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I used to make chicken using the Lea & Perrins White wine and Worchestire sauce in your recipe but it's been discontinued for a number of years.
I tried the white wine chicken marinade and it was terrible. People think it's a substitute but it's not. The old one stuck to the chicken, had a lovely yellow color, and was a much better consistency.
Does anyone know how to make a sauce that might be pretty close to that one?
Thanks a million for any help.
Ingredients
- 2 T veg. oil
- 2 1/2 pound chicken, cut up
- Salt and pepper, to taste
- 16 baby carrots, peeled, or possibly 2 lg. carrots, peeled and cubed
- 1 med. red onion, sliced, or possibly 16 pearl onions, peeled
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 16 sm. mushrooms, sliced
- 3/4 c. Lea and Perrins White Wine Worcestershire Sauce
- 1/4 c. yogurt or possibly light cream
Directions
- Heat oil in a large frying pan, season chicken and brown pcs over moderately high heat till golden brown on all sides, about 15 min. Add in vegetables and turn to glaze. Drain excess fat. Pour white wine worcestershire sauce over all. Cook 15 min more, basting occasionally, till chicken and vegetables are tender. Stir in yogurt or possibly cream and warm through. Serves 4.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1682g | |
| Calories 2115 | |
| Calories from Fat 1156 | 55% |
| Total Fat 128.41g | 161% |
| Saturated Fat 35.37g | 141% |
| Trans Fat 0.23g | |
| Cholesterol 586mg | 195% |
| Sodium 2739mg | 114% |
| Potassium 4600mg | 131% |
| Total Carbs 81.06g | 22% |
| Dietary Fiber 11.0g | 37% |
| Sugars 46.4g | 31% |
| Protein 154.17g | 247% |
