CHICKEN BAKED WITH WHITE WINE, GARLIC AND HERBS
Steps:
- Pre-heat the oven to 200°C/400°F.
- In a large, oven-proof frying pan, melt the butter/heat the oil and fry the chicken until golden brown all over.
- Remove from the pan then add the garlic and allow to fry for a few seconds then pour in the wine, herbs and cream.
- Add the chicken back to the pan then season to taste and place in the oven.
- Allow to bake for 15-20 minutes until cooked through but still juicy.
- Serve with rice/bread to mop up the juices.
Nutrition Facts : Calories 250 kcal, Carbohydrate 1 g, Protein 29 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 156 mg, Sodium 140 mg, ServingSize 1 serving
CHICKEN WITH WHITE WINE AND HERBS
Provided by Ghille James
Categories Wine Chicken Herb Poultry Dinner Simmer Boil Peanut Free Tree Nut Free
Yield Serves 8
Number Of Ingredients 15
Steps:
- In a large pot, place the chicken legs, bay leaves, tarragon, peppercorns, parsley stalks, white wine, and 2 celery stalks. Halve two of the onions and two of the carrots and add to the pan, then pour in enough cold water to cover the legs (about 2 quarts). Cover the pan and bring to a boil, then reduce to a simmer and cook, with the lid half on, for 25 minutes, or until juices in the legs run clear.
- Remove the chicken legs from the pan and set aside, but keep the stock simmering. Meanwhile, chop the remaining onions, carrot, and celery into small chunks.
- In a large saucepan over low heat, heat the butter, add the chopped vegetables and a pinch of salt, and sweat for 6 to 8 minutes. Meanwhile, strip the chicken from the bones and set aside. Place the bones, skin, and trimmings back in the simmering stock pot and continue to simmer.
- Add the mushrooms and garlic to the pan with the chopped vegetables and turn up the heat to brown all the ingredients, 3 to 4 minutes. Stir in the flour and cook gently for a minute. Strain the stock into a measuring cup and measure out 3 1/3 cups (you can freeze any extra). Add nearly all of the stock and the soy sauce to the pan of vegetables, stirring it in slowly until it comes back to a simmer and thickens. Add a little more stock if it is still too thick- it should be thick enough to coat the back of a spoon. Chop the parsley leaves and add to the pan, along with the chicken. Stir in the cream, then taste and adjust seasoning as needed.
CHICKEN AND HERBS IN A WHITE WINE SAUCE
Make and share this Chicken and Herbs in a White Wine Sauce recipe from Food.com.
Provided by Scarlett516
Categories Whole Chicken
Time 2h
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F
- Heat olive oil in a large skillet on medium heat. sprinkle chicken with garlic powder and brown on both sides. Place chicken on paper towels.
- Spoon off fat and return pan to stove. Stir in mushrooms and onions; cook, stirring occasionally until onions are soft. Put in medium mixing bowl.
- In a small bowl, mix together basil, oregano, rosemary, and thyme. Season with garlic salt, pepper, and poultry seasoning. Add in wine and broth and stir until well mixed. Add to the onion and mushrooms.
- Place chicken in a roasting pan. Pour rest of ingredients over chicken. Cover with aluminum foil and cook until meat begins to fall off the bone, about 90 minutes.
Nutrition Facts : Calories 489.9, Fat 33.6, SaturatedFat 8.8, Cholesterol 138, Sodium 361, Carbohydrate 4.1, Fiber 0.6, Sugar 1.8, Protein 36.6
WINE-BRAISED CHICKEN WITH ARTICHOKE HEARTS
Artichokes become weeknight friendly when they come from a can or a jar. Be sure to buy the unmarinated ones here. The gentle braise in rendered chicken fat and tangy white wine, mixed with onions and herbs, provides all the flavor the artichokes need.
Provided by Alison Roman
Categories dinner, weekday, poultry, main course
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat oven to 425 degrees. Season chicken on both sides with salt and pepper.
- Heat 1 tablespoon oil in a large skillet over medium-high, and add chicken, skin-side down. Cook, without flipping, until the skin is deeply golden and much of the fat has rendered, 8 to 10 minutes. (You may need to pour off some of the fat.)
- Using tongs, flip the chicken skin-side up. Let the undersides cook for another 5 or so minutes. Set chicken aside. Add artichoke hearts and onions to the pan, letting them sizzle until they get a little color, 3 to 4 minutes.
- Add wine and thyme, shaking skillet to make sure the wine is evenly distributed and scraping up any golden-brown bits. Add chicken back to the pan, over the artichoke hearts and onions. Bring to a simmer and place in the oven until chicken has finished cooking and sauce is reduced by about half, 10 to 12 minutes.
- Remove chicken from oven and scatter with herbs. Finish with more pepper, a drizzle of olive oil, and a sprinkle of sumac, if you have it.
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- Heat oil in a large ovenproof skillet over medium-high. Cook pancetta, stirring, until crisp, about 5 minutes. Transfer to a bowl with a slotted spoon. Cook onions and garlic in skillet until golden brown, 8–10 minutes. Add to pancetta.
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- Prepare the chicken breasts any way you like; I rarely marinate them whole and usually butterfly them for a thiner, more tender piece of chicken with a shorter cooking time. But this marinade will work beautifully either way.
- Add the white wine, olive oil, red wine vinegar, lemon juice, crushed garlic, parsley, rosemary, oregano, basil, salt and pepper, and red pepper flakes to a large re-sealable pastic bag or your favourite marinating container (a glass baking dish or a glass bowl works too!). Whisk or shake the marinade ingredients together until they're combined and add the chicken pieces.
- After the chicken pieces have marinated, remove them from the marinade and grill them over medium low heat for about 8-9 minutes per side until they're cooked through completely to an internal temperature of 165 degrees Fahrenheit (75 Celsius). The cooking time will vary depending on the size of the chicken pieces you're using (grill thin pieces for about 6-8 minutes per side).
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