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4:50
Chicken in sauce to enjoy with the family
Chicken meat is always delicious. In addition to being very easy to handle and cook in various ways such as baked, grilled, sautéed or stewed as in this recipe.
This chicken in sauce to enjoy It is one of those recipes that should not be missing in your daily kitchen. Since it is a simple and tasty recipe, full of vegetables and a chicken that is juicy and tender.
We will develop this recipe in three parts: the chicken, the vegetables, some side potatoes and the thickening of the sauce. Get ready to take note of the phases and have fun doing it.
Ingredients for cooking chicken in sauce
For the recipe you will need:
1 kg of chicken cut into pieces
2 cloves of garlic
1 onion
1 leek
3 or 4 carrots
Water 400 ml
150 ml of white wine.
Just as you should have Aromatiza with a sprig of rosemary or thyme, 1 tablespoon of fine corn flour or cornstarch, 6 medium-sized potatoes. In addition to olive oil, salt and freshly ground black pepper, 2 tablespoons of soy sauce.
Step-by-step preparation of chicken in sauce
Chicken preparation
The chicken is going to be chopped into pieces with the skin, because that way that fat is used to cook the ingredients and gives the chicken a very good flavor, salt and pepper on all sides.
Put a pot over medium heat with a little oil. When it is hot, put the chicken pieces skin side down, do them in batches so that all the pieces can brown well.
Flip them, so they are golden brown on all sides.
It is advisable to use kitchen tongs to make it easy for you to move the chicken pieces. Place the pieces that are already ready on a plate.
Vegetable preparation
While the chicken is browning, you can prepare the vegetables: Peel the garlic cloves and onion, then finely chop them separately.
Cut the roots and the greenest part of the leek, remove the outermost layer, in half lengthwise and then in half slices.
Then peel the carrots and cut them into slices, not too thin to prevent them from falling apart during cooking.
When you have removed all the chicken from the pot, add the vegetables: garlic, onion, leek and carrots, along with a little salt and spices and herbs, cook everything over low heat for about 10 minutes, until onion and leek are tender and just brown.
Raise the heat to high temperature and add the white wine and wait 3 minutes for the alcohol to evaporate.
Take the opportunity to scrape the bottom of the pot in case any remaining chicken remains.
Potato Preparation
Now prepare some healthy stir-fry potatoes with a minimal amount of oil that will make them tender on the inside and crisp on the outside.
While you cook the chicken, peel the potatoes and place them in a microwave case that cook in their own steam for about 7 or 8 minutes, until you pierce them, and you notice that they are no longer crispy, but not very cooked either.
In a frying pan with a little oil, sauté the potatoes together with a little salt and, if you want, freshly ground black pepper until they are golden brown and to your liking.
Chicken Preparation
Add the chicken and pour water until it is almost covered. Add the soy sauce at this time if you like.
Reduce the heat to a minimum and let it cook for 45 to 60 minutes, so that the chicken is perfectly cooked.
Thicken the sauce a bit
To do this, put the pot on the fire over high temperature, bring it to a boil, and while dissolving two teaspoons of the cornstarch in a tablespoon of water.
When it is well dissolved and the chicken is boiling, add it to the pot, stir a little and let it cook for a couple of minutes.
recommendations
I present to you some tics that will help you solve the recipe in a simpler way, the roast chicken recipe.
The chicken can be cooked without the skin, if you want the dish to be lighter.
You can take advantage of and preserve the green part of the leeks, to make broths.
It is important not to parboil the chicken, so the amount of water should only cover the preparation.
When the herbs of the species you have are not very fresh or dry. You can also use them. Also, to give it your personal touch, uses the ones that you like.
The versatility of the dish allows it to be cooked in a normal or pressure cooker. If so, once closed and with the valve in place, give it 20 minutes, remember that cooking is faster.
With regard to thickening the sauce you must be careful not to overdo it, remember that once it is off the fire it still thickens more, as it cools. So don't overdo the flour.
It is a dish that freshly made and hot is a delight, also, if you consume it the day before, its flavor will delight you. Also, if you want you can keep it in the fridge for up to 3 days or even freeze it in portions.
