I just tried a recipe from a Dave Lieberman "Dinners" cookbook that I got as a gift. The recipe is for chicken thighs over pasta with a creamy sauce. It tasted terrific, but the sauce turned out much thinner than the picture ... it was essentially soup. Can you help me fix this?
To paraphrase the important ingredients from the recipe: you mix 1/4 cup flour in with your sauteed vegetables, then add 1 qt broth, 1 cup wine, 1 cup cream (along with a bunch of other ingredients) and simmer for 2 hours.
What is the best way to make this sauce actually creamy? Things I have considered:
- cut the broth in half (that would make less soup, but would it thicken?)
- add more flour (but wouldn't that give it a flour taste?)
- after cooking, remove chicken, turn up heat, and add something crazy like arrowroot or cornstarch and water mixture until thickened (this seems kind of brute-force but I guess it would work).
Someone here surely understands the chemistry involved, so I won't have to throw darts as to the best method ...