Recipe Chicken in white wine and caper sauce : Practical and Delicious

Recipe Chicken in white wine and caper sauce : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Chicken in white wine and caper sauce. You are currently reading Recipe Chicken in white wine and caper sauce : Practical and Delicious. This recipe is the creation of the chef Leanne Kitchen. Recipe Chicken in white wine and caper sauce requires 15m, cook 1h 10m and serve 6. Caution: allergy Contains gluten, milk, soy and wheat.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

This delicious family meal can be made on the weekend and frozen to be reheated on a week-night when you don't have much time for cooking.

Ingredients:

7 Ingredients

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  750ml (3 cups) Massel chicken style liquid stock
  
  
  


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  500ml (2 cups) dry white wine
  
  
  


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  12 chicken drumsticks, skin removed
  
  
  


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  75g unsalted butter
  
  
  


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  75g (1/2 cup) plain flour
  
  
  


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  50g (1/4 cup) drained baby capers
  
  
  


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  1 1/2 tsp finely grated lemon rind
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

6 Method Steps

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  Step 1
  
  
  
  
  Combine the stock and wine in a large saucepan over medium heat. Bring to a simmer. Add the chicken. If necessary, add a little boiling water to cover. Reduce heat to medium-low. Cover and cook for 30 minutes or until the chicken is cooked through.
  
  
  


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  Step 2
  
  
  
  
  Transfer the chicken to a plate. Cover with foil to keep warm. Reserve 1.25L (5 cups) of the cooking liquid. (If you're freezing the dish ahead, reserve an extra 250ml or 1 cup cooking liquid.)
  
  
  


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  Step 3
  
  
  
  
  Melt the butter in a large saucepan over medium heat. Add the flour and stir until a smooth paste forms. Reduce heat to medium-low and cook, stirring often, for 5 minutes or until the mixture has a slightly grainy texture.
  
  
  


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  Step 4
  
  
  
  
  Add 1.25L (5 cups) of the reserved cooking liquid to the butter mixture, 250ml (1 cup) at a time, stirring constantly. Reduce heat to low. Cook, stirring often, for 20 minutes. Add the chicken to the saucepan. (To freeze, see tips below.)
  
  
  


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  Step 5
  
  
  
  
  Cover the saucepan and cook for 10 minutes or until the chicken is heated through. Stir in the capers and lemon rind. Season with salt and pepper.
  
  
  


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  Step 6
  
  
  
  
  Divide the chicken mixture among serving dishes. Serve with the gratin and salad (see notes).
  
  
  

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