Soften finely diced onion and garlic in the chicken pan, deglaze with chicken stock, add a pinch of paprika, and reduce until spoonable; season with salt and pepper.
GBy greentea00000
Servings
4
2 tbsp Olive oil
1 small White onion
3 cloves Garlic
0.25 cup Dry white wine
1.5 cups Chicken stock
0.5 tsp Paprika
to taste Salt
to taste Black pepper
Calories
122 kcal
Protein
3g
Carbs
7g
Fat
8g
Fiber
1g
Sugar
2g
"I used to spend hours every week scrolling through recipes and planning meals for the family, but I now use noms to quickly create fresh fun recipes to try! I love this app!!"
Sarah M. · Melbourne, AU
Sauté Aromatics
1. In the same pan used to cook the chicken, set over medium heat and add olive oil, scraping up any browned bits left from the chicken. Add finely diced white onion and cook, stirring occasionally, until soft and translucent, about 4-5 minutes.
2 tbsp Olive oil,
1 small White onion
2. Add minced garlic and cook, stirring constantly, until fragrant but not browned, about 30-45 seconds.
3 cloves Garlic
Deglaze & Reduce
3. Pour in the dry white wine, if using, and scrape the bottom of the pan to release any remaining browned bits. Let it bubble and reduce by about half, roughly 1-2 minutes.
0.2 cup Dry white wine
4. Pour in the chicken stock and stir in the paprika. Bring to a simmer and cook, stirring occasionally, until the sauce reduces and thickens enough to coat the back of a spoon, about 8-10 minutes.
1.5 cups Chicken stock,
0.5 tsp Paprika
Finish & Serve
5. Season the sauce with salt and black pepper to taste, adjusting until well balanced. Spoon the warm sauce generously over the cooked chicken and serve immediately.
to taste Salt,
to taste Black pepper
ready to upgrade your cooking experience?
chat with the chef about recipes - get ingredient suggestions, cooking tips, and more
import any recipe - from Instagram, TikTok, or any URL into a real cookbook
household planning - share your meal plans and grocery lists with your household
