Chicken White Wine Cream Sauce

Name: Chicken White Wine Cream Sauce
Total time: 7200 s
Yield: 4-5 servings
Cuisine: American
Ingredients: 1 tbsp olive oil; 3-4 lbs chicken pieces, bone-in thighs and legs; 1 tbsp butter; 3 cloves garlic, crushed; 1 onion, chopped; 5 cooked bacon slices, diced; 2 cups dry white wine, preferably Sauvignon Blanc; 1 cup chicken Broth; 2 tsp fresh thyme leaves or 1 tsp dried; 3/4 cup heavy whipping cream; Finely chopped parsley

Jacqueline @jaklynmela7

Vacaville, California

Chicken White Wine Cream Sauce

Jacqueline @jaklynmela7

Vacaville, California

Saved

Ingredients

2 hours

4-5 servings

1 tbspolive oil
3-4 lbschicken pieces, bone-in thighs and legs
1 tbspbutter
3 clovesgarlic, crushed
1onion, chopped
5cooked bacon slices, diced
2 cupsdry white wine, preferably Sauvignon Blanc
1 cupchicken Broth
2 tspfresh thyme leaves or 1 tsp dried
3/4 cupheavy whipping cream
Garnish
Finely chopped parsley

Saved

Steps

2 hours

1

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.
2

Remove chicken from Dutch oven. Drain excess fat from skillet.
3

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.
4

Preheat oven to 350 degrees.
5

Add wine. Bring to simmer, scraping the bottom of the oven to mix the brown bits into the liquid. Simmer for 5 minutes.
6

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.
7

Move chicken to the side, stir in heavy whipping cream.
8

Serve on a bed of white rice or creamy mashed potatoes. Garnish with parsley.