Creamy white wine chicken. Golden brown seared chicken is cooked in a velvety sauce made with white wine, fresh cream, chicken stock (broth), herbs and spices. You are definitely going to make this again and again especially with that extra fancy addition of your favorite white wine. Dinner never looked yummier!
The whole world has slowed down a bit over the past few weeks. Now we all have more time to pause and indulge in activities that we love the most. Be it gardening, crafting or cooking, this is the perfect opportunity to embrace hobbies and habits that make your time more valuable and fruitful.
And if you’ve run out of ideas to get more creative in the kitchen, here’s an amazing recipe to showcase your favorite wine in your dishes. Do you love cooking with wine? It may sound complicated, but trust me, it’s a fun and easy culinary challenge. In fact, it’s the best way to add more richness and depth of flavor to your dishes.
Creamy white wine chicken - inspired by the French classic coq au vin
In this recipe, the perfectly creamy sauce combines with succulent and juicy chicken to create a beautiful dish that pairs well with pasta, quinoa, rice, and mashed potatoes. Choose your favorite white wine and play around with flavors to create the creamy sauce. I really love mushrooms in this creamy sauce, but feel free to throw in any veggies you have on hand like diced carrots, broccoli florets, asparagus or frozen peas.
Start the recipe with browning chicken in a a little oil. I’ve opted for chicken thighs but substitute it with chicken breasts or drumsticks if you like. The idea is to seal and lightly brown the chicken so it’ll remain juicy and succulent.
Make creamy white wine sauce
Once the chicken is cooked, remove from the pan and set aside. We’re going to make the beautiful sauce for this creamy white wine chicken in the same pan. Sauté some onions and garlic in a little butter until it’s soft and translucent. If you want to add veggies to this sauce, you can add some mushrooms. As I mentioned, if you don’t like mushrooms, substitute with whatever veggies you have on hand like asparagus, broccoli, frozen green peas, or even potatoes.
When the veggies are tender, the main ingredients of this creamy sauce goes into the pan. White wine along with lemon juice, dried bay leaf, chicken stock (broth) and freshly ground black pepper. Now let this mixture simmer away for a few minutes. Chicken and rosemary goes in next.
At this stage, you’ll need to cook the chicken in the sauce. And as the sauce simmers, the alcohol from the wine will also burn off. Even though the cooking process will burn off the alcohol, a small amount will remain in the sauce. So, if you really want to cook alcohol-free creamy chicken, substitute it with chicken stock (broth).
Once the chicken is cooked through, add in the next key ingredient - cream. It gives that silky texture to the sauce making it more delicious. Simmer it for few minutes. Finish off with a generous sprinkle of parsley.
Personally, I think it’s a fabulous way to enjoy your favorite wine.
More easy one pot chicken recipes:
Creamy White Wine Chicken | Video
Ingredients
Brown chicken:
- 2 tablespoons oil
- 1 kg boneless chicken I used 4 large chicken thighs
- Salt and pepper to taste
White wine chicken:
- 1 tablespoon butter
- ¾ cup chopped onions
- 2 chopped garlic cloves
- 1 cup sliced mushrooms
- 1 dried bay leaf
- Juice from 1 lemon
- ½ cup white wine
- 1 cup chicken stock broth
- 1 sprig of rosemary
- ¾ cup heavy cream thickened cream
- Salt and pepper to taste
- Chopped parsley leaves to garnish
Instructions
Brown chicken:
- Heat oil in a large frying pan over medium-high heat. Arrange chicken in a single layer. Season with salt and pepper on both sides. When one side gets a golden brown color, flip over to brown the other side. Remove from pan. Set aside.
White wine chicken:
- To the same pan, add butter. When butter starts to melt, add onions and garlic. Sauté, stirring occasionally, for 2-3 minutes or until soft and translucent.
- Add mushrooms. Sauté, stirring occasionally, for 2 minutes or until they are soft and tender.Add lemon juice, white wine, chicken stock (broth), and dried bay leaf.
- Add a pinch of freshly ground black pepper. Stir to combine. Simmer for 2-3 minutes.
- Add chicken and rosemary. Bring to the boil. Cook, covered, for 20 minutes or until the chicken pieces are cooked through.
- Pour in cream. Stir to combine. Simmer for another 5 minutes. Garnish with parsley.
- Remove the bay leaf and rosemary from the sauce before serving.
Video
Notes
Nutrition
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