Boiled chicken, chicken chops, baked chicken legs - there are many quick and easy chicken dishes out there that will benefit from a spoonful of other sauce. The meat of this bird has a mild delicate taste, and therefore it is successfully combined with a variety of mouth-watering sauces - from delicate buttery and creamy to daring piquant and spicy.
Homemade Basil Pesto Recipe
Fresh and bright Italian pesto sauce can decorate with its presence not only pasta, but also many other dishes, including chicken dishes. It's easy to prepare - just follow the step-by-step recipe and the pesto is ready in a few minutes. You will need:
- ½ cup pine nuts;
- 2 cups fresh green basil leaves
- ¼ cups of grated Parmesan cheese;
- 1 tbsp. a spoonful of freshly squeezed lemon juice;
- 2 cloves of garlic;
- ½ teaspoon of finely ground salt;
- ½ tbsp. olive oil.
Heat a frying pan over medium heat, fry the pine nuts until a pleasant aroma appears. Be sure to fry for 3-5 minutes in a dry frying pan. Transfer the nuts to a blender bowl and let cool. Pass the garlic through a press and, together with the basil leaves, put in a bowl, pour in the lemon juice, salt. Pulse with a blender. Add shredded cheese. Start adding olive oil a little at a time. When the sauce is smooth but still has some texture, try the pesto and adjust the flavor. From the listed number of products, you will get about a glass of sauce. It can be stored for about a week in the refrigerator in a container with a tight lid.
Simple horseradish sauce
The intense, complex horseradish flavor with subtle sweetness goes well with chicken. For this sauce you will need:
- 1 cup sour cream;
- ¼ glasses of grated fresh horseradish;
- 1 teaspoon white wine vinegar;
- ½ teaspoon of finely ground salt;
- ¼ teaspoon freshly ground black pepper.
Horseradish owes its flavor and aroma to volatile oils and the natural chemical allyl isothiocinate, so it is best to use freshly grated root. Place it along with the vinegar and seasoning in a blender bowl. Purée and add sour cream or heavy cream. Stir and let sit for 3-4 hours to maximize flavors and aromas. You need to store the sauce in the refrigerator in an airtight container; its shelf life is 2-3 weeks.
Peanut sauce
Exotic flavored peanut sauce will turn ordinary chicken into an unusual oriental dish. You will need:
- 2 tablespoons of coconut oil
- 1 teaspoon Thai red curry paste
- 1 tsp chicken broth;
- ¼ glasses of coconut milk;
- ¼ cups of peanut butter;
- 1 tbsp. a spoonful of fish sauce;
- 1 tbsp. a spoonful of freshly squeezed lime juice;
- 2 tbsp. tablespoons of peeled peanuts.
In a saucepan, melt the coconut oil, add the curry paste and heat. Remove from heat and add warm broth, fish sauce, peanut butter, whisk and return sauce to heat. Simmer over low heat for 10 minutes. Fry the peanuts in a dry frying pan and crush. Add with lime juice to sauce and serve.
Mole chocolate sauce
The spicy molé sauce is a Mexican specialty. It has many different variations, but they all necessarily contain hot peppers and dark chocolate. Try making a mole with the following ingredients:
- 1 small onion head;
- 1 red chilli
- 2 cloves of garlic;
- 1 tbsp. a spoonful of ground chili;
- 1 tbsp. a spoonful of caraway seeds;
- 1 teaspoon of ground cinnamon;
- 500 g canned chopped tomatoes;
- 25 g of dark chocolate with a cocoa content of at least 70%;
- 1 tbsp. a spoonful of butter.
Cut the onion into small cubes. Cut the pepper into rings. If you want a very hot sauce, leave the seeds in the pepper. Melt the butter in a small saucepan, sauté the onion until soft, add the pepper and fry for another 2-3 minutes. Pass the garlic through a garlic press and place in a saucepan. Cook for another minute. Grate the chocolate on a coarse grater and add to the sauce, heat, stirring occasionally. Add tomatoes and spices. Turn the heat up, when the sauce starts to simmer, reduce it again. Add the sliced chicken and simmer for about 5 minutes.
Mushroom sauce with tarragon
Chicken, cream and mushrooms are a classic combination that only tarragon is lacking for complete perfection. Prepare a delicate sauce to fully appreciate the harmony of flavors. You will need:
- 1 head of onion;
- 2 tbsp. tablespoons of olive oil;
- 2 cloves of garlic;
- 300 g champignon caps;
- 150 ml of white wine;
- 150 ml of broth;
- 300 ml of cream with a fat content of about 30%;
- 3 tablespoons of chopped tarragon greens
- finely ground salt;
- freshly ground black pepper.
Cut the onion into thin half rings. Chop the mushroom caps into slices. Chop the garlic finely. Fry the mushrooms in a wide skillet. Fry until excess liquid has melted. Add olive oil and wait for it to heat up, add onion and sauté until clear. Add garlic and cook for another minute. Pour in the wine and cook the sauce until the liquid is half evaporated. Pour in the cream and cook over low heat, stirring occasionally, until the cream begins to simmer. Add tarragon, salt and pepper and remove from heat.
Chimichurri sauce
This classic Argentinean sauce made from garlic, herbs and hot peppers is perfect with grilled chicken. Take:
- 4 cloves of garlic;
- 1/2 cup chopped coriander greens
- 1/2 cup chopped parsley;
- 2 tbsp. spoons of oregano leaves;
- 1 jalapeno pepper;
- ¼ glasses of ice cubes;
- ¼ glasses + 2 tbsp. tablespoons of olive oil.
Place the garlic cloves, salt, and vinegar in a blender bowl. Pulse them into a homogeneous mass. Finely chop the jalapeno pepper and add to the bowl along with the coriander, parsley and oregano. Use ice to prevent the herbs from losing their bright color. Pulse chop. Start adding olive oil a little at a time. When the sauce is smooth, season with salt and pepper. Chill it before serving.
Simple Applesauce Recipe
The soft sweetness of the apples makes a good base for a sauce. To prepare it, you will need:
- 2 tablespoons of butter with a fat content of 82.5%;
- 2 tbsp. tablespoons of olive oil;
- 1 head of sweet red onion
- 1 sweet red apple;
- 3 tbsp. tablespoons of apple cider vinegar;
- 1 1/2 cups chicken stock
- salt and pepper.
Cut the onion into small cubes. Cut the apple in half, remove the core and cut the flesh into cubes. Heat vegetable oil in a skillet and fry the onion until transparent. Add the apple and cook, stirring occasionally, until brown. Add vinegar and simmer until thickened. Add chicken broth and cook until half cooked. Remove from heat and add butter, whisk lightly and add salt and pepper.
Honey garlic sauce
Sticky, sweet and garlic - This balanced sauce should be drizzled over hot chicken nibs directly in the skillet to create a shiny icing. You will need:
- 6 cloves of garlic;
- 1 tbsp. a spoonful of olive oil;
- ½ cup of liquid honey;
- ¼ a glass of chicken broth;
- 2 tbsp. tablespoons of apple cider vinegar;
- 1 tbsp. a spoonful of soy sauce;
- salt and pepper.
Cut the garlic into thin slices. Heat oil in a skillet and sauté the garlic for 1-2 minutes. Add honey and hot broth, vinegar and soy sauce. Cook, stirring occasionally, for about 3-4 minutes, until the sauce thickens. In this sauce, you can bake chicken in the oven or grill it.
Avgolemono egg and lemon sauce
Avgolemono is an interesting Greek sauce, light and fresh. In Middle Eastern cooking, it is often used as an accompaniment to chicken or fish. To prepare it you will need:
- ½ cup olive oil
- 1 cup chicken stock
- 2 large chicken eggs;
- 2 large lemons;
- 1 tbsp. a spoonful of chopped dill greens;
- salt and freshly ground black pepper.
If you're making the sauce right after you've grilled the chicken, use the same skillet without washing it. Pour in the broth and heat it over medium heat. Use a spatula to scrape off the crispy pieces from the bottom of the bowl. Wait for the broth to boil and reduce heat to low.
Place the lemons in the microwave for one minute, or roll them several times on the table to make more juice come out of the fruit. Remove the zest from the fruit and squeeze the juice. Put the zest in a bowl and break the eggs, add the juice, beat with a whisk. Begin to pour the mixture into the broth in a thin stream, whipping the sauce with a whisk. Cook until the sauce thickens. This will take about 2 minutes. It is important that the mixture is smooth, silky and that the eggs do not curl. If this does happen, try rubbing the sauce through a fine sieve.
Add pepper, salt and chopped dill to the sauce. Stir and serve.
Mustard Sauce Step-by-Step Recipe
Mustard is one of the most common chicken sauces. Dijon mustard is best suited for its preparation - soft, sweetish, with grains that make the taste and texture of the sauce even more interesting. Take:
- 1/2 cup Dijon mustard
- ¼ teaspoon of ground white pepper;
- ¼ teaspoon of finely ground salt;
- 1 glass of cream, 30% fat.
First whisk the cream, mustard and seasonings in a bowl. Transfer to a saucepan and simmer, stirring occasionally, for about a minute. Cool it down. This sauce can be used both as a marinade and as a gravy.
The classic Bernese sauce recipe
Bernese sauce or béarnaise sauce is one of the classic, "mother" sauces of French cuisine. Thick, smooth, creamy, it goes well with egg, vegetable, meat and fish dishes. It is especially tasty with fried chicken.
You will need:
- 250 g unsalted butter 82.5% fat;
- 4 heads of shallots;
- 2 tbsp. spoons of tarragon leaves;
- 4 crushed white peppercorns;
- ¼ glasses of white table vinegar;
- ½ glass of dry white wine;
- 4 egg yolks;
- ¼ teaspoon of finely ground salt;
- a pinch of cayenne pepper.
In a saucepan over medium heat, melt the butter. Cut the shallots into small cubes. Fry the onions in oil until transparent, add tarragon, vinegar and wine. Simmer until the sauce has evaporated to a ¼ cup volume. Strain it into a fireproof bowl. Put it on a steam bath. Add raw egg yolks and whisk immediately. Continue until the sauce begins to thicken. Remove from heat, salt and pepper. Beat for another minute. Taste and balance as needed by adding salt or pepper.
Fresh Strawberry Basil Sauce
This auspicious summer sauce goes well with grilled chicken. It is low in calories and will delight those on a healthy diet.
- 300 g of strawberries;
- ½ tbsp. tablespoons of coconut oil;
- 1 tbsp. a spoonful of fresh basil leaves;
- 1 tbsp. a spoonful of fresh mint leaves;
- 2 tbsp. tablespoons of freshly squeezed orange juice.
In a saucepan over medium heat, melt the coconut oil. Remove the tails from the strawberries, cut them into large cubes, add to the stewpan along with the leaked juice. Grind the mint and basil greens. Add to the sauce along with the orange juice. Simmer for about 10 minutes, stirring occasionally, until the sauce begins to thicken. Cool and serve immediately, this sauce is not made to last.
