In a large skillet, heat 1 tablespoon of the olive oil. No matter how tempted you are, do NOT skim the little oil slick of chicken fat off the top of your gumbo! Joseph Sergentakis, group executive chef at C LA VI in Singapore, F&W Recipe: Hainan Chicken with Rice and Two Sauces, "Using harissa to marinate a whole chicken is a great way to introduce quick flavor. From her current base in Paris, she covers a mix of lifestyle, wine, food, and fashion. Print Ingredients 6 pieces of chicken, skin-on bone-in (any type of cut) 2 strips bacon, roughly chopped 1 onion, diced 4 cloves of garlic, sliced Loosen the skin of the chicken breast with your fingertips. My entire family raved about this dish. Cook until the mixture forms a smooth paste which leaves the sides and base of pan cleanly. DELICIOUS. Scott Tacinelli and Angie Rito, chefs and co-owners of Michelin-starred Don Angie in NYC, "Chicken parm is a staple that is universally liked. Homemade stock takes the sauce over the top, and be sure to pour the fat out of the pan and deglaze with the sauce. STEP 1 Toss the chicken in the flour, then tap off the excess. While the chicken breasts are cooking, bring 200ml water, a pinch of salt and the 15g butter to the boil in a saucepan, add the chopped leeks, cover with a lid and cook on full boil for 5-10 minutes until tender and buttery. Sofian Msetfi, executive chef of Ormer Mayfair at Flemings Mayfair in London, "Start by dry-brining your favorite chicken cut (bone-in and skin-on is best) in one teaspoon of salt per pound of chicken, along with any herbs or spices you like, overnight in the refrigerator. Made with chicken breasts + a creamy white wine sauce, its so delicious! From Jamaican-style jerk to French chicken paillard. It's a great dish for a weeknight supper, and our version uses bone-in whole birds, which will feed the entire family!" In the same pan melt the butter over a fairly low heat, add the flour and whisk together until a thick, smooth paste forms (this is roux). Ingredients for white bbq sauce chicken, labelled on a sheet tray Matching search results: Preheat a large skillet or frying pan on high heat. We use the stock to make our steamed egg that we season with whatever we feel like: shiitake, watercress, lobster, or truffles." Thanks for your advice. Add the garlic, cook for 1 minute then add the mushrooms. It is both unique and comfortingly familiar, and simple enough for a weeknight supper. There was only one downside; with the additional ingredients, there wasnt as much sauce for the baguette. (Scroll down to the recipe box to get the RECIPE in its entirety). Put a large cooking pot over a high heat and add the oil. Chicken in White Wine Sauce Yield: 6 Prep Time: 15 minutes Cook Time: 45 minutes Total Time: 1 hour A delicious one-pan dinner made of chicken cooked in a creamy, white wine sauce. A good friend suggested that I make Nigel Slaters Coq au Riesling from his book Real Food and I knew it had to be. In any case, what you really want is the residual bacon fat or grease, so if youre using bacon grease that works. I will continue to make this and keep tweaking it. Set aside to rest, then add the mushrooms, plus 4 chopped rashers streaky bacon and a handful peeled pearl onions or shallots. Expertise: food, wine, cocktails, culture, travel. We will need butter, onions, garlic, wine, cream, herbs and seasonings. Use your gift card to cook our incredible Antipasti Pasta recipe! Before making the amazing sauce, youll first want to pan sear some chicken breasts. Kahari Woolcock, chef de cuisine at Miss Lily's in NYC, "Arroz con pollo is a quick and inexpensive one-pot meal. Here youll find a collection of delicious recipes that your family will love, all tested and approved by me, Jaclyn, creator of this food blog. It was my first time but there were . Reserve about 450ml/16fl oz of the liquid. I also simmered the thighs about 30 minutes and added the cream at the very end. Lucia Johnson, Massena, New York, Chicken in White Wine Sauce Recipe photo by Taste of Home. Return the chicken to the pan, cover halfway with white wine, beer, or even a dry sherry. Reduce heat to slowly bring to a boil; place chicken breasts back in the skillet and leave to simmer and thicken for about 5 minutes. 