Strain the cooking liquid into ... Slowly add the reserved chicken stock to the roux, stirring constantly, to make a thick sauce. Add the white wine and bring to the boil. Place the egg yolk ...
Any good-quality white wine can be used for cooking. Don’t discount off-dry styles, which add a lovely complexity to savoury dishes. Use white wine to marinate pale meats such as pork or poultry ...
Flip and cook 1 minute more. Transfer to plate with chicken. Add wine to skillet and cook, stirring and scraping up bits from pan, until wine reduces by half, 2 minutes. Add broth mixture ...
Chicken cacciatore (or ‘hunter’s stew’), is an Italian chicken stew, made with a crushed tomato base, vegetables, wine, olives and herbs. Popular in the 80s and 90s, this dish makes a ...
Save this recipe ... chicken cutlet to loosen the flesh from the bone. This will help the chicken to sit flatter against the barbecue or pan. Combine the chicken with the oregano, garlic, paprika ...