This recipe uses a white wine version of the sauce ... When the wine mixture has reduced slightly, stir in chicken broth. #6.

Add thyme and white wine; bring to a boil, reduce heat, and simmer until reduced by ⅔, about 4 minutes. Return chicken, skin side up, to pot; add broth, bring to a simmer, cover, and transfer to ...

Stir in wine, and cook ... made with roasted chicken bones and tons of vegetables, and a bouquet of herbs, for a richly flavored broth. Then chicken fat is used to cook raw carrots and celery ...

The juices and browned bits in the pan make a nicely rich sauce with chicken broth, white wine and butter. Deep-fried slices of baby artichokes and Meyer lemons serve as garnish. They puff up with ...

Pour over chicken. 3. In same skillet, add chicken broth, white wine, saffron, salt, bay leaf and rice. When mixture begins to boil, pour over casserole, cover and bake in oven at 350F for 20 ...

A little Asian fish sauce, tomato and a lot of wine will trick out ... If you have fresh poultry, like chicken, or even turkey wings, that will enrich the broth even more. Season the broth as ...

This simple white wine pan sauce enriched with créme fraîche and a generous handful of tender fresh herbs turns pan-roasted chicken breasts ... seafood broth. Layering a base of aromatics ...

Wine is what I usually use; red or white, depending on what I’ll be ... Add some stock -- as much or as little as you want, either chicken broth from a box or can, or homemade chicken stock ...

We know that sounds wild, but bear with us here. Instead, use your white wine as a substitute for chicken broth. White wine won't give your food the same saltiness that chicken broth does ...