Question/help on sauce for dish
So I am thinking about saute'ing off some chicken thighs and portabellas and then adding in some fresh english peas and deglazing the pan and putting it over orecchiette, but need help with a sauce, something that isn't tomato preferably (sick and tired of red sauce pasta right now).
A piece of cream cheese stirred into pan juices, with or without wine/stock depending on how much liquid there is, makes a creamy sauce without the further cooking of a white sauce. About 2 tsp cream cheese per serving, usually.
Curry powder and broth would be another way to go (with/without cream cheese). Always best to make a dry spot in the pan, add a film of fat, and saute the curry first, to activate the spices.
I must have missed something. The title suggests we're working on a sauce for fish and the content speaks of chicken thighs.
Oh well, here's a suggestion for a sauce for your fish.
Melt one stick of butter in a sauce pan and stir in 2 - 4 teaspoons of flour to prepare a thin roux. Add some chopped onion, chopped garlic, a half cup of dry white wine and a cup to a cup and a half of lime juice. Reduce over medium heat to about one third, salt and pepper to taste.
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Deglaze with whatever wine you want, and then just add some (less than a cup) of the pasta cooking water, with some freshly grated Parm or Pec-Romano. Add it when tossing the pasta, not in the pan after deglazing, unless you are placing the pasta et al back in the pan to heat up a little, then it all goes in.
You don't NEED cream or butter, if you don't want to go that route.
Thanks everyone, I ended up deglazing with wine, adding some chicken stock, a little cream and reducing and it wasn't fantastic.
It was too much like a stroganoff. Hmm, what to do here- in retrospect, I think this dish was poorly planned, my fault.
I wanted a ricci picci style dish with fresh english peas and mushrooms, but usually do it with risotto, but I didn't want risotto (am bored with risotto right now).
So I thought I'd use orecchiette instead. I'm wondering if I had made a roasted red pepper coulis and tossed to coat if that would have worked. Could have added a little acid to the dish, but it wouldn't have been a tomato sauce (which I'm sick of right now quite frankly).
Roasted off red bells, sauteed flesh with garlic/shallots, deglaze with red wine, add chicken stock, reduce and blend. Toss with other ingredients to coat.
Hmm, any thoughts?