Chicken in Worcestershire Wine Sauce
Equipment
- Large skillet
- Tongs
- Spoon for stirring
Ingredients
- 2 tbsp vegetable oil
- 2 1/2 lb chicken cut up
- Salt and pepper to taste
- 16 baby carrots peeled, or 2 large carrots, peeled and cubed
- 1 medium red onion sliced, or 16 pearl onions, peeled
- 1 green bell pepper sliced
- 1 red bell pepper sliced
- 16 small mushrooms sliced
- 3/4 cup Lea and Perrins White Wine Worcestershire Sauce
- 1/4 cup yogurt or light cream
Instructions
- Heat the vegetable oil in a large skillet over moderately high heat.
- Season the chicken pieces with salt and pepper, then brown them in the skillet until golden on all sides, about 15 minutes.
- Add the carrots, red onion (or pearl onions), green bell pepper, red bell pepper, and mushrooms to the skillet.
- Turn the vegetables to glaze them in the oil.
- Drain any excess fat from the skillet.
- Pour the Worcestershire wine sauce over the chicken and vegetables.
- Cook for an additional 15 minutes, basting occasionally, until the chicken and vegetables are tender.
- Stir in the yogurt or light cream and warm through before serving.
- Nutritional Values (per serving):
Notes & Wine Advice
Wine Advice:
Pair this dish with a Chardonnay or a light Merlot to complement the rich flavors of the Worcestershire wine sauce and the tender chicken and vegetables.Nutrition values
Calories: 420 kcal | Carbohydrates: 18 g | Protein: 35 g | Fat: 22 g | Sugar: 8 g