Classic French Chicken in White Wine Sauce
Indulge in the rich, comforting flavors of Classic French Chicken in White Wine Sauce, a timeless dish that combines tender, golden-seared chicken thighs with a velvety, aromatic sauce. This recipe features succulent bone-in, skin-on chicken simmered to perfection in a luscious blend of dry white wine, earthy mushrooms, cream, and fragrant herbs like thyme and bay leaf. The sauce, subtly infused with the sweetness of shallots and the savory depth of garlic, is finished with a delicate reduction to achieve an irresistible silkiness. Perfect for both weeknight dinners and elegant gatherings, this French-inspired recipe pairs beautifully with crusty bread, creamy mashed potatoes, or fluffy rice—making every bite unforgettable. Ready in under an hour, this is the ultimate one-pan meal that brings the essence of French cuisine straight to your table.
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Recipe Information
Ingredients
- 4 pieces chicken thighs (bone-in, skin-on)
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 pieces shallots (finely chopped)
- 3 cloves garlic cloves (minced)
- 200 grams white mushrooms (sliced)
- 1 cup dry white wine
- 1 cup chicken stock
- 0.25 cup heavy cream
- 3 sprigs fresh thyme sprigs
- 1 piece bay leaf
- 2 tablespoons fresh parsley (chopped)
- to taste salt
- to taste black pepper
Instructions
Season the chicken thighs with salt and black pepper on both sides.
Dredge the chicken pieces lightly in the flour, shaking off any excess.
In a large skillet or Dutch oven, heat 2 tablespoons of butter and 1 tablespoon of olive oil over medium-high heat.
Add the chicken thighs, skin-side down, and sear until golden brown, about 4-5 minutes per side. Remove the chicken and set aside.
In the same pan, lower the heat to medium and add the shallots. Sauté for 2-3 minutes until softened.
Add the garlic and sliced mushrooms to the pan and cook for another 5 minutes, stirring frequently, until the mushrooms are soft and lightly browned.
Pour in the white wine and deglaze the pan by scraping the bottom with a spatula to release any browned bits. Allow the wine to simmer for 2-3 minutes to reduce slightly.
Add the chicken stock, heavy cream, thyme sprigs, and bay leaf to the pan. Stir to combine.
Return the seared chicken thighs to the pan, skin-side up. Reduce the heat to low, cover, and let simmer for 25 minutes or until the chicken is cooked through and tender.
Remove the chicken from the pan and discard the bay leaf and thyme sprigs.
Raise the heat to medium-high and simmer the sauce uncovered for another 