2. My husband said it was good. Replies to my comments, French Onion Pasta Bake: Penne lOignon. Your email address will not be published. At Soulmate, we use local, dried chilies to make our harissa, but you can find great premade harissa in any specialty market. The cream is added in the last 10 minutes of the recipe. Put the chicken in the pot, season with a little pepper and brown on all sides until golden. Classic coq au vin is made with a red wine sauce, whereas this one is made with a white wine sauce. In a small bowl, combine the egg yolk with the double cream. Chicken may seem like one of the simplest proteins to master, but as these chefs show, the real trick is in the technique. She has appeared in BBC Travel's "RSVP Abroad" series in Cannes and is a contributor to Fodor's Inside Paris guidebook. This may mean you need more wine if youre using more pieces of chicken. Add the chicken stock, water and white wine to the skillet and cook over moderate heat, scraping up any browned bits from the bottom. Serve with mash. You dont need to. Mmm, this is where the goodness happens. Chicken in White Wine Ingredients 6 thin-cut boneless, skinless chicken breasts (cut on the diagonal into "cutlets") cup all-purpose flour teaspoon sea salt 4 tablespoons salted butter (divided) teaspoon freshly ground black pepper plus more for serving 2 tablespoons extra virgin olive oil cup yellow onions (finely diced) Add the wine and simmer for about 5 minutes, or until the wine has reduced. Taste of Home is America's #1 cooking magazine. Transfer the chicken to a plate. Its awesome! Though plenty of Latin countries have their own take on the dish, typical Colombian-style sancochos are always served with avocado, white rice, and aj picante (hot sauce) on the side." Strain the cooking liquid into a clean pan, discarding the cooked vegetables. Allow to simmer for 15-25 minutes or until the chicken is cooked through. Cover and bake at 350 for 20-25 minutes or until a thermometer reads 170. Magazine subscription your first 5 issues for only 5. Stir in garlic, salt, and pepper; cook for 30 seconds, or until fragrant. The 15 natural-wine producers that Jancou champions are mostly unavailable in the United States, but some producers with similar philosophies are, like Jean-Paul Brun of Domaine des Terres Dores in Beaujolais, whose Beaujolais Blanc is an ideal match for this luscious chicken dish. Add in your capers, stock, and lemon juice and reduce. Its not that the mushrooms arent delicious, I just find that more often than not, Ill have carrots stocked in my fridge rather than mushrooms. For the wine, I just used an inexpensive bottle of Barefoot Sauvignon Blanc. Chicken breasts with white wine sauce, garlicky linguine with clams, or brothy mussels make for the perfect dish with Sauvignon Blanc or Pinot Grigio. If you continue to use this site we will assume that you are happy with it. This super easy, onepanskillet chickenbathed in an incredible white wine sauce is a must-try, must-have-NOW meal! Full transparency: This recipe was actually my attempt at trying to stay true to a classic romantic dinner recipe, all while making it into an easy weeknight meal for everyone. When it begins to foam, add the onions, season with salt and pepper and fry for 3-4 minutes until softened. My husband loved loved this dish he was so impressed with it. If you like Food. I made this tonight and it was amazing. That way you can brown the chicken or beef and get incredible flavor. Lift the chicken out, then set aside. Add chicken to the skillet and cook until golden brown, about 6 minutes. They come together quickly and are perfect for entertaining family and, Read More Mussels with Marinara SauceContinue. Thanks so much for coming back and leaving a kind review! As Julia Child says, If youre afraid of butter, use cream.. Spoon the sauce over the chicken a couple of times as the sauce simmers for those 10 minutes. Thank YOU! The rich sauce is so tasty you won't want to share it with anyone. Keep the heat low when fryingnot hotter than 325F. My father would reserve the smallest chicken when he cooked for me as a boy, making sure I had my own. Remove and set aside on the plate with the bacon. Cooking is my passion so please follow along and share what I create! I like a lot of sauce, so I added a cup of chicken bone broth in addition to the wine. Reduce heat to slowly bring to a boil; place chicken breasts back in the skillet and leave to simmer and thicken for about 4 minutes. Whisk in the crme frache and butter and season with salt and pepper. Fry for 5 mins. The meal is so easy to whip up and can be ready in under an hour. Heat oil in a 12-inch skillet over medium. The bacon is just used to render fat and flavor from. Finish with parsley, butter, and maybe an extra squeeze of fresh lemon juice." Turn down the heat and cover. While the chicken is frying, peel and chop the onion and garlic and slice the mushrooms. Place the chicken breasts in a pan with the vegetables and peppercorns and cover with water. YEPPERS: the menu includes my Balsamic Braised Lamb Shanks for the lamb-lovahs, and this Skillet Chicken in White Wine Sauce for the lamb-haters. half and half/heavy cream/or evaporated