Chicken Thighs W Sauvignon Blanc Cream Sauce Recipes

CHICKEN THIGHS W SAUVIGNON BLANC CREAM SAUCE

Steps:

• Add duck fat or oil to a large skillet. Season the chicken with salt and pepper. Sear until browned on both sides about 6 minutes. Remove chicken from pan and set aside.
• Add the shallots and lemongrass paste to the pan drippings.Cook for 3 minutes. Add the garlic and cook 1 minutes. Add the wine and lemon juice and bring to a boil. Reduce the heat and boil about 5 minutes. Until reduced a bit.
• Add the butter and whisk until all the butter is melted. Add the heavy cream and the chicken back to the pan. Cook until thickened. Serve with ground rosemary as a garnish.

CHICKEN THIGHS WITH WHITE WINE CREAM SAUCE

Steps:

• Gather the ingredients.
• Sprinkle the chicken thighs with salt and black pepper.
• Heat the oil and butter in a large skillet or sauté pan over medium heat.
• Add the chicken and cook, turning, until browned. Remove to a plate and set aside.
• Add the mushrooms to the skillet and cook, stirring, until mushrooms are tender and browned.
• Add the garlic and cook for 1 minute longer. Stir in flour until blended. Stir in chicken broth and wine until blended.
• Add the chicken back to the skillet, cover, and reduce heat to low. Cook for 20 to 30 minutes, or until chicken is cooked through and tender.
• Stir in the cream and parsley and heat through.
• Serve with rice or potatoes .

CHICKEN AND MUSHROOM SAUVIGNON BLANC

Steps:

• In a heavy-bottomed large pot, place the chicen, garlic, onions, mustard, tomato paste, herbs, wine and chicken broth.
• Bring to a boil over high heat.
• Reduce the heat to moerate and simmer about 1 hour, or until chicken is very tender and the mixture is saucy.
• While the chicken is simmering prepare the bacon and mushrooms.
• In a large saute pan, cook the bacon until crisp.
• Remove with a slotted spoon and set aside on paper towels as needed.
• Discard all but 1 1/4 tbls of the bacon fat.
• Cook the mushrooms in the bacon fat over high heat until golden brown.
• Remove from the pan and add to the reserved bacon.
• When the chicken is tender, add the reserved bacon and mushrooms and cook 15 minutes.
• Season with salt and pepper and garnish with the parsley.
• Hint: If I'm in a hurry I use boneless thighs, boil with ingredients in step 1 for 20 minutes.
• Remove the thighs, and reduce the mixture on High heat until saucy, about 10 minutes.
• Then complete with the bacon and mushrooms.