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.
WHITE PEPPER BUTTER CHICKEN
This is a simple recipe idea I came up with, being a single mom-to-be, a college student, and a member of the full-time workforce. It makes a BIG (for one person), delicious pot of versatile food, and it's so economical. Make sure to use WHITE pepper, it makes all the difference in flavor. Not in the recipe as I posted it, but strain the drippings to make a knock-out gravy!
Provided by Blanket Girl
Categories One Dish Meal
Time 8h15m
Yield 5 serving(s)
Number Of Ingredients 11
Steps:
- Place water in bottom of slow cooker.
- Peel and quarter onion, place in crock pot.
- Place sliced garlic and 1 bay leaf in Mr.
- Fryer's well-rinsed cavity.
- Place fryer BREAST SIDE DOWN in slow cooker.
- Combine white pepper, rosemary, marjoram, and salt (if desired).
- Sprinkle evenly over fryer.
- Slice butter and tuck a pat under each wing, place slices of butter everywhere else on the top-side surface of the bird.
- Place remaining bay leaves around bird to add flavor.
- Set cooker on LOW for a minimum of 8 hours, finish off during last hour or so with remaining tsp. of white pepper.
- This is great with rice or potatoes, in wraps or sandwiches, or by itself!
- Don't forget about making stock with the leftover carcass.
LEMON PEPPER BUTTER CHICKEN
Make and share this Lemon Pepper Butter Chicken recipe from Food.com.
Provided by mightyro_cooking4u
Categories Chicken Breast
Time 55m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F.
- Mix lemom pepper seasoning and cayenne pepper into softened butter until well combined. Season chicken with salt. Rub butter mixture all over chicken, placing some under the skin.
- Bake at 350 degrees F for about 50 minutes or until juices run clear.
More about "white pepper butter chicken recipes"
BUTTER CHICKEN - MAMA LOVES FOOD
From mamalovesfood.com
Ratings 5Calories 704 per servingCategory Main Course
- In a large skillet, melt the butter, and sauté the onion, bell pepper, garlic and ginger until the onion is translucent. Stir in the spices, then add the tomatoes and chicken broth.
- Using the sauté function, melt the butter, and sauté the onion, bell pepper, garlic and ginger until the onion is translucent. Stir in the spices, then add the tomatoes and chicken broth. Add the chicken.
- Add melted butter, onion, bell pepper, garlic and ginger to crock pot. Stir in the spices, then add the tomatoes and chicken broth. Stir until well mixed. Add chicken, spoon sauce over top.
BUTTER CHICKEN RECIPE (MURGH MAKHANI) - CHILI PEPPER …
From chilipeppermadness.com
Ratings 25Calories 558 per servingCategory Main Course
- Add the chopped chicken to a medium bowl. Add the garlic, ginger, garam masala, chili powder, turmeric, cumin, salt and pepper yogurt and lemon juice.
- Heat a large pan to medium high heat and add the olive oil. Add the chicken and cook for 5 minutes, stirring, until the chicken is browned. Remove the chicken and set it aside.
BUTTER CHICKEN RECIPE WITH GARLIC CURRY POWDER - THE …
From thespruceeats.com
3.9/5 (98)Total Time 40 minsCategory Entree, Dinner, LunchCalories 454 per serving
BAKED WHITE PEPPER CHICKEN WINGS - THE WOKS OF LIFE
From thewoksoflife.com
HOW TO MAKE BUTTER CHICKEN | TASTE OF HOME
From tasteofhome.com
CREAMY PEPPERED WHITE GRAVY - THE CHUNKY CHEF
From thechunkychef.com
CHINESE SALT AND PEPPER CHICKEN RECIPE - WENT HERE 8 …
From wenthere8this.com
BUTTER CHICKEN - ONCE UPON A CHEF
From onceuponachef.com
BAKED BROWN BUTTER LEMON PEPPER CHICKEN | THERECIPECRITIC
From therecipecriticcz.pages.dev
WHITE CHICKEN CHILI - SUNDAY SUPPER MOVEMENT
From sundaysuppermovement.com
CHICKEN IN WHITE WINE SAUCE - DELIGHTFULLY LOW CARB
From delightfullylowcarb.com
12 SLOW-COOKER CHICKEN RECIPES YOU AND YOUR FAMILY …
From marthastewart.com
EASY MEAL PREP BUTTER CHICKEN WITH RICE & VEGETABLES
From bakeitwithlove.com
WHITE PEPPER GRAVY RECIPE - MAMA ON THE HOMESTEAD
From mamaonthehomestead.com
SWEET POTATO MASH | CHEF JEAN PIERRE
From chefjeanpierre.com
10 BEST WHITE PEPPER CHICKEN RECIPES | YUMMLY
From yummly.com
CHICKEN POT PIE BISCUITS - ALL RECIPES GUIDE
From allrecipesguide.net
MEXICAN WHITE CHICKEN CHILI RECIPE-BUTTER YOUR BISCUIT
From butteryourbiscuit.com
CHICKEN PICCATA {15 MINUTE DINNER RECIPE} - THE BIG MAN'S WORLD
From thebigmansworld.com
RECIPE: BUTTER CHICKEN WITH RICE, CHICKPEAS & PEPPERS - BLUE APRON
From
ONE POT GARLIC WHITE PEPPER CHICKEN
From asianfoodnetwork.com
BUTTER CHICKEN - CHELSEA'S MESSY APRON
From chelseasmessyapron.com
WHITE BUTTER CHICKEN – FOOD FUSION
From foodfusion.com
BAKED BROWN BUTTER LEMON PEPPER CHICKEN | RECIPECRITIC
From recipecriticc.pages.dev
GARLIC CHICKEN BITE SKILLET - RUNNING TO THE KITCHEN®
From runningtothekitchen.com
EVAPORATED MILK AND TOMATO PASTE RECIPES - SUPERCOOK.COM
From supercook.com
BUTTER PEPPER CHICKEN RECIPE - THE TIMES GROUP
From recipes.timesofindia.com
BELL PEPPER AND CABBAGE AND RICE NOODLES RECIPES
From supercook.com
CHICKEN AND PEPPERS IN WHITE SAUCE - BUNNY'S WARM OVEN
From bunnyswarmoven.net
#time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #main-dish #poultry #american #easy #beginner-cook #chicken #crock-pot-slow-cooker #dietary #one-dish-meal #comfort-food #midwestern #meat #whole-chicken #taste-mood #savory #equipment
You'll also love