You could go with a nice rustic tomato based sauce with chunky tomatoes, basil etc or for a different take, try a white wine sauce with a bit of garlic cheese mixed into it, as well as some philli cream cheese. This sauce is delicious and easy to make- Fry off some fresh garlic, ginger and finely chopped onions until lightly browned, add your chicken (cubed) and two thirds of a bottle of white wine(the cheap sweetish stuff works well).Bring to the boil then reduce heat and add 200 g of philli cheese and 250fluid onces of double cream. Also now add some sweetcorn.Cook for 10-15 mins until chicken is cooked and serve. This dish also goes really well with rice.
2007-08-04 22:14:27
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answer #1
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answered by simbar 3
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2017-01-22 09:30:00
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answer #2
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answered by ? 2
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If the chicken is being roasted, then I would put chicken(after rubbing the skin with a mixture of butter,mixed herbs,garlic,salt and pepper) on a roasting pan with a drip tray.Add some water to the pan. The water will keep the chicken moist during cooking. The juice from chicken whilst cooking will drip to the bottom of the pan and mix with water(you might have to add more water during cooking).When the chicken is cooked, add some white wine and chicken stock to the gravy at the bottom of the pan then pour the gravy mix into a saucepan and heat up.Add cornstarch to thicken.
2007-08-04 23:06:54
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answer #3
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answered by John G 1
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I would only serve a very light fruity sauce with a meal like this. Any sort of gravy would be far to heavy and overpowering, as would most white sauces. you can make a nice orange sauce from marmalade and white wine, or a tomato and basil sauce using fresh tomatoes isn't too bad.
2007-08-05 00:07:30
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answer #4
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answered by kaff 2
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Try a chicken veloute w/ lemon juice -fresh - and capers .In a pinch a rosemary parsley butter sauce will work also.
If you don't know how to make a veloute you should learn how. It's easy to make , has about 20+ small sauces that can be made from it and is the base for all the cream soups
2007-08-04 23:43:52
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answer #5
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answered by Anonymous
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Slow roast your chicken with garlic, thyme & lemons & a little white wine, takes about 3 hours but gives good results & the sauce is delicious. Joint your chicken first, mix with whole unpeeled garlic cloves, thyme, quartered lemons (unwaxed) olive oil, black pepper, put in roasting dish, add glass of white wine, cover & roast for 2 hours in low oven gas 3/160C, uncover & roast for another hour at gas 6/200C. Might have it myself now.
2007-08-04 22:23:31
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answer #6
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answered by lone groover 2
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**********BROWN GRAVY
This recipe can be used to make either beef gravy or brown chicken gravy just by using beef broth or chicken broth. Always remember to use equal amounts of fat and flour and increase amount of broth accordingly. 3 tbsp. all purpose flour 2 - 2 1/2 c. broth 1/2 tsp. black pepper 1/2 tsp. salt
Strain broth from roast beef (or roast chicken). Remove excess fat by adding ice cubes and remove as it hardens. Add 3 tablespoons fat and 3 tablespoons flour to skillet and stir over medium heat until browned. Add salt and pepper, stir in broth, and bring to a boil. Continue stirring while gravy boils 2 to 3 minutes. If it gets too thick, add a little more broth or water. Serve hot.
2007-08-04 23:18:11
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answer #7
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answered by Anonymous
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The ONLY 'sauce' to serve with roast vegetables is gravy.
2007-08-04 22:14:15
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answer #8
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answered by k 7
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Fountain Tomato Sauce in the plastic squeezy bottle.
2007-08-04 22:42:28
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answer #9
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answered by buddenhoppo 2
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I like to roast them all together with fresh herbs in EVOO and they create their own sauce-you can deglaze the pan with a bit of wine or stock.
2007-08-04 22:19:34
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answer #10
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answered by barbara 7
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