Gherkin chicken with wine sauce
2 servings
40 minutes
Cornish hen with wine sauce is an exquisite dish of European cuisine that embodies the harmony of flavors and textures. The tender chicken meat marinated with aromatic spices becomes juicy and rich in flavor after roasting. An important detail is the delightful wine sauce that adds piquancy and noble depth to the dish. Mushrooms, cream, and spices create a soft, velvety texture for the sauce, perfect for complementing the chicken meat. Serving with basmati rice and fresh salad leaves completes the composition, while cherry tomatoes add a slight acidity. This dish is ideal for a festive dinner, pairing well with a glass of white wine. An elegant, refined, and incredibly delicious treat that can impress even the most discerning gourmets.
1
Cut the prepared chicken along the breast, flatten it, split it in half along the backbone, separating the spine. Lightly pound it, massage it, rub with salt and pepper with a little addition of khmeli-suneli, and set aside in the refrigerator for 20-30 minutes.
- Gherkin Chicken: 1 piece
- Khmeli-suneli: to taste
- Ground black pepper: 10 g
2
Preheat the oven to 180–190 degrees. Place a sheet of parchment on the baking tray. Grease the parchment with sunflower oil using a silicone brush. Lay the chicken halves on the parchment, placing a heat-resistant bowl filled with hot broth between them, with two peppercorns, one clove, and five cherry tomatoes, well-salted. Brush the chicken halves with oil and bake for 25–30 minutes until done, periodically basting with chicken juice and broth.
- Chicken broth: 200 ml
- Cherry tomatoes: 5 piece
- Black allspice: 2 pieces
- Carnation: 1 piece
- Gherkin Chicken: 1 piece
3
For the sauce, finely chopped champignons should be sautéed with onions in butter, adding a bit of sugar, salt, and black pepper. Add broth (50 grams) and bring to a boil. Add cream and simmer on low heat until boiling while stirring constantly; then remove and blend in a blender. Pour into a saucepan, place in a double boiler, add wine while stirring continuously and let the sauce reduce by one third.
- Champignons: 50 g
- Onion: 1 head
- Butter: 50 g
- Ground black pepper: 10 g
- Chicken broth: 200 ml
- Cream: 50 g
- Dry white wine: 100 ml
4
Boil the rice in the usual way.
- Basmati rice: 100 g
5
Place rice on a bed of mixed salad, top with chicken, generously drizzle with sauce, and garnish with cherry tomatoes and paprika.
- Mixed salad leaves: 50 g
- Basmati rice: 100 g
- Gherkin Chicken: 1 piece
- Paprika: 5 g
- Cherry tomatoes: 5 piece