic, roughly chopped
Zest and juice of 1 lemon

Steps:

  • Preheat the oven to 400 degrees F.
  • Season the flour with salt and pepper, then mix together in a shallow bowl. Lightly dust both sides of the chicken with the flour, shaking off any excess.
  • Add the olive oil to a skillet and heat over medium-high heat. When the oil is hot, add the chicken skin-side down and cook until the skin is golden brown, 5 to 6 minutes. Flip the chicken and cook on the other side until golden brown, about 4 more minutes. Remove the chicken from the skillet and set aside.
  • Add the mushrooms, shallot and fennel to the skillet and cook just until beginning to soften, about 5 minutes. Sprinkle with 1 teaspoon of the excess dredging flour and stir well. Add the white wine, chicken broth, garlic, rosemary, thyme and lemon juice, then bring to a simmer, scraping the bottom of the skillet. Add the chicken back to the skillet skin-side up and place in the oven. Cook until the chicken is cooked through and the vegetables are tender, about 20 minutes.
  • Serve with Pistachio Pesto Pasta if desired and garnish with basil leaves, lemon zest and lemon slices.
  • Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions.
  • While the pasta is cooking, make the pistachio pesto. Combine the pistachios, basil, olive oil, Parmesan, garlic, lemon zest and juice and some salt and pepper in a food processor and process until well combined.
  • Reserve 1 cup of the pasta water and drain the pasta. Toss the pasta with the pistachio sauce, thinning with the pasta water for the desired consistency if necessary. Serve with more Parmesan and basil leaves.

LEMON-ROSEMARY ROASTED CHICKEN WITH WHITE WINE SAUCE



Lemon-Rosemary Roasted Chicken with White Wine Sauce image

Tangy flavor make the chicken dish stand out, accompanied with tasty condiment.

Provided by By Betty Crocker Kitchens

Categories     Condiment

Time 1h40m

Yield 6

Number Of Ingredients 18

1/4 cup olive oil
1 1/2 tablespoons fresh lemon juice
2 tablespoons chopped fresh rosemary leaves
1 teaspoon salt
1/2 teaspoon freshly ground pepper
3 cloves garlic, finely chopped
1 whole broiler-fryer chicken (3 to 3 1/2 lb)
2 small lemons, each cut into quarters
1 head garlic, unpeeled and cut in half crosswise
1 cup chicken broth, more if needed
2 shallots, finely chopped
1 1/3 cups chicken broth
3/4 cup dry white wine or chicken broth
1 fresh rosemary sprig
1/4 cup cold firm butter, cut into 4 pieces
1 teaspoon fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper

Steps:

  • Heat oven to 425°F. (Roasting chicken at a high temperature results in moist, evenly browned chicken. Position V-shaped rack in heavy roasting pan. Spray rack with cooking spray.
  • In small bowl, mix oil, 1 1/2 tablespoons lemon juice, 2 tablespoons rosemary, 1 teaspoon salt, 1/2 teaspoon pepper and the chopped garlic.
  • Rinse cavity of chicken and pat dry with paper towels. Use your fingers to loosen connection between skin and breast meat, slowly working your way under skin. Continue over entire chicken. Generously spread oil mixture under skin, working it over the thighs, breast and drumsticks.
  • Spread thin coat of oil mixture over outside of skin. Place lemon quarters and garlic halves in cavity of chicken. Use kitchen twine to tie legs of chicken tightly together. Place chicken, breast side down, on oiled rack. Pour 1 cup broth into bottom of pan. Insert meat thermometer so tip is in thickest part of inside thigh and does not touch bone.
  • Roast chicken uncovered 30 minutes. Use kitchen tongs or two long-handled wooden spoons to turn chicken breast side up. Check to see if there is still liquid in bottom of pan. If not, add 1/4 cup broth. Roast 30 to 35 minutes longer or until thermometer reads 180°F, juice is no longer pink when center of thigh is cut, and legs move easily when lifted or twisted. Remove chicken from rack and place on platter. Cover tightly with foil; set aside.
  • Remove V-shaped rack from pan. Place pan over two burners and heat to boiling over medium-high heat. Boil any remaining liquid in pan until dry. Add shallots and cook 2 minutes, stirring frequently, until soft. Pour 1 1/3 cups broth into pan and heat to boiling, scraping any browned bits from bottom of pan.
  • Add wine and rosemary sprig to pan. Heat to boiling, stirring occasionally. Boil 5 minutes, stirring occasionally, until sauce is reduced to a little less than 1 cup. Remove from heat. Beat in butter, 1 piece at a time, with wire whisk, adding the next piece only after the first has been completely beaten in and melted. Stir in 1 teaspoon lemon juice, 1/4 teaspoon salt and 1/4 teaspoon pepper. Remove lemon quarters and garlic halves from cavity of chicken. Serve chicken with sauce.

