Roast Chicken In Kikko Wine Sauce Recipes

WINE ROASTED CHICKEN

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.

CHICKEN IN WHITE WINE SAUCE

Steps:

• In a large resealable plastic bag, combine the flour, salt, paprika and pepper. Add chicken, a few pieces at a time, and shake to coat. , In a large ovenproof skillet coated with cooking spray, brown chicken in oil for 1-2 minutes on each side. Add broth and wine; bring to a boil. Remove from the heat., Cover and bake at 350° for 20-25 minutes or until a thermometer reads 170°. Sprinkle with cheese.

ROASTED CHICKEN WITH DIJON SAUCE

Steps:

• Preheat oven to 450F with rack in middle.
• Pat chicken dry and sprinkle with 1 1/4 teaspoons salt and 1/2 teaspoon pepper. Heat oil in an ovenproof 12-inch heavy skillet over medium-high heat until it shimmers. Working in 2 batches, brown chicken, skin side down first and turning once, about 5 minutes per batch.
• Return all chicken, skin side up, to skillet and roast in oven until just cooked through, 15 to 20 minutes.
• Transfer chicken to a platter, then add shallots, wine, and broth to pan juices in skillet and boil, scraping up any brown bits, until reduced by half, 2 to 3 minutes. Add cream and boil until slightly thickened, about 1 minute.
• Strain sauce through a sieve into a bowl. Whisk in mustard, chives, and salt and pepper to taste.
• Serve chicken with sauce.

WINE SAUCE CHICKEN

Steps:

• Place the chicken in a saucepan and add water to cover. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the chicken pieces are no longer pink, about 10 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Melt the butter in a skillet over medium heat. Stir in the mushrooms; cook and stir until the mushrooms are lightly browned and have released their liquid, about 5 minutes.
• Place the chicken pieces in the prepared baking dish and add the sauteed mushrooms.
• In a small saucepan over medium heat, combine and heat the soup, milk, Cheddar cheese and garlic powder. Remove from heat and add the white wine and mayonnaise. Pour mixture over the chicken and mushrooms. Top with slivered almonds and grated Parmesan cheese and bake in the preheated oven for 1 hour.

ROAST CHICKEN WITH TAQUERIA-STYLE GREEN SAUCE

Steps:

• Put the chicken on a sheet pan fitted with a rack. Season liberally with salt. Refrigerate, uncovered, overnight.
• When ready to cook, preheat the oven to 425 degrees F.
• Season the chicken again with salt. Roast the chicken until the thickest part of the thigh reaches 160 degrees F, 50 minutes to 1 hour.
• While the chicken is roasting, preheat a stovetop grill to high. Place the tomatillos and jalapeño on the grill. Cook until blistered and charred in spots, 8 to 10 minutes, then flip and cook for another 8 to 10 minutes. Transfer to a blender.
• Add the honey, lime juice, cilantro and salt and pepper to taste to the blender. Process until the desired consistency, but don't let it get too smooth. Set aside.
• Let the chicken rest for 5 to 10 minutes. Pour the pan juices into a small saucepan and bring to a simmer. Working with 1 or 2 tablespoons at a time, whisk the butter into the juices until incorporated and smooth. Whisk in the vinegar.
• Carve the chicken and arrange on a platter. (Reserve the carcass for stock.) Pour the pan juices around the chicken. Drizzle the green sauce over the chicken and sprinkle with the scallions and chives.

PAN SAUCE FOR ROAST CHICKEN

Steps:

• After preparing Roast Chicken, remove rack from roasting pan, leaving necks in pan; place pan on stove (it may need to be set across two burners) over medium-high heat. Cook, stirring occasionally, until necks and chicken bits remaining in pan are deep brown, 3 to 4 minutes; spoon off and discard all but 1/4 cup of the fat.
• Add 1 cup dry white wine, and boil until reduced by half, scraping up browned bits with a wooden spoon, 4 to 6 minutes. Carefully pour contents of pan through a fine-mesh sieve into a small saucepan; add any juices that have accumulated on platter from resting chickens.
• Remove pan from heat; add 1 tablespoon cold butter, and swirl pan just until butter has melted and sauce has thickened. Season with coarse salt and ground pepper; serve with roast chickens. (If necessary, reheat sauce but do not boil.)

ROAST CHICKEN BY KEVIN SBRAGA

Steps:

• Rinse chicken and allow to air-dry for 30 minutes.
• Preheat oven to 300 degrees F (150 degrees C).
• Beat butter, garlic, lemon zest, orange zest, chives, sesame oil, thyme, salt, black pepper, and coriander in a bowl until thoroughly combined. Loosen skin of chicken over breast and thighs with your fingers; generously coat entire chicken with butter mixture, including inside cavity. Insert butter mixture beneath loosened skin.
• Place chicken on a rack set into a roasting pan with breast side down. Cover chicken with aluminum foil, sealing foil to roasting pan.
• Roast in the preheated oven for 1 hour. Uncover pan, turn chicken over so breast side faces up, and roast until an instant-read meat thermometer inserted into the thickest part of a thigh reads 165 degrees F (75 degrees C), about 20 more minutes.
• Raise oven temperature to 400 degrees F (205 degrees C). Continue to roast chicken until skin is golden brown, about 10 more minutes. Let chicken rest 10 minutes before carving.

ROASTED CHICKEN WITH FISH-SAUCE BUTTER

Steps:

• Heat oven to 450 degrees. Pat the chicken dry with paper towels and season lightly with salt and pepper. (The fish-sauce butter is plenty salty, so don't overdo the salt here.) Arrange the chicken skin-side up on a sheet pan and drizzle the oil over the chicken skin, coating it evenly. Roast until the chicken is light gold and the sheet pan is pooling with hot, rendered chicken fat, about 25 minutes.
• Take the sheet pan out of the oven, scatter the bread around the chicken and toss gently to coat in the chicken fat. Place the pan back in the oven and roast until the chicken is golden, crispy and sizzling (you'll hear it), about 15 minutes.
• While the chicken roasts, combine the brown sugar, fish sauce and lemon juice in a small saucepan and bring to a simmer over medium heat. Cook, occasionally swirling the pan or stirring the sauce with a wooden spoon, until bubbling vigorously and the mixture has reduced by about half, 2 to 3 minutes. This part is fun: Turn off the heat and add the butter, constantly swirling the pan or stirring with a wooden spoon, until all of the butter has melted and incorporated into the fish sauce mixture.
• To serve, scatter the cilantro all over the chicken and bread and spoon some of the fish-sauce butter over each chicken thigh, reserving some to add to each plate for dipping the chicken and croutons while eating (which is divine).

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 IN KIKKO-WINE SAUCE

Steps:

• Rinse chicken and pat dry.
• Combine 2 tablespoons soy sauce and 1/2 teaspoon garlic powder. Rub chicken, including cavities, with mixture.
• Place in large shallow baking pan.
• Roast in 325°F oven 30 minutes.
• Meanwhile, cook carrots in boiling water about 10 minutes or until tender yet crisp; remove and reserve.
• Combine remaining soy sauce and garlic powder, water, wine and brown sugar; pour mixture evenly over chicken.
• Roast 30 minutes, basting chicken with sauce twice.
• Add carrots and broccoli.
• Roast 15 minutes longer, or cook until chicken is thoroughly cooked.
• Remove chicken to serving platter; surround with vegetables and serve with pan drippings.