Description
This Chicken in White Wine Cream Sauce recipe features tender bone-in chicken thighs and drumsticks cooked in a rich and flavorful white wine and cream sauce with garlic, onion, and bacon. The dish is oven-braised to perfection, resulting in succulent, golden-brown chicken with a luscious sauce ideal for serving alongside creamy mashed potatoes or glazed carrots.
Ingredients
Scale
Chicken and Seasoning
- 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
Sauce
- 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)
Instructions
- Preheat Oven: Preheat your oven to 180°C (350°F) to prepare for baking the chicken.
- Brown the Chicken: Season the chicken pieces generously with salt and pepper. Heat olive oil in an ovenproof skillet with a lid over high heat. Place chicken skin side down and cook until golden brown, then turn and cook the other side for 1 minute. Remove chicken and drain excess fat from the skillet but don’t wipe it clean.
- Sauté Aromatics and Bacon: Reduce heat to medium-high. Melt the butter in the skillet, then add crushed garlic and chopped onion. Cook for about 3 minutes until softened, then add diced bacon and cook until golden.
- Add Wine and Simmer: Pour in the dry white wine and bring to a simmer. Scrape the bottom of the skillet to incorporate the flavorful browned bits into the liquid. Let it simmer for 2 minutes to reduce slightly.
- Add Broth, Thyme, and Bake: Add chicken broth and fresh thyme leaves. Return the browned chicken to the skillet, skin side up. Cover with the lid or foil, then transfer the skillet to the preheated oven. Bake covered for 60 minutes, then remove the lid and bake for an additional 15 minutes to crisp up the skin. The chicken should be very tender and flavorful.
- Finish the Sauce: Remove the chicken or push it to the side of the skillet. Stir in the cream and season the sauce with additional salt and pepper to taste.
- Garnish and Serve: Sprinkle plenty of freshly chopped parsley over the chicken and sauce. Serve hot, ideally alongside creamy mashed potatoes and glazed carrots for a complete meal.
Notes
- Note 1: Using bone-in chicken thighs and drumsticks gives the best flavor and keeps the meat moist during baking.
- Note 2: Use a dry white wine such as Sauvignon Blanc or Pinot Grigio for an authentic and balanced sauce.
- Excess fat is drained, but the flavorful browned bits remain in the skillet to enrich the sauce.
- Make sure cream is not low fat, as full-fat cream provides the best texture and richness.
- This dish pairs beautifully with creamy mashed potatoes or glazed carrots as sides.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: French
Keywords: chicken white wine cream sauce, baked chicken thighs, creamy chicken recipe, oven-braised chicken, French chicken dishes