milk, chicken breast dinner, chicken breast recipe, chicken breasts recipe, chicken dinner ideas, chicken dinner recipe, chicken recipes. We serve ours with a toasted piece of sourdough to soak up all of the delicious flavors that seep out of the chicken as it rests." Whenever youre making a stew, its best to use poultry or meat with the skin on. Add whole garlic cloves and saute until lightly brown. Should I place the chicken in the oven covered, then introduce the meat to the sauce? As soon as it was time to taste the wine sauce, I remember saying Get your butt over here and taste this! In a large ovenproof skillet coated with cooking spray, brown chicken in oil for 1-2 minutes on each side. Can i freeze this recipe and then add the cream when i reheat it. Directions In a very large skillet, heat 2 tablespoons of the oil. I am very glad you enjoyed it! Quick saute the garlic. Dredge chicken: Place flour in a shallow dish. Required fields are marked *, document.getElementById("comment").setAttribute( "id", "a16a55b04727530563632dcebcf0b1e4" );document.getElementById("h5688a6c87").setAttribute( "id", "comment" );Comment *. , Your email address will not be published. Add the carrot, celery, leek, onion, garlic, bay leaves, clove and peppercorns and bring to a simmer. While the bacon is frying, cut the chicken into bite-sized strips. This butter not only makes excellent baked goods and buttered toast but it can also take your main dish up a notch as well. Don't subscribe Add the hot milk, continuing to stir as the sauce thickens. HOLY MOLY! Add broth and wine. I like to serve it over rice, especially my really good Lemon Rice, with a side of a big green salad. Turn up . Cover with plastic wrap and pound with a meat mallet to even out their thickness. I made this tonight and it was fabulous! Mix 1 tsp of the excess flour with a little stock and set aside. . Hello! Simmer the sauce long enough for the alcohol flavor to cook off. Put the bacon in the same pan and fry gently at first over a low heat to release fat. Melt remaining 2 Tbsp butter in sauce. Lower the sauce temp before you add the cream and heat it back up slowly. Ive made this twice, once with heavy cream. We marinate our version in Sprite (better if you can find Mexican Squirt), so it becomes tender, juicy, and has an incredible char from the sugar. Lower the heat to a gentle simmer and cook for 6 minutes or so until the chicken is just cooked through. I dont know if i just didnt do it right or if the flavor profile just isnt for me. Slice the bacon, add to the pan and fry for 3-4 minutes until crisp. Directions. Mix 1 tsp of the excess flour with a little stock and set aside. It's a hearty, stew-like dish, so, naturally, it's the ultimate comfort food. Home Recipes Chicken Recipes Nigel Slaters Coq au Riesling, June 14, 2017 by Alida Ryder 171 Comments. Just mix flour (or cornstarch) with cold water and whisk it in there until smooth and thickened. The best part about roasted chicken is leftovers. Read about our approach to external linking. Add the garlic, thyme, ground Servings: 4 Category: Main Course . I mean, is there anyone that does customer service better? Add the garlic slices and saut for another 30 seconds. Using tongs, flip the chicken over and continue to cook for 6 more minutes, or until cooked through. Wine-bar owner Pierre Jancou (who shares cooking duties with Ewen Lemoigne) is fanatical about ingredients: He gets his chicken from the same poultryman as Michelin-three-star Alain Passard. Now thats what I call a fantastic dinner! Once sauce in skillet has reduced stir in the cornstarch mixture and cook until thickened, while whisking, about 1 minute longer. Heat olive oil in a large skillet over medium heat until the oil shimmers, about 2 to 3 minutes. A sprinkle of fresh chopped parsley is the finishing touch before you can dig in. Definitely saving this as a new favorite recipe! My way took longer but worked better with the timing of the side dishes I was making. Add the Italian herbs and plain flour and stir to combine. Yes, you can definitely leave it out, and you can also use whatever other fresh or dried herbs you have on hand. This is the best recipe Ive come across in a long time. While Im usually prepared to slow-cook, braise, and marinade my meats and poultry, I cant say the same for fish. 2 weeks ago bbc.co.uk Show details . Really easy and delicious sauce to go with a chicken dish. When the chicken, wine, and onion all cook together, it becomes this rich, savory dish that makes my family drool, particularly when poured over roasted potatoes." Nando Chang, chef at Itamae Miami, "Fried chicken is the universal comfort food dish that people make all around the world. Lovely recipe,amazing