Indulge in a symphony of flavors with our versatile chicken recipes, each featuring a unique sorrel sauce that elevates the dish to new heights. From the classic French **Poulet à l'oseille** to the vibrant **Chicken with Sorrel and Bacon**, these recipes showcase the versatility of sorrel and its ability to transform ordinary chicken into an extraordinary culinary experience. Discover the tangy goodness of sorrel as it complements the tender chicken, creating a delightful balance of flavors that will tantalize your taste buds.
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CHICKEN WITH SORREL SAUCE
Provided by Craig Claiborne And Pierre Franey
Categories dinner, main course
Time 30m
Yield Four servings
Number Of Ingredients 9
Steps:
- Pick over the sorrel. Discard any tough stems and blemished leaves. Rinse the leaves and pat them dry. Pack the leaves closely and cut them crosswise into very thin strips. This is called a chiffonade There should be about two cups or slightly more when loosely packed.
- Pat the chicken breast halves lightly with a flat mallet. Sprinkle with salt and pepper.
- Prepare the mushrooms and set them aside.
- Heat one tablespoon of the butter in a saucepan and add the shallots. Cook briefly, stirring, and add the mushrooms. Cook until the mushrooms give up their liquid and the liquid evaporates. Add the sorrel and cook, stirring, until the sorrel wilts. Add the cream, nutmeg, salt and pepper. Cook about two minutes. Set aside.
- Heat the remaining two tablespoons of butter in a heavy skillet and add the chicken breast pieces. Cook, turning the pieces occasionally, until cooked through, about six to eight minutes.
- Pour the sorrel sauce into a heat- proof dish and bring to the boil, stirring. Arrange the chicken pieces on top. Spoon the sauce over the chicken and serve.
Nutrition Facts : @context http, Calories 358, UnsaturatedFat 11 grams, Carbohydrate 6 grams, Fat 28 grams, Fiber 2 grams, Protein 21 grams, SaturatedFat 15 grams, Sodium 502 milligrams, Sugar 2 grams, TransFat 0 grams
CHICKEN WITH SORREL
Provided by Mark Bittman
Categories dinner, weekday, main course
Time 40m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Put butter in large skillet, preferably nonstick, and turn heat to medium-high. When butter begins to melt, swirl it around pan. When its foam subsides and it begins to brown, add the chicken, skin side down. Cook, rotating pieces after 3 or 4 minutes so they brown evenly. As they brown on the skin side, sprinkle them with salt and pepper and turn them over; sprinkle skin side with salt and pepper as well. If necessary, lower heat to medium to prevent burning. Remove chicken to a plate when chicken is completely browned all over, in 10 to 15 minutes.
- Immediately add onions to pan and cook, stirring occasionally, until they begin to soften but still hold their shape, about 5 minutes. Add 1/2 cup water and cook for a minute, stirring occasionally, until it reduces slightly. Return chicken to pan, turn heat to medium-low and cook, covered, for about 10 minutes. Uncover, add sorrel, stir, and cover again.
- Cook about 10 minutes longer, stirring occasionally, until chicken is cooked through and sorrel is dissolved into onions and liquid. Serve hot, with rice or crusty bread.
Nutrition Facts : @context http, Calories 567, UnsaturatedFat 26 grams, Carbohydrate 11 grams, Fat 39 grams, Fiber 4 grams, Protein 42 grams, SaturatedFat 10 grams, Sodium 1000 milligrams, Sugar 2 grams, TransFat 0 grams
SORREL SAUCE (CHICKEN, FISH, LAMB OR VEAL)
Steps:
- In a heavy saucepan, soften the shallots and the garlic in the butter. Add the sorrel and cook, stirring, for one to two minutes.
- Add the chicken stock and cook another five minutes. Remove from stove. Peel the garlic and add the flesh to the sorrel. Puree with the sorrel mixture in a food processor and season with salt, pepper and lemon juice to taste.
- Place the sauce in a small saucepan and keep warm until ready to serve.
SORREL SAUCE
Provided by Moira Hodgson
Categories condiments, side dish
Time 20m
Yield About 3 cups
Number Of Ingredients 7
Steps:
- Wash the sorrel and spinach and discard the stems. Chop the leaves coarsely. Soften the shallot in the butter in a saucepan. Add the sorrel with the spinach and cook until they have wilted.
- Add the chicken stock or water, bring to a boil and simmer for five minutes. Add the cream and puree the mixture in a food processor or blender. If you are using the sauce right away, return it to the saucepan and season to taste with salt and pepper. If you are serving the sauce chilled, refrigerate it for at least two hours.
Nutrition Facts : @context http, Calories 216, UnsaturatedFat 6 grams, Carbohydrate 9 grams, Fat 19 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 12 grams, Sodium 347 milligrams, Sugar 3 grams, TransFat 0 grams
Tips:
- To make the most of the sorrel's flavor, use fresh sorrel leaves. If fresh sorrel is unavailable, you can substitute 1/2 cup of chopped fresh spinach or 1/4 cup of dried sorrel leaves.
- If you don't have heavy cream, you can use milk or half-and-half instead. Just be sure to reduce the cooking time so that the sauce doesn't curdle.
- For a richer flavor, use chicken thighs instead of chicken breasts. Chicken thighs have more fat and flavor than chicken breasts, and they will hold up better in the sauce.
- Serve the chicken with sorrel sauce over rice, pasta, or mashed potatoes. You can also serve it with a side of roasted vegetables or a salad.
Conclusion:
Chicken with sorrel sauce is a classic French dish that is easy to make and delicious. The sorrel sauce is made with fresh sorrel leaves, cream, and white wine. It has a bright, tangy flavor that pairs perfectly with chicken. This dish is perfect for a weeknight meal or a special occasion. Give it a try today!
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