CHICKEN IN WHITE WINE SAUCE
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
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
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
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.
SKILLET CHICKEN THIGHS WITH WHITE WINE-BUTTER SAUCE
The stovetop-to-oven cast-iron skillet technique in this recipe is our go-to for achieving crispy, juicy chicken thighs. If you're tight on time, the chicken is delicious without the butter sauce (simply plate the thighs straight out of the oven). But to truly impart restaurant-worthy flavor, try your hand at the classic white wine and butter sauce known as beurre blanc in French. The recipe makes a plentiful amount of sauce; nestle the chicken into some of it, then spoon more over every other component of your dinner.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees F.
- Pat the chicken dry with paper towels. Sprinkle them on both sides with 1 1/2 teaspoons each salt and pepper.
- Heat a large oven-proof skillet (preferably cast iron) over medium-high heat. Add the chicken thighs to the skillet skin-side down and cook, moving them around once or twice to ensure even browning, until the skin is very golden brown, 11 to 12 minutes.
- Turn off the heat. Grasp a wad of paper towels with tongs and mop up excess fat in the bottom of the skillet-this will prevent the grease from spattering all over your oven; carefully discard the paper towel. Repeat several times until there's only a thin film of oil over the bottom of the skillet.
- Transfer the skillet to the oven and roast until the chicken is almost cooked through, 6 to 8 minutes. Flip the thighs so they are skin side up, then continue roasting until no longer pink near the bone, another 6 minutes. Remove the skillet from the oven and transfer the chicken thighs to a plate, skin side up. Wipe out the skillet and set aside.
- Meanwhile, start your sauce. Combine the vinegar, wine, shallots, lemon juice and bay leaves in a heavy 2-quart saucepan. Simmer over medium heat until the mixture is reduced to a wet paste, 8 to 10 minutes. Add the cream and continue to simmer until the mixture is reduced to about 2 tablespoons.
- Reduce the heat to low and remove the bay leaves. Add a few chunks of the butter and whisk constantly until melted, then add a few more chunks and whisk again until melted. Continue adding and whisking the butter, which should melt into a creamy emulsion, until all the butter is incorporated, about 4 minutes. Do not let the sauce go over 130 degrees F or it will separate. If the sauce starts to break, remove from the heat, add 2 ice cubes and whisk until it cools down and comes back together.
- Season the sauce with 1/2 teaspoon salt and a pinch of pepper. Transfer it to the cast iron skillet, nestle the chicken on top and sprinkle the whole dish with chives. Serve immediately.
More about "chicken legs in white wine sauce recipes"
CHICKEN IN WHITE WINE SAUCE (COQ AU VIN BLANC) - MON …
From monpetitfour.com
4.4/5 (137)Total Time 1 hrCategory Main CourseCalories 570 per serving
- To a cast iron pan (or a dutch oven), add the chopped bacon. Cook until over medium heat until the bacon is crisp. Remove the bacon from the pan using a slotted spoon.
- Add a tablespoon of olive oil to the pan. Add the chicken to the pan, skin-side down first, cooking each side for about 4-5 minutes over medium heat or until the chicken is nicely browned and crisp. Remove the chicken from the pan.
- Add another tablespoon of oil to the pan along with the diced onion. Sauté over medium-low heat for a few minutes, until the onion is translucent and softened. Add the garlic slices and sauté for another 30 seconds. Pour in a splash of white wine (about 1 heaping tablespoon) so that you can deglaze the pan, using a wooden spoon to scrape up any bacon bits stuck to the pan.
BAKED CHICKEN WITH WHITE WINE, GARLIC AND HERBS - SIMPLY …
From simply-delicious-food.com
Ratings 57Calories 250 per servingCategory Chicken, Dinner
- 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.
EASY CHICKEN LEGS WITH CREAMY MUSHROOM SAUCE
From juliasalbum.com
CREAMY CHICKEN IN WHITE WINE SAUCE (WITH BACON!)
From recipetineats.com
CHICKEN LEGS IN WHITE WINE SAUCE RECIPE
From recipezazz.com
ROASTED CHICKEN DRUMSTICKS WITH WHITE WINE SAUCE
From philosokitchen.com
GARLIC CHICKEN WITH WHITE WINE SAUCE RECIPE - SIMPLY …
From simplyrecipes.com
ROAST CHICKEN LEGS WITH WHITE WINE & PARMESAN
From alexandracooks.com
CREAMY CHICKEN IN WHITE WINE SAUCE • SALT & LAVENDER
From saltandlavender.com
GARLIC ROAST CHICKEN WITH WHITE WINE SAUCE RECIPE
From thespruceeats.com
BAKED CHICKEN THIGHS IN WHITE WINE SAUCE - THE COZY …
From thecozycook.com
CHICKEN IN WHITE WINE SAUCE - COOKING CLASSY
From cookingclassy.com
4.9/5 (9)Total Time 40 minsCategory Main CourseCalories 423 per serving
CHICKEN RICE WITH SHALLOT SAUCE RECIPE - NYT COOKING
From cooking.nytimes.com
SLOW COOKER CHICKEN IN GREEN SAUCE – KEEPING ON POINT
From keepingonpoint.com
WINE-BAKED CHICKEN LEGS WITH MARJORAM RECIPE - MARCIA KIESEL
From foodandwine.com
SLOW-COOKER CHICKEN THIGH RECIPES
From southernliving.com
SHEET PAN CHICKEN LEGS AND VEGETABLES | WHOLEFULLY
From wholefully.com
CHICKEN THIGHS WITH WHITE WINE CREAM SAUCE RECIPE - THE …
From thespruceeats.com
CREAMY CHICKEN IN WHITE SAUCE - 20 MINS - VEENA AZMANOV
From veenaazmanov.com
GRILL RECIPE: GRILLED CHICKEN LEGS WITH DIJON & WHITE WINE GLAZE
From thekitchn.com
HOW TO MAKE ROAST LEG OF LAMB WITH POTATOES AND LEMON
From chicago.suntimes.com
SLOW-COOKER WHITE WINE CHICKEN WITH GARLIC & TARRAGON
From rachaelrayshow.com
WHITE BOLOGNESE WITH BRAISED RABBIT RECIPE | BON APPéTIT
From bonappetit.com
MUSHROOM SAUCE FOR CHICKEN (EASY 20-MINUTE RECIPE)
From platingsandpairings.com
THESE ARE OUR 28 FAVORITE LEG OF LAMB RECIPES
From chefspencil.com
HERB ROASTED CHICKEN THIGHS - WHATSINTHEPAN
From whatsinthepan.com
CHICKEN SHEDS IN SOUTH WALES POLICE, CHICKEN PASTA IN WHITE WINE …
From s3.amazonaws.com
CHICKEN IN WHITE WINE SAUCE RECIPE - BBC FOOD
From bbc.co.uk
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #main-dish #poultry #chicken #meat #chicken-thighs-legs
You'll also love