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Garlic Chicken ? |
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#1 |
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Forum Member
Join Date: Aug 2004
Posts: 5,718
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Garlic Chicken ?
ok so I have some chicken breasts at home and also some garlic so I wanted to make a garlic chicken. I looked up a few recipes on the net but they all mention using stuff like white wine to make a garlic sauce. As I don't drink wine this always ends up a total waste for me as I get a whole bottle that I never use so ends up being too expensive. That and any sauce I have tried to make with wine has never worked either.
Can anyone recommend a good way to do garlic chicken that won't leave me buying loads of ingredients I will never use again |
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#2 |
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Forum Member
Join Date: Oct 2003
Location: Athens - GR
Posts: 8,332
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You could buy a single serving sized bottle of wine to not have loads left over, but you can also use lemon juice as a suitable substitution.
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#3 |
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Forum Member
Join Date: Aug 2006
Posts: 7,170
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Quote:
You could buy a single serving sized bottle of wine to not have loads left over, but you can also use lemon juice as a suitable substitution.
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#4 |
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Forum Member
Join Date: Aug 2008
Location: Up North
Posts: 58,791
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You could just try making your own sauce with White Wine Vinegar and Chicken Stock. It won't be the same flavour and you may have a bit of trial and error with the amounts but I can't see it being that bad with those ingredients.
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#5 |
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Forum Member
Join Date: Aug 2004
Posts: 5,718
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i'm working from home tomorrow so I was thinking of something like that Aspinalls white wine vinegar and then adding some garlic and maybe some chopped onions and chicken stocj together and seeing how that tasted. if it works ok I can cook it again later with the chicken. Don't want to find when I cook it it's rubbish !
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#6 |
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Forum Member
Join Date: Aug 2008
Location: Up North
Posts: 58,791
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That sounds very similar to a sauce I use for steak and garlic mushrooms.
Very finely diced onion (shallot or red is best but white is ok) and garlic. Sweated off (oil or butter, or both). Add mushrooms and fry for a minute. Add white white vinegar. Top up with white wine and chicken stock (or just the stock) to cover. Cook for 10-15 mins to reduce the sauce. Season and add sugar if needed. And a little parsey and lemon zest. Or for a very quick sauce. Flash fry steak (30 secs each side). Remove from pan. Throw in very finely diced onion and garlic (steeped in white wine vinegar if desired). Fry for about 10-15 secs. Add a little chicken stock, lemon juice and zest. Reduce for 10-15 secs. Add parsley. Serve over steak. Very nice but then I like very punchy flavours. Not for people who like bland food. |
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#7 |
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Forum Member
Join Date: Aug 2004
Posts: 5,718
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well I gave it a bash with some white wine vinegar but to be honest it was too overpowering a taste of vinegar. That was my first attempt before I cooked it all.
Did it again with just the chicken stock and that was better butthink I cooked it too long and it reduced too much. |
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#8 |
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Inactive Member
Join Date: Mar 2009
Location: Ireland
Posts: 3,002
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I think you should marinate the chicken in the garlic with a lot of tabasco sauce overnight. They will taste devine after being left overnight and also, they will have a really hot after taste!
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#9 |
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Forum Member
Join Date: Aug 2006
Posts: 7,170
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I would have thought white wine vinegar or lemon juice would be far too bitter. As I said maybe try cider, or maybe even apple juice?
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