Chicken with vegetables in white wine sauce

Chicken with Vegetables in White Wine Sauce: A Savory and Comforting Recipe

Preparation Time: 20 minutes
Cooking Time: 1 hour
Total Time: 1 hour and 20 minutes
Servings: 4-6

Who doesn't want a meal that brings the family together, offers comfort, and combines the flavors of nature in a delicious way? The recipe for chicken with vegetables in white wine sauce is exactly what you need for an unforgettable dinner. This recipe, wrapped in culinary traditions, combines succulent chicken with fresh vegetables and a rich sauce that will delight your senses.

Recipe History

Throughout the centuries, cooking with wine has been a popular practice, used both to add flavor and to tenderize meat. Chicken with wine is not just a recipe; it is a story about family, patience, and love for good food. In various corners of the world, this chicken variant has evolved, but its essence remains the same: a dish that brings joy and a sense of belonging.

Ingredients

For chicken with vegetables in white wine sauce, you will need:
- 1 tablespoon olive oil (make sure it's high quality to add a rich taste)
- 60 grams smoked bacon, without rind, cut into pieces (this will add a deep, savory flavor)
- 1 chicken (approximately 1.5 kg), cut into 8-12 pieces and skinless (you can also use free-range chicken for a more intense flavor)
- 1 teaspoon salt (adjust to taste)
- 300 ml dry white wine (a Sauvignon Blanc or Chardonnay are excellent choices)
- 250 grams onion, peeled (you can use red onion for a sweet note)
- 6 whole cloves (these add a warm and slightly spicy aroma)
- 150 ml dry sherry (adds depth and complexity to the sauce)
- 2 bay leaves (to flavor the dish)
- 250 grams small carrots, peeled (cutting carrots into large pieces retains their texture)
- 2 stalks of celery, peeled and chopped (celery adds a crunchy and fresh note)
- 200 grams mushrooms (choose fresh mushrooms like champignon or forest mushrooms for a more intense taste)
- 500 ml chicken broth (ideally homemade, full of flavor)
- Black pepper (to taste)
- 100 grams canned peas (adds color and sweetness)
- 1 tablespoon fresh parsley, chopped (for a touch of freshness)
- 30 grams soft butter (to thicken the sauce)
- 2 tablespoons flour (used to create a creamy sauce)

Cooking Technique

Step 1: Preparing the Ingredients
Start by preparing all the ingredients. Make sure you have everything at hand, so you don’t waste time while cooking. Cut the chicken, carrots, and celery, and peel the onion.

Step 2: Browning the Bacon
In a large pot, heat the olive oil over medium heat. Add the chopped bacon and lightly brown it for about 5 minutes. This will release fats and flavors that will enrich the sauce. Remove the bacon from the pot and let it drain on a paper towel.

Step 3: Browning the Chicken
Season the chicken pieces with salt and add them to the pot, in batches if necessary. Cook them for 10-15 minutes, turning regularly, until browned on all sides. This step is crucial, as browning the chicken will add a delicious crust.

Step 4: Deglazing the Pot
After the chicken is browned, remove it to a plate and drain excess fat from the pot. Pour the white wine into the pot and bring it to a boil, stirring constantly. This process will loosen the browned bits of meat from the bottom of the pot, bringing them back to life.

Step 5: Adding the Aromatic Vegetables
Reduce the heat and let the wine simmer for 5 minutes until it reduces by half. Stud the onions with cloves and add them to the pot, along with the sherry and bay leaves. Simmer for 2 minutes.

Step 6: Combining the Ingredients
Add the carrots, celery, mushrooms, tomato paste, remaining onion, browned bacon, chicken pieces, and a bit of pepper. Bring everything back to a boil. When it starts to bubble, reduce the heat, cover the pot, and let it simmer for 40 minutes.

Step 7: Finishing the Dish
After 40 minutes, add the peas and chopped parsley, letting it simmer for another 5 minutes. In a small bowl, mix the butter with the flour until a smooth paste forms. Incorporate this paste into the sauce, stirring continuously to avoid lumps. Simmer for another 5 minutes until the sauce thickens slightly.

Step 8: Serving
Remove the bay leaves and the cloved onions from the pot. Serve the dish hot, alongside a side of mashed potatoes or a fresh salad. You can also add some croutons for an extra texture.

Practical Tips
- The Wine: Choose a quality dry white wine, as its taste will influence the sauce. Avoid sweet wines, which can alter the balance of flavors.
- The Chicken Pieces: If you want an even more intense flavor, you can leave the skin on the chicken while browning, but make sure to remove it before serving if you prefer a lighter dish.
- The Vegetables: You can experiment with seasonal vegetables, such as zucchini or bell peppers, to customize the recipe to your preferences.

Nutritional Information
This recipe for chicken with vegetables in white wine sauce has approximately 450 calories per serving. It is rich in protein, vitamins (from vegetables), and minerals, making it an excellent choice for a healthy meal.

Ideal Pairings
To complement this dish, you can serve a dry white wine or a fresh lemonade. Additionally, a crusty bread will be perfect for soaking up the delicious sauce.

Frequently Asked Questions

- Can I use frozen chicken?: It is recommended to use fresh chicken, but if you use frozen chicken, make sure it is completely thawed before cooking.
- How can I adapt the recipe for a gluten-free version?: Replace the flour with a gluten-free alternative, such as almond flour or cornstarch.
- What other spices can I add?: You can try aromatic herbs, such as rosemary or thyme, to add an extra aromatic note.

This recipe for chicken with vegetables in white wine sauce is a true delight, full of flavors and textures that will make you want to return to it again and again. So, get ready to impress your family and friends with your culinary skills! Enjoy!