Chicken In White Wine Sauce
This creamy chicken fricassee is a comforting dish that is perfect for enjoying on a cozy evening. Tender chicken breast cooked in a flavorful broth, then enveloped in a rich white wine sauce infused with hints of lemon and fresh parsley. This dish is sure to warm your heart and satisfy your taste buds with its comforting flavors.
— Constant Cookbook
Ingredients
- 4 chicken breasts
- 1 onion
- 1 carrot
- 1 stick celery
- 1 bay leaf
- 6 peppercorns
- 30g/1oz butter
- 30g/1oz plain flour
- 140ml/5fl oz white wine
- 1 free-range egg yolk
- 2-3 tbsp double cream
- squeeze lemon juice
- salt and freshly ground black pepper
- small handful fresh parsley
Instructions
- Place the chicken breasts in a pan with the vegetables and peppercorns and cover with water.
- Bring gradually to the boil and simmer until the chicken is cooked all the way through - about 30 minutes.
- Carefully remove the chicken breasts from the cooking liquid and keep them warm.
- Strain the cooking liquid into a clean pan, discarding the cooked vegetables. Reserve about 450ml/16fl oz of the liquid.
- Melt the butter in a separate pan and add the flour. Cook until the mixture forms a smooth paste which leaves the sides and base of pan cleanly.
- Gradually add the reserved cooking liquid to the mixture, a ladle at a time, allowing to boil after each addition before beating well. Stir until the mixture blends smoothly.
- Pour the white wine into the sauce and reduce the heat to low.
- In a small bowl, combine the egg yolk with the double cream. Stir the egg and cream into the sauce.
- Add a squeeze of lemon juice and salt and freshly ground black pepper to taste.
- Cut the cooked chicken into bite-sized pieces and stir into the sauce.
- Garnish with chopped fresh parsley and serve at once.
Cook Time
1H
Prep Time
PT30M
Yield
Serves 4
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