Braised Chicken with Creamy Wine Sauce
Indulge in the cozy comfort of Braised Chicken with Creamy Wine Sauce, a sublime one-pan recipe that brings restaurant-quality flavor to your table. Tender, golden-seared chicken thighs are gently braised in a luxurious sauce made with dry white wine, savory chicken broth, and velvety heavy cream, enhanced with aromatic shallots, garlic, and fresh thyme. This dish is all about rich, layered flavors and a melt-in-your-mouth texture that will wow your guests. Perfect for weeknight dinners or special occasions, it’s effortlessly elegant and pairs beautifully with mashed potatoes, rice, or crusty bread to soak up every drop of that creamy, wine-infused sauce. Ready in under an hour, this recipe strikes the perfect balance between gourmet and approachable, making it a must-try for chicken lovers.
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Recipe Information
Ingredients
- 4 pieces Bone-in, skin-on chicken thighs
- 1 teaspoon Salt
- 1 teaspoon Ground black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 pieces Shallots, finely diced
- 3 cloves Garlic cloves, minced
- 1 cup Dry white wine (e.g., Sauvignon Blanc)
- 1 cup Chicken broth
- 1 cup Heavy cream
- 2 sprigs Fresh thyme sprigs
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Pat the chicken thighs dry with paper towels and season them on both sides with salt and pepper.
Heat the olive oil in a large, heavy skillet or Dutch oven over medium-high heat. Add the chicken thighs, skin-side down, and sear for 4-5 minutes until the skin is golden brown and crispy. Flip the chicken and sear the other side for 3 minutes. Remove the chicken and set aside.
Reduce the heat to medium and add the butter to the skillet. Once melted, add the diced shallots and sauté for 2-3 minutes until softened.
Add the minced garlic and cook for another 30 seconds until fragrant.
Pour in the white wine and scrape the bottom of the pan to deglaze, loosening any browned bits. Let the wine simmer for 3-4 minutes until it reduces by half.
Add the chicken broth, heavy cream, and thyme sprigs to the skillet. Stir to combine and bring the mixture to a gentle simmer.
Return the chicken thighs to the skillet, skin-side up, nestling them into the sauce. Cover the skillet and let the chicken braise on low heat for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Remove the thyme sprigs from the sauce and discard. Taste the sauce and adjust the seasoning with additional salt and pepper, if needed.
Garnish with chopped parsley and serve hot. This dish pairs beautifully with mashed potatoes, rice, or crusty bread.
Nutrition Facts
Calories |
2698 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 211.3 g | 271% | |
| Saturated Fat | 81.8 g | 409% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 726 mg | 242% | |
| Sodium | 3508 mg | 153% | |
| Total Carbohydrate | 21.9 g | 8% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 7.5 g | ||
| Protein | 114.0 g | 228% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 158 mg | 12% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 1988 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
