Alright, let’s talk about chicken. Specifically, how I tried to recreate that legendary Lea & Perrins chicken marinade. You know, the one that’s like a white wine Worcestershire sauce? It used to be everywhere, but now it’s vanished from the stores near me, and I know I am not the only one that struggles with this. So, I decided to take matters into my own hands.
First off, I started digging around for info. I found out some people call it “white wine worcestershire sauce” or “white wine herb sauce.” Apparently, it’s a mix of acid, fat, and sweetness, plus some salt, herbs, and spices. Basic marinade stuff, right?
Gathering My Ingredients
I grabbed some Worcestershire sauce, olive oil, and salt-free lemon pepper. I figured these were the basic stuff, I wanted to start simple, and then adjust the recipe as I needed to. I also got some white wine since that is a major component of the original sauce.
The Mixing Begins
I poured the Worcestershire sauce and olive oil into a bowl. Some recipes said to use a ziplock bag, but a bowl seemed easier. Then, I sprinkled the chicken with the lemon pepper.
- Step 1: Put the chicken in the bowl with the Worcestershire and oil mix.
- Step 2: Turn the chicken to coat it all over.
Cooking Time
I heated up a skillet and tossed the chicken in. Cooked it for about 3 minutes on each side until it looked a bit brown and cooked through.
- Step 3: Heat the skillet.
- Step 4: Lift the chicken out of the bowl and put it in the skillet.
- Step 5: Saute the chicken for about 3 minutes on each side, until lightly browned and cooked.
- Step 6: Remove the chicken and set it aside on a plate.
Sauce Experimentation
I had some of the marinade left in the bowl, and, being the improviser I am, I poured it into the skillet. Cooked it for a bit, just to see what would happen. I did add some white wine into the bowl and turned to coat well, then pour the sauce from the bowl into the skillet with the chicken.
- Step 7: In the bowl, add chicken and white wine sauce, turning to coat well.
- Step 8: Pour the sauce from the bowl into the skillet with the chicken.
The Taste Test
Honestly, it wasn’t exactly like the Lea & Perrins, but it was pretty darn good! The chicken was juicy, and the sauce had a nice tangy flavor. It is a good start, but it still needs some tweaks. I’ll be experimenting with different herbs and maybe a touch of sweetness next time. This is a good start for a classic take on the popular Lea & Perrins Chicken in White Wine Herb Sauce, though.
So, there you have it. My attempt at recreating the Lea & Perrins chicken marinade. It’s a work in progress, but I’m not giving up. I’ll keep you all posted on my next attempt!
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