Chicken With White Wine, Onions and Herbs
Published February 1, 2012
Yunhee Kim for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Megan Hedgpeth.
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
Chicken breasts
Onions
Butter
White wine
Bay leaves
Thyme
Parsley
Nutritional analysis per serving
7 grams carbs; 105 milligrams cholesterol; 217 calories; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 6 grams fat; 2 grams fiber; 66 milligrams sodium; 32 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large skillet over medium-high heat, cook 2 chopped onions with 2 tablespoons butter and some salt and pepper until the onions soften, 5 to 10 minutes.
- Step 2
Add the chicken, 1 cup white wine, 2 bay leaves and several sprigs of thyme and parsley. When the liquid boils, lower heat to a simmer; cover and cook chicken for 10 to 15 minutes or until tender and just cooked through.
- Step 3
Transfer chicken to a plate and keep warm. Turn heat to high and boil the mixture until it is reduced by three-quarters; it should be fairly thick.
- Step 4
Lower heat, stir in 2 tablespoons butter and return the chicken to the pan to reheat and coat with sauce.
- Step 5
Adjust seasoning. Garnish: Chopped fresh thyme.
Private Notes
Comments
I made this for my roommates today. I always use pinot grigio and reduce the sauce with lemon juice, crushed red pepper, and a little bit of garlic. Everyone always seems to enjoy it.
Ingredient amounts work for 2-3 breasts well, add a little more depending on the amount of chicken.
Fresh lemon juice both during the reduction and at presentation definitely enhanced the flavor. I took Austin's suggestions.
Simply put, I have had better chicken. I won’t make it again, there are so many much more interesting and flavorful recipes.
When the shallots were almost done, I added garlic to the pan. I was out of bay leaves, so I used Herbs de Provence instead. So good!
Made mostly as written and quite enjoyed it. I didn’t use lemon because it’s not my family’s taste. I sliced the onions thinly and cooked them longer, not really caramelized, but very soft. I added four cloves of sliced garlic and a big fresh rosemary stem with the thyme. I didn’t use parsley because I didn’t have any on hand. The flavor balance was nice, though more rosemary wouldn’t have hurt. I basically had onion jam at the end, which was delightful on fresh bread after the meat was gone.