Pink Chicken Sauté Recipe

Pink Chicken Sauté Recipe

  • 3 1/2 to 4 pound chicken, quartered
  • 4-6 tablespoons butter
  • 2 tablespoons finely chopped onion
  • 1/2 teaspoon thyme
  • 1 tablespoon paprika
  • 1 cup heavy cream
  • Salt, freshly ground pepper
  • 1 cup white wine (Pouilly Fuissé or White Pinot)
  • Garnish: chopped parsley, paprika
  1. Brown the chicken pieces in the butter, turning each piece to color evenly. When the pieces are evenly browned, add 2 tablespoons finely chopped onion to the pan and let it cook down over low heat for 3-4 minutes. Add salt and pepper to taste, 1/2 teaspoon thyme, and 2/3 cup white wine. Simmer gently until chicken is tender. Add 1/2 cup white wine and 1 tablespoon paprika and cook slowly for a few minutes. Remove chiken to a hot platter and reduce pan juices over high heat. Add 1 cup heavy cream, heat through and blend. Thicken sauce with beurre manié and taste for seasoning. Pour sauce over chicken and garnish with a good sprinkling of paprika and finely chopped parsley. Serve with a rice pilaf and a crisp salad.