Chicken Cutlets in White Wine and Vegetable Sauce is an incredibly taste recipe that’s gluten free and so versatile!
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I’m a firm believer that when it comes to passover recipes, the best ones are those which are basically your year round recipes, that just happen to be kosher for pesach. No funky substitutions, no complicated ingredients, just delicious food that you’ll totally enjoy all year long, pesach included.
So recently it hit me that a recipe I make often, for shabbos, holidays or even dinner, just happens to be kosher for passover, with only one minor substitute. And then I realized that I hadn’t yet shared said recipe with you. How shameful of me to hold back something so delicious, right?
Well, today I’m rectifying that wrong. I’m sharing this delicious recipe for Chicken Cutlets in White Wine Vegetable Sauce. I love that this recipe is so simple yet so flavorful. it really let’s the fresh produce shine through, which is the hallmark of a good pesach recipe. For year round use, I dredge the chicken in cornstarch, but potato starch is a fantastic substitute for pesach. Other than that, no changes are needed!
Oh, and did I mention that the recipe can be made ahead? Yeah, it really is a perfect holiday meal!
Before we move on, I’m curious about something: what do you call dark meat chicken cutlets? Do you say pargiyot? baby chicken? dark cutlets? deboned chicken bottoms? Tell me in the comments below!
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Have questions about the recipe? Scroll down past the recipe for FAQ which will help with any questions you have!
- Chicken Cutlets in White Wine Vegetable Sauce
- 8 pieces dark chicken cutlets (aka pargiyot or baby chicken)
- ¼ cup potato starch (or cornstarch)
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- Oil, for frying
- 2 Tablespoon oil
- 1 large Spanish onion, diced
- 1½ teaspoons kosher salt, divided
- 1 bell pepper, diced
- 4 stalks celery, diced
- 4 cloves garlic, minced
- 2 large leeks, cut in half rings
- 1 box (8-14 ounces) mushrooms, cut in half slices
- ½ teaspoon ground black pepper
- 1½ cups dry white wine
- ½ cup fresh parsley, chopped, plus more, optional, for garnish
- ½ teaspoon fresh minced ginger
- Trim any fat, skin or cartilage off chicken cutlets. Cut into pieces and place in a large bowl.
- Add potato starch, salt and pepper. Toss until fully coated.
- Heat a thin layer of oil in a large, deep frying pan over high heat. Work in batches to avoid crowding the pan. Add chicken and cook for a minute or two per side, until somewhat crispy. (Chicken will still be raw on the inside.) Set aside.
- (There is no need to wash the pan before you continue. )
- Heat oil in frying pan over medium heat. Add onion and half of the salt. Cook for about 3 minutes, until softened.
- Add bell pepper, celery, garlic and salt. Continue to cook, stirring occasionally, until softened, about 5-8 minutes.
- Add leeks and mushrooms and cook, stirring occasionally, over medium-low heat, until reduced and fragrant. (About half hour is ideal.)
- Add remaining salt, black pepper, wine, parsley and ginger. Increase heat to high and bring to a boil.
- Once mixture is bubbling, add reserved chicken, stir until combined, then cover.
- Reduce heat and cook on low dor 45-60 minutes, until chicken is cooked through and soft.
- This chicken can be prepared a day or two ahead of time and rewarmed. You’ll need to add either additional wine or chicken broth before reheating, as the sauce will thicken in the fridge.
- Chicken can also be frozen, though fresh is better. Add wine or soup as described above when reheating.
FAQ about Chicken Cutlets in White Wine Vegetable Sauce
My family doesn’t like some of the vegetables you used in the sauce, can I skip them or use others instead?
Absolutely! I’ve done this with numerous different vegetables, depending on what I’ve had on hand. If skipping one or two, increase the quantity of the vegetables that you are using. You can also add whatever vegetables you like. Just keep in mind that they should be cut into relatively uniform sized pieces, and that they should be able to cook in the time and temperature that the other vegetables cook in.
Can this recipe be made ahead?
It sure can! See printable recipe for detailed plan ahead directions. Rewarm, covered, until heated through.
Can this be made with chicken breast/white cutlets?
Yes it can, but you’ll need to reduce the cooking time to ensure that the chicken doesn’t dry out. I prefer dark cutlets because they stay juicier.
Is this recipe intended as an appetizer or main dish?
It’ll definitely work as either, but the yield listed is for a main dish portion. As an appetizer, it’ll serve a bunch more people.
Can I skip the potato starch coating in this recipe?
The coating does two things: firstly, it adds a nice textural element to the chicken. Second, it thickens the sauce up. If you skip the coating, you’ll need to thicken the sauce some other way, such as making a slurry of equal parts potato starch and water and adding it to the sauce.
What can I serve with this recipe?
If serving this during the year, you can serve it alongside some plain rice or pasta. Basically, and side dish which will nicely absorb all that delicious sauce!
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Thanks for reading this! I hope you enjoy this chicken recipe. I’ve got lots more pesach dishes up my sleeve, so keep coming back to see what I’ve got for you. – Miriam
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