result.Ive cooked this twice and its a keeper.Making it again tonight with thighs sauted potatoes tossed in sea salt and rosemary and fine green beans with caremilised onions . It's the easiest one to find ingredients for, and you can feed a bunch of people easily by doubling, tripling, or quadrupling the recipe. . Chicken breasts are pan seared until perfectly browned and tender. Keep warm. Flour can also help with curdling so if you want a thicker sauce that isnt curdled, you could make a flour slurry and add it in. Cover, reduce the heat to low and simmer until the chicken is cooked through, 20 minutes. Values may vary according to the ingredients and tools used. Thats great! Youll just want to use chicken with skin on. Want to welcome dinner guests with a healthy meal? Remove the chicken from the pan. Put a large cooking pot over a high heat and add the oil. I like to serve coq au vin directly from the casserole dish so guests can then help themselvesthe way the French would do at the dining table! This was one of the quickest meals I have whipped up, ever! I took to Twitter to see if anyone could help me and within minutes the amazing folk at Le Creuset South Africa tweeted me back saying they are going to search high and low and within 24 hours they had located the very last white buffet casserole in the country and had it sent to my local store. Place the chicken breasts in a pan with the vegetables and peppercorns and cover with water. You can always peel the skin off later if youre not a fan of chicken skin. Add thyme. While the bacon is frying, cut the. While its cooking, the scent of onion, garlic, mushrooms and wine will waft through your house, teasing your senses and when you take your first bite, you will swoon. Francisco Sanabria Crespo, executive chef of Rosewood Little Dix Bay in Virgin Gorda, BVI, F&W Recipe: Skillet Chicken and Chorizo Paella, "Growing up in Jamaica, my father raised our own poultry, and we were fortunate enough to have pimento trees and Scotch bonnet bushes growing right on our property. Season the chicken breasts generously with salt and pepper. Cut the cooked chicken into bite-sized pieces and stir into the sauce. Next, bright white wine and chicken broth are added and simmered to concentrate their flavor. Well that was my idea anyway. We use cookies to ensure that we give you the best experience on our website. Jonathan Benno, chef and partner of Leonelli Restaurant & Bakery in NYC; Michelin-starred BENNO in NYC; and Cafe Leonelli in Houston, TX, F&W Recipe: Auntie Georgia's Dakgangjeong (Korean Fried Chicken with Soy Sauce), "A Filipino staple is BBQ chicken, which is essentially a marinated chicken cooked over fire. It is such an adaptable dish, and I've never come across a bad version since my time in Asia." Season the chicken pieces with salt and pepper and cook in a single layer over moderately high heat, skin side down, until the skin is golden and beginning to crisp, about 5 minutes. Plus, kids love it!" No bacon bits are there to scrape, and if thats the case, Id much rather just start the recipe with some bacon greasethats what Im doing anyway if no bits of bacon stick to the pan. Bring it to a boil. Pat 4 x 140g sirloin steaks in the flour and sear for 2 mins on either side. Great recipe, Ive made it several times now. Making it with high quality cream and a touch of sea salt. I also used half fat crme fraiche instead of cream, but it still won approval from husband and visiting son, who is himself an excellent cookwill certainly cook again and try with carrots, Excellent, Sue! This takes 12 minutes-plus, dont rush it by cranking the heat up or you can ruin the flavors of the wine. Web When the butter is melted, add the mushrooms and onion and fry for 10-12 minutes, or until the mushrooms are golden and the onions are soft. " Brad Kilgore, chef and restaurateur in Miami, "It's a dish that can be made with very few ingredientsflour, capers, lemon, parsley, white wine, chicken stock, and butterthat everyone typically has on hand. Remove the lid from the pan and stir in the cream. Tried it tonight for the first time and it was fantastic. Trevor Elliot, chef de cuisine at The Grey in Savannah, GA, "Poached chicken and rice is one of my favorite dishes to cook at home for my family; it's simple, healthy, and super delicious. This was absolutely amazing! Julia once, Read More Red Wine Apple Pear GaletteContinue, While tomato soup is best in the summer when tomatoes are at their prime, I cant help but preferthis recipe, Read More Tomato Soup (Crme de tomates)Continue, These herbed dinner rolls are fluffy, tender, and absolutely irresistible. Tasty Query. Set aside. Sprinkle with cheese. I always save bacon from recipes like this