Description
This classic Chicken in White Wine Cream Sauce features tender, juicy chicken pieces slow-baked in a flavorful sauce made with dry white wine, cream, garlic, onion, and bacon. The dish is finished with fresh thyme and parsley, offering a rich and comforting meal perfect for family dinners or special occasions.
Ingredients
Scale
Chicken and Seasoning
- 1 tbsp olive oil
- 2.5 lb / 1.2 kg chicken pieces (bone-in thigh and drumsticks are ideal)
- Salt and pepper, to season
Sauce
- 1 tbsp / 15g / 0.5 oz butter
- 3 garlic cloves, crushed
- 1 onion (brown, white, or yellow), finely chopped (~1 cup)
- 5 oz / 150 g bacon, diced
- 2 cups / 500 ml dry white wine
- 1 cup / 250 ml chicken broth, stock, or water
- 2 tsp fresh thyme leaves (or 1 tsp dried)
- 3/4 cup / 185 ml cream (pouring or heavy cream, not low fat)
Garnish
- Finely chopped parsley
Instructions
- Preheat Oven: Preheat your oven to 180°C (350°F) to ensure it’s ready for baking the chicken.
- Brown the Chicken: Season the chicken pieces generously with salt and pepper. Heat the olive oil in an ovenproof skillet over high heat. Place the chicken skin-side down and cook until golden brown. Flip and cook the other side for 1 minute, then remove the chicken. Drain any excess fat from the skillet but do not wipe it clean.
- Prepare the Base: Reduce the heat to medium-high, melt the butter in the skillet, then add the crushed garlic and finely chopped onion. Sauté for about 3 minutes until softened. Add the diced bacon and cook until golden.
- Add Wine and Simmer: Pour in the dry white wine, bringing it to a simmer while scraping the skillet’s bottom to incorporate browned bits into the liquid. Let it simmer for 2 minutes to reduce slightly.
- Combine and Bake: Add the chicken broth, fresh thyme, and return the browned chicken pieces to the skillet skin-side up. Cover with a lid or foil and transfer to the preheated oven. Bake for 60 minutes covered, then uncover and bake for an additional 15 minutes to crisp up the skin. The chicken should be tender and cooked through.
- Finish the Sauce: Remove the chicken from the skillet or move it to one side. Stir the cream into the sauce and season with salt and pepper to taste, allowing the sauce to warm and thicken slightly.
- Serve and Garnish: Sprinkle chopped parsley over the chicken and sauce. Serve hot alongside creamy mashed potatoes and optionally glazed carrots for a complete meal.
Notes
- Use bone-in thighs and drumsticks for the best flavor and tenderness.
- Dry white wine such as Sauvignon Blanc or Pinot Grigio works well in this recipe.
- Do not use low-fat cream, as it will not provide the richness needed for the sauce.
- The sauce can be served with mashed potatoes, rice, or crusty bread to soak up the flavorful cream sauce.
- For a thicker sauce, allow it to reduce a bit longer on the stovetop after adding the cream.
