Cream Chicken with Mushroom White Wine Sauce
Such a warm, comforting dinner. We prefer to use chicken legs and thighs, but you can use breasts if you like as well. If you use breasts, skin-on & bone-in breast will give you a juicier end result. If using fresh herbs, tying them together with kitchen twine will make it easier to remove before serving.
- 2 lbs chicken thighs, drumsticks or breasts
- 3 Tbsp butter (divided)
- 1/2 ea onion (diced)
- 3-4 ea garlic cloves (minced or crushed)
- 1 8 oz can of brown mushrooms (sliced)
- 1 Tbsp flour
- 1 c cream
- 1/2 c white wine
- 1/2 c chicken broth
- salt & fresh ground pepper to taste
- 3-4 ea sprigs fresh herbs (thyme, parsley, oregano, basil, etc) (or 1 tsp dried herbs)
- 1/2 tsp each salt & pepper for chicken seasoning
Pat dry chicken. Season liberally with salt and pepper.
In heat a large skillet over medium heat and then melt 2 Tablespoons of butter. Add chicken and brown each side of the chicken, about 3-4 minutes each side. Remove chicken from pan and set aside.
Add remaining Tablespoon of butter (if needethen stir in the onions & garlic, cooking for about 1 minute or until softened. Increase the heat to medium-high and stir in the mushrooms. Sauté until onions, garlic and mushrooms until all become soft and caramelized, about 3-5 minutes.
Whisk the flour into the cream. Add the cream/flour mixture, wine and chicken broth into the pan with the mushrooms & onion. Give it a good stir, scraping the bottom of the pan to deglaze it.
Return chicken to the pan. Add the herbs, bay leaf, salt and pepper. After the liquids reach a simmer, reduce heat & continue to cook on a low simmer for another 12-15 minutes or until chicken is cooked through, flipping the chicken halfway through.
Taste sauce for seasoning, adding more salt and pepper if necessary. Serve with mushroom cream sauce ladled over chicken.
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