Chicken Wings in Chablis & Garlic Sauce
Source of Recipe
www.fooddownunder.com
List of Ingredients
2 lb chicken wings
6 tbl unsalted butter
1 tbl oil
2 shallots, minced
3/4 cup Chablis
1 cup chicken broth
2 cup heavy cream
1/2 tsp minced fresh tarragon or pinch of dried
1 tsp snipped fresh chives or 1/2 teaspoon dried
Fresh lemon juice to taste
1 clv garlic, minced
White pepper to taste
1 tsp fresh parsley leaves, mincedRecipe
Heat 4 tablespoons of the butter and the oil in a large skillet over moderately high heat until the foam subsides and saute the wings until they are golden. Transfer the wings to plate. Add 1 tablespoon of butter to used skillet and cook shallots over low heat until they are softened.
Add Chablis and deglaze skillet over moderately high heat, stirring and scraping up the brown bits until the wine is reduced to a glaze. Add the stock and cook until reduced to about 1/4 cup. Add the cream and cook the sauce until it is reduced by half and is thickened. Strain the sauce through a fine sieve, and add both sauce and wings to skillet and simmer until just heated through, but do not let boil. Remove from heat and add remaining butter and rest of ingredients.
|
|
member logon
