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The ingredients needed to cook Chicken White Wine Cream Sauce:
- You need 1 tbsp olive oil
- Get 3-4 lbs chicken pieces, bone-in thighs and legs
- Take 1 tbsp butter
- Provide 3 cloves garlic, crushed
- Use 1 onion, chopped
- You need 5 cooked bacon slices, diced
- You need 2 cups dry white wine, preferably Sauvignon Blanc
- Prepare 1 cup chicken Broth
- Provide 2 tsp fresh thyme leaves or 1 tsp dried
- Use 3/4 cup heavy whipping cream
- Prepare Garnish
- Use Finely chopped parsley
Instructions to make Chicken White Wine Cream Sauce:
- Season chicken with salt and pepper. Heat oil in a Dutch oven over high heat. Add chicken, skin side down and cook until golden brown, for about 5 minutes each side. Cook chicken in batches.
- Remove chicken from Dutch oven. Drain excess fat from skillet.
- Reduce heat to medium-high heat. Melt butter then add garlic and onion. Cook for 3 minutes until softened, then add cooked bacon pieces. Cook for another 3 minutes.
- Preheat oven to 350 degrees.
- Add wine. Bring to simmer, scraping the bottom of the oven to mix the brown bits into the liquid. Simmer for 5 minutes.
- Add chicken Broth, thyme and return chicken to the stove, skin side up. Cover with lid then transfer to the oven. Bake for 1 1/2 hours, covered, then remove the lid and bake for a further 15 minutes to recrisp the skin.
- Move chicken to the side, stir in heavy whipping cream.
- Serve on a bed of white rice or creamy mashed potatoes. Garnish with parsley.
Chicken stock, dry white wine, and cream or half-and-half are the sauce components, making it lighter than it tastes. The white wine and cream pair wonderfully; flavorful yet subtle. What you will need: wax paper and a meat mallet. Butter one side of a sheet of wax paper that is cut to the size of the casserole. This Chicken with Creamy Mushroom Sauce is a simple, yet elegant dish; featuring boneless, skinless chicken breasts in a delicious, creamy, white wine and mushroom sauce.
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