Creamy White Wine Chicken | Video
Creamy chicken enhanced with the beautiful flavors of white wine, cream and herbs
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Servings
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
- Chicken with bone may require a longer cooking time
Nutrition
Serving: 1g | Calories: 680kcal | Carbohydrates: 20g | Protein: 76g | Fat: 30g | Saturated Fat: 8g | Polyunsaturated Fat: 19g | Cholesterol: 232mg | Sodium: 512mg | Fiber: 2g | Sugar: 12g