Scarborough Fair Chicken is a traditional recipe with its roots in the Scarborough region, a coastal city in England known for its fairs and open-air markets. This dish reflects the local culinary tradition, combining fresh ingredients and simple cooking to highlight the chicken's natural flavor. In other Latin American countries, similar dishes go by different names, such as "pollo al vino blanco" in Mexico or "pollo a la cazuela" in some Andean countries, although with variations in spices and side dishes. The recipe has been adapted over time, incorporating fresh herbs to give it a characteristic aromatic touch and a fresh, light flavor, ideal to enjoy any time of the year.
Scarborough fair chicken with white wine
How to Make Scarborough Fair Chicken with White Wine
Ingredients:
Boneless, Skinless Chicken Breasts, Garlic, Fresh Parsley, Fresh Sage, Fresh Rosemary Leaves, Fresh Thyme, Onion Salt, Black Pepper, Dry White Wine, and Lemon Juice.
Preparation Steps:
Sear the chicken and garlic in a small amount of oil in a large skillet.
Sprinkle herbs, onion salt, and pepper over the chicken.
Pour the wine over the chicken and herbs.
Wash and cut the lemon in half.
Squeeze the lemon over the chicken, being careful not to let any seeds fall into the sauce.
Add the lemon juice to the chicken, wine, and herbs.
Cover and simmer for 20 minutes until the chicken is tender and no longer pink.
Remove the lemon halves and discard.
Serve the chicken with a wild rice blend, pouring the cooking liquid over the rice to add juiciness and flavor.
Ingredients (11)
- Boneless
- Skinless Chicken Breasts
- Garlic
- Fresh Parsley
- Fresh Sage
- Fresh Rosemary Leaves
- Fresh Thyme
- Onion Salt
- Black Pepper
- Dry White Wine
- Lemon Juice
Instructions (15 steps)
- 1 Brown the chicken and garlic in a small amount of oil in a large skillet
- 2 Sprinkle herbs
- 3 onion salt
- 4 and pepper over the chicken
- 5 Pour the wine over the chicken and herbs
- 6 Wash and cut the lemon in half
- 7 Squeeze the lemon over the chicken
- 8 being careful not to leave seeds in the sauce
- 9 Add the lemon juice to the chicken
- 10 wine
- 11 and herbs
- 12 Cover and simmer for 20 minutes until the chicken is tender and no longer pink
- 13 Remove the lemon halves and discard
- 14 Serve the chicken with a wild rice mixture
- 15 pouring the liquid over the rice
Nutritional Information
Calories:
254 kcal
Protein:
0g
Carbohydrates:
2g
Fat:
2g
Azúcar:
0g
Sodio:
56mg