I love white wine and cream sauce for chicken but do not like using the tinned stuff - has anyone got a receipe for a home made one instead as I love cooking!!Can anyone recommend a delicious white wine and cream sauce receipe?
This is my mother-in-laws famous recpie, so don't tell her I told you:
Chicken and White Wine:
A) pick of the chick (leave the skin on)
B)1 large can of cream of mushroom soup
C)1 package of dry onion soup
D) 1 cup Liebfraumilch wine (it's a dark white wime)
E)1/4 to 1/2 teaspoon tyme
F) Egg noodles
Mix B, C, D, and E in a bowl and pour over chicken in a baking pan
Cook at 350 degrees for 1 hour. Halfway through, pour some of the sauce that's on the side of the pan over the chicken (don't burn yourself, though).
Serve over egg noodles. My fiancee likes me to pull apart the chicken before he eats it, and that's probably a good idea if you are going to be feeding this to children. He's also a really picky eater, and loves this stuff, so I'm sure you will too!Can anyone recommend a delicious white wine and cream sauce receipe?
Leek and wine cream sauce
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This sauce is best served with orange (tomato) pasta, if only to get a nice colour baalance
Ingredients
To serve three
Three portions of pasta
Three tablespoons olive oil
15g (half an ounce) butter
one medium onion
two cloves garlic
three medium leeks
150ml (quarter of a pint) single cream
150ml (just over one glass) white wine
Method
Melt the butter and oil in a pan which you can cover with a lid, and add the galic and onions, very finely chopped. Cook gently until the onion is softened.
Wash and finely slice the leeks, and add to the onion. Continue to cook gently until the leek has softened.
If you are using dried pasta, you probably better start cooking it about now.
Add the white wine to the leeks and onions, and allow to reduce for about ten minutes.
If you are using fresh pasta, this is the time to bung it in the boiling water.
Now turn up the heat and add the cream. Stir continuously. Once the cream has been boiling for a few seconds, the sauce is ready.
Drain the pasta, but leave a little moisture to stop the pasta drying out. Return the pasta to the put you cooked it in and stir in the leek sauce.
Serve immediately
Buy a sachet of white wine sauce mix (Colmans or Schwartz) cook on the hob. Mix the sauce as per instructions but add white wine and fresh chopped thyme to it. Cook through then taste if too runny reduce at a low simmer stirring to avoid sticking and burning. Finish with a small dash or pepper, salt and knob of butter.
These all seem quite complicated for something that is quite simple.
If you pan-fry the chicken, remove it when cooked and set aside somewhere warm. Deglaze the pan with a glass-full of white wine. When the alcohol has burnt off, pour in double (heavy) cream and allow to bubble and thicken.
This is your base sauce - you can flavour in a number of ways: lemon juice, herbs, spices, mustard, sauted mushrooms, garlic, sauted onion...
My favourite method which works for anything and I have used on chicken, sweetbreads, liver, kidney and pork, and you can add any other ingredients too such as mushroom is as follows.
Cut the chicken into pieces and place in a plastic bag of seasoned flour. This will be plain flour, salt and pepper and can have mixed herbs or anything else you fancy. Shake it well and make sure the chicken is properly covered in the flour and then sear it in a frying pan, with very finely chopped onions.
When it is browned and the onions are cooked, then add in the wine. I used sherry with kidneys and cider with pork. As you start cooking the chicken in the wine it will thicken up and you can add the other ingredients. Peppers or mushrooms may be lightly cooked first if you prefer. Adjust the seasoning to your own taste and make sure the chicken is cooked through. At the end add double cream and re taste to check. Bring it back just to the boil and serve.
It is very easy to do this and will work for loads of different situations. Good luck
you stat by making a fresh chicken stock,
boil a whole chicken, with fresh garlic,onions,carrots, and celery, salt and pepper to taste, I do this once a week and save the broth in Ice cube trays for further use in my other recipes that require a punch of flavor.
you use you home made stock,white wine, and heavy whipping cream, simmer on low and reduce.
real simple, great taste
if you like a thicker sauce you can add a pinch of corn starch
Ingredients
Amount Ingredient Preparation
1 large chicken
1 each celery stalk halved
1 small onion halved
4 sprigs parsley leaves
2 each cloves whole
1 each carrot peeled, halved
1 teaspoon salt
1 small bay leaf
1/2 teaspoon thyme
1 x water
Sauce
4 tablespoons butter
1 cup chicken broth
1/8 teaspoon black pepper
1/2 cup cream
1/2 cup flour, all-purpose
1/2 teaspoon salt
1/4 cup parsley leaves chopped
Directions
Put the chicken in the crockpot and cover with water.
Add celery, carrot, onion and salt. Tie parsley, bay leaf, cloves and thyme in a small square of cheese cloth, add to the pot.
Cover and cook on LOW for 7-9 hrs.
Melt 4 Tablespoon butter in a medium saucepan.
Stir in flour and cook over low heat for several mins.
Gradually stir in stock.
Simmer until smooth. Add salt, pepper, parsley and cream.
Remove chicken from pot, slice and serve with the creamy
sauce.
If you have the time and a little skill, a simple Buerre Blanc is very tast and easy to do.
1 cup white wine
0.5 cup white vinegar
0.5 cup onion, diced
1 tblsp lemon juice
0.333 cup cream
100 gm butter
1 pinch cayenne
salt, pepper
Method:
Place wine, vinegar, onion and lemon juice in a pan, bring to the boil and reduce by 1/2. Add cream and again reduce by half.
Remove pan from heat and gradually whisk in soft butter a bit at a time. Do not boil this sauce once butter is added.
Season and use immediately.
Serve also with fish, seafood, vegetables. Chopped herbs may also be added to this sauce.
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