Roast Chicken In Kikko Wine Sauce Recipes

HERB ROASTED CHICKEN THIGHS IN CREAMY WHITE WINE SAUCE

Herb Roasted Chicken Thighs in Creamy White Wine Sauce image

Chicken thighs are so deliciously tender and the creamy white wine sauce is silky, smooth & simply addictive. What an easy one skillet chicken recipe!

Provided by Olya

Time 50m

Number Of Ingredients 13

Ingredients

1 tbsp olive oil
3 lbs chicken thighs (bone-in, skin-on)
Salt and pepper
Italian seasoning ((divided))
2 tbsp butter
1 medium onion (diced)
3 garlic cloves (chopped)
3-4 thyme sprigs (leaves only)
1 tbsp flour (for thickening the sauce)
½ cup white wine
1 cup chicken stock
½ cup heavy cream
Salt and pepper to taste

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.

Nutrition Facts : Calories 500 kcal, Carbohydrate 5 g, Protein 29 g, Fat 38 g, SaturatedFat 13 g, Cholesterol 195 mg, Sodium 497 mg, Sugar 1 g, ServingSize 1 serving

WINE ROASTED CHICKEN

Wine Roasted Chicken image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 23

Ingredients

1/3 cup all-purpose flour
Kosher salt and freshly ground black pepper
6 chicken thighs, bone in and skin on
2 tablespoons extra-virgin olive oil, preferably from California
One 10-ounce package sliced white mushrooms
1 medium shallot, thinly sliced
1 small head fennel, thinly sliced (about 3 cups)
1/2 cup white wine, such as Chardonnay, preferably from California
1/2 cup chicken broth
2 cloves garlic, minced
2 sprigs fresh rosemary
2 sprigs fresh thyme
1 lemon, zested and juiced, plus thinly sliced lemon, for garnish
Pistachio Pesto Pasta, recipe follows, for serving, optional
Fresh basil leaves, for garnish
Kosher salt and freshly ground black pepper
1 pound fettuccine
1 cup roasted shelled pistachios
3/4 cup fresh basil leaves, plus more for garnish
1/2 cup extra-virgin olive oil
1/4 cup grated Parmesan, plus more for serving
3 cloves garlic, roughly chopped
Zest and juice of 1 lemon

Steps:

Preheat the oven to 400 degrees F.
Season the flour with salt and pepper, then mix together in a shallow bowl. Lightly dust both sides of the chicken with the flour, shaking off any excess.
Add the olive oil to a skillet and heat over medium-high heat. When the oil is hot, add the chicken skin-side down and cook until the skin is golden brown, 5 to 6 minutes. Flip the chicken and cook on the other side until golden brown, about 4 more minutes. Remove the chicken from the skillet and set aside.
Add the mushrooms, shallot and fennel to the skillet and cook just until beginning to soften, about 5 minutes. Sprinkle with 1 teaspoon of the excess dredging flour and stir well. Add the white wine, chicken broth, garlic, rosemary, thyme and lemon juice, then bring to a simmer, scraping the bottom of the skillet. Add the chicken back to the skillet skin-side up and place in the oven. Cook until the chicken is cooked through and the vegetables are tender, about 20 minutes.
Serve with Pistachio Pesto Pasta if desired and garnish with basil leaves, lemon zest and lemon slices.
Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions.
While the pasta is cooking, make the pistachio pesto. Combine the pistachios, basil, olive oil, Parmesan, garlic, lemon zest and juice and some salt and pepper in a food processor and process until well combined.
Reserve 1 cup of the pasta water and drain the pasta. Toss the pasta with the pistachio sauce, thinning with the pasta water for the desired consistency if necessary. Serve with more Parmesan and basil leaves.

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