Creamy sauce with horseradish Delicate cream
sauce with tart hints of horseradish and subtle flavour of Dijon mustard is perfect for roasted chicken, highlighting its bright taste. You will need:
– 1 cup thick cream;
– ¼ cup freshly grated horseradish;
– 1 tablespoon Dijon mustard;
– 1 teaspoon wine vinegar;
– salt and freshly ground black pepper.
Whisk the cream with horseradish into a single, uniform mass, add the vinegar, mustard, season with salt and pepper. Such sauce can be stored in the fridge for a week.
sauce Classic Argentine chimichurri sauce is served to roast meat, it is perfect for chicken too. You will need:
– 50 grams of parsley greens;
– 50 grams of cilantro greens;
– 3 tablespoons capers;
– 2 cloves of garlic;
– 1 ½ tablespoons of wine vinegar;
– 1 ½ teaspoons of salt;
– ½ teaspoon red ground pepper;
– ½ teaspoon black ground pepper;
– ½ cup olive oil.
Grind the parsley and cilantro leaves with a wide, sharply honed knife. Skip the garlic through the press. Finely slice the capers. Whisk the vinegar with the cooking oil, add the chopped herbs, capers, black and red peppers, salt and garlic to it. Stir and allow to stir for 30-40 minutes.
A classic Italian pesto sauce fits the chicken perfectly.
Hungarian sauce The
famous Hungarian paprikash is, for the most part, a spicy, delicious sauce. To cook it, you will need:
– 2 teaspoons
paprika; – 1 teaspoon salt;
– 1 cup chicken broth;
– 2 tablespoons tomato paste;
– 1 ½ cup thick sour cream;
– 1 teaspoon cornstarch.
Mix the tomato paste with chicken broth. Bring to a boil, reduce the heating to minimal and cook for about 5-8 minutes. Remove from the heat. Mix sour cream with paprika and starch, add to tomato paste with broth and stir. Sneak lightly and serve to the sautéed chicken pieces.
Boiled chicken is well suited to a classic sauce based on melted butter, with shallots, lemon juice and white wine.
Cherry sauce recipe
Not only spicy or sour sauces fit chicken meat. With it perfectly combined and savory sweet grills. Cherry, for example. You will need:
– 5 tablespoons apple cider vinegar
– ½ cup orange juice; – 1 ½ cup fresh pitted cherries
– 1 cup chicken broth;
– 2 teaspoons thyme leaves;
– 2 tablespoons cornstarch;
– ½ cup cherry juice;
– salt, pepper.
Mix the apple vinegar and cherry juice in a small saucepan, add the thyme and almost all the chicken broth except for 3-4 tablespoons, bring to the boil, put the cherries and cook about 3-5 minutes. Mix the starch with the remaining broth and add to the sauce, wait for the mixture to thicken, not forgetting to stir it. The sauce is ready.