Chicken in white wine sauce

As we were busy with the garden this weekend, we didn’t make time to shop for groceries.  Which meant that I had to make do with ingredients in the fridge, and the rendang and poached pears have been shelved to next weekend.  I had chicken thighs, broccoli, mushrooms, shallots and new potatoes to work with.   I decided to make pan-fried chicken served with white wine sauce, served with roast potatoesbraised shallots and mushrooms in madeira wine and broccoli gratin.  It took me 1 hour and 10 minutes to put this meal together, which was well worth the effort.

A) Broccoli gratin

  • broccoli florets for 2, boiled for 3 minutes and drained
  • 3 tbsp grated cheddar
  • 3 tbsp grated parmesan
  • 3 tbsp double cream
  • salt and pepper to taste
  • a pinch of grated nutmeg


  1. Pre-heat the oven at 175 degrees celsius
  2. Mix the broccoli while its warm with the cheddar and parmesan
  3. Pour in the cream, add the grated nutmeg and season with salt and pepper
  4. Place the broccoli mix into 2 small ramekins and baked for 20 minutes

B) Pan fried chicken

  • 2 chicken thighs (mine had bones, but you could use chicken supreme)
  • 1 clove of garlic, peeled
  • 2 bay leaves
  • 1 tsp dried tarragon
  • 25g butter
  • 1 tbsp olive oil
  • salt and pepper
  • 1/4 cup white wine
  • 2 to 3 tbsp double cream


  1. Melt the butter in a frying pan and add the olive oil
  2. Once the fat is foamy, add the chicken pieces, the herbs and garlic
  3. Cook the chicken for 5 minutes on either side and keep basting with the cooking fan every few minutes
  4. Once the chicken is cooked, transfer to a plate and keep warm in the oven while you make the sauce
  5. De-glaze the pan with the white wine, scraping all the brown bits. Leave to cook for 30 seconds and add the double cream
  6. Once the sauce starts to simmer, transfer the chicken into the pan. Stir to combine the sauce with the chicken (you don’t want the chicken drowning in the sauce, hence the small quantity of wine and cream) for  a minute, then serve up


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