This simple little recipe for sweet wine chicken and rice was born out of our strict “No Ingredient Left Behind” rule (more on that later) and it will have you thinking in a whole new way about chicken and rice. It’s amazing how the addition of just a couple of different ingredients – in this case sweet white wine, sweet onions and a little tarragon – can take an ordinary recipe to whole new heights. Ready to ooh-la-la your chicken? Let’s make it!
This recipe is one of the ones I pull out when I want healthy plus easy plus flavorful plus I don’t want to face a lot of dishes at the end of it. (Or more accurately, I don’t want the Southern husband to face a lot of dishes at the end of it.) It cooks up all in one pan, and features almost every single one of my favorite flavors…one day I will figure out how to add some bacon to the mix and then my life will be complete. Ready for the scrumptiousness that is easy roasted lemon herb chicken? Let’s make it!
So, one of the reasons behind this recipe for pasta with cauliflower and bacon is that I recently gave myself a challenge to work veggies into everything, and I do mean everything, that I make the Southern husband for dinner. Sometimes that works out as a side dish, like mustard bacon asparagus or a nice Bloody Mary salad. But we are great pasta lovers, and as it turns out, tomatoes are not the only vegetable in town that can be best friends with your plate of pasta. As it turns out, pan-roasted cauliflower with bacon in a buttery white wine sauce is a delightful way to eat your veggies. Let’s make it!
This chicken with white wine gravy recipe was born of the fact that if there are two things I always have in my house, they are chicken and wine. And the fact that during the week I don’t want to spend a ton of time in the kitchen, but I also don’t want to give up a little elegance in my dinner even if it IS Wednesday. So if you want to have your cake and eat it too, elegant but super easy dinner-wise, break out your own chicken and a bottle of white wine, and let’s make chicken with white wine gravy!
This is the time of year when I really, really, REALLY miss my trusty whiskey barrels of herbs that are outside my kitchen door. They are still there, but currently they are under a good 18 inches or so of mean-looking frozen snow, and the lovely friendly basil, rosemary, parsley, sage, mint, thyme and tarragon that live in them during the summer are just misty memories. So every once in a while I fork over the money to buy a handful of whatever herb I am craving, just to remind me that one day I will be able to just run outside and snip myself a handful. This time I was jonesing for sweet anise-tasting tarragon, with some brown butter braised chicken.
Chicken, you old reliable stand-by, you. You are always here for us…on those days when we are running in a million different directions all day long, and at the end of that long day we come home to a house full of people with hungry, expectant looks on their faces, you never let us down. You are always, always reliable…but if I’m going to be totally honest, you CAN be just a teeny bit, well, boring. Unless we cook you up with an easy, elegant buttered white wine pan sauce. Then, chicken, you rock.