Salvadorian Chicken in White Wine Recipe
Summer snuck up on us here in California, I’m really missing those cooler spring mornings and all the buzz of birds and insects around me, but that did not stop me from making this Salvadorian chicken in white wine recipe.
We do have a cool duck that’s been coming around to skinny dip in our pool, and the last couple of times he even brought his main squeeze. I tell ya, we don’t call this place “The Love Shack” for nothing. Squirrels, ducks, humming birds, blue birds, cats and dogs, lizards and butterflies, I welcome them all. We share our oranges and figs, no trouble, I really don’t understand when people freak out about a squirrel stealing an orange. It’s not like I’ve ever been short one orange for a recipe because the squirrels took it. Hahaha, nature’s got more than enough for us all if we just share.
Back to this summer time over here, as i said, the crazy heat did not stop me from making this braised Salvadorian Chicken in white wine recipe for the Batman. Did I ever tell you that the BatMan doesn’t like onions ? My Salvi man is an onion detective, the irony here being that this Salvadorian Chicken is technically chicken braised in onions, lots of them until almost disintegrated.
There’s some kind of inexplicable magic going on between the caramelized onions and the white wine as it bubbles around the chicken thighs. So If you like tender chicken, the kind that melts in your mouth loaded with flavor chicken, then this chicken in white wine recipe is for you. Because it simmers away for quite some time, I hit it with a nice squeeze of lime at the end, and make sure to have plenty of crusty bread to go around for soaking up that white wine sauce.
This time I made a bunch of these rustic paprika potatoes on the side and it turned out to be a good call.
Meanwhile I’m also trying to win Google ‘s heart with this chicken in white wine recipe, If you know what I mean 😉
- 12 chicken thighs boneless skinless
- 1 spanish onion thinly sliced
- 4 tbsp olive oil
- sea salt to taste
- 2 tsp sweet paprika
- 2 c white wine dry
- 2 leaves bay
- black pepper to taste
- 1 lime halved
- 1 tbsp butter cold
- 10 sprigs cilantro
Bring the chicken thighs to room temperature for at least 20 minutes and pat them dry with paper towels. Drizzle them with a lug of olive oil and generously season them all over with the sea salt, black pepper and paprika.
Heat up a medium skillet over low flame and add a lug of oil. Add the sliced onions with a pinch of sea salt and saute until they start to caramelize all over, about 25 minutes.
Meanwhile heat up a seasoned cast iron skillet over medium flame and brown the chicken tights until golden brown on both sides. Work in batches making sure not to overcrowd the pan, then 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 transfer the browned chicken on top. Cover with a tight lid and simmer gently on low flame 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 chicken from flame and add the cold butter on top. Cover with the lid and allow the butter to melt into the chicken and sauce to create a smooth silky gravy. Squeeze half the lime all over the top and sprinkle with the cilantro leaves over the top. Serve hot with the extra limes on the side, next to potatoes or some crusty bread to soak up all that gravy.
P.S. this Garlic Chicken White Wine <—Gotta Make It !
P.S this Italian Chicken Cacciatore <— lick your fingers clean good !