Over the years, in one form or another, I have been making this dish. Most of the time professionally, some of the time personally. This is about the third time I have made it with out wine, & wanted to try it to share with you. Making this dish with wine, will have a different taste, it will taste like it has wine in it. This way (with out) tastes great, but certainly is a little different. I feel the apple juice offers the sweetness that a good white wine will provide.
Don’t add more than 1/2 a tablespoon of vinegar, or it will be a bit tart. You can make this a serving for one, by removing a thigh, or using half a breast. The sauce goes very well with rice, or pasta. It will be thick when it’s finished.
I have included the wine using recipe at the bottom, for those who wish to use it that way. I will say this; either use a great bottle of wine, or use juice. Cheap wine just doesn’t help. But. . . if you can’t tell the difference between two different wines, use El Cheapo wine like the (former) manager at the______, she has no taste buds.
I have included a bunch of tips, & modified the recipe a bit, to use a #3 cast iron pan for the toaster oven, as well as keeping the portions down a bit.
3 Tablespoons olive oil
2 bone in chicken thighs with skin or 1 chicken breast with skin
1/4 Tbsp granulated garlic
1/2 lemon, thinly sliced
1 small yellow onion, thinly sliced or julienned
2 sprigs thyme or 1/4 Tbsp dried
1 Tbsp all-purpose flour
1/2 Cup white wine (no wine sub 1/2C apple or white grape juice +1/2 Tbsp vinegar)*
1/2 Cup chicken stock*
2 Tablespoons unsalted butter (or regular butter just reduce the amount of salt below)
Salt and pepper, to taste (optional)*
Preheat the oven to 400 degrees F. Toaster ovens vary.
Heat the olive oil in a cast iron #3 (egg) pan over medium-high heat on stove. Add the garlic, then the chicken (skin side down) to the pan. Cook for about 5 to 7 minutes or until the skin is crisped and golden.
Remove the chicken from the pan. Reduce the heat to medium, and add the lemon slices, onions and thyme to the pan. Cook the onion and lemons, until soft and caramelized (stirring occasionally). Remove onions & lemon slices.Sprinkle the flour into the pan, stir to blend. Add the wine (or sub) stirring allow to come to a boil for a minute. Add chicken stock cook for an additional minute. Cook to reduce the sauce a little. You may want to remove a little of the sauce & reserve it, because it will be full quickly. Stir in the butter, add chicken and place the entire pan in the toaster oven for 40 minutes; 50 minutes in the toaster oven. Pour reserved sauce over hot chicken. Let stand 5 minutes before serving.
This is salty, so do keep that in mind. I didn’t use any salt, & only sprinkled some black pepper over the top of the chicken after it finished.
* to substitute wine with grape or apple juice, use about 1/2 Tbsp white or apple cider vinegar (cider adds depth, but is better for red wine recipes). This will give your recipe the sweetness & depth that wine would. Generally you can always sub chicken stock for wine, but this recipe calls for chicken stock. I also didn’t suggest lemon juice, as the recipe calls for lemon slices & it can be modified with just lemon juice.
Additional notes: Unsalted butter is more fresh than salted, & does have a better taste to it, but regular butter is fine, just reduce the amount of salt in the recipe. Keep in mind that chicken stock is going to be salty, & bullion is very salty.
If using margarine, go with as creamy a margarine as you can.
Some of the flavoring comes from the skin of the chicken. You can leave that out if you’d like. I usually just toss it to the furries anyhow. Boneless or bone in doesn’t much matter.
The lemon slices are a garnish as well as adding a little depth to the dish. You can just use about a 1/2 Tbsp of lemon juice. sub note: if you don’t use vinegar with your juice sub, double up on the lemon juice or don’t add any additional lemon juice.
Chicken stock can be as simple as 1 cup water 1 bullion cube. I, like to use 1/4 packet of ‘ramen noodle’ chicken flavoring to 1/2 C of hot water (now there’s some salt)!
3 Tablespoons olive oil
2 bone-in chicken breasts with skin
4 cloves garlic, smashed
Salt and pepper, to taste
1 lemon, thinly sliced
1 medium yellow onion, thinly sliced
2 sprigs thyme
1 Tablespoon all-purpose flour
1/2 Cup white wine
1/2 Cup chicken stock
2 Tablespoons unsalted butter
Preheat the oven to 500 degrees F.
Heat the olive oil in a heavy sauté pan over medium-high heat. While the oil is heating, season the chicken breasts with salt and pepper. Add the chicken and garlic to the pan, skin side down. Cook the chicken for about 5 to 7 minutes or until the skin is crisped and golden.
Then, remove the chicken and garlic from the pan. Reduce the heat to medium, and add the lemon slices, onions and thyme to the pan. Cook the onion and lemons, stirring occasionally, until soft and caramelized. Season with salt and pepper. Remove the sprigs of thyme, and sprinkle the flour over the pan, stirring to cook for about a minute. Slowly add the wine stirring allow to come to a boil for a minute. Add the chicken stock, and the chicken back into the pan. Cook to reduce the sauce and warm the chicken through. Stir in the unsalted butter, and place the entire pan in the oven for 20 minutes.
Remove and serve. Let stand 5 minutes before eating
Sub note: 500 is too hot, especially for the home. 500 df is the temp that you “clean” the oven at! Use a large oven safe skillet, so you can stir the onions, & not disturb the chicken. “We” don’t leave the chicken in, with the onions, & increase the cooking time to about 30 minutes, or 25 in the oven 3 under the salamander. Two minutes waiting for the server & the time it takes to get to your table equals 30 smart aZZ.