CHICKEN WITH WHITE WINE, ONIONS AND HERBS
With a little practice and a little added flavor, a humble chicken breast can be anything you want.
Provided by Mark Bittman
Categories dinner, weekday, main course
Time 40m
Number Of Ingredients 7
Steps:
- In a large skillet over medium-high heat, cook 2 chopped onions with 2 tablespoons butter and some salt and pepper until the onions soften, 5 to 10 minutes.
- Add the chicken, 1 cup white wine, 2 bay leaves and several sprigs of thyme and parsley. When the liquid boils, lower heat to a simmer; cover and cook chicken for 10 to 15 minutes or until tender and just cooked through.
- Transfer chicken to a plate and keep warm. Turn heat to high and boil the mixture until it is reduced by three-quarters; it should be fairly thick.
- Lower heat, stir in 2 tablespoons butter and return the chicken to the pan to reheat and coat with sauce.
- Adjust seasoning. Garnish: Chopped fresh thyme.
SARASOTA'S ROASTED WHOLE CHICKEN WITH A WHITE WINE SAUCE
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
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.
CHICKEN WITH WHITE WINE AND HERB SAUCE
This chicken with white wine and herb sauce is a delicious dish sure to please the whole family, and goes wonderfully with Roasted Barley Pilaf and Sauteed Spring Vegetables.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees.
- Heat olive oil in a large ovenproof skillet over medium-high heat. Season chicken with salt and pepper and place in skillet, skin-side down. Cook until skin golden brown and crisp, 4 to 5 minutes. Turn chicken and transfer skillet to oven. Cook until chicken is cooked through, 35 to 40 minutes. Transfer chicken pieces to a platter and set aside.
- Place skillet over medium heat; add shallots and garlic. Cook, stirring, until softened, about 30 seconds. Add wine and stir to combine. Cook until liquid is reduced to about 2 tablespoons, 3 to 4 minutes.
- Add chicken stock and cook until thickened, 5 to 7 minutes. Stir in chives, parsley, basil, and butter; season with salt and pepper. Return chicken to skillet. Using a spoon, coat chicken pieces with sauce. Serve immediately.
BRAISED CHICKEN WITH ONIONS AND HERBS
Provided by Michael Rosloff
Categories Chicken Onion Sauté Low Fat Quick & Easy Wheat/Gluten-Free Rosemary White Wine Bon Appétit Maryland
Yield Serves 4
Number Of Ingredients 7
Steps:
- Sprinkle chicken with salt and pepper. Melt butter in large skillet over medium-high heat. Add chicken to skillet; sauté until brown, about 3 minutes per side. Using tongs, transfer chicken to plate. Add onion, bay leaves and rosemary to skillet. Reduce heat to medium; sauté until onion is tender, about 6 minutes. Add broth and wine. Boil until mixture thickens slightly, stirring occasionally, about 8 minutes. Return chicken to skillet; spoon sauce over. Cover skillet and simmer until chicken is cooked through, about 5 minutes. Season to taste with salt and pepper and serve.
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.
HERB ROASTED CHICKEN WITH VEGETABLES AND WINE (CROCK POT)
Here's one of our favorite chicken dishes in the crockpot (with optional gravy). The chicken turns out so juicy and tender, not dried out at all. Very good over mashed potatoes, noodles or dumplings and you can add a side of stuffing as well (see my stuffing recipe #117776). I hope you enjoy!
Provided by BecR2400
Categories Whole Chicken
Time 5h20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Put carrots, onions, and celery in bottom of crock pot.
- Thoroughly wash chicken and pat dry. Sprinkle cavity with salt, pepper and parsley. Place in crock pot, dot chicken breast with butter.
- Sprinkle with parsley and tarragon or thyme, add wine.
- Cover and cook on Low 8 to 10 hours (High: 3 1/2 to 5 hours).
- With a slotted spoon, remove chicken and vegetables to a platter, keep warm.
- To make gravy (optional): To remaining pan juices stir in a tablespoon of cornstarch -OR- 3 tablespoons of flour. Heat through on HIGH in crock pot, -or- on medium heat in a separate sauce pan, stirring until gravy is smooth and thickened, about 5-10 minutes. Stir in a tablespoon or two of milk or cream, if desired.
- Serve with mashed potatoes, noodles, dumplings, or buttered biscuits -plus- a side of stuffing recipe #117776---wonderful!
Nutrition Facts : Calories 434.9, Fat 31.1, SaturatedFat 11.6, Cholesterol 127.3, Sodium 998.2, Carbohydrate 8.3, Fiber 2.3, Sugar 3.8, Protein 26.2
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