White Wine Poached Chicken With Bay Leaf Recipes

CHICKEN A LA KING (POACHED W/ WHITE WINE)

Steps:

• In medium skillet, bring white wine and broth and 1 bay leaf to a boil. Gently add in chicken breasts and let them poach uncovered for 10 to 12 minutes (until cooked through).
• In another larger skillet, heat oil and butter over medium heat. When butter melts into oil, add mushrooms, celery, onion, and green onion. Cook five minutes, until tender. Add flour and cook another minute.
• Pull chicken from broth and set on cutting board. Discard bay leaf. Ladle cooking liquid into the mushrooms, whisking it inches Add peas to the sauce. Season to taste. Dice chicken into bite-sized pieces and add to the sauce.

CHICKEN LEGS IN WHITE WINE SAUCE

Steps:

• Sprinkle the chicken legs with salt and pepper. Heat the oil in a skillet large enough to hold the legs in one layer. Add the pieces skin side down.
• Add the mushrooms, onions and garlic. Cook over medium heat until lightly browned on one side, about 3 minutes.
• Turn the pieces and continue cooking, about 3 more minutes.
• Pour off the fat, add the flour and blend well for about 3 minutes more.
• Add the wine, broth, bay leaf, thyme and parsley.
• bring to boil, cover and simmer for 15 minutes.
• Transfer the chicken, mushrooms and onions to a serving platter.
• Discard the bay leaf and the spring of thyme.
• Check the seasoning and reduce the sauce, if to thin.
• Stir in the butter and pour the sauce over the chicken. Sprinkle with some more parsley.

CHICKEN WITH WHITE WINE, ONIONS AND HERBS

Steps:

• In a large skillet over medium-high heat, cook 2 chopped onions with 2 tablespoons butter and some salt and pepper until the onions soften, 5 to 10 minutes.
• Add the chicken, 1 cup white wine, 2 bay leaves and several sprigs of thyme and parsley. When the liquid boils, lower heat to a simmer; cover and cook chicken for 10 to 15 minutes or until tender and just cooked through.
• Transfer chicken to a plate and keep warm. Turn heat to high and boil the mixture until it is reduced by three-quarters; it should be fairly thick.
• Lower heat, stir in 2 tablespoons butter and return the chicken to the pan to reheat and coat with sauce.
• Adjust seasoning. Garnish: Chopped fresh thyme.