Chicken Cutlets in White Wine and Vegetable Sauce
Author: 
Serves: 6-8 servings
 
Ingredients
  • 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
Sauce:
  • 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
Instructions
  1. Trim any fat, skin or cartilage off chicken cutlets. Cut into pieces and place in a large bowl.
  2. Add potato starch, salt and pepper. Toss until fully coated.
  3. 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.
Prepare the sauce:
  1. (There is no need to wash the pan before you continue. )
  2. Heat oil in frying pan over medium heat. Add onion and half of the salt. Cook for about 3 minutes, until softened.
  3. Add bell pepper, celery, garlic and salt. Continue to cook, stirring occasionally, until softened, about 5-8 minutes.
  4. Add leeks and mushrooms and cook, stirring occasionally, over medium-low heat, until reduced and fragrant. (About half hour is ideal.)
  5. Add remaining salt, black pepper, wine, parsley and ginger. Increase heat to high and bring to a boil.
  6. Once mixture is bubbling, add reserved chicken, stir until combined, then cover.
  7. Reduce heat and cook on low dor 45-60 minutes, until chicken is cooked through and soft.
Plan Ahead:
  1. 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.
  2. Chicken can also be frozen, though fresh is better. Add wine or soup as described above when reheating.
Recipe by Overtime Cook at https://overtimecook.com/2021/03/15/chicken-cutlets-in-white-wine-and-vegetable-sauce/