Garlic Roast Chicken With White Wine Sauce Recipes

WHITE WINE GARLIC CHICKEN

Steps:

• Pound chicken breasts with a meat mallet to 1/2-in. thickness; sprinkle with salt and pepper. In a large skillet, heat oil over medium heat; cook chicken until no longer pink, 5-6 minutes per side. Remove from pan; keep warm., Add mushrooms and onion to pan; cook and stir over medium-high heat until tender and lightly browned, 2-3 minutes. Add garlic; cook and stir 30 seconds. Add wine; bring to a boil, stirring to loosen browned bits from pan. Cook until liquid is slightly reduced, 1-2 minutes; serve over chicken.

GARLIC CHICKEN WITH WHITE WINE SAUCE

Steps:

• Trim and salt the chicken: Trim the chicken pieces of excess fat. Sprinkle them lightly with salt. Let sit at room temp while you peel the garlic.
• Peel the garlic cloves: Lightly smash the garlic cloves with the side of a heavy chef's knife, just enough to break the cloves. Peel.

ROSEMARY, GARLIC AND LEMON ROASTED CHICKEN WITH LEMON WHITE WINE SAUCE

Steps:

• 1. Wash chicken and rub skin and cavity with olive oil. Sprinkle with salt and pepper inside and out.
• 2. Chop the cloves of garlic and make a paste using a chef's knife at an angle to grind the garlic against the salt until smooth.
• 3. Mix this paste with 2 tablespoon of chopped rosemary, 2 teaspoons lemon zest and enough olive oil and lemon juice to wet the ingredients, but not so much they float in the liquid.
• 4. Divide herb mixture in half and gently lift the skin of the chicken and rub flesh with the mixture, make sure to rub legs and back.
• 5. Rub the skin and cavity with the other half of the mixture.
• 6. Stuff the cavity with the lemons you squeezed to get juice and any rosemary you have left.
• 7. Chop the onions and place on the bottom of your roasting pan. Tie the chicken legs together and place it on top of the onions in roasting pan.
• 8. Pour enough white wine to cover the bottom of the roasting pan and add the lemon juice.
• 9. Roast chicken in oven at 400F for 20 minutes. Lower the temperature to 350F and roast until juices run clear, about 1 more hour.
• 10. Remove chicken from roasting pan and cover with foil. Allow chicken to rest at least 10 minutes before carving.
• 11. Strain onions from liquid and reserve liquid. In a pan, melt the butter and gradually add the flour make sure there are no lumps
• 12. Cook a few minutes and gradually add the reserved liquid while stirring constantly to avoid lumps. Bring to a boil until sauce thickens slightly. Adjust seasonings as needed.
• 13. Remove string and lemons from chicken cavity. Serve with sauce on the side.

SARASOTA'S ROASTED WHOLE CHICKEN WITH A WHITE WINE SAUCE

Steps:

• Prepare -- Clean the chicken, rinse and pat dry. Add 1/2 the salt and pepper into the cavity along with the orange, lemon, onion and garlic.
• Mix the olive oil, butter, remaining salt and pepper along with the parsley and cayenne pepper. Brush this all over the chicken.
• I tuck the wings under the chicken and set in a roasting pan on my cut thick onion slices, or celery, or even carrots. If you don't want to use a natural vegetable rack you can use just of baking rack but I just love the flavor the vegetables give the gravy. I do not like to truss or tie my legs together. To me they get done more evenly when not tied.
• Time to bake -- Now I like to add 1 cup chicken broth or you can just use water in the bottom of the pan. It gives a little moisture along with the dripping from the chicken. Heat the oven to 450 degrees and cook the chicken uncovered for about 20 minutes. Reduce to 375 and cook for another 40-60 minutes depending on the size of your chicken. I always remove when the internal temperature reaches 170-175 and the juices will run clear when you stick a knife or fork in the thigh.
• Resting -- Make sure you remove from the pan to a plate and cover with foil. Let rest at least 15 minutes. Temperature will rise to 180 easily.
• Gravy -- First remove most of the grease from the drippings, just use a tablespoon, there shouldn't be too much. Then put the pan on the stove top and on medium heat, deglaze the pan with white wine about 1 cup and scrape up all the drippings. At this point, I still keep all the vegetables I used as the rack still in the pan. Then I add 2 cups of chicken broth and let it reduce 5 or so minutes as the chicken continues to rest.
• I finish by adding a teaspoon of butter and then thickening just a bit with corn starch mixed with just a little water (a slurry) just lightly, I don't want it too thick, and then strain the gravy. I then add a little parsley right at the end (optional). And drizzle over the cut up roasted chicken. It is perfection.

