Part of my motivation for growing vegetables this year is to
force encourage myself to cook more often. I am SO out of practice with cooking and lately if it wasn’t something from a recipe, I’d shy away from making it. Well last night I was in the creative zone, and I decided to try to cook something on the fly. I was inspired by the Pollo Arrosto alla Romano from La Sorella Di Francesca here in town. A few weeks ago I went there for lunch with my parents and was very impressed with the food. Chicken can tend to be boring and pretty much the same anywhere you go. Well at La Sorella the chicken was spectacular. I had never had anything like it.
So yesterday I got some bone-in chicken breasts and went to work. The following recipe is what I came up with. Keep in mind that I was doing this on the fly so the amounts are very approximate. If I can recreate it I will try to get the measurements more accurate. The dish at La Sorella di Francesca isn’t a flour based sauce or gravy, and I’m not sure there is wine in it, but I was not looking to imitate the dish, just get a little inspiration from it, and I think I did. While the sauce is nearly thick enough to be considered a gravy, it is more grown up and nuanced than the plain stuff. I surprised myself with how well this recipe came out and wanted to write it down so I could at least have a place to start when I want to make it again. This kind of dish is exactly the kind of thing I hope to come up with when I have fresh veggies and herbs from my garden to use.
White Wine Sauce
9. Serve and enjoy.
I supposed you could take the cooked chicken and put it in the fry pan with the sauce, turning to coat, if you so desired. I was going to, but my daughters are fairly sauce averse, so I decided to spoon it on top.