French-style Chicken with Herbs and White Wine

Ingredients

In the original Azerbaijani dish, Kurka levengi, the chicken is typically marinated in a mixture of yogurt, garlic, and spices before being cooked. However, in this adapted French version, the chicken is marinated in a blend of herbs to enhance the flavors. Additionally, the original dish does not include white wine in the sauce, which is a key component in the French adaptation, adding a distinct French touch to the recipe. We alse have the original recipe for Kurka levengi, so you can check it out.

• 4 chicken breasts (skinless and boneless) 4 chicken breasts (skinless and boneless)
• 2 tablespoons olive oil (30ml) 2 tablespoons olive oil (30ml)
• 2 tablespoons butter (30g) 2 tablespoons butter (30g)
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 cup (240ml) dry white wine 1 cup (240ml) dry white wine
• 1 cup (240ml) chicken broth 1 cup (240ml) chicken broth
• 1/2 cup (120ml) heavy cream 1/2 cup (120ml) heavy cream
• 1 tablespoon fresh thyme leaves 1 tablespoon fresh thyme leaves
• 1 tablespoon fresh rosemary leaves, chopped 1 tablespoon fresh rosemary leaves, chopped
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 8g
• Carbohydrates (total, sugars): 4g, 2g
• Protein: 35g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the fresh thyme, rosemary, parsley, minced garlic, olive oil, salt, and pepper. Mix well.
2. 2.
   Place the chicken breasts in the marinade, ensuring they are coated evenly. Cover and refrigerate for at least 1 hour, or overnight for best results.
3. 3.
   In a large skillet, melt the butter over medium heat. Add the chopped onion and cook until translucent.
4. 4.
   Remove the chicken from the marinade, shaking off any excess herbs. Place the chicken breasts in the skillet and cook until golden brown on both sides, about 4-5 minutes per side.
5. 5.
   Pour in the white wine and chicken broth, scraping the bottom of the skillet to release any browned bits. Bring to a simmer and cook for 10 minutes, allowing the flavors to meld together.
6. 6.
   Reduce the heat to low and stir in the heavy cream. Simmer for an additional 5 minutes, until the sauce thickens slightly.
7. 7.
   Season with salt and pepper to taste. Garnish with additional fresh herbs if desired.
8. 8.
   Serve the French-style Chicken with Herbs and White Wine hot, accompanied by roasted potatoes or crusty French bread.

Treat your ingredients with care...

• Chicken breasts — To ensure the chicken breasts cook evenly, it's recommended to pound them to an even thickness before marinating.
• Fresh herbs — If fresh herbs are not available, you can substitute with dried herbs, but reduce the quantity by half.

Tips & Tricks

• For a lighter version, you can substitute the heavy cream with Greek yogurt or coconut milk.
• To enhance the flavors, add a splash of lemon juice to the sauce just before serving.
• If you prefer a thicker sauce, you can mix a teaspoon of cornstarch with a tablespoon of water and add it to the simmering sauce.

Serving advice

Serve the French-style Chicken with Herbs and White Wine on a warm plate to retain its heat. Garnish with fresh herbs for an added touch of elegance.

Presentation advice

Arrange the chicken breasts on a platter, spooning the white wine sauce over them. Garnish with a sprig of fresh thyme or rosemary for an attractive presentation.