Sauces

Wine sauce for poultry dishes


Ingredients for Making Poultry Wine Sauce

  1. Wine 500 ml
  2. Lemon 1 pc.
  3. Sugar 1 table. a spoon
  4. Onion 1 pc.
  5. Vegetable oil 2 table. spoons
  6. Butter 10 g
  7. Salt to taste
  8. Ground black pepper to taste
  9. Thyme 2 sprigs
  10. 2 cloves of garlic
  • Main Ingredients: Red Wine
  • Portion 3-4

Inventory:

Knife, Cutting board, Plate, Stewpan, Sieve, Grater, Plate, Culinary spatula, Gravy boat

Making wine sauce for poultry dishes:

Step 1: Prepare the ingredients.

Preparing the ingredients does not take much time. Wash onions and garlic and peel them, then finely chop them on a cutting board. Rinse and shake the thyme to get rid of excess fluid, and then cut the twig in half, or in thirds. Smaller is not needed. The lemon must also be washed, then cut in half. We remove one half to prepare other dishes or just have a drink with tea, and cut off the zest from the second. Grind the zest with the grinding process on a fine grater, and squeeze the juice from the lemon into a plate.

Step 2: Prepare the wine sauce for poultry dishes.

Take a stewpan and pour vegetable oil into it, set fire to a burner and wait for the stewpan to warm up. Then melt the butter in it and spread the chopped onions and garlic. Add thyme and 1 tablespoon of lemon zest to them. Fry until the onion becomes golden, which means that about 5-8 minutes. After that, pour lemon juice and wine into the stewpan, add sugar. Cook the sauce over medium heat for about half an hour. We do not cover the stewpan with a lid, let the sauce boil. But do not forget to stir, you should not allow onion burning in sauce. At the end of time, we filter the wine through a sieve to leave only liquid. And we simply throw out onions, garlic and zest with herbs - nothing more can be done with them. The strained sauce is returned to the stove again and cook for another 5-10 minutes, then add salt and pepper, mix the sauce and turn off the heat.

Step 3: Serve the finished wine sauce to the poultry dish.

Pour the finished sauce into the gravy boat and serve with the meat main dish. The sauce can be decorated with a sprig of greens, and served warm or chilled if desired. The spicy and delicate aroma of wine sauce will turn your idea about the taste of chicken meat, so delicious you have not tried it! Enjoy your meal!

Recipe Tips:

- - Instead of thyme, you can use oregano, rosemary or parsley.

- - The color of the wine is not specifically indicated, since any will do, just the sauce will have different shades.

- - Instead of lemon juice and zest, try adding port - the taste will be more spicy.

- - Instead of wine, you can use wine vinegar.

- - Try to find shallots for cooking, it has a very peculiar taste, which is ideal for this sauce.