Elizabeth Taylor’s Chicken Steamed in Wine is a classic dish that combines the rich flavors of chicken, garlic, herbs, and wine to create a tender, flavorful meal. Inspired by the elegance and sophistication of the Hollywood legend herself, this recipe uses simple yet aromatic ingredients to produce a mouthwatering chicken dish that’s perfect for a family dinner or special occasion. The chicken is gently simmered in dry sauterne wine, resulting in a juicy, flavorful entrée that pairs beautifully with roasted vegetables or rice.
Why Everyone Will Love This Recipe
Elizabeth Taylor’s Chicken Steamed in Wine is all about bringing out the natural flavors of the chicken while adding a depth of richness from the wine. The chicken pieces are lightly floured and browned, which helps to lock in moisture and flavor before simmering them in a savory wine sauce with herbs like bay leaves and fresh parsley. The result is tender, juicy chicken infused with the delicate aromas of garlic, onion, and wine. Whether you’re serving this dish to guests or preparing it for a weeknight dinner, it’s sure to impress with its elegance and ease.
What Is Elizabeth Taylor’s Chicken Steamed in Wine?
Elizabeth Taylor’s Chicken Steamed in Wine is a simple yet elegant recipe where chicken pieces are browned and then simmered in a mixture of dry sauterne wine, garlic, onion, herbs, and seasoning. The dish is slow-cooked to tender perfection, allowing the flavors to meld together and infuse the chicken. This recipe is perfect for those who love classic, comforting dishes with a touch of sophistication. The wine not only helps tenderize the chicken but also adds a subtle richness to the dish.
Cooking Tips
- Use dry sauterne wine: This recipe calls for dry sauterne wine, which gives the dish a slightly sweet yet dry flavor. If you can’t find sauterne wine, any dry white wine can be used as a substitute.
- Don’t skip the browning step: Lightly flouring the chicken and browning it in the skillet helps develop deeper flavor and ensures the chicken stays juicy during the simmering process.
- Simmer gently: The chicken should be simmered gently to allow it to cook evenly and absorb the flavors from the wine and seasonings. Make sure the heat is low and consistent to avoid overcooking.
- Herb substitutions: If you don’t have fresh parsley, you can use dried parsley or another fresh herb like thyme for a slight variation in flavor.
Frequently Asked Questions
Can I use a different type of wine?
While dry sauterne wine is recommended for its unique flavor, you can substitute it with any dry white wine, such as Chardonnay, Sauvignon Blanc, or Pinot Grigio. The wine should be dry, not sweet, to maintain the savory flavor profile of the dish.
Can I make this dish ahead of time?
Yes, this chicken dish can be made ahead of time. In fact, the flavors will continue to develop as it sits. After cooking, let it cool, store it in an airtight container, and refrigerate it for up to 2 days. Reheat gently on the stovetop before serving.
Can I use boneless chicken instead of bone-in pieces?
You can use boneless, skinless chicken thighs or breasts for this recipe, but bone-in chicken adds more flavor and moisture. If using boneless chicken, reduce the cooking time slightly to prevent it from drying out.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat to avoid drying out the chicken.
Can I add vegetables to this dish?
Yes, you can add vegetables like carrots, potatoes, or mushrooms to the dish for extra flavor. Add them to the pot along with the chicken and wine mixture, and let them simmer until tender.
How to Store
Store any leftover chicken in an airtight container in the refrigerator for up to 2 days. You can also freeze the dish for up to 3 months. When reheating, make sure the chicken is thoroughly heated before serving.
How to Freeze
To freeze Elizabeth Taylor’s Chicken Steamed in Wine, allow it to cool completely before transferring it to an airtight container. Store it in the freezer for up to 3 months. To reheat, thaw overnight in the refrigerator and warm gently on the stovetop.
Ingredients
- 3 lbs broiler-fryer chicken, cut into pieces
- 4 tablespoons olive oil
- 1 small onion, sliced
- 1 clove garlic, minced
- 2 bay leaves
- 2 tablespoons fresh parsley, minced
- ¼ teaspoon salt
- 2 dashes black pepper
- 1 cup dry sauterne wine
Step-by-Step Instructions
- Brown the chicken: In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Lightly flour the chicken pieces and add them to the skillet. Brown the chicken on all sides, then remove it from the pan and set it aside.
- Sauté the vegetables: In the same pan, add the sliced onion and minced garlic. Cook for 2-3 minutes until softened and fragrant.
- Add the wine and seasonings: Pour in the dry sauterne wine and bring it to a simmer. Add the bay leaves, minced parsley, salt, and black pepper, and stir to combine.
- Simmer the chicken: Return the browned chicken pieces to the pan, making sure they are submerged in the wine mixture. Cover the pan and simmer for 1 hour, or until the chicken is tender and fully cooked.
- Serve: Once the chicken is tender, remove the pan from the heat and discard the bay leaves. Serve the chicken with the wine sauce and enjoy!
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