This is one of those dishes that is so simple, yet so delicious. We loved this.
Our Eating Around the World Adventure took us to El Salvador and we are loving it.
This chicken is fried first, quickly, just to give it some colour, then it is poached in white wine to finish cooking it.
The original recipe used only two chicken thighs, I added in an extra two, there was still enough sauce for us. The recipe is easily doubled though. I like to use large chicken thigh fillets here.
Now I served it with cous cous the first time I made it, not very traditional, but I forgot to buy potatoes. The cous cous was delicious with it. The second time I made it with potatoes, and it was equally delicious. So serve it with whatever you prefer to eat.
So if you are looking for mid week meal that is easy and flavour full, give this Salvadoran Chicken dish a go.
Our Eating Around the World Adventure took us to El Salvador and we are loving it.
This chicken is fried first, quickly, just to give it some colour, then it is poached in white wine to finish cooking it.
The original recipe used only two chicken thighs, I added in an extra two, there was still enough sauce for us. The recipe is easily doubled though. I like to use large chicken thigh fillets here.
Now I served it with cous cous the first time I made it, not very traditional, but I forgot to buy potatoes. The cous cous was delicious with it. The second time I made it with potatoes, and it was equally delicious. So serve it with whatever you prefer to eat.
So if you are looking for mid week meal that is easy and flavour full, give this Salvadoran Chicken dish a go.
Recipe
Recipe adapted from ciaoflorentina.com/
Serves 4
4 chicken thighs, boneless, skinless
1 red onion, thinly sliced
4 tablespoons olive oil
Sea salt to taste
2 teaspoons sweet paprika
2 cups white wine dry
2 bay leaves
Black pepper, to taste
1 lime, halved
1 tablespoon (14g) cold butter
10 sprigs fresh coriander, roughly chopped
Take the chicken thighs out of the fridge for 30 minutes, leave them on the counter to come to room temperature while your prepare your other ingredients.
After 30 minutes, pat the chicken thighs dry with paper towels. Drizzle them with a little of the olive oil and season them all over with the sea salt, black pepper and paprika.
Heat up a medium frying pan over low heat and add 2 tablespoons of the oil. Add the sliced onions with a pinch of sea salt and sauté until they start to caramelize all over, about 25 minutes.
Meanwhile heat up a cast iron skillet over medium heat, add 1 tablespoon of the oil and brown the chicken thighs until golden brown on both sides, transfer them to a plate and keep warm.
Deglaze the pan with the white wine making sure to scrape all the brown bits from the bottom with a spatula or wooden spoon. Transfer the onions to the pan with the wine, add the bay leaf and return the chicken on top. Cover with a tight lid and simmer gently over very low heat for 45 minutes.
After 45 minutes move the lid half way to the side and cook the chicken partially covered for another 15 minutes or until the sauce is reduced to your liking and the chicken falls apart tenderly when stabbed with a fork.
Remove the pot from the heat and add the cold butter on top. Cover with the lid and allow the butter to melt into the sauce, to create a smooth silky sauce. Squeeze the juice of half a lime all over the top and sprinkle with the chopped coriander.
Serve hot with extra limes on the side, some mashed potato (or cous cous) or some crusty bread to soak up all that sauce.
Serves 4
4 chicken thighs, boneless, skinless
1 red onion, thinly sliced
4 tablespoons olive oil
Sea salt to taste
2 teaspoons sweet paprika
2 cups white wine dry
2 bay leaves
Black pepper, to taste
1 lime, halved
1 tablespoon (14g) cold butter
10 sprigs fresh coriander, roughly chopped
Take the chicken thighs out of the fridge for 30 minutes, leave them on the counter to come to room temperature while your prepare your other ingredients.
After 30 minutes, pat the chicken thighs dry with paper towels. Drizzle them with a little of the olive oil and season them all over with the sea salt, black pepper and paprika.
Heat up a medium frying pan over low heat and add 2 tablespoons of the oil. Add the sliced onions with a pinch of sea salt and sauté until they start to caramelize all over, about 25 minutes.
Meanwhile heat up a cast iron skillet over medium heat, add 1 tablespoon of the oil and brown the chicken thighs until golden brown on both sides, transfer them to a plate and keep warm.
Deglaze the pan with the white wine making sure to scrape all the brown bits from the bottom with a spatula or wooden spoon. Transfer the onions to the pan with the wine, add the bay leaf and return the chicken on top. Cover with a tight lid and simmer gently over very low heat for 45 minutes.
After 45 minutes move the lid half way to the side and cook the chicken partially covered for another 15 minutes or until the sauce is reduced to your liking and the chicken falls apart tenderly when stabbed with a fork.
Remove the pot from the heat and add the cold butter on top. Cover with the lid and allow the butter to melt into the sauce, to create a smooth silky sauce. Squeeze the juice of half a lime all over the top and sprinkle with the chopped coriander.
Serve hot with extra limes on the side, some mashed potato (or cous cous) or some crusty bread to soak up all that sauce.
Enjoy!
To save the recipe to your favourites go to www.whatscookingella.com/salvadoran-chicken-in-white-wine.html
Pin it: www.pinterest.com.au/pin/399413060700222310#
Pin it: www.pinterest.com.au/pin/399413060700222310#
RSS Feed