A nice (homemade) sauce to go with chicken & rice - any ideas?

[pootleflump]

When we have chicken I usually either do a honey & soy sauce or sweet chilli & honey sauce. I fancy something different today but stuck for ideas - open to anything, however basic .

No ideas, sorry, but can I have the recipe for the honey and chilli one please . Sorry for being cheeky.

Brown chicken thighs in oil, remove, add onion, garlic, diced carrots, leeks, celery (whatever), add some paprika and stir for a few secs (it burns easily), put chicken back in and splash of wine and stock and cook for 30 mins. Add rice (making sure enough liquid to absorb and some more for sauce). Cook for further 10 mins or so until rice cooked. It's a really nice chicken stew type situation. If you use brown rice it's a bit more substantial and better texture.

Otherwise cream and tarragon are nice together.

Roast chicken with garlic tucked in just bashed a bit and squeeze lemon over and throw in the shells as well. When chicken cooked remove lemons, squash garlic into the juices, add splash of white wine and cooked till reduced a bit and lost it's acidity. Throw in basil at the end.

Wild mushroom sauce
2 tablespoons shallots
2 oz. Butter (1/2 stick)
1 pound assorted wild mushrooms, (portabello,morel,shitake, cremini)
1/2 cup Red Wine
3 oz Demi-Glace (or chicken stock if you don't have demi glace)
1 cup Hot Water
Salt and Pepper to taste

Melt butter in a sauce pan and sauté shallots until transparent. Add red wine.
Add mushrooms and cook until tender and wine has reduced to an essence. Add Demi-Glace and stir until dissolved. Add hot water and simmer until the sauce has thickened, approximately 8-10 minutes. Season.

Have you got chicken pieces or a whole chicken?

If pieces, this is good:

Thinly slice 2 onions and chop/crush 2-4 garlic cloves (depends on how much you like garlic!)
Put in a large pan with some oil and fry gently on a low heat for around 45 minutes so that it is really, soft and golden. You're looking for it to become more like a puree and it shouldn't be browned. If you need to, add a splash of water occasionally.

Add chicken pieces and stir, season with salt/black pepper, then add two tbsps of paprika.

Cover and cook gently for about 20-30 minutes. Add a little water if necessary to stop it sticking.

Serve with a large dollop of sour cream/creme fraiche/yoghurt.

Chunkychips, they all sound fab! Think I'll give the first one a go - thanks.

sorry lilRedWG, I meant sweet chilli & soy. It's from Tana Ramsay's book (I don't have it but my mum told me the recipe roughly). Oh and it's not really homemade it's my quick fix.

It's something like; fry strips of chicken in Sesame oil. Make a mixture of Sharwoods sweet chilli sauce any soy sauce to taste (about 3 tbsps sweet chilli to 1 tbsp soy) and add to wok/frying pan. I just add whatever bits I have- usually spring onions, mushrooms and red peppers.

COV, that sounds great as well but don't have all the ingredients at home and really don't fancy going out in the rain this aft. Will definitely be trying it out another day, thanks.

BIWI, might do your recipe actually as I have everything I need and I love creme fraiche!

Thanks Pootle!