Name: Pink Chicken Sauté
Yield: Serves 4
Ingredients: 3 1/2 to 4 pound chicken, quartered; 4-6 tablespoons butter; 2 tablespoons finely chopped onion; 1/2 teaspoon thyme; 1 tablespoon paprika; 1 cup heavy cream; Salt, freshly ground pepper; 1 cup white wine (Pouilly Fuissé or White Pinot); Garnish: chopped parsley, paprika

Recipe information

Yield
Serves 4

Ingredients

3 1/2 to 4 pound chicken, quartered

4-6 tablespoons butter

2 tablespoons finely chopped onion

1/2 teaspoon thyme

1 tablespoon paprika

1 cup heavy cream

Salt, freshly ground pepper

1 cup white wine (Pouilly Fuissé or White Pinot)

Garnish: chopped parsley, paprika

Preparation

Brown the chicken pieces in the butter, turning each piece to color evenly. When the pieces are evenly browned, add 2 tablespoons finely chopped onion to the pan and let it cook down over low heat for 3-4 minutes. Add salt and pepper to taste, 1/2 teaspoon thyme, and 2/3 cup white wine. Simmer gently until chicken is tender. Add 1/2 cup white wine and 1 tablespoon paprika and cook slowly for a few minutes. Remove chiken to a hot platter and reduce pan juices over high heat. Add 1 cup heavy cream, heat through and blend. Thicken sauce with beurre manié and taste for seasoning. Pour sauce over chicken and garnish with a good sprinkling of paprika and finely chopped parsley. Serve with a rice pilaf and a crisp salad.

TagsWhite Wine Wine Alcohol Beverages Chicken Poultry Paprika Herbs & Spices Main Dinner Nut Free Gluten Free Easy Weeknight Meals House & Garden

Recipe notes

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