Rosé Chicken Recipe
This simple chicken works beautifully over rice or alongside potatoes. You can also slice the meat and lay it over pasta with a generous spoonful of the creamy sauce.
Ingredients
| 2 | tablespoons | olive oil |
| ~ | salt | |
| 4 | half chicken breasts with skin, boneless | |
| 1/2 | teasppon | minced fresh lemon thyme |
| 1/2 | cup | red wine |
| 1/2 | cup | chicken stock or broth |
| 2 | cups | sour cream |
| 1/2 | teaspoon | minced fresh oregano |
Directions
- Heat oil in a pan set over medium-high heat.
- Sprinkle salt over the chicken and place it in the pan with the thyme. Reduce the heat to medium, cover with a tight-fitting lid and cook for 10 minutes.
- Add the wine to deglaze the pan.
- Add the stock and bring to a simmer. Cook uncovered for 10 minutes.
- Add the sour cream, oregano and pepper and stir to form a pan sauce. Reduce the flame to low and cook, uncovered until heated through and ready to serve.
Preparation Time:
under 30 minutes.
