Chicken White Wine Cream Sauce
Chicken White Wine Cream Sauce

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Alright, don’t linger, let’s course of action this chicken white wine cream sauce formula with 12 components which are absolutely easy to have, and we have to process them at the very least through 8 measures. You should invest a while on this, so the resulting food could be perfect.

Composition for Chicken White Wine Cream Sauce:
  1. Get 1 tbsp olive oil
  2. Give 3-4 lbs for chicken pieces, bone-in thighs and legs
  3. Get 1 tbsp butter
  4. Make ready 3 cloves of garlic, crushed
  5. Get 1 - onion, chopped
  6. Prepare 5 for cooked bacon slices, diced
  7. Require 2 cups dry white wine, preferably Sauvignon Blanc
  8. You need 1 cup chicken Broth
  9. Make ready 2 tsp of fresh thyme leaves or 1 tsp dried
  10. Give 3/4 cup heavy whipping cream
  11. Require Garnish
  12. Require Finely chopped parsley
Chicken White Wine Cream Sauce how to cook:
  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.

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