My Dad loved to cook. One of his favorite things to do was to cook a delicious meal for family and friends to enjoy. He had a wonderful palate, and could meld flavors together into scrumptious tasty concoctions that we would devour. This recipe is from my childhood- one of our family’s favorites, cooked with love from Dad.
Gather together your ingredients
Meanwhile, gather a half of a cup of white wine (whatever you’re drinking) and 2 cups of chicken broth.
OK, we’re ready to deglaze the pan.
Let the wine simmer a bit to cook off the alcohol…
Let the wine and chicken broth simmer for a minute. Scrape up all the browned bits from the pan.
Add a nice salad….
Chicken in White Wine Sauce with Potatoes
2 lbs of organic potatoes
2 lbs of free range deboned chicken thighs
6 tablespoons of organic butter, separated
3 cloves of garlic, minced
1/2 cup of white wine
2 cups of organic chicken broth
Handful of fresh parsley, chopped
Sprinkle Chicken with salt and pepper. In a skillet, brown the chicken in 4 tablespoons of butter and remove. Do not overcook! It should be brown on the outside and a little underdone on the inside. Add the remaining 2 tablespoons of butter, garlic and potatoes to the skillet. Saute until the potatoes start to brown. Add salt and pepper. Place chicken on top of the potatoes, cover, cook over low heat for 15 minutes. Remove chicken and potatoes to a serving pan, cover with foil to keep warm and pop into a 225 degree oven to rest.
Meanwhile, deglaze the pan by adding wine to the skillet and cooking 2 to 3 minutes on medium heat, scraping the bottom and sides to loosen the cooked remains. Add chicken broth, bring to boil and then simmer 5 minutes. Pour over chicken and potatoes and top with parsley.