Best Chicken With Sorrel Sauce Recipes

CHICKEN WITH SORREL

Chicken With Sorrel image

Provided by Mark Bittman

Time 40m

Yield 4 servings

Number Of Ingredients 5

Ingredients

2 tablespoons butter or extra virgin olive oil
1 2 1/2- to 3-pound chicken, cut into serving pieces
Salt and freshly ground black pepper
1 large or 2 medium onions, peeled and cut into 1/4-inch slices
6 cups loosely packed sorrel, about 1/2 pound, trimmed and washed

Steps:

Put butter in large skillet, preferably nonstick, and turn heat to medium-high. When butter begins to melt, swirl it around pan. When its foam subsides and it begins to brown, add the chicken, skin side down. Cook, rotating pieces after 3 or 4 minutes so they brown evenly. As they brown on the skin side, sprinkle them with salt and pepper and turn them over; sprinkle skin side with salt and pepper as well. If necessary, lower heat to medium to prevent burning. Remove chicken to a plate when chicken is completely browned all over, in 10 to 15 minutes.
Immediately add onions to pan and cook, stirring occasionally, until they begin to soften but still hold their shape, about 5 minutes. Add 1/2 cup water and cook for a minute, stirring occasionally, until it reduces slightly. Return chicken to pan, turn heat to medium-low and cook, covered, for about 10 minutes. Uncover, add sorrel, stir, and cover again.
Cook about 10 minutes longer, stirring occasionally, until chicken is cooked through and sorrel is dissolved into onions and liquid. Serve hot, with rice or crusty bread.

Nutrition Facts : @context http, Calories 567, UnsaturatedFat 26 grams, Carbohydrate 11 grams, Fat 39 grams, Fiber 4 grams, Protein 42 grams, SaturatedFat 10 grams, Sodium 1000 milligrams, Sugar 2 grams, TransFat 0 grams

SORREL SAUCE

Sorrel Sauce image

Provided by Moira Hodgson

Categories condiments, side dish

Time 20m

Yield About 3 cups

Number Of Ingredients 7

Ingredients

1/2 pound fresh sorrel leaves
8 leaves spinach (for color)
1 large shallot, diced
2 tablespoons unsalted butter
1 cup chicken stock or water
1 cup heavy cream
Coarse sea salt and freshly ground pepper

Steps:

Wash the sorrel and spinach and discard the stems. Chop the leaves coarsely. Soften the shallot in the butter in a saucepan. Add the sorrel with the spinach and cook until they have wilted.
Add the chicken stock or water, bring to a boil and simmer for five minutes. Add the cream and puree the mixture in a food processor or blender. If you are using the sauce right away, return it to the saucepan and season to taste with salt and pepper. If you are serving the sauce chilled, refrigerate it for at least two hours.

Nutrition Facts : @context http, Calories 216, UnsaturatedFat 6 grams, Carbohydrate 9 grams, Fat 19 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 12 grams, Sodium 347 milligrams, Sugar 3 grams, TransFat 0 grams

SORREL SAUCE (CHICKEN, FISH, LAMB OR VEAL)

Sorrel Sauce (Chicken, Fish, Lamb or Veal) image

Provided by Moira Hodgson

Categories easy, condiments

Time 15m

Yield 1 cup

Number Of Ingredients 7

Ingredients

2 large shallots, minced
1 small clove garlic, unpeeled and left whole
2 tablespoons butter
3/4 pound sorrel
1 cup chicken stock
Course salt and freshly ground pepper to taste
Lemon juice to taste

Steps:

In a heavy saucepan, soften the shallots and the garlic in the butter. Add the sorrel and cook, stirring, for one to two minutes.
Add the chicken stock and cook another five minutes. Remove from stove. Peel the garlic and add the flesh to the sorrel. Puree with the sorrel mixture in a food processor and season with salt, pepper and lemon juice to taste.
Place the sauce in a small saucepan and keep warm until ready to serve.