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May 19, 2010 05:07 PM

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).

Any ideas?

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  1. deglaze with lemon juice wine and chcken stock, throw in some mint and/or thyme. mount with butter (which is not as dirty as it sounds)

    1 Reply
    1. re: thew

      I agree with a lemon butter sauce. If you want to make it a little heavier you use marsala for the wine. Maybe put a little of the pasta water in to thicken.

    2. I'd make a white sauce by cooking down flour in oil/butter, then adding some chicken stock and a little cream or milk...season it up and it'll be terrific with the chicken & pasta

      3 Replies
      1. re: Cherylptw

        I was thinking about deglazing with red wine, reducing with some chicken stock, but you guys are thinking cream/butter as well?

        1. re: jameshig

          I was thinking a cream sauce would pair with your ingredients better but that's JMO

          1. re: jameshig

            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.

        2. 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.

          2 Replies
          1. The original comment has been removed
            1. 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.

              1 Reply
              1. re: Phurstluv

                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?