I tried this recipe from epicurious as I was looking for recipes to use up my white wine. It was surprisingly easy to cook and delivered a very simple and delicious meal!
I have never actually tried French food, only this white wine chicken from a casual restaurant called Poulet. Did a quick search online and found this fab recipe.
I tried this delightful recipe and the results were fantastic! My helper, who usually doesn’t eat much, ate twice the amount she normally eats. This recipe is from damndelicious.net. I just need to remind myself not to over cook the sauce the next time. It ended up becoming too thick and I had to add more milk to thin it out abit. I also tried heating up the sauce the next day (it was all gooey and blah by then) by using white wine to water down the gloop and it tasted fabulous.
YIELD: 8 SERVINGS
PREP TIME: 10 MINUTES
COOK TIME: 40 MINUTES
- 8 bone-in, skin-on chicken thighs
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons unsalted butter
- 2 tablespoons chopped fresh parsley leaves
FOR THE MUSHROOM SAUCE
- 1 tablespoon unsalted butter
- 2 cloves garlic, minced
- 8 ounces cremini mushrooms, thinly sliced
- 2 tablespoons all-purpose flour
- 1 1/2 cups half and half*
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried basil
- Pinch of crushed red pepper flakes
- Kosher salt and freshly ground black pepper, to taste
*Half and half is equal parts of whole milk and cream. For 1 cup half and half, you can substitute 3/4 cup whole milk + 1/4 cup heavy cream or 2/3 cup skim or low-fat milk + 1/3 cup heavy cream.
- Preheat oven to 400 degrees F. Lightly coat a 9×13 baking dish with nonstick spray.
- Season chicken thighs with salt and pepper, to taste.
- Melt 2 tablespoons butter in a large skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side.
- Place chicken, skin-side up, in a single layer into the prepared baking dish. Place into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes. Drain excess fat.
- To make the mushroom sauce, melt remaining tablespoon butter in the skillet. Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 5-6 minutes.
- Whisk in flour until lightly browned, about 1 minute. Gradually whisk in half and half, thyme, basil and crushed red pepper flakes; season with salt and pepper, to taste. Cook, whisking constantly, until slightly thickened, about 3-4 minutes.
- Serve chicken immediately with mushroom sauce, garnished with parsley, if desired.
This is a very simple soup to make. It just takes 3 ingredients and water and we are done. this recipe was taken from this site.
4 chicken drumsticks (500g thereabouts)
60g white fungus
- Wash the chicken drumsticks.
- Soak the white fungus in hot water. drain and wash again after it has expanded.
- Bring water to boil. add drumsticks. simmer for about 20 minutes.
- Add white fungus and continue to simmer for 20 minutes.
- Add salt. Serve once taste is adjusted to your taste.
I’ve been trying lemongrass chicken mishmash recipes from here and there and I made one version of it today for dinner. Here’s the recipe:
2 boneless chicken thighs,cubed
2 tbsp fish sauce
1 1/2 tsp brown sugar
1 tsp light soy sauce
2 tbsp turmeric powder
1/2 cup lemongrass pounded finely
3 chilli padi (remove seeds if you can’t take spicy food)
1 cup of water
- Marinate the chicken with the fish sauce, turmeric powder, brown sugar, light soy sauce, chilli and half of the lemongrass for about 20 minutes.
- Heat up some oil and fry the remaining lemongrass till fragrant.
- Add in chicken pieces and turn only after a minute.
- Add in the cup of water, lower heat, and cover pan with lid. Allow chicken to simmer for 15 minutes, or until sauce thickens.
- Once the sauce has thickened, it is time to remove from heat and serve!
Another recipe that I’ve worked out on my own (and with a little help), and here’s the recipe!
Half a chicken or any chicken part you like
3 tbsp dark sauce
1 tbsp light sauce
2 bay leaves
4 tbsp of white vinegar (more if you prefer it more sour)
A handful of black peppercorns
1 tsp minced garlic
1. Marinate the chicken parts with dark sauce, light sauce, minced garlic, peppercorns and bay leaves. I marinated mine overnight and enjoyed the taste very much!
2. In a pan, heat up some oil and fry the chicken pieces. Reserve the marinating liquid for later.
3. Once the chicken is almost cooked, pour in your vinegar and stir it in to mix with the chicken.
4. Add in the marinating sauce and stir. Taste the liquid and add in sugar or vinegar to your liking.
5. Put on the lid and turn the fire down low. Let it simmer for another 30 minutes and it is done!
Felt inspired to cook an oyster sauce chicken dish over the weekend and did a quick search. Found this recipe and it really was delicious! Quick and simple to cook and serve, you’ll just need to marinate the meat in advance in order for it to be more flavourful. It was so good, I didn’t have chance to take a picture of this dish and it was gone..
3 chicken thigh, chopped
6 sliced ginger
4 cloves garlic, minced
2 tbsp sesame oil
4 chinese mushroom, soak with 300ml water
8 brown mushroom, cut into quarter
Spring onion, for garnish
2tbsp oyster sauce
1 tbsp cornflour
1 tbsp rice wine
250ml mushroom water from soaking the mushrooms
1/2 tsp chicken powder
1/2 tsp soya sauce
1/2 tsp dark sauce
1. Marinate the chicken with the marinate for 30mins.
2. After soaking the chinese mushroom till soft, cut into slices. Do not throw away the water. Drain the water to another bowl.
3. Heat sesame oil on wok then fry ginger and garlic till fragrant
4. Add in the marinated chicken and stir fry till the meat turn white.
5. Add in the mushrooms and stir fry.
6. Mix the sauce in a bowl. Then pour into the wok and let it boil. Once boil, turn the heat to low and let it simmer till the sauce reduce to half.
7. Sprinkle spring onion and give few light stir. Off heat and serve