Chicken in White Wine Cream Sauce
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr 15 mins
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Total Time
1 hr 25 mins
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Servings
4 -5
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Calories
659 kcal
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Course
Dinner
Chicken in White Wine Cream Sauce
Description
This recipe uses bone-in chicken thighs and drumsticks browned in olive oil to develop a golden crust. Aromatics including garlic and finely chopped onion are cooked in butter along with diced bacon to create a flavorful base. Adding dry white wine and chicken broth deglazes the pan, incorporating browned bits for depth. Thyme seasons the sauce, which is combined with the chicken and baked covered in an ovenproof skillet for one hour, then uncovered to recrisp the skin.
After the chicken is cooked through and tender, cream is stirred into the sauce to enrich it with smoothness and body. Seasoning with salt and pepper balances the flavors. A sprinkle of chopped parsley brightens the dish visually and in flavor. This dish pairs well with creamy mashed potatoes which complement the wine cream sauce.
Suitable white wine choices avoid overly woody or sweet varieties; Sauvignon blanc, pinot gris, or semillon are recommended. The dish can be adapted without wine by substituting with broth, water, and Dijon mustard for tang. Using bone-in dark meat ensures tenderness in this slow-cooked preparation.
Ingredients
- 1 tbsp olive oil
- 2.5 lb / 1.2 kg chicken pieces , bone in thigh & drumsticks are ideal (Note 1)
- 1 tbsp / 15g / 0.5 oz butter
- 3 garlic crushed, cloves
- 1 onion (brown, white, yellow), finely chopped (~1 cup)
- 5 oz / 150 g Bacon , diced
- 2 cups / 500 ml white wine Note 2, dry
- 1 cup / 250 ml chicken broth or stock or water
- 2 tsp thyme or 1 tsp dried, fresh leaves
- 3/4 cup / 185 ml cream (pouring or heavy cream, but not low fat cream)
Garnish
- parsley finely chopped
Instructions
- Preheat oven to 180C/350F.
- Season chicken with salt and pepper. Heat oil in an ovenproof skillet (with lid) over high heat. Add chicken skin side down and cook until golden brown, then turn and cook the other side for 1 minute. Remove chicken from skillet. Drain excess fat from skillet (do not wipe).
- Reduce heat to medium high. Melt butter then add garlic and onion. Cook for 3 minutes until softened, then add bacon. Cook until golden.
- Add wine. Bring to simmer, scraping the bottom of the skillet to mix the brown bits into the liquid. Simmer for 2 minutes.
- Add chicken broth, thyme and return chicken to the skillet, skin side up. Cover with lid or foil, then transfer to the oven. Bake for 60 minutes, covered, then remove the lid and bake for a further 15 minutes to recrisp the skin. The chicken should be very tender.
- Remove chicken or move to side. Stir cream into sauce and season with salt and pepper to taste.
- Garnish with plenty of parsley. Serve with creamy mashed potatoes. Mine are pictured with Glazed Carrots.
Notes
- Using bone-in thigh and drumsticks is preferred for tenderness; avoid chicken breast as it tends to dry out in this slow cooking method.
- Select a dry, not overly woody or sweet white wine such as Sauvignon blanc, pinot gris, or semillon for the sauce.
- For a wine-free version, substitute the white wine with equal parts chicken broth and water plus 2 tablespoons Dijon mustard.
- This recipe is adapted from Nigel Slater's "Real Food" cookbook.
- Nutrition estimates assume discarding some rendered chicken fat; using turkey bacon or omitting bacon reduces calories.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4-5
Amount Per Serving
Calories 659 kcal
% Daily Value*
| Serving | 399g | |
| Calories | 659cal | 33% |
| Carbohydrates | 7g | 2% |
| Protein | 66.9g | 134% |
| Fat | 31.1g | 48% |
| Saturated Fat | 10.2g | 51% |
| Cholesterol | 222mg | 74% |
| Sodium | 888mg | 37% |
| Potassium | 718mg | 15% |
| Fiber | 0.7g | 3% |
| Sugar | 2.4g | 5% |
| Vitamin A | 250IU | 5% |
| Vitamin C | 3.3mg | 4% |
| Calcium | 60mg | 6% |
| Iron | 4.1mg | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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