Roasted Chicken w/ White Wine Sauce

May 17, 2009 at 10:15 PM Leave a comment

P1010018

 

I decided to prepare dinner ahead of time before meeting my friend, Yahayra for brunch today.  Yahayra and I met at a firm almost 4 years ago when I was trying to launch a career into the paralegal world.  We’ve kept in touch despite our busy schedules, by seeing each other at least once a month to catch up.  She always cracks me up because of her no bull-shit attitude on life.  I’ve always admired her strength for not taking crap from people.  Rule #1 (if you want to move to NY):  build a hard outer shell unless, you want to be ripped to shreds.  I told her I had made an amazing chicken dish for dinner, and gave her the recipe verbally since it was rather simple to make.  I hope it turned out just as well for her.

So for dinner tonight, the recipe turned out to be a perfect example of why I love to cook.  I had a moment of true satisfaction after tasting the end result.  I think the secret ingredient is the dash of Maggi I put into the sauce.  It adds a nice depth of richness that makes the dish complete.  Just something I learned from cooking with the family numerous times.

Ingredients:

2 chicken breasts (bone-in/skin-on)

2 tsp butter

1/2 white onion (1-in slices)

1 tbsp olive oil

1 pinch of baking soda

1 pinch of sugar

1 tsp of Maggi (soy sauce may be used as substitution)

2 cups of white wine (I used Pinot Grigio from Spain. Tip: never use cooking wine)

1 carton of small portobello mushrooms (quartered)

1 bunch of broccoli rabe (cut into 1-in pieces)

1 cup of cooked jasmine rice

2 cloves of garlic

1 bay leaf (optional)

S/P (salt/pepper)

Directions:

Preheat oven 375 degrees.  Toss white onion slices with olive oil and place into baking pan for the chicken.  Place chicken in pan as well.  Spread 1 tsp of butter onto each chicken breast.  Sprinkle w/ salt and pepper.  Bake chicken for about 20 minutes.  Place pan in broiler for 3 minutes to brown.  Place chicken onto separate dish (keep in oven to remain warm, but turn off oven) and transfer juice and onions to a skillet in order to make white wine sauce.  Onions can be removed for the sauce depending on personal preference.  On high heat, add white wine and bay leaf, stir w/ wooden spoon, and reduce until you cannot smell any alcohol left in the skillet.  Add garlic, mushrooms, maggi, and sugar.  Freshly ground black pepper is a nice addition, but not necessary.  Keep stirring until the sauce is thick enough to coat the wooden spoon.  Remove from heat.

In a large soup pot, add pinch of salt and baking soda to boiling water.  Baking soda will help keep the broccoli rabe a vibrant green and prevent it from turning brown.  Cook broccoli rabe until tender (5 minutes).  Then add to ice water in order to stop the cooking process.  Place in collander to strain after cooled.

Place cooked rice onto warm plate and add white wine sauce over rice.  Add roasted chicken and broccoli rabe on the side.

I thought about making a side of honey glazed baby carrots, but had left over rice in the fridge, so I decided to opt out of the carrots.  Maybe, next time…

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Entry filed under: American.

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