Trouble
Assistant Cook
Hey all,
I can use some advice on a dish my brother taught me to make using halved chicken breasts, some butter-sauteed leeks and mushrooms and white wine, which he adds two or three times, cooking it down each time. It was delicious! But all the recipes I see seem to be basically braised leeks and chicken with a quick wine reduction, add cream and bingo, ready to serve.
But my bro's version calls for a long cooking period, cooking the wine down over and over until the chicken is absolutely saturated. Does anyone know of such a recipe and how come cooking it so long doesn't ruin the chicken?
Lastly, what's a good white? Chardonnay? Leibfraumilch?
Thanks!
Trouble
I can use some advice on a dish my brother taught me to make using halved chicken breasts, some butter-sauteed leeks and mushrooms and white wine, which he adds two or three times, cooking it down each time. It was delicious! But all the recipes I see seem to be basically braised leeks and chicken with a quick wine reduction, add cream and bingo, ready to serve.
But my bro's version calls for a long cooking period, cooking the wine down over and over until the chicken is absolutely saturated. Does anyone know of such a recipe and how come cooking it so long doesn't ruin the chicken?
Lastly, what's a good white? Chardonnay? Leibfraumilch?
Thanks!
Trouble