This dish with white wine and herb sauce chicken is a delicious dish that will surely satisfy the whole family, along with delicious roasted barley rice and stir-fried spring vegetables. The recipe is from the Martha Stewart Show, Spring 2008. To make this dish, you will need 2 tablespoons of olive oil, 1 whole (3 to 4 pounds) chicken, cut into 8 pieces, coarse salt and freshly ground black pepper, 3 tablespoons chopped scallions, 2 tablespoons finely chopped garlic, 1/2 cup dry white wine, 1 1/2 cups homemade or store-bought low-sodium chicken or meat broth, 2 tablespoons chopped fresh chives, 3 tablespoons chopped fresh flat-leaf parsley, 3 tablespoons chopped fresh basil, and 1 tablespoon unsalted butter. Preheat the oven to 400 degrees. Heat the olive oil in a large heat-resistant skillet over medium-high heat. Season the chicken with salt and pepper and place it in the skillet, skin side down. Cook until the skin is golden brown and crispy, about 4 to 5 minutes. Turn the chicken pieces over and transfer the skillet to the oven. Cook until the chicken is cooked through, about 35 to 40 minutes. Transfer the chicken pieces to a plate and set aside. Place the skillet back on medium heat and add the scallions and garlic. Cook, stirring, until softened, about 30 seconds. Add the white wine and stir to combine. Cook until the liquid has reduced to about 2 tablespoons, about 3 to 4 minutes. Add the chicken broth and cook until thickened, about 5 to 7 minutes. Stir in the chives, parsley, basil, and butter; season with salt and pepper. Return the chicken to the skillet and spoon the sauce over the chicken pieces. Serve immediately.
27.04.2023 @ 00:07
This dish with white wine and herb sauce chicken is a delicious dish that will surely satisfy the whole family, along with delicious roasted barley rice and stir-fried spring vegetables. The recipe is from the Martha Stewart Show, Spring 2008. To make this dish, you will need 2 tablespoons of olive oil, 1 whole (3 to 4 pounds) chicken, cut into 8 pieces, coarse salt and freshly ground black pepper, 3 tablespoons chopped scallions, 2 tablespoons finely chopped garlic, 1/2 cup dry white wine, 1 1/2 cups homemade or store-bought low-sodium chicken or meat broth, 2 tablespoons chopped fresh chives, 3 tablespoons chopped fresh flat-leaf parsley, 3 tablespoons chopped fresh basil, and 1 tablespoon unsalted butter. Preheat the oven to 400 degrees. Heat the olive oil in a large heat-resistant skillet over medium-high heat. Season the chicken with salt and pepper and place it in the skillet, skin side down. Cook until the skin is golden brown and crispy, about 4 to 5 minutes. Turn the chicken pieces over and transfer the skillet to the oven. Cook until the chicken is cooked through, about 35 to 40 minutes. Transfer the chicken pieces to a plate and set aside. Place the skillet back on medium heat and add the scallions and garlic. Cook, stirring, until softened, about 30 seconds. Add the white wine and stir to combine. Cook until the liquid has reduced to about 2 tablespoons, about 3 to 4 minutes. Add the chicken broth and cook until thickened, about 5 to 7 minutes. Stir in the chives, parsley, basil, and butter; season with salt and pepper. Return the chicken to the skillet and spoon the sauce over the chicken pieces. Serve immediately.