for a quiche lorraine or an omelette later in the week! Please read our. Add the garlic and allow to saute for another 30 seconds before removing the mixture from the pan (leaving the fat behind). In a large resealable plastic bag, combine the flour, salt, paprika and pepper. Using a pair of tongs, flip the chicken and cook for an additional 6 minutes, or until cooked through. Diabetic Exchanges: 3 lean meat, 1/2 fat. Add onion, garlic, mushrooms, and butter and saute about 4-5 minutes until onions start to become translucent. Do I add some sauce to the pan, serving most of the sauce on the side? I'm a cookie-maker & picture-taker! Youd get none of the the thickness and richness of a cream sauce. The chicken can be prepared through Step 2 and refrigerated overnight in the poaching liquid. Cook over a medium-high heat for about 5 mins, turning the chicken breasts over once until golden. It was undoubtedly one of my fondest food memories." Bring to a boil, then simmer over moderately high heat until reduced to 2/3 cup, about 20 minutes. Pour in wine and chicken stock. Read about our approach to external linking. I had never worked with roasted soybean flour, but it contributes a nutty flavor and aroma to the crust." Pour in the wine and the remaining stock and boil for 5 mins or until reduced by half. It's easy enough for everyday dinners while still being plenty good enough for special meals. For me, eating is a moment to share, an enjoyment, a passion. Return the chicken to the pan, cover halfway with white wine, beer, or even a dry sherry. Add the wine, stir, then add half of the milk, increase the heat and whisk until the sauce starts to thicken. Keep up the good work! Finally, add the pork chops back into the sauce and let it cook for another minute or two. " Danny Grant, chef and partner at What If Syndicate, F&W Recipe: Chicken Paillard with Tomato and Goat Cheese Salad, "Served with mashed potatoes, coq au vin was such a Sunday treat for me growing up in the cold of northern England. Add the chopped parsley and season to taste. This sole meunire is the perfect example of that. I tweeted about it (well of course) and what do you know, Mr Slater himself shared my sentiment that this dish was made for my dish. Fry chicken in batches over a medium heat until golden. I loved the carrots, and added mushrooms and kale to the mix at the same time. Joe Vigorito, executive chef of L'Artusi in NYC, F&W Recipe: Anne Byrn's Chicken Piccata with Artichokes and Olives, "They're easy to make, freeze well, can be reheated in the microwave. Add chicken, a few pieces at a time, and shake to coat. The paillard is quickly cooked on a hot grill on both sides, brushed with Dijon mustard, and sprinkled with toasted, buttered breadcrumbs. Garnish the dish with fresh chopped parsley and serve with a side of crusty French bread. I hope you enjoy my recipes! My whole family loved it! My father taught me how to slow roast over log wood charcoal and branches from the pimento tree, and make a classic marinade from the Scotch bonnets, pimento berries, and thyme. Choose the type of message you'd like to post. Add the cream, bring to the boil then simmer for 10 minutes. Its perfect for pairing with the vibrant flavor in this white wine pan sauce. Add salt and pepper to taste, lower the heat, and cook, stirring for 2 to 3 minutes more. You could rewarm the chicken with the sauce in a 350 degree oven in a dish covered with foil until heated through. Remove from the heat. Don't toss those bones! Drain and serve with the creamy chicken. Add the olive oil and then the chicken strips, separating them as much as possible into a single layer so that they all can get golden brown. This recipe will be add to our weekday dinners for sure. You can use any cut of chicken that you prefer. 2. Never wouldve thought to apply that here though! Remove chicken from skillet. Pair it with roasted garlic mashed potatoes and steamed green beans or asparagus to finish it off. I made it last night with what we had: boneless chicken breasts and a sweet reisling. Transfer the chicken to a plate and cover loosely with foil. And most importantly if you like a bit of plate licking. There are different approaches to how this dish is prepared, the most traditional being Hainanese chicken rice served with chili sauce and cucumber garnishes. Whether you make Korean fried chicken, which is twice-fried with a rice flour (preferably) and usually tossed in a sweet and spicy gochujang sauce, or Southern fried, it's one of those feel-good dishes that instantly takes you back to a fond food memory." LaMara Davidson, chef and founder of Cornbread + Kimchi, "My wife recently prepared Korean market-style fried chicken at home, and I am fascinated