Thursday, August 13, 2009

Pollo con Salsa de Vino Blanco (Chicken with White Wine Sauce)

So, the best thing to go with good food is good friends and family. Last night, I was in charge of making the main meat dish, as my dear David is a pescatarian. If it walked on land...he ain't eatin' it.

So, since Karlo was bringing Puerto Rican beans for dinner, I decided, with his consultation, to make chicken.

It was friggin' divine. This chicken was so moist, so flavorful, and so easy to make it was rather sinful. I had the leftovers for lunch today, and it was still moist...and so good it made me a little moist. This one takes a little bit longer to make, as the chicken needs to marinate for a spell, but it is worth the wait.

Please note, in the recipe I advocate buying chicken breasts with the skin on. It takes moments to pull the skin off, and it literally saves $2 a pound in unit price if you buy it with the skin and pull the skin yourself.

Pollo con Salsa de Vino Blanco
2 Large Split Chicken Breasts with Skin On
1/2 cup butter/margarine/butter substitute
3 cups white wine
1 tbsp garlic powder
1/3 cup scallions diced
1 large red bell pepper diced
2 tbs olive oil

First, de-skin your chicken breasts. Lay them in a large mixing bowl. In a separate bowl, heat your butter in the microwave for 20-30 seconds...just until it melts. Pour the butter over the chicken breasts. Then, add the white wine to the bowl. Sprinkle the garlic salt on top of the breasts. Swirl the marinade around in the bowl until the chicken has been covered with a layer of marinade. Cover the bowl with tin foil and leave to sit out on the counter for 1.5 to 2 hours.

In a large skillet, heat the olive oil over medium heat. Add to it the diced scallions. Mix the scallions around in the olive oil and allow to sizzle for about 2 minutes. To that add your chicken breasts including the marinade. Add the chicken to the pan and pour the marinade over top. Let cook for 3 to 4 minutes uncovered, then, place a cover over the pan keeping the heat at medium. Every 5 to 7 minutes, remove the cover from the pan, and turn the chicken. You want to cook the chicken slowly so that it retains its moisture. About 15 minutes in, cut each chicken breast in half. This will allow the chicken to cook faster and ensures that the chicken cooks all the way through. Turn again after 5 to 7 minutes. Keep covered. After about 35 minutes, add the sweet red bell pepper to the pan. Keep the chicken uncovered and cook for another five minutes. Remove from the heat and serve! Salt to taste.

Let me tell you, if you get you a bottle of 3 buck chuck from Trader Joe's this recipe is going to be cheap as hell. Chicken breasts are pricey but the benefit to your health is better than doing this with dark meat, though you most certainly could. The price, depending on the type of wine you use, should run you $11-$16 and will easily feed four people.

PS The picture here is also credited to Karlo Colon!

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