Chicken White Wine Cream Sauce.
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Composition for Chicken White Wine Cream Sauce:
- Prepare 1 tbsp olive oil.
- Require 3-4 lbs for chicken pieces, bone-in thighs and legs.
- Provide 1 tbsp - butter.
- Prepare 3 cloves garlic, crushed.
- You need 1 - onion, chopped.
- Prepare 5 - cooked bacon slices, diced.
- Prepare 2 cups of dry white wine, preferably Sauvignon Blanc.
- Need 1 cup for chicken Broth.
- Prepare 2 tsp for fresh thyme leaves or 1 tsp dried.
- Require 3/4 cup - heavy whipping cream.
- Need of Garnish.
- Prepare of Finely chopped parsley.
Chicken White Wine Cream Sauce process:
- 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..
- Remove chicken from Dutch oven. Drain excess fat from skillet..
- 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..
- Preheat oven to 350 degrees..
- Add wine. Bring to simmer, scraping the bottom of the oven to mix the brown bits into the liquid. Simmer for 5 minutes..
- 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..
- Move chicken to the side, stir in heavy whipping cream..
- Serve on a bed of white rice or creamy mashed potatoes. Garnish with parsley..
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