Kremowy kurczak z suszonymi pomidorami
- 400 g piersi z kurczaka (2 nieduå¼e)
- å‚yå¼ka oliwy
- szczypta på‚atkã³w chili lub pieprzu cayenne
- 2 zä…bki czosnku
- 1 å‚yå¼eczka kaparã³w (opcjonalnie)*
- 7 suszonych pomidorã³w
- pã³å‚ szklanki wina wytrawnego (biaå‚ego lub rã³å¼owego
- 50-100 ml bulionu (ew. wody)
- 1/2 szklanki å›mietany så‚odkiej 30%
- 1 å‚yå¼eczka mä…ki pszennej
- duå¼a garå›ä‡ parmezanu (plus wiä™cej do podania)
- å‚yå¼ka maså‚a (opcjonalnie)
- sã³l pieprz
- 1/2 å‚yå¼eczki så‚odkiej papryki
- pietruszka (lub bazylia)
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 recipe (400g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Kurczaka umyc i pokroic w paski wielkosci poledwiczek. Wymieszac z lyzka oliwy, ½ zabka czosnku (przecisnietym), chili, ewentualnie kaparami oraz odrobina soli i pieprzu.
- Pomidory pokroic w paseczki. Reszte czosnku drobno posiekac. Pomidory i czosnek podsmazyc w garnku (wystarczy oliwa z pomidorów). Dodac slodka papryke oraz wino i na srednim ogniu zredukowac o polowe.
- Make rozrobic z odrobina plynu i wymieszac ze smietana. Dodac do sosu i gotowac, ciagle mieszajac, kilka minut na srednim ogniu, az sos zgestnieje.
- W miedzyczasie usmazyc kurczaka na dobrze rozgrzanej nieprzywierajacej patelni, po kilka minut z kazdej strony w celu przyrumienienia. Kurczak nie musi byc calkowicie upieczony- dokonczymy go w sosie. Nie dodawac wiecej tluszczu.
- Kurczaka przelozyc do sosu, dodac troche bulionu (lub wody), gdyby sos byl za gesty lub intensywny i gotowac jeszcze kilka minut na malym ogniu. Dodac garsc parmezanu i ew. doprawic do smaku. Mozna dodac wiecej smietany lub lyzke masla.
- Podawac posypane dodatkowym parmezanem i pietruszka (lub bazylia). Doskonale smakuje z gniecionymi ziemniakami, ale tez z makaronem czy ryzem. Abo sama salatka.
Vibrant strips of poultry emerge from a quick pan-sear enveloped in a glossy, cheese-thickened reduction of white wine and sun-dried tomatoes. This preparation belongs to a broad European tradition of pan-saucing, where fond left behind by searing meat is dissolved with wine to build deep flavor complexity without long simmering times. Achieving consistency when scaling this recipe up or down requires attention to pan surface area and liquid evaporation rates rather than strict linear multiplication.
Scaling and Reduction Mechanics
When doubling the batch, resist the temptation to double the wine and broth simultaneously. Large pans disperse liquid faster, but home stovetops rarely deliver uniform heat across double-burner spans, meaning the 50 percent reduction mark takes significantly longer. Instead, increase the wine by 50 percent rather than 100 percent, then adjust final volume with warm stock once the dairy is incorporated. For single portions, use a small skillet measuring no more than 20 centimeters across so the garlic and tomatoes do not scorch before the alcohol finishes evaporating.
- If the sauce breaks and separates into oil and solids, whisk in one tablespoon of boiling water vigorously off the heat to re-emulsify the fats.
- When substituting heavy cream with half-and-half, combine the flour thoroughly with the dairy before heating to prevent curdling upon contact with the acidic wine.
- Control salt levels carefully because sun-dried tomatoes and aged parmesan contribute substantial sodium independently of added seasoning.
