Chicken in white wine with vegetables
4 servings
120 minutes
Chicken in white wine with vegetables is a refined dish of European cuisine, rooted in French gastronomic traditions. Marinated with lemon and spices, the chicken is fried to a golden crust and then simmered with juicy vegetables and aromatic mushrooms in a hot wine sauce. The dry white wine adds lightness and sophistication to the flavor, while fresh herbs complete the dish with freshness. It’s an ideal choice for a romantic dinner or a cozy family evening, where aromas blend into a harmony of taste nuances.
1
Wash large pieces of chicken, rub with salt and pepper, layer with lemon slices, and refrigerate for 30-40 minutes to marinate.
- Chicken breast fillet: 400 g
- Ground black pepper: to taste
- Lemon: 1 piece
2
Slice the onion into half rings, chop the garlic, peel the tomatoes and cut them into wedges, and slice the mushrooms.
- Onion: 1 head
- Garlic: 3 cloves
- Tomatoes: 3 pieces
- Button mushrooms: 500 g
3
Fry the marinated chicken in olive oil until golden brown. Transfer it to another dish.
- Chicken breast fillet: 400 g
- Olive oil: to taste
4
Fry the onion and garlic in the same oil for 3-4 minutes.
- Onion: 1 head
- Garlic: 3 cloves
- Olive oil: to taste
5
Then add tomatoes and mushrooms to the pan. Fry.
- Tomatoes: 3 pieces
- Button mushrooms: 500 g
6
Bring half a glass of white dry wine to a boil and turn it off immediately.
- Dry white wine: 0.5 glass
7
Place the vegetable 'cushion' from the frying pan into a saucepan, top with pieces of fried chicken. Pour in hot wine and send to the oven for 40 minutes at a temperature of 170-180 degrees.
- Chicken breast fillet: 400 g
- Tomatoes: 3 pieces
- Button mushrooms: 500 g
- Dry white wine: 0.5 glass
8
A few sprigs of greenery – and the dish is ready!
- Fresh herbs: to taste
