CHICKEN IN WHITE WINE SAUCE
A delicious one-pan dinner made of chicken cooked in a creamy, white wine sauce.
Provided by Beeta @ Mon Petit Four
Categories Main Course
Time 1h
Number Of Ingredients 12
Steps:
- Pat dry the chicken pieces, then salt and pepper both sides of each piece of chicken.
- 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.
- Add the chicken back into the pan, along with the sliced carrots, and about half a bottle of white wine. The wine should reach just up to the tops of the chicken pieces, but the chicken should not be fully submerged to the point that you can't see the top of the chicken. Place a lid on the pan and cook over medium-low heat for 35 minutes.
- Remove the lid from the pan and stir in the cream. Add a pinch of salt and pepper, then give the mixture a stir. Raise the heat to medium-high and let the mixture simmer and bubble away for another 10 minutes. Spoon the sauce over the chicken a couple of times as the sauce simmers for those 10 minutes. Taste test the sauce for salt, and add more if needed.
- Garnish the dish with fresh chopped parsley and serve with a side of crusty French bread.
Nutrition Facts : Calories 570 calories, ServingSize 6 Servings
SLOW COOKER WHITE WINE CHICKEN STEW
Hearty and delicious slow cooker white wine chicken stew filled with fresh herbs, veggies and plenty of protein. This creamy white wine chicken stew is easily gluten free and dairy free, and is truly a hug-in-a-bowl that's perfect for colder months! Serve with crackers, cornbread or homemade biscuits for the coziest dinner.
Provided by Monique Volz of AmbitiousKitchen.com
Categories Dairy Free Dinner Gluten Free
Time 7h30m
Number Of Ingredients 19
Steps:
- Add 1 tablespoon olive oil to a large skillet and place over high heat. Add chicken pieces and generously season with salt and pepper, brown the meat so that you give the meat room for a nice sear. This should take about 5-6 minutes. You do not need to cook all the way through, we just want these nice and browned. Transfer to a large 6 or 8-quart slow cooker.
- Next add the following to the slow cooker with the chicken: chicken broth, dry white wine, worcestershire sauce, balsamic vinegar, thyme, rosemary, dried oregano and salt and pepper. Stir together with the chicken until combined, then add in garlic, onion chunks, carrots and diced potatoes. Cover and cook on low for 7-8 hours or on high for 4-5 hours. I prefer to cook this slow and low so that the chicken flavors really come out and the flavors have time to meld together, so 7-8 hours is really best for flavor here!
- Next, remove 1/2 cup of chicken broth from the slow cooker and transfer to a medium bowl, then stir in ½ cup of milk and whisk in ¼ cup flour until there aren't any lumps remaining. Add mixture back to the slow cooker and stir to combine. Stir in frozen peas and cook uncovered on HIGH for 15-20 more minutes until chicken stew thickens up a bit. Taste and season with more salt and pepper, if necessary. Serve immediately with fresh thyme, toasted french bread, cornbread, crackers, or even buttermilk biscuits. Serves 4.
Nutrition Facts : ServingSize 1 serving (based on 4), Calories 427 kcal, Fat 11.6 g, Carbohydrate 35.2 g, Sugar 6.1 g, Protein 39.1 g, Fiber 5.6 g, SaturatedFat 2.4 g
EASY CHICKEN STEW
Juicy chicken braised in a rich thyme-scented gravy is comfort food in a bowl served with creamy mashed potatoes or crusty bread to mop up the sauce.
Provided by Alida Ryder
Categories Dinner
Time 40m
Number Of Ingredients 16
Steps:
- Mix flour, salt and pepper together.
- Add the chicken and coat each piece in the flour mixture. In a large Dutch oven, deep pan or pot set over medium heat, add a splash of olive oil.
- Brown the chicken in batches until golden brown on both sides then remove from the pan and set aside.
- Add the onion, carrot and celery to the pan and sauté until golden brown and soft.
- Add the garlic and cook for another 30 seconds.
- Add a tablespoon of flour and stir into the vegetables.
- Pour in the wine and deglaze the pan then add the chicken back in and pour in the chicken stock.
- Add the thyme, bay leaf and Worcestershire sauce. Season with salt and pepper.
- Reduce the heat and allow to simmer, partially covered, for 20 minutes until the chicken is tender and the vegetables are cooked.
- Taste and adjust seasoning if necessary, scatter over fresh parsley or thyme, then serve.
Nutrition Facts : Calories 330 kcal, Carbohydrate 10 g, Protein 38 g, Fat 11 g, SaturatedFat 2 g, Cholesterol 119 mg, Sodium 686 mg, Fiber 1 g, Sugar 4 g, UnsaturatedFat 7 g, ServingSize 1 serving
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