need to cook with half a bottle of white wine...

[ettiketti]

It's lovely wine but wine makes me ill and I'm not throwing it away!!

Any good recipes?

This chicken dish is lovely.. won't use up all the wine, but very yummy all the same :-)

2 tbsp olive oil
6 large chicken legs, halved at the joint so you have 6 thighs and 6 drumsticks (or you can just use mix of chicken quarters and thighs)
700ml/1¼ pts chicken stock (I use a Knorr stock cubes)
50g low fat flora
1 red onion, finely diced
1 garlic clove, finely chopped
2 tps of mixed italian herbs
400g mushrooms (what ever you have left in fridge - mixed is great to add flovour and texture
300ml/½ pt white wine
284ml pot double cream

1.Heat the oil in a large frying pan. Fry the chicken for 8-10 mins, skin side only, until golden brown, then transfer to a casserole dish.

1. Pour the stock over the chicken in the casserole. There should be just enough stock to cover the chicken. Bring stock to the boil and cover, leaving lid slightly ajar. Cook at just below simmering point for 30-35 mins until chicken is cooked through.
2. While chicken is simmering, remove oil from the pan. Heat the butter in pan and add red onion. Sweat onion for 5 mins until soft, but not coloured add garlic. Turn up the heat, add the chopped mushrooms and herbs, then fry for 3 mins until they soften and start to smell wonderful. Pour over the white wine, raise the heat to maximum and boil rapidly for 6-8 mins until reduced by two-thirds. Turn off the heat and leave until chicken has cooked.
3. Once chicken is cooked, strain stock into the other pan, bring back to the boil and reduce again by two-thirds until it is thick and syrupy. Pour in double cream, bring it to the boil, season if you want, then pour it over chicken. Heat chicken through in the sauce for 2-3 mins then turn off the heat and leave for a few mins before serving. serve with pasta or mashed potato

Did you know you can freeze wine? I do this then there's always some in the freezer when I need it. I use ice cube trays, but anything small will do.

That is such a great idea... any idea how long it lasts? Does it dilute the flavour?

THANK YOU sunfairy72 that sounds absolutely delicious!!

I had heard about freezing wine, will do if any left, made risotto the other evening and now want to try the recipe above :)

I use white wine to make a quick pan sauce to serve over panfried or roasted chicken, pork steaks or white fish. Deglaze the pan with the white wine, bring to the boil and scrape off all the nice brown bits on the pan, add a couple of Tbsp grain mustard and bring back to the boil, then stir in some cream to taste.

Sorry and then once you've stirred in the cream, simmer till it's thick enough for your liking.