Quick Chicken with White Wine Sauce

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November 11, 2014 by NS

I did this Monday but forgot to post it. I’ve been pretty busy this week, so I wanted something quick and easy where I could cook everything on the stove top simultaneously. There are a lot of ingredients in this dish, but the idea is for it to be flexible so that you can use whatever you have handy, rather than needing to do a bunch of preparation.

I made chicken in white wine mushroom sauce, and on the side I made some sauteed spinach. I won’t go into detail on the spinach, I just sauteed it in olive oil with a bunch of garlic. The sauce I made was a bit sour, so I think you can make any vegetable on the side as long as it’s not sour.

Chicken
1/2 lb boneless chicken thighs
3 tbsp olive oil
generous salt and pepper

I cooked the chicken in olive oil with salt and pepper on medium heat for about 8 minutes or so, until there was no trace of pinkness or translucence on either side. Then I set the chicken aside and cooked the sauce in the same pan (without washing the pan).

Sauce
1/4 cup chopped white onion (half of a smallish onion)
1-2 cloves of garlic
3 tbsp olive oil
1/2 lb portobello mushrooms, cut in wedges
1 cup white wine + more if necessary
1 tbsp butter
2 tbsp flour
fresh rosemary
salt and ground black pepper to taste

I first added more olive oil to the chicken pan and sauteed the garlic and onion for a few minutes, until the onion started to get translucent. Then I added the mushrooms and cooked for a couple more minutes. Then added about 1 cup of wine. After adding the wine, scrape around the pan to get all the bits of chicken and vegetable off and stir it all together. Cook for a few minutes, until the sauce reduces a bit (some water will come out of the mushrooms too). Add the flour (I think it’s good to mix the flour with a little bit of water first to make a thick fluid, because if you add the flour directly, you might get clumps) and the butter and stir until the butter is melted and the sauce starts to thicken. Add 2 sprigs of rosemary and some salt and pepper and return the chicken to the pan. Cook for about 3-4 more minutes. Add more wine if the sauce gets too thick.

This resulted in a somewhat sour sauce, because I only added wine and no other liquid. It’s popular to put stock in (probably chicken stock for this recipe) and that would probably be good. I had wanted to add nutmeg, but I didn’t have any. I think that would be good. We put in a lot of pepper to offset the sourness, but I think if there was nutmeg, we could have gone with less pepper. You could definitely use other spices too (or instead).

I don’t think this sauce is very sensitive to timing, and I didn’t keep track of time closely. In all, I think it took about 20 or 25 minutes. I cooked the spinach at the same time in another pan, so that was easy. Just make sure you cook the chicken thoroughly.

If you want a richer sauce, you can replace some (or all!) of the olive oil with butter.

I removed the cooked rosemary sprigs from the sauce after it was finished, but added a fresh sprig as garnish when serving the chicken.

I didn’t make any starch to go with this, but I think it would have gone well with pasta.

Sorry, no pictures of this one. We were pretty hungry by the time dinner was ready, and I didn’t work that hard on presentation, so it didn’t look that nice and we didn’t want to wait.

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