Nutrition Facts : Calories 360, Carbohydrate 4 g, Cholesterol 105 mg, Fat 1, Fiber 0 g, Protein 28 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 660 mg, Sugar 0 g, TransFat 1 g

CHICKEN IN WHITE WINE SAUCE



Chicken in White Wine Sauce image

Want to welcome dinner guests with a healthy meal? This saucy chicken will wow them with its moist and tender texture and golden brown coating. -Lucia Johnson, Massena, New York

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 9

2 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon pepper
4 boneless skinless chicken breast halves (4 ounces each)
1 teaspoon olive oil
1/2 cup reduced-sodium chicken broth
1/2 cup white wine or additional reduced-sodium chicken broth
4 teaspoons grated Parmesan cheese

Steps:

  • In a large resealable plastic bag, combine the flour, salt, paprika and pepper. Add chicken, a few pieces at a time, and shake to coat. , In a large ovenproof skillet coated with cooking spray, brown chicken in oil for 1-2 minutes on each side. Add broth and wine; bring to a boil. Remove from the heat., Cover and bake at 350° for 20-25 minutes or until a thermometer reads 170°. Sprinkle with cheese.

Nutrition Facts : Calories 165 calories, Fat 4g fat (1g saturated fat), Cholesterol 64mg cholesterol, Sodium 300mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges

ROAST CHICKEN WITH WHOLE GARLIC, BAY & WHITE WINE



Roast chicken with whole garlic, bay & white wine image

Pack your roast full of flavour with this spring recipe using mild wet garlic, a seasonal treat

Provided by Good Food team

Categories     Lunch, Main course

Time 1h50m

Number Of Ingredients 8

1 chicken about 1.5kg/3lb 5oz
8 bay leaves
50g soft butter
1 lemon , halved
4 whole heads wet garlic
½ baguette cut into 8 thin slices on the angle
1 tbsp olive oil
150ml white wine

Steps:

  • Heat oven to 200C/180C fan/gas 6. Season the chicken inside and out. Loosen skin over the breast and place a bay leaf and a little butter between the skin on each breast. Add the rest of the bay leaves and the lemon to the cavity, then smear the rest of the butter all over the bird. Place in a roasting tin and cook for 45 mins. Add the garlic to the pan, baste the chicken with the buttery juices and bake in the oven for 45 mins more.
  • Meanwhile, lay baguette slices on a tray and drizzle with a little oil. Bake for 20 mins until golden, then remove from the oven. When the chicken is cooked, remove from the oven and leave to rest with the soft garlic.
  • For the gravy, pour the fat out of the tin, place the tin on the heat and splash in the wine and any juices from the chicken. Bubble and scrape up any of the sticky bits, then drain into a jug. Serve the chicken with the croutons, the jug of gravy and the garlic for squeezing over.

Nutrition Facts : Calories 593 calories, Fat 32 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 53 grams protein, Sodium 0.95 milligram of sodium

More about "sarasotas roasted whole chicken with a white wine sauce recipes"

MALTESE WHOLE ROAST CHICKEN WITH WHITE WINE SAUCE
maltese-whole-roast-chicken-with-white-wine-sauce image
Web Jun 1, 2018 1 large white onion, chopped 3-4 garlic cloves, chopped 3 tbs dried italian seasoning 2 tbs capers 2-3 pieces sundried tomatoes in oil 1 1.6kg whole chicken 6oz dry white wine 1 tbs all-purpose flour 15 oz …
From supaldesai.com


EASY PAN-ROASTED CHICKEN BREASTS WITH WHITE WINE AND …
easy-pan-roasted-chicken-breasts-with-white-wine-and image
Web Apr 20, 2020 Add wine/stock mixture and cook, scraping up any browned bits from the bottom of the pan with a wooden spoon. Continue cooking on high heat until sauce is reduced by about two-thirds, 5 to 8 minutes. Stir …
From seriouseats.com


SARASOTA'S ROASTED WHOLE CHICKEN WITH A WHITE WINE …
sarasotas-roasted-whole-chicken-with-a-white-wine image
Web Jun 26, 2012 - I like lots of flavor to my chicken, and as with many other chefs, a high temp to start is the key for a crispy crust. I have a very simple olive oil. Pinterest. Today. Watch. Explore. When autocomplete results …
From pinterest.com


CHICKEN IN WHITE WINE SAUCE - NICKY'S KITCHEN SANCTUARY
chicken-in-white-wine-sauce-nickys-kitchen-sanctuary image
Web Sep 3, 2020 Add the onion and mushrooms to the pan and cook for 3 minutes, until lightly softened. Stir in the garlic and thyme and cook for the 30 seconds. Add the wine and turn up the heat to high. Bring to the boil, …
From kitchensanctuary.com


LEMON GARLIC ROAST CHICKEN - CAFE DELITES
lemon-garlic-roast-chicken-cafe-delites image
Web Oct 20, 2020 Preheat the oven to 450°F (230°C). Thoroughly pat chicken dry all over with paper towel. Combine the oil, minced garlic, parsley, thyme, rosemary, 3 teaspoons salt, and pepper in a small bowl. Set aside. …
From cafedelites.com


ROASTED CHICKEN WITH WHITE WINE AND THYME SAUCE
Web Apr 5, 2009 Deglaze with 125 ml (1/2 cup) of white wine, scraping the bottom of pan using a spatula to dissolve the caramelized juices. Add 375 to 500 ml (1 1/2 to 2 cups) of …
From ricardocuisine.com
5/5 (13)
Total Time 1 hr
Category Main Dishes
  • Brining the chicken allows to plump the chicken with seasoned water that make the meat juicier. In a large bowl, dissolve 125 ml (1/2 cup) of table salt (everyday salt) and 15 ml (1 tablespoon) of corn syrup, honey or maple syrup in 2 litres (8 cups) of water.
  • At the bottom of a roasting pan, place two carrots and two stalks of celery, cut into pieces, and a yellow onion, cut into quarters. Pour a little less than a centimeter of water at the bottom of the pan; your goal is to prevent the juices from burning while allowing them to caramelize.
  • Place the chicken in the middle of a 175 °C (350 °F) preheated oven and bake for 30 minutes. Increase the oven’s temperature to 230 °C (450 °F) and bake for another 30 minutes.
  • Degrease the cooking juices from the roasting pan and remove the vegetables (you can keep the vegetables and serve them with your chicken if they have not burned).


WINE CAN CHICKEN RECIPE | FOOD NETWORK
Web Carefully transfer to the oven and roast until the internal temperature of the thigh reaches 165 degrees F, about 1 hour and 15 minutes. If the onions start to go dry, add another …
From foodnetwork.com
Author Mary Berg
Steps 7
Difficulty Easy


WINE BRAISED CHICKEN | CHICKEN RECIPES | JAMIE OLIVER
Web Joint the chicken into 8 pieces. Heat a lug of oil in a large saucepan over a medium heat. Season the chicken, add it to the pan in batches, and fry until golden all over. Set aside …
From jamieoliver.com


BACONIFIED MARRY-ME CHICKEN RECIPE - TASTING TABLE
Web 20 hours ago Add the bacon pieces, and fry until brown and crispy. Remove the cooked bacon pieces with a slotted spoon, reserving the fat in the skillet. Add 1 tablespoon of oil …
From tastingtable.com


TENDER AND DELICIOUS WHOLE ROASTED CHICKEN RECIPES
Web 1 day ago Instructions. Preheat oven to 350 degrees Fahrenheit. Place chicken in a greased roasting pan. Choose a pan that is large enough to hold the chicken but not so …
From backyardpoultry.iamcountryside.com


HONEY-AND-LEMON-GLAZED ROAST CHICKEN - FOOD & WINE
Web Jun 2, 2022 Reduce the oven temperature to 325°. Rotate the chickens in the pan and brush with the remaining glaze. Roast the chickens for about 45 minutes longer, until the …
From foodandwine.com


SARASOTA'S ROASTED WHOLE CHICKEN WITH A WHITE WINE …
Web Apr 5, 2017 - I like lots of flavor to my chicken, and as with many other chefs, a high temp to start is the key for a crispy crust. I have a very simple olive oil, butter, parsley, salt and …
From pinterest.com


CHICKEN IN WHITE WINE SAUCE - COOKING CLASSY
Web Oct 31, 2021 How to Make Chicken in White Wine Sauce Prepare the chicken: Slice chicken breasts in half through the thickness to create 4 portions total. Cover with plastic …
From cookingclassy.com


25+ DELICIOUS SAUCES FOR CHICKEN (QUICK + EASY)
Web 1 hour ago OR – In oven: Preheat the oven to 500 degrees and place the chicken pieces in a 13×9 inch roasting pan. Add 1 cup water to the pan. Bake uncovered for 30 minutes, …
From platingsandpairings.com


CHICKEN IN WHITE WINE SAUCE RECIPE - BBC FOOD
Web Method. Put a large cooking pot over a high heat and add the oil. Slice the bacon, add to the pan and fry for 3-4 minutes until crisp. Remove from the pan and set aside.
From bbc.co.uk


CREAMY CHICKEN IN WHITE WINE SAUCE • SALT & LAVENDER
Web Jul 23, 2022 Slice the chicken in half lengthwise to make four smaller cutlets. Season them with salt & pepper and garlic powder, then dredge with the flour. Pan fry until lightly …
From saltandlavender.com


10 FAST AND EASY ROASTED FISH RECIPES - FOODANDWINE.COM
Web Feb 1, 2023 A vinaigrette bolstered with chopped olives, toasted walnuts, and fresh parsley is a bold finishing touch for roasted salmon basted with smoked paprika and lemon. The …
From foodandwine.com


Related Search