Chicken White Wine Cream Sauce
Chicken White Wine Cream Sauce

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Alright, don’t linger, let’s plan this chicken white wine cream sauce formula with 12 substances which are absolutely easy to find, and we have to process them at the very least through 8 methods. You should shell out a while on this, so the resulting food could be perfect.

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