DinnerBooks

Chicken in Creamy White Wine Sauce

Preparation Time10 m
Cooking Time1 h 35 m
DifficultyHard
0
0
Isabell CarlssonIsabell Carlsson
A splash of white wine and a slow braise turn this chicken into something deeply comforting. As it simmers, the wine softens into a rich, fragrant sauce that leaves the meat tender and full of flavor. It feels very French countryside, with that cozy, rustic charm that makes the whole kitchen smell wonderful.

Ingredients

  • Step: 1
    1 msk olive oil
  • Step: 2
    1.15 kg / 1.2 kg chicken pieces (, bone in thigh & drumsticks are ideal (Note 1))
  • Step: 3
    1 msk / 15g / 0.5 oz butter
  • Step: 4
    3 pc garlic cloves (, crushed)
  • Step: 5
    1 pc onion ((brown, white, yellow), finely chopped)
  • Step: 6
    142 g / 150 g bacon (, diced)
  • Step: 7
    4 3/4 dl / 500 ml dry white wine ((Note 2))
  • Step: 8
    2 1/4 dl / 250 ml chicken broth / stock or water
  • Step: 9
    2 tsk fresh thyme leaves ((or 1 tsp dried))
  • Step: 10
    1 3/4 dl / 185 ml cream ((pouring or heavy cream, but not low fat cream))
  • Step: 11
    Finely chopped parsley

Instructions

  • Step: 1
    Heat the oven to 180C/350F.
  • Step: 2
    Season the chicken with salt and pepper. Warm the oil in an ovenproof skillet (with lid) over high heat. Place the chicken skin side down and cook until golden brown, then flip it over and cook the other side for 1 minute. Take the chicken out of the skillet. Pour off any excess fat from the skillet (do not wipe).
  • Step: 3
    Lower the heat to medium high. Melt the butter, then stir in the garlic and onion. Cook for 3 minutes until softened, then add the bacon. Continue cooking until golden.
  • Step: 4
    Pour in the wine. Bring it to a simmer, scraping the bottom of the skillet so the browned bits blend into the liquid. Let it simmer for 2 minutes.
  • Step: 5
    Pour in chicken broth, thyme and put the chicken back in the skillet, skin side up. Cover with a lid or foil, then move to the oven. Bake, covered, for 60 minutes, then take off the lid and bake for another 15 minutes to recrisp the skin. The chicken should be very tender.
  • Step: 6
    Take out the chicken or push it aside. Stir the cream into the sauce and season with salt and pepper to taste.
  • Step: 7
    Top with plenty of parsley. Serve alongside creamy mashed potatoes. Mine are shown with Glazed Carrots.

Näring

Calories659kcal
Carbohydrates7g
Cholesterol222mg
Fat31.1g
Fiber0.7g
Protein66.9g
Saturated Fat10.2g
Serving Size399g
Sodium888mg
Sugar2.4g

Comments