ROAST CHICKEN WITH WHOLE GARLIC, BAY & WHITE WINE

Steps:

• Heat oven to 200C/180C fan/gas 6. Season the chicken inside and out. Loosen skin over the breast and place a bay leaf and a little butter between the skin on each breast. Add the rest of the bay leaves and the lemon to the cavity, then smear the rest of the butter all over the bird. Place in a roasting tin and cook for 45 mins. Add the garlic to the pan, baste the chicken with the buttery juices and bake in the oven for 45 mins more.
• Meanwhile, lay baguette slices on a tray and drizzle with a little oil. Bake for 20 mins until golden, then remove from the oven. When the chicken is cooked, remove from the oven and leave to rest with the soft garlic.
• For the gravy, pour the fat out of the tin, place the tin on the heat and splash in the wine and any juices from the chicken. Bubble and scrape up any of the sticky bits, then drain into a jug. Serve the chicken with the croutons, the jug of gravy and the garlic for squeezing over.

LEMON-ROSEMARY ROASTED CHICKEN WITH WHITE WINE SAUCE

Steps:

• Heat oven to 425°F. (Roasting chicken at a high temperature results in moist, evenly browned chicken. Position V-shaped rack in heavy roasting pan. Spray rack with cooking spray.
• In small bowl, mix oil, 1 1/2 tablespoons lemon juice, 2 tablespoons rosemary, 1 teaspoon salt, 1/2 teaspoon pepper and the chopped garlic.
• Rinse cavity of chicken and pat dry with paper towels. Use your fingers to loosen connection between skin and breast meat, slowly working your way under skin. Continue over entire chicken. Generously spread oil mixture under skin, working it over the thighs, breast and drumsticks.
• Spread thin coat of oil mixture over outside of skin. Place lemon quarters and garlic halves in cavity of chicken. Use kitchen twine to tie legs of chicken tightly together. Place chicken, breast side down, on oiled rack. Pour 1 cup broth into bottom of pan. Insert meat thermometer so tip is in thickest part of inside thigh and does not touch bone.
• Roast chicken uncovered 30 minutes. Use kitchen tongs or two long-handled wooden spoons to turn chicken breast side up. Check to see if there is still liquid in bottom of pan. If not, add 1/4 cup broth. Roast 30 to 35 minutes longer or until thermometer reads 180°F, juice is no longer pink when center of thigh is cut, and legs move easily when lifted or twisted. Remove chicken from rack and place on platter. Cover tightly with foil; set aside.
• Remove V-shaped rack from pan. Place pan over two burners and heat to boiling over medium-high heat. Boil any remaining liquid in pan until dry. Add shallots and cook 2 minutes, stirring frequently, until soft. Pour 1 1/3 cups broth into pan and heat to boiling, scraping any browned bits from bottom of pan.
• Add wine and rosemary sprig to pan. Heat to boiling, stirring occasionally. Boil 5 minutes, stirring occasionally, until sauce is reduced to a little less than 1 cup. Remove from heat. Beat in butter, 1 piece at a time, with wire whisk, adding the next piece only after the first has been completely beaten in and melted. Stir in 1 teaspoon lemon juice, 1/4 teaspoon salt and 1/4 teaspoon pepper. Remove lemon quarters and garlic halves from cavity of chicken. Serve chicken with sauce.