This creamy ... Add the garlic and fry for another 1–2 minutes. Add the mushrooms and fry until golden-brown. If they start to stick, add a little stock to the pan. Return the chicken to the ...
Remove the chicken, lemon and garlic cloves from the pan and put ... Keep warm. For the creamy tarragon sauce, deglaze the pan used for cooking the chicken with the wine. Simmer for 4-5 minutes ...
After removing the chicken, make the sauce in the same pan. Start by sautéing the garlic and herbs until aromatic, which will bring out the flavor. Then, add in heavy cream, chicken stock ...
chili-garlic sauce, to flavor the chicken thighs. I almost always have a jar of chili-garlic sauce in the fridge, and use the spicy and tangy condiment in soups, for dumplings, and in marinades.
Meanwhile, in a small saucepan, combine the hot sauce with the butter and garlic and cook over moderately low heat until the butter melts. Transfer to a large bowl. Add the roasted chicken wings ...