Chicken in White Wine Sauce

My Favourite Chicken Recipes

Chicken in White Wine Sauce myfavouritepastime.comPlease use a good quality white wine for this recipe. You can also add some fresh herbs like thyme and rosemary. I served mine with mashed potato. It was awesome. I wish you a very pleasant week!

Chicken in White Wine Sauce myfavouritepastime.com

Chicken in White Wine Sauce myfavouritepastime.comSeason chicken with salt and freshly ground pepper

Chicken in White Wine Sauce myfavouritepastime.comand then dredge in flour.

Chicken in White Wine Sauce myfavouritepastime.comHeat oil in a non-stick skillet and brown chicken on both sides. Remove chicken and set aside..

Add 1 level tablespoon flour to the pan and stir to mix. Then add the sliced garlic and cook for two minutes under low heat.

Chicken in White Wine Sauce myfavouritepastime.comAdd ½ cup of stock (broth) and stir until slightly thickened then add ½ cup white wine and bring to the boil. Simmer uncovered five minutes to reduce the sauce substantially.

Chicken in White Wine Sauce myfavouritepastime.comReturn the browned chicken to the sauce and simmer 15 minutes until liquid is reduced and thick and chicken is cooked. Add fresh rosemary and thyme sprigs. (I added some carrots)

Chicken in White Wine Sauce myfavouritepastime.comServe the chicken with mashed potato or rice. Drizzle the sauce over the chicken

Chicken in White Wine Sauce

Preparation time: 5 minutes; Cooking time: 30 minutes; Serves: 3-4 depending on number of thighs

Ingredients

  • 6-8 pieces bone in skin on chicken thighs (you can also use breasts)
  • Salt and freshly ground pepper
  • About 1/2 cup all-purpose flour
  • 1 tablespoon olive oil
  • 2 large clove garlics sliced
  • 125ml (½ cup) chicken stock (broth)
  • 125ml ½ cup) white wine
  • Fresh rosemary and thyme sprigs

Instructions

  1. Season chicken with salt and freshly ground pepper and then dredge in flour. Heat oil in a non-stick skillet and brown chicken on both sides. Remove chicken and set aside.
  2. Add 1 level tablespoon flour to the pan and stir to mix. Then add the sliced garlic and cook for two minutes under low heat.
  3. Add ½ cup of stock (broth) and stir until slightly thickened then add ½ cup white wine and bring to the boil. Simmer uncovered five minutes to reduce the sauce substantially.
  4. Return the browned chicken to the sauce and simmer 15 minutes until liquid is reduced and thick and chicken is cooked. Add fresh rosemary and thyme sprigs. (I added some carrots)
  5. Serve the chicken with mashed potato or rice. Drizzle the sauce over the chicken.

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