Name: Chicken in White Wine Cream Sauce Recipe
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Cuisine: French
Ingredients: 1 tbsp olive oil; 2.5 lb / 1.2 kg chicken pieces (bone-in thigh & drumsticks are ideal); Salt and freshly ground black pepper, to season; 1 tbsp / 15g / 0.5 oz butter; 3 garlic cloves, crushed; 1 onion (brown, white, or yellow), finely chopped (~1 cup); 5 oz / 150 g bacon, diced; 2 cups / 500 ml dry white wine; 1 cup / 250 ml chicken broth or stock (or water); 2 tsp fresh thyme leaves (or 1 tsp dried thyme); 3/4 cup / 185 ml pouring or heavy cream (not low fat cream); Fresh parsley, finely chopped (for garnish)

Ingredients

1 tbsp olive oil

2.5 lb / 1.2 kg chicken pieces (bone-in thigh & drumsticks are ideal)

1 tbsp / 15g / 0.5 oz butter

3 garlic cloves, crushed

1 onion (brown, white, or yellow), finely chopped (~1 cup)

5 oz / 150 g bacon, diced

2 cups / 500 ml dry white wine

1 cup / 250 ml chicken broth, stock, or water

2 tsp fresh thyme leaves (or 1 tsp dried)

3/4 cup / 185 ml cream (pouring or heavy cream, not low fat)

Finely chopped parsley

Instructions

Step 1: Preheat your oven to 180°C (350°F).

Step 2: Season the chicken pieces with salt and pepper. Heat the olive oil in an ovenproof skillet with a lid over high heat. Place the chicken skin-side down and cook until golden brown, then turn and cook the other side for 1 minute. Remove the chicken from the skillet and drain excess fat, but do not wipe the skillet clean.

Step 3: Reduce the heat to medium-high. Melt the butter in the skillet, then add the crushed garlic and finely chopped onion. Cook for about 3 minutes until softened, then add the diced bacon and cook until golden.

Step 4: Pour in the white wine and bring to a simmer, scraping the bottom of the skillet to loosen the browned bits. Let it simmer gently for 2 minutes.

Step 5: Add the chicken broth and thyme, then return the chicken pieces to the skillet skin-side up. Cover with the lid or aluminum foil and transfer to the oven. Bake covered for 60 minutes, then remove the lid and bake for an additional 15 minutes to crisp the skin. The chicken should be very tender.

Step 6: Remove the chicken or move it to one side of the skillet. Stir the cream into the sauce and season with salt and pepper to taste.

Step 7: Garnish with plenty of freshly chopped parsley and serve. This dish goes beautifully with creamy mashed potatoes and glazed carrots.

Tips & Variations

Use bone-in chicken thighs and drumsticks for the best flavor and tenderness.

If you prefer a thicker sauce, simmer the cream mixture a little longer before serving.

For a non-alcoholic version, substitute the white wine with additional chicken broth and a splash of white grape juice.

Fresh thyme adds more brightness, but dried thyme works well in a pinch.

FAQs

Can I use skinless chicken for this recipe?

While you can use skinless chicken, the skin adds flavor and helps keep the meat moist. If using skinless, reduce the initial browning time slightly and be careful not to dry out the meat during baking.