CHICKEN OVER RICE

I know this sounds very ordinary but it is not. The volume of these flavors are turned way up. I just created this recipe this morning and it turned out perfect. I have made many versions of this in the past but I finally nailed it.So here goes. The ingredients that make this recipe special are the white wine, bay leaves, chicken broth and alot of fresh ground black pepper. Now when cooking with wine never buy cooking wine.Just remember the alchol cooks off and you are just left with the flavor of the wine if you decide not to use it substitute water. Always use a wine that you would be willing to drink. Recipe follows:

For the rice follow the recipe previously posted. Such a great recipe. I carry over several of the flavors in the sauce for the chicken

5 boneless skinless chicken thighs (of course you can use breast but why!)
Kosher salt
Fresh ground black pepper
2 tablespoons olive oil
1/4 cup White Wine
1/4 cup Wondra
2 1/2 cups low sodium chicken broth
2 tablespoons unsalted butter
1 bay leaf
2 tablespoons fresh parsley, chopped

Directions:
Pat chicken dry.This is an important step. When ever browning meat you want to make sure it is dry .This is the only way to get the nice golden brown color. Heat oil in a large saute pan. Salt and pepper both sides of the chicken. Place in pan and cook on the 1st side over medium heat for about 8 minutes. Don't turn to quickly.Add 1 tablespoon of butter to center of the pan. Then cook chicken on the 2nd side for about 3 minutes.Remove chicken and set aside. Add White wine to pan using a wooden spoon deglaze pan making sure you get up all the tasty bits from the bottom. Then add Wondra. stir constantly until you have a light brown paste about 1 minute. Switch over to a whisk and slowly stir in the chicken broth.Increase the heat to get to a boil. Add 1 teaspoon kosher salt,1/2 teaspoon fresh ground black pepper and 1 bay leaf. Bring to a boil whisking constantly and then reduce to a simmer for another 10 minutes. Add back in the chicken coating with sauce. Add the chopped parsley .Stir in one more tablespoon of butter Taste for seasonings. If desired add another 1/2 teaspoon fresh ground black pepper.
For plating spoon chicken and sauce over rice.

Note:
Wondra is awesome. You will never have lumpy sauces or gravies again!!!! Also it is always a good idea to use unsalted butter and low sodium chicken broth. By doing this you control the amount of salt in your dish. Another idea would be to add 1 cup frozen peas when you reduce the saute pan to a simmer.


Enjoy!!!