هذا الدجاج مع النبيذ الأبيض وصلصة الأعشاب هو طبق لذيذ بالتأكيد لإرضاء جميع أفراد العائلة ، ويذهب بشكل رائع مع Roasted Barley Pilaf و Sauteed Spring Vegetables.
المصدر: The Martha Stewart Show، April Spring 2008
This chicken with white wine and herb sauce is definitely a delicious dish that will satisfy all family members, and goes great with Roasted Barley Pilaf and Sauteed Spring Vegetables. The recipe is from The Martha Stewart Show, April Spring 2008, and serves 4. To make it, heat 2 tablespoons of olive oil in a large stainless steel pan over medium-high heat. Add 3-4 pounds of chicken, cut into 8 pieces, with coarse salt and freshly ground pepper, skin side down. Cook until golden brown, about 4-5 minutes. Turn the chicken and transfer the pan to the oven. Bake until cooked through, about 35-40 minutes. Transfer the chicken to a plate and set aside. In the same pan, add 3 tablespoons of chopped chervil and 2 tablespoons of minced garlic. Cook, stirring, until softened, about 30 seconds. Add 1/2 cup of dry white wine and stir to combine. Cook until the liquid is reduced to about 2 tablespoons, about 3-4 minutes. Add 1 1/2 cups of homemade or store-bought low-sodium chicken broth and cook until thickened, about 5-7 minutes. Add 2 tablespoons of minced fresh garlic, 3 tablespoons of chopped parsley, 3 tablespoons of fresh basil, and 1 tablespoon of unsalted butter. Season with salt and pepper. Return the chicken to the pan and spoon the sauce over it. Serve immediately.
27.04.2023 @ 00:05
This chicken with white wine and herb sauce is definitely a delicious dish that will satisfy all family members, and goes great with Roasted Barley Pilaf and Sauteed Spring Vegetables. The recipe is from The Martha Stewart Show, April Spring 2008, and serves 4. To make it, heat 2 tablespoons of olive oil in a large stainless steel pan over medium-high heat. Add 3-4 pounds of chicken, cut into 8 pieces, with coarse salt and freshly ground pepper, skin side down. Cook until golden brown, about 4-5 minutes. Turn the chicken and transfer the pan to the oven. Bake until cooked through, about 35-40 minutes. Transfer the chicken to a plate and set aside. In the same pan, add 3 tablespoons of chopped chervil and 2 tablespoons of minced garlic. Cook, stirring, until softened, about 30 seconds. Add 1/2 cup of dry white wine and stir to combine. Cook until the liquid is reduced to about 2 tablespoons, about 3-4 minutes. Add 1 1/2 cups of homemade or store-bought low-sodium chicken broth and cook until thickened, about 5-7 minutes. Add 2 tablespoons of minced fresh garlic, 3 tablespoons of chopped parsley, 3 tablespoons of fresh basil, and 1 tablespoon of unsalted butter. Season with salt and pepper. Return the chicken to the pan and spoon the sauce over it. Serve immediately.