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Chicken in white wine and caper sauce
Chicken in white wine and caper sauce
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Prep Time:
15 minutes
Cook Time:
70 minutes
Total Time:
85 minutes
Make-ahead family favorite, perfect for busy weeknights - prepare ahead on weekends and freeze for quick and easy dinners.
Ingredients:
  • 750ml (3 cups) chicken style liquid stock
  • 500ml (2 cups) dry white wine
  • 12 chicken drumsticks, skin removed
  • 75g unsalted butter
  • 75g (1/2 cup) plain flour
  • 50g (1/4 cup) drained baby capers
  • 1 1/2 tsp finely grated lemon rind
Instructions:
  • In a large saucepan over medium heat, combine the stock and wine and bring to a simmer. Add the chicken and adjust with boiling water as needed to cover it. Reduce heat to medium-low, cover, and cook for 30 minutes until the chicken is cooked through.
  • Place the chicken on a plate and cover it with foil to keep it warm. Set aside 1.25L (5 cups) of the cooking liquid. If you plan to freeze the dish ahead, reserve an additional 250ml (1 cup) of cooking liquid.
  • In a large saucepan over medium heat, melt the butter until smooth. Stir in the flour to create a silky paste. Lower the heat to medium-low and cook, stirring frequently, for about 5 minutes until the mixture is slightly grainy in texture.
  • Gradually pour 1.25L (5 cups) of the reserved cooking liquid into the velvety butter mixture, adding 250ml (1 cup) at a time while stirring continuously. Lower the heat and simmer gently for 20 minutes, stirring occasionally. Introduce the chicken into the saucepan. (For freezing instructions, refer to tips below.)
  • Cook the chicken in the covered saucepan for 10 minutes until heated through. Stir in the capers and lemon rind, then season with salt and pepper.
  • Scoop the savory chicken mixture into individual serving dishes. Enjoy alongside the delectable gratin and fresh salad.

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