Lea Perrins Chicken In White Wine Herb Sauce Recipes

HERB ROASTED CHICKEN THIGHS IN CREAMY WHITE WINE SAUCE

Steps:

• Preheat oven to 400 F.
• Heat 1 tbsp olive oil in a large skillet over medium-high heat. Season the chicken thighs with salt, pepper and Italian seasoning.Cook chicken thighs on medium-high skin side down first to brown it for 4-5 minutes. Flip and cook on the next side for about 4 minutes, for a total of 8-10 minutes. Remove chicken from the skillet.
• Add 2 tbsp butter, onion and sauté until the onion is browned, 3-4 minutes. Add chopped garlic, thyme and 1 tsp Italian seasoning and cook for another minute.Next add 1 tbsp flour and cook it in the oil of the pan for only a minute, until it's no longer white. Add the wine slowly to the hot pan, increasing heat from medium-high to high and cook for a few minutes.Now add chicken stock and heavy cream. Stir to combine and let everything cook until it reduces slightly, about 5 minutes. Make sure to taste the sauce and add salt and pepper, to taste.
• Return chicken thighs back into the pan with sauce. Put in the oven uncovered and cook at 400 for 35 minutes. Once time is up, take the pan out of the oven, check if chicken thighs are done. Sprinkle with fresh thyme and serve with roasted vegetables, mashed potatoes or rice.

CHICKEN WITH WHITE WINE AND HERB SAUCE

Steps:

• Preheat oven to 400 degrees.
• 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.
• 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.
• 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.

LEA & PERRINS SAUTEED CHICKEN

Steps:

• in bowl put chicken and white wine sauce turning to coat well.
• heat butter in a skillet.
• lift chicken out of bowl and place in skillet saute until lightly browned and cooked though about 3 minutes per side.
• remove chicken to a plater.
• pour sauce from the bowl into the skillet and cook over medium heat about 2 minutes stirring constantly.
• pour over chicken and serve.

LEA & PERRINS CHICKEN IN WHITE WINE HERB SAUCE

Steps:

• Heat oil in a large skillet, season chicken and brown pieces over moderately high heat until golden on all sides, about 15 minutes.
• Add vegetables and turn to glaze.
• Drain excess fat.
• Pour chicken marinade (aka. white wine worcestershire sauce over all. Cook 15 minutes more, basting occasionally, until chicken and vegetables are tender.
• Stir in yogurt or cream and warm through.