Need help w/chicken & white wine sauce recipe?

Question

I have this recipe for chicken and white wine sauce. I usually serve asparagus with it. But I can't figure out what kind of potato will go best with it. Mashed potatoes don't work and oven roasted are OK, but not great. Does anyone have any other suggestions? Thanks!

Answer 1

Grate the potatoes and make a fried hash.

Answer 2

I actualy prepare something similar (using a white wine sauce) and I make this "pan fried potato" that complements the meal extremely well:

Pan-Fried Herb Potatoes

This is my recipe that I copied and modified from a french chef in Montreal. You may have to do this in many steps or "pans" depending on the size of the pan and on how many people you are serving the meal to.

Preparation 20 minutes for 2 people - 1 medium potato per person.

1 Medium size potato per person.
Dried thyme (ground thyme from a bottle or small leaves from a bottle)
Salt and pepper to taste.
Peanut oil (no other kind like vegetable or canola, it will not "taste right") or bacon fat.
1 small onion finely chopped.

1- Peel and slice each potato about 1/8 inch thick (raw).
2- On medium heat, add a little peanut oil just enough to coat a large pan and so the potatoes don't stick to the pan (you can substitute the peanut oil to bacon fat if you wish, it is as good), let it get hot (30 seconds)
3- Place the sliced potatoes and fill the pan.
4- Sprinkle some thyme, very little, do not cover the potato with it, it is a powerful herb, be especially careful if you use ground thyme. Add some salt and pepper, again, very little, then sprinkle some of the chopped onions over all the potatoes (chop enough onions so you have some for each "batch" or pan you will cook, the onions will turn black as you cook them, it is what you want, you want the onions to "burn" and turn black in the pan, that is what will give the potatoes that taste, that and the thyme)
5- Cook 1st side for about 7-8 minutes or until browned.
6- Flip them to cook the second side, repeat the thyme, salt and pepper but NOT the onions. The ones you already sprinkled on the first side will continue cooking and "burn"
7- When your batch is done transfer the potatoes in a glass bowl or pan (use glass) with the oil that is left and the browned onions and repeat the process as many times as necessary to cook all the potatoes you need.

8- DO NOT CLEAN the pan when you are done, leave it aside to cool down with the oil and whatever bits of onions there are. If the potatoes cool down it's ok also. 5 minutes before you are ready to serve your meal re-heat the pan on medium heat, transfer the cooked potatoes to the pan and warm them up for about 5 minutes tossing them occasionally (once or twice in 5 minutes) then serve.

Do not be afraid to brown them well, not burned but well browned as they will taste even better.

Answer 3

Make a basic roux (equal parts of flour and butter, usually like 1 or 2 tablespoons of each). This is done by melting the butter in a sauce pan and mixing the flour in with it. Then slowly stir in two cups of milk (skim is fine) stirring constantly. Do not let the mixture boil. When it starts to thicken add a 1/4 cup of wine. Season with salt, pepper, or if you like Italian, some oregano. Also, I like to add a bit of parm cheese or mozzarella. Enjoy

Answer 4

how about trying a jacket potatoe with garlic butter im sure this will go quite well with the chicken enjoy

Answer 5

How about serving a pasta instead?

Answer 6

potato salad?