CHICKEN IN WHITE WINE SAUCE RECIPE - BBC FOOD
Creamy chicken in white wine sauce given a boost of flavour from smoked bacon. It's easy enough for everyday dinners while still being plenty good enough for special meals.
Provided by Donal Skehan
Prep Time 30 minutes
Cook Time 30 minutes
Yield Serves 2
Number Of Ingredients 12
Steps:
- 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.
- While the bacon is frying, cut the chicken into bite-sized strips. Put the chicken in the pot, season with a little pepper and brown on all sides until golden. Remove and set aside on the plate with the bacon.
- While the chicken is frying, peel and chop the onion and garlic and slice the mushrooms. Reduce the heat slightly and add the butter. When it begins to foam, add the onions, season with salt and pepper and fry for 3-4 minutes until softened. Add the garlic, cook for 1 minute then add the mushrooms. Fry for 3-4 minutes until softened then stir in the herbs.
- Pour over the wine and bring to the boil. Return the chicken and bacon to the pan, plus any resting juices and cook over a medium heat for 3-4 minutes. Add the cream, bring to the boil then simmer for 10 minutes.
- Meanwhile bring a large pot of salted water to the boil and add the potatoes. Cook for 10 minutes then add the beans to the pan and cook together for a further 3 minutes. Drain and serve with the creamy chicken.
CHICKEN IN CREAMY WHITE WINE SAUCE RECIPE - BBC FOOD
This simple recipe for poached chicken in a creamy white wine sauce is smart enough for a dinner party.
Provided by Angela Griffin
Prep Time 30 minutes
Cook Time 1 hours
Yield Serves 4
Number Of Ingredients 15
Steps:
- Place chicken breasts into a large pan. Add the vegetables, bay leaf and peppercorns and cover with water.
- Place the pan over a low heat and slowly bring to the boil, then simmer for 30 minutes, or until the chicken is completely cooked through.
- Remove the chicken with a slotted spoon, place onto a plate and keep warm.
- Strain the cooking liquid into a bowl, reserving 450ml/¾ pint.
- Melt the butter in a clean pan over a medium heat. Add the flour and stir well to make a roux. Slowly add the reserved chicken stock to the roux, stirring constantly, to make a thick sauce.
- Add the white wine and bring to the boil.
- Place the egg yolk and the cream into a clean bowl and lightly whisk together. Gradually add the egg mixture to the sauce, stirring well.
- Add the chicken breasts to the sauce. Remove from the heat, season, to taste, with salt and freshly ground black pepper and add a squeeze of lemon juice.
- To serve, spoon the mashed potato on serving plates, top with a chicken breast, pour over some sauce and garnish with chopped parsley.
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I've made other white wine sauces before because my husband loves it, but just as others have stated, it was very bland and way too salty and the wine flavor was so strong is absolutely drowned the chicken and pasta I poured it over. We ended up ordering takeout. I added a few herbs (basil, tarragon, fresh garlic) but nothing would bring out the flavor and dull down the excessive wine …
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I've made other white wine sauces before because my husband loves it, but just as others have stated, it was very bland and way too salty and the wine flavor was so strong is absolutely drowned the chicken and pasta I poured it over. We ended up ordering takeout. I added a few herbs (basil, tarragon, fresh garlic) but nothing would bring out the flavor and dull down the excessive wine …
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