Chicken with asparagus and white wine sauce

Dinner tonight, July 22, 2015
OMG... this was such a delicious dish with a very flavourful sauce, great for those posh dinner parties or a datenight , and by all means a every day if you like to spoil yourself and your family.
4 servings
  • 4 big chicken thighs, boneless
  • 3 tbsp all purpose flour
  • 1 tbsp garlic powder
  • ½ tsp salt
  • fresh thyme, chopped
  • fresh rosemary, chopped
  • 1 cup chicken stock
  • 1 cup milk or heavy cream
  • 1 cup white wine
  • 500 g fresh asparagus, cooked ( more if you like asparagus )
1) Pre-heat oven on 190ºC
In a big cooking pot add water and a pinch of salt, bring to boil and add asparagus , cook for 3 min, sive through a colander give the asparagus a short cold shower under the cold water, set aside.
In a flat dish mix together flour, garlic powder , salt, a ½ handful chopped rosemary and a ½ handful thyme, dredge the chicken and place in a ovenproof baking dish sprayed with cooking spray
Put in oven for 40 min, turning them halfway (after 20 min )
Meanwhile in a saucepan mix together white wine and chicken stock. In a separate bowl whiskey together 2 tbsp of the flower mix ( the one you used to dredge the chicken in ) and Milk. Whisk so there is no lumps back, add to the white wine / chicken stock in the saucepan, bring to a boil, and turn down the heat. let it simmer on medium to low heat, stirring very often so it don’t burn. The sauce should evaporate a lot so it turn in to a thick sauce, If you want more sauce just thicken with 1 or 2 tsp cornstarch + 3 tsp water mixed together ) but it taste better if evaporated.
Place asparagus on the plate and place the chicken on top, drizzle with the white wine sauce and serve, serve with a good piece of bread.
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