Chicken Legs In White Wine Sauce Recipes

CHICKEN LEGS IN WHITE WINE SAUCE

Chicken Legs in White Wine Sauce image

Provided by Pierre Franey

Time 30m

Yield 4 servings

Number Of Ingredients 15

Ingredients

4 chicken legs with thighs attached, about 2 3/4 pounds total
Salt and freshly ground white pepper to taste
2 tablespoons vegetable oil
1/2 pound small mushrooms, cleaned
16 white pearl onions, peeled, or 8 small white onions, peeled
2 teaspoons finely chopped garlic
2 tablespoons flour
1 1/2 cups dry white wine, Burgundy-style preferred
1 1/2 cups fresh chicken broth or canned
1 bay leaf
2 sprigs fresh thyme or 1 teaspoon dried
2 sprigs parsley stems
2 whole cloves
2 tablespoons butter
2 tablespoons chopped parsley

Steps:

Sprinkle the chicken legs with salt and pepper.
Heat the oil in a skillet large enough to hold the legs in one layer. Add the pieces skin side down. Add the mushrooms, onions and garlic. Cook over medium-high heat until lightly browned on one side, about 3 minutes. Turn the pieces and continue cooking, stirring, about 3 minutes more.
Pour off the fat, add the flour and blend well for about 3 minutes more. Add the wine, broth, bay leaf, thyme, parsley stems, cloves and salt and pepper. Bring to a boil, cover tightly, and simmer for 15 minutes.
Transfer the chicken, mushrooms and onions to a serving platter. Discard the bay leaf, the sprig of thyme and parsley stems. Check for seasoning and reduce the sauce if too thin. Stir in the butter and pour the sauce over the chicken. Sprinkle with parsley.

Nutrition Facts : @context http, Calories 1013, UnsaturatedFat 43 grams, Carbohydrate 19 grams, Fat 69 grams, Fiber 2 grams, Protein 62 grams, SaturatedFat 19 grams, Sodium 1541 milligrams, Sugar 5 grams, TransFat 0 grams

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

Ingredients

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

CHICKEN LEGS IN WHITE WINE SAUCE

Chicken Legs in White Wine Sauce image

Make and share this Chicken Legs in White Wine Sauce recipe from Food.com.

Provided by MsPia

Categories Chicken Thigh & Leg

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

4 chicken legs with thigh, attached about 2 3/4 lb
2 tablespoons olive oil
1/2 lb small mushroom, cleaned
8 small white onions, peeled
2 tablespoons garlic, chopped
2 tablespoons flour
1 1/2 cups dry white wine
1 1/2 cups chicken broth
1 bay leaf
2 sprigs fresh thyme
2 tablespoons fresh parsley, chopped
2 tablespoons butter

Steps:

Sprinkle the chicken legs with salt and pepper. Heat the oil in a skillet large enough to hold the legs in one layer. Add the pieces skin side down.
Add the mushrooms, onions and garlic. Cook over medium heat until lightly browned on one side, about 3 minutes.
Turn the pieces and continue cooking, about 3 more minutes.
Pour off the fat, add the flour and blend well for about 3 minutes more.
Add the wine, broth, bay leaf, thyme and parsley.
bring to boil, cover and simmer for 15 minutes.
Transfer the chicken, mushrooms and onions to a serving platter.
Discard the bay leaf and the spring of thyme.
Check the seasoning and reduce the sauce, if to thin.
Stir in the butter and pour the sauce over the chicken. Sprinkle with some more parsley.

CHICKEN IN WHITE WINE SAUCE

Chicken in White Wine Sauce image

Open a bottle of dry white wine, pour yourself a glass to sip on while preparing the meal. The remainder of the bottle can be used in this recipe. This is a recipe that doesn't take much work but smells wonderful while cooking and can be a great source of comfort food! Make sure to use very dry white wine for best results! Chicken stock can be substituted but it isn't quite the same!

Provided by Kim A. Heaphy

Categories One Dish Meal

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

1 tablespoon oil
2 teaspoons butter
4 chicken breasts, deboned
1 cup carrot
1 cup Spanish onion
2 sticks celery
1/2 cup green pepper
1/2 cup red pepper
1/2 cup mushroom (small and whole if possible)
3/4 cup frozen peas
2 tablespoons flour
2 1/2 cups white wine, dry, full bodied preferred
2 tablespoons Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon dry mustard

Steps:

Chop carrots, celery, green pepper, red pepper and onion into bite size
pieces (approximately 1-1/2 inches square).
Dice chicken into bite-size pieces or leave hole. Saute chicken in oil & butter until golden. Transfer to casserole dish. Add onions, celery and mushrooms to remaining liquids in pan and saute for 5 - 8 minutes. Add green and red pepper and cook until tender crisp, approximately 3 minutes. Stir in flour until vegetables are well coated and add wine and simmer for 2 minutes. Add dry mustard, Worcester sauce, salt and pepper and mix. Add to casserole dish. Place casserole dish
in 350 F oven for 1 hour. The last 10-15 minutes add peas.
If using whole chicken breast, serve with large pieces of chicken on top of vegetables and sauce. Serve alone or on long-grain rice.

Nutrition Facts : Calories 504.5, Fat 19.3, SaturatedFat 5.6, Cholesterol 97.8, Sodium 408.8, Carbohydrate 22.1, Fiber 3.8, Sugar 8.5, Protein 33.8

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