with the technique and ingredients. Julian Baker, executive chef of Le Zoo in Miami, "It's quick, easy to make, and the aromas coming out of your kitchen will transport you somewhere else. The key to keeping it juicy is to let the seasoning and olive oil sit on the chicken for a while (at least 15 minutes). It may have been too hot when the cream was added to the pan, or the best before date may have been too close when used. So if you like thyme lol. Chicken in White Wine Sauce This last minute chicken recipe is made in just one skillet and is the perfect quick & easy recipe to get dinner on the table! Taste for seasoning. I love mushrooms but think carrots were a better choice here, and they look prettier too! Visit my other site: Easy Weeknight Recipes. Once the cream has been added, the contents of the dish are left to simmer and bubble for the final 10 minutes. Sugar is a good suggestion toowill have to try a brand with some sweetness! Add wine and bring to a simmer, scraping the bottom of the skillet to mix the brown bits into the liquid; cook for 4 to 5 more minutes, or until half of the wine has reduced. Pour enough olive oil into a skilletto generously coat the bottom. The unique thing I love about this butter is that theyve been using the same recipe since 1985! We add a bit of potato starch into our crust to ensure that the chicken stays crispy, and we add cheese to the egg dredge for a dose of extra flavor. Youll also appreciate that the butter is packaged in foil so no off-flavors are imparted from the fridge. I always use chicken thighs for this dish, and even though the original recipe calls for a Burgundy wine, I like to experiment and sometimes use a Riesling. Add 2 Tbsp butter and stir to melt. "This is gumbo 101the first gumbo you learn in the Cajun kitchen. Allow to cook for another 10 minutes. For my birthday a week or so ago, I was spoiled with something I have wanted for a very, VERY long time. Thank you for this recipe and opening me up to try new things. Easy Weeknight Recipes, This post may contain affiliate links. Or maybe its too greasy for it to stick to the pan? Another technique to consider is to not cook the bacon until its fully crisp, and the reason for that is that when bacon crisps up, it releases from your pan much more easily than when its not fully cooked. Served alongside an arugula-tomato salad, with fresh herbs like tarragon, chervil (French parsley), and chives makes this a wonderful summer dish." Try your first 5 issues for only 5 today. Season chicken with salt and pepper. hundreds of stalls , plenty of tasting and demonstrations . Put the chicken back into the pan, along with any juices from the plate, then simmer for 5 mins or until cooked through and the sauce is glossy. The addition of herbs elevates these easy dinner rolls into, Read More Herbed Dinner Rolls RecipeContinue, These mussels with marinara sauce are an absolute delight. You'll be in Southern-fried heaven in no time!" Add chicken; cook 2 minutes on each side or until browned. Cook until over medium heat until the bacon is crisp. After youve browned the chicken and removed it from the pot, youll want to saut a mix of diced onion and garlic. Topping the chicken with a fresh salad of arugula or any greens you have on hand, a drizzle of good olive oil, and a squeeze of lemon makes it a light and fresh dish. I hope to encourage a love for cooking by creating fool-proof recipes that are easy and delicious. Stir in thyme leaves. Nutritional info is an estimate and provided as courtesy. This. Pair with a side dipping sauce of vinegar, soy, garlic, and black pepper to achieve maximum flavor." Heat oil in a large frying pan over medium high heat and cook the chicken and bacon until just cooked through. The sauce will reduce and become thick and luscious. She has worked her way through more than 50 countries across all seven continents, trying everything from snowshoeing in Antarctica to glacier trekking in the French Alps. Combine first 4 ingredients in a shallow dish. Add the chicken, skin side down; cook over moderately high heat until the skin is crisp, 2 minutes. OR, make my Creamy Garlic Sauce Chicken. Let the wine reduce for a minute or two, then add a cup of chicken broth. Marcus Samuelsson, chef and restaurateur behind Red Rooster Harlem, F&W Recipe: Julia's Favorite Roast Chicken, "A great chicken stock is the most useful tool any chef can wield. , Im making this tonite did she addthe flour slurry firdtbthan the cream thank u. I assume that she added the slurry to the cream. Recipes for chicken white wine sauce bbc good food in search engine - all similar recipes for chicken white wine sauce bbc good food. . Melt the butter in a separate pan and add the flour.