Making Sauce for Chicken With Chapatti & Sausage Stuffing: Part 2

Video Transcript

Hi, I'm Leah Schaefer on behalf of Expert Village and today we're going to learn how to make my chicken with ciabatta and sausage stuffing and a side of dressing. So, we're going to add some butter to the prosciutto. It just melts it up. Another thing I like about the cast iron skillet is it's going to give a really pretty brown color to the butter. The other thing that butter is doing is picking up every little piece of dripping, whether it's from the garlic, the sausage, the prosciutto, it's just going to pick it all up. The butter is also going to thicken it up a little bit. We're going to add just a little bit of wine. We're going to use a Pinot Grigio for this. You could use any white wine you wanted. Crank the heat up a little bit. See, some of that cooks off. When you cook with wine, it concentrates. The flavor is going to be really strong in there, but most of the alcohol is going to cook out. We'll crank it up just a little past medium, towards medium high. We will add some more butter. Squeeze about two more tablespoons in there. I'm not going to lie to you and tell you it is healthy, but it is going to taste phenomenal. We're going to melt the butter, and you'll see just by adding the butter, it's really going to start to thicken up. This isn't going to be a typical sauce, it's a little bit thicker with the prosciutto in there, but we're just going to kind of drizzle it over the chicken when it comes out. Last thing we're going to do to the sauce, is add some of the franz that we kept over from the fennel. The easiest way to do the fennel franz is just like dill, would be to just snip it in there. We'll just snip a little bit in there just to brighten it up and then we'll use the rest of it as garnish. Give it a little stir and make sure it's mixed through out. We will just sit that off to the side and let it come together. It'll thicken up as it's cooking.

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