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Chicken Saute In Wine

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Try this alluring Chicken Saute In Wine recipe. An easily prepared non-vegetarian recipe, this Chicken Saute In Wine is a dish which you will always love to serve to your friends.
Ingredients
  Finely diced salt pork 1⁄4 Cup (4 tbs)
  Frying chicken 3 1⁄2 Pound
  Butter 1⁄4 Cup (4 tbs)
  Vegetable oil 1⁄4 Cup (4 tbs)
  Leeks 2
  Shallots/Small onions 20
  Salt To Taste
  White pepper To Taste
  Garlic 1 Clove (5 gm), pressed
  Finely minced parsley 3 Tablespoon
  Sweet white wine 3⁄4 Cup (12 tbs)
  Chicken broth 3⁄4 Cup (12 tbs)
  Whipping cream 1⁄2 Cup (8 tbs)
  Canned mushrooms 5 Ounce, drained (Black Or Button)
Directions

Soak pork in enough water to cover 30 minutes; drain well.
Cut chicken into serving pieces; remove skin.
Melt all but 1 tablespoon butter with oil in large, heavy skillet over medium heat.
Add chicken; saute on all sides until lightly browned.
Drain off excess fat; set aside.
Trim green end from leeks; discard.
Cut white part into thin slices.
Combine pork, leeks, and shallots in saucepan over medium heat; cook, stirring constantly, until lightly browned.
Add to chicken.
Add salt, pepper, garlic, parsley, wine, and broth.
Cover; simmer about 45 minutes or until chicken is tender.
Remove chicken, pork, and vegetables with slotted spoon; place on heated serving platter.
Keep warm.
Add cream to liquid in skillet; simmer until of sauce consistency.
Add half the mushrooms; heat through.
Spoon sauce over chicken and vegetables; border with rice.
Garnish with remaining mushrooms which have been lightly sauteed in 1 tablespoon butter.
Fresh mushrooms, cooked with pork mixture, can be used instead of canned mushrooms.
Remove from pork mixture after browned; add to sauce same as for black mushrooms.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Saute
Ingredient: 
Chicken

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