Chicken Parmigiana (in White Wine Sauce)

Pan fry the chicken thighs first, then simmer with the cheese and white wine, it's like the dish 'Pollo alla Parmigiana'.

Recipe By: Tobuchan (https://cookbuzz.com/kitchen/25)
Serves 2 Prep: 10 min Cook: 15 min

Ingredients

Chicken thighs (with skin) 4
Salt & pepper as required
Rosemary as required
Olive oil 3 tbsp
Cherry tomatoes 12
Mozzarella cheese 1
Parmigiano reggiano 15g
White wine 60ml
Parsley as required

Method

1
Remove the bones from the chicken. Season liberally with salt & pepper. Sprinkle aromatic rosemary over the top.
2
Keep the chicken aside for 10 minutes. Put the oil in a large frying pan on medium heat.
3
Place the chicken skin side down and add the tomatoes, cook on medium heat for 5 minutes.
4
When the skin is nice and golden, turn the chicken over. Add the mozzarella cheese cut into dice to the chicken and sprinkle over with the grated parmigiano.
5
Pour in the white wine and smash the tomatoes to release their juice. Put the lid on and steam fry on medium heat.
6
After 5 minutes, the alcohol will evaporate and the cheese will start to melt. Remove the lid and cook to reduce the sauce.
7
When the sauce becomes thick, the dish is ready. Serve, sprinkled with finely chopped parsley.

Tips & Note

●Super simple!
●You can enjoy this with cooked vegetables on the side.

Chicken Parmigiana (in White Wine Sauce)

Pan fry the chicken thighs first, then simmer with the cheese and white wine, it's like the dish 'Pollo alla Parmigiana'.

Recipe By: Tobuchan (https://cookbuzz.com/kitchen/25)

Serves 2

Prep: 10 min

Cook: 15 min

Ingredients

Chicken thighs (with skin) 4
Salt & pepper as required
Rosemary as required
Olive oil 3 tbsp
Cherry tomatoes 12
Mozzarella cheese 1
Parmigiano reggiano 15g
White wine 60ml
Parsley as required

Chicken Parmigiana (in White Wine Sauce)

Recipe ID :985 Posted on 12 AUG 2015

Serves 2

Prep 10min
Cook 15min
views 1,549
printed 122

saved 3

Pan fry the chicken thighs first, then simmer with the cheese and white wine, it's like the dish 'Pollo alla Parmigiana'.

Share

Ingredients

Print Ingredients Email Ingredients
4
as required
as required
3 tbsp
12
1
15g
60ml
as required

Method

Prep
10min
Cook
15min
1
Remove the bones from the chicken. Season liberally with salt & pepper. Sprinkle aromatic rosemary over the top.
2
Keep the chicken aside for 10 minutes. Put the oil in a large frying pan on medium heat.
3
Place the chicken skin side down and add the tomatoes, cook on medium heat for 5 minutes.
4
When the skin is nice and golden, turn the chicken over. Add the mozzarella cheese cut into dice to the chicken and sprinkle over with the grated parmigiano.
5
Pour in the white wine and smash the tomatoes to release their juice. Put the lid on and steam fry on medium heat.
6
After 5 minutes, the alcohol will evaporate and the cheese will start to melt. Remove the lid and cook to reduce the sauce.
7
When the sauce becomes thick, the dish is ready. Serve, sprinkled with finely chopped parsley.

Tips & Note

●Super simple!
●You can enjoy this with cooked vegetables on the side.

HOME
Tobuchan
I’ve got 228 recipes!
とぶちゃん
TOBUCHAN
Step into my kitchen!
Who would have thought melted cheese and sugar would work wonders on toast...?
Sliced bread, Butter, Sliced cheese, Granulated sugar
HOME
Make a delicious dressing and add toppings of your choice!
Ramen noodles, Toppings (lettuce, tomato, ham, prawns..., ...avocado, surimi, sweetcorn), Hard boiled egg, Dressing:, Soy sauce, Vinegar, Sugar, Sesame oil, Crushed sesame seeds, Sesame seeds, Mayonnaise, Chinese chilli bean sauce, Miso (red)
HOME
The smoked mackerel is well supported by a sauce made from the mackerel, mayonnaise, soy sauce and capers - try it!
Nori sheets, Sushi rice, Smoked mackerel fillets, Basil leaves, Pickled mooli (takuan) (optional), Sauce recipe, Mayonnaise, Soy sauce, Smoked mackerel fillet, Capers
HOME
I made this to celebrate my brand new non-stick waffle maker. It's exactly that!
Self raising flour, Granulated sugar, Salt, Baking powder, Egg, Butter, Milk, Vanilla extract
HOME
This was a trendy fad in Japan in spring 2016 - so I tried it!
Baguette slices, Salted sesame seeds, Yukari (shiso herbs), Butter, Mayonnaise
HOME
Adding a touch of lemon juice to the liquid from boiled red cabbage will make it more red than blue. Adding the boiled egg in now will give a lovely purple shade!
Red cabbage, Hot water, Eggs, Lemon juice
HOME

Similar Recipe

A simple pan sauce made with capers, butter, white wine, chicken stock and lemon juice envelop chicken cutlets in the traditional Chicken Piccata recipe made in episode 101 of POV Italian Cooking. Though Chicken Piccata is an impressive dish, it can be made in about 20 minutes, making it the perfec
 
Just roll up stuffed pan-fried aubergines then put in the oven...simple but so so delicious!
Aubergine (large), Olive oil, Salt & pepper, Mushrooms (medium), Tinned tuna (in sunflower oil), Parmigiano reggiano, Tomato sauce (shop bought), Oregano, Pine nuts, Cheddar cheese
Patricia
HOME
Enjoy the crispy skin as well.
Chicken thighs, Salt & pepper, Olive oil, Ripe tomatoes, Lemon, Parsley
Patricia
HOME
I used leftover rice to make a risotto with one lethal weapon: Sacla Truffle Pesto. With crushed nuts and grated cheese, it tastes and smells so good ...
Leftover cooked rice, Onion, Bacon rashers, Mushrooms, Butter, Milk, Vegetable stock granules, Truffle pesto, Nuts (walnuts, almonds), Hard cheese, Rocket, Salt & pepper
The aroma of the toasting breadcrumbs and cheese makes this dish irresistible!
Sardines, Mashed potato powder, Hot water, Salt & pepper, Olive oil, Cheese (such as Cheddar), Breadcrumbs
Use your favourite cut of chicken, like drumstick, thigh or breast.
Chicken (any cut), Salt & pepper, Olive oil, Garlic, Dried chilli, Rosemary sprig, Parsley
Alia
HOME

All New Recipes

Easy fried rice using shop bought egg fried rice!
Egg fried rice (Sainsbury 75p), Egg, Spring onions, Frankfurters, Salt & pepper, Soy sauce, Vegetable oil
cookbuzz
PRO
Super easy Japanese recipe using tinned mackerel.
Tinned mackerel (in brine), Spring onion, Ginger slices, Fish stock cube, Hot water, Sugar, Mirin, Miso
cookbuzz
PRO
Osso Buco, which translates as “hole of bone” is pure meaty awesomeness. Placing on a bed of risotto or polenta pays tribute to Osso Buco’s roots and takes this Italian comfort food to another level. Traditionally, Osso Buco is made with veal but see how I make Beef Osso Buco, a carnivorous wreath.
 
Looking for an easy alternative to a traditional seafood boil? Need a simple recipe that works for both fresh or frozen seafood? If so, you need to see my Easy Seafood Pot recipe in episode 108 of POV Italian Cooking
 
Risotto doesn't always have to be the star of a dinner menu, it can also serve as a great bed for another dish which it does in episode 106 of POV Italian Cooking where I make a simple Beef Tomato Risotto. This risotto serves as the bed upon which Beef Osso Buco will rest in the next episode (#107).
 
It can be difficult to make a perfect hard-boiled egg that has a creamy yolk and a tender white. Overcooking a hard-boiled egg, which is easy to do, results in a chalky and sometimes greenish yolk, a rubbery egg white and a slightly sulfuric taste. In this video I demonstrate how I use my sous vide to get the perfect hard-boiled egg.