Chicken thighs cooked with carrots, celery, garlic, white wine and chicken broth. An inexpensive and easy meal, that just ...
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Delicious. And so simple.
I didn't have any white wine so used red and it was still great. Also added some sliced bacon and a bit of thyme and tarragon. Served with some mustard chilli mash. A definite keeper for a quick, tasty and warming winter supper.
You can substitute quite a few things for white wine. Stock is often a good start. But instead of substituting the entire amount you could cut it with a bit of vinegar. For example, instead of using just substituting 1/4 cup of white wine with just stock, try combining 3 tablespoons of stock with 1 tablespoon of white wine vinegar, lemon juice or apple cider vinegar to give the liquid some acidity. Taste it before using to see if you like the flavor, and adjust to your liking.
Lemon juice is another way to give a dish a nice bright punch of flavor. For more, see the lesson on "How to Make a Pan Sauce" or check out link to "Substitutions for Alcohol in Cooking". Hope that helps. Cheers!
Dawn, I loved your recipe and was supprised how easy it was and how I got to practice so many different skills I have learned. I used Chicken Breast (wife likes white meat) and practiced my "honing skills" to get knife sharp enough to slice the meat in half horizpntally after removing the tenderloin section. I got my pan to the exact temperature to "Fry" the breasts, and the sucs I had left were so plentiful and beautifully golden brown that I was nearly drolling at thinking of the sauce I was going to make with them. I "sauteed" the veg's and made a very flavorful "pan sauce" to put over the chicken and rice (I made for the side dish). I did not put in oven to braise, but used the stove top "cooking method" on simmer for a few minutes. Needless to say, it was "perfect" only because of the skills I have learned at Rouxbe! Thanks to all of you for such teaching method. I got to practice 5 skills that I learned!
So glad that you liked the recipe Jim. But mostly I am elated that you were able to see how much you have learned and how much you were able to put into practice with just one recipe. I am proud of you!! Keep up the great work Jim. Cheers!