How To make Chicken Saute with Riesling
1 tb Plus 1 tsp. stick margarine
10 oz Skinless boneless chicken
Breasts, cut into 8 equal Pieces 1 c Sliced shallots
1 c Sliced or julienne-cut
Carrots 1/2 c Low-sodium chicken broth
1/4 c (2 fl. oz) dry Riesling wine
2 tb Minced fresh flat leaf
Parsley 1 t White wine vinegar
1/2 ts Dried thyme leaves
1/2 ts Dried chervil leaves
1/4 ts Salt
1/4 ts Black pepper
1/2 ts Cornstarch, dissolved in 1
Tablespoon cold water
In lare skillet, heat 2 teaspoons of the margarine; add chicken. Cook over medium-high heat 2 minutes on each side, until golden brown. Remove chicken from skillet; set aside. In same skillet, heat remaining 2 teaspoons margarine; add shallots and carrots. Cook, stirring frequently, 4-5 minutes, until shallots are golden brown; stir in
broth, wine, parsley, vinegar, thyme, chervil, salt and pepper. Reduce heat to low; cook, stirring occasionally, 5 minutes, until carrots are tender. Stir in dissolved cornstarch; cook until sauce is slightly thickened. Return chicken to skillet; cook, basting with pan juices, 3 minutes, until chicken is cooked through. EACH SERVING PROVIDES: 1 fat; 1 vegetable; 2 proteins; 15 optional calories
PER SERVING: 169 calories; 18g protein; 5g fat; 11g carbohydrate; 41 mg calcium; 248mg sodium; 41mg cholesterol; 1 g dietary fiber
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Coq au Vin (French chicken stew in red wine sauce)
Coq au Vin is the well known French chicken stew where chicken pieces are braised in a luscious, glossy red wine sauce with bacon, mushroom and onions. Like Beef Bourguignon, the beauty of this dish lies in its simplicity: remarkably few ingredients and simple process with results fit for a king – or queen!
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Coq Au Vin Blanc! #shorts
My mom’s go to recipe when we were growing up especially on a grey old Monday like today- serve this with rice, serve this with fresh egg pasta, or just some dressed salad leaves and it’s a winner! Tag your live in home chef to make this for you next! ????
Serves: 4
Time: 60 Minutes
Ingredients:
1 tbsp olive oil
4 chicken thighs, skin on & bone on
15g butter
150g bacon or pancetta pieces
2 garlic cloves, peeled and chopped
1 large onion, peeled and chopped
200g mushrooms (about 10–15 mushrooms), sliced into quarters
2 fresh thyme sprigs
450ml white wine (about 2 glasses)
250ml single cream
Good handful of freshly chopped flat-leaf parsley
Sea salt and ground black pepper
1. Place a large cooking pot over a high heat and add the olive oil. Put the chicken thighs in the pot and brown on all sides until they are a golden colour. Remove and set aside on a plate.
2. Reduce the heat slightly and add the butter. When it begins to foam, add the bacon and fry until just crisp. Add the garlic and onion and fry for 3–4 minutes. Add the mushrooms and cook for a further 3 minutes.
3. Return the chicken to the pot along with the thyme and pour in the white wine. Bring to the boil and simmer over a low heat for 45–50 minutes or until the chicken is cooked all the way through. Turn the legs halfway through the cooking time and remove any fat or scum that rises to the top.
4. When the chicken is cooked, remove from the pot and set aside. Stir the cream into the juices, add a good pinch of sea salt and black pepper and simmer for a further 10 minutes or until the sauce is has become a little thicker.
5. Place the chicken back in the pot to allow it to warm through and stir through the chopped parsley. Make sure the food is hot when you serve it at the table.
How To Make The Perfect Braised Chicken!
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Riesling Braised Chicken Recipe (Coq au Riesling)
This slow wine braised chicken recipe makes a hearty tasty stew that is made even better with the wine and cream. Coq au Vin is often cooked in red wine - but this chicken is cooked in white wine with cream and mushrooms. Easy to make, and it will impress your family and guests.
Ingredients
2 Tbsp (30 mL) butter
splash of olive oil
2 onions, sliced
9 oz. (125g) pancetta, sliced into thin strips
2 garlic cloves, thinly sliced
8 chicken thighs - bone in
8 oz (250g) mushrooms, sliced
¾ bottle 500ml dry riesling
1 cup (250ml) cream
salt & pepper to taste
Method:
Over medium heat melt the butter and oil together in a large pan.
Add the onions and bacon and allow to fry until the onions are translucent and the bacon has rendered out it's fat.
Add the garlic and allow to sauté for another 30 seconds before removing the mixture with a slotted spoon from the pan.
Season the chicken with salt and pepper and place in the pan.
Brown the chicken on all sides, then add the mushrooms and fry for another 5 minutes.
Tip the pan up and remove as much fat / oil as possible.
Add the onion and bacon mixture back to the pan.
Pour in the wine and bring to a boil.
Turn down the heat to a simmer and cover; simmering for 25 minutes. (Or until chicken is cooked - you use a thermometer, right?)
Uncover, turn up the heat and add the cream.
Allow to cook for another 5 minutes.
Serve with rice, pasta, crusty bread and veg.
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COQ AU VIN BLANC | Braised Chicken In White Wine | Recipe Unlocked
My take on a delicious French chicken dish that is braised in white wine.