WHITE WINE CHICKEN
- Bite Me by Mwakie
- Dec 22, 2020
- 2 min read
On the eighth day of Christmas a foodie gave to me, White Wine and Chicken...
...Pecking Duck and Orange...
...Sweet Wine-a-Saucy...
...Coooked Cream & Wine...
....Pears in a pot....
...Wine Baked Fruit...
....Beef Burgundy...
.....and a French Bird braised in Red Wine.
It’s the last day of the 8 days of Christmas series with Nederburg Wines. Today we have a special dish, WHITE WINE CHICKEN. This is one of those recipes that you can use on any day but when you make it on Christmas Day, you’ll definitely feel like you’re having it for the first time. This recipe can be replicated with Turkey.
The chicken has a strong and wonderful flavor and the gravy just takes things to the next level. The chicken is soft and moist on the inside and crispy on the outside. The Nederburg Sauvignon blanc was the perfect wine to use on this chicken. Try it out now, I promise you won’t regret it.
This particular recipe requires you to brine your chicken. Brining basically means soaking your meat in water with a high salt concentration. This locks up moisture and makes the meat extra juicy when cooked. The soaking usually takes about 1 hour to several days depending on your meat size.
INGREDIENTS
Whole Chicken
Nederburg Sauvignon Blanc
Rosemary (Fresh & Dry)
Thyme (Fresh & Dry)
Butter
Bay leaves
Salt
Pepper
Flour
Chicken stock
Lemon
Garlic
Measurements
2 cups wine
5-6 tablespoons butter
1/8 cup all-purpose flour
1 cup chicken stock
These measurements can be adjusted.
Cooking and Preparation
Brine your chicken.
To make your brine, add in 3-4 cups of water, 1 tablespoon of salt, 1 cup of Nederburg Sauvignon Blanc, lemon slices, garlic, fresh rosemary and thyme, bay leaves.
Add your chicken and leave it to brine for at least 5 hours.
When you’re ready to cook, remove your chicken and pat down with a paper towel.
Season with salt and pepper. Make sure you season the inside as well.
Preheat oven to 180•C
In a bowl add your butter and dried herbs.
Rub your chicken with the herb butter, make sure you add the butter under the skin of the chicken.
Stuff the chicken with lemon wedges and a sliced garlic head.
Cover with foil and roast in the oven for 2 hours.
After an hour, remove the foil and turn up the heat so that the skin can crisp up. Check ok it regularly.
Remove from the oven, remove the pan juices and add them to a bowl.
Set the cooked chicken aside.
Cover with foil to retain the heat and moisture.
To make your white wine sauce; add chicken broth, flour, the pan juices from the chicken and the Nederburg Sauvignon Blanc.
Cook down the sauce on medium heat until it’s your desired consistency.
Serve and pour the gravy over the chicken.
Enjoy
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