Chicken With White Wine And Herb Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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From Martha Stewart, a delicious chicken recipe with a wonderful herb sauce. Serve with rice and fresh vegetables. Ingredients:
2 tablespoons olive oil |
1 whole (3- to 4-pound) chicken, cut into 8 pieces |
coarse salt and freshly ground pepper |
3 tablespoons finely chopped shallots |
2 tablespoons very finely chopped garlic |
1/2 cup dry white wine |
1 1/2 cups homemade or store-bought low-sodium chicken stock or broth |
2 tablespoons chopped fresh chives |
3 tablespoons chopped fresh flat-leaf parsley |
3 tablespoons chopped fresh basil |
1 tablespoon unsalted butter |
Directions:
1. Preheat oven to 400 degrees.
2. Heat olive oil in a large ovenproof skillet over medium-high heat. Season chicken with salt and pepper and place in skillet, skin-side down. Cook until skin golden brown and crisp, 4 to 5 minutes. Turn chicken and transfer skillet to oven. Cook until chicken is cooked through, 35 to 40 minutes. Transfer chicken pieces to a platter and set aside.
3. Place skillet over medium heat; add shallots and garlic. Cook, stirring, until softened, about 30 seconds. Add wine and stir to combine. Cook until liquid is reduced to about 2 tablespoons, 3 to 4 minutes.
4. Add chicken stock and cook until thickened, 5 to 7 minutes. Stir in chives, parsley, basil, and butter; season with salt and pepper. Return chicken to skillet. Using a spoon, coat chicken pieces with sauce. Serve immediately
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