Poulet Saute Au Vin Blanc
Poulet Saute Au Vin Blanc is an moderately easy dinner. Made with 2 1/2 lb. frying chicken (quartered), 1 oz. butter, 1 tbsp. oil, salt and pepper and 1 oz. shallots or onion, finely chopped, this recipe delivers authentic, satisfying flavors. Packed with nutrients and delicious flavors.
π Recipe adapted from RecipeNLG-Full
Dry chicken joints.
Heat butter and oil in wide pan with cover and saute chicken briskly.
Season, cover pan and cook over low heat for 25 to 30 minutes.
Remove chicken.
Add shallots or onions to pan, cook 1 minute.
Add wine and boil rapidly, stirring occasionally until reduced to half.
Stir in cream, replace chicken and simmer until sauce thickens slightly.
Serve with buttered rice or wild rice.
May be made ahead, but add cream and wine at last minute.
π· Perfect Pairings
Complete your meal with these
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