I was inspired by Jane's recent post to make Nigella's Chicken with White Wine and Bacon Sauce. Things were going well until I accidentally evaporated some of the sauce. To make up for it, I did a few variations: - First of all, I had decided to add some garlic, rosemary, and thyme. This was pre-chopped and in a bowl waiting to be added in at the end.
- After my sauce had evaporated, I added another large splash of wine.
- While it looked good, I felt that it was a little to thin and lacking something... CREAM! As I didn't have any cream, I used a trustworthy stand-by: Cream Cheese. I added one LARGE spoonful of whipped cream cheese and whisked it all together.
- I then added the crumbled bacon to the saucepan, stirred, then returned the chicken to coat with the sauce.
It was really good. While it did have a slight yellow tinge, it is nowhere near as yellow as my photo. The color balance was off, and I can't be bothered to Photoshop it. The only complaint we had was the white wine I used. While it was good, it was a very floral/fruity wine and it needed something oakier to balance off the bacon. I used Ménage à Trois White, which would have been good without the bacon and with tarragon.
Here are a few things I might try adding in the future:
- Mushrooms
- Leeks
- Mustard
- Tarragon
As for the Butternut Squash (and this is more of a reminder for myself), I cooked it per the instructions in Nigella Express, only coating it in olive oil and then sprinkling it with sea salt, rosemary, thyme, and hot pepper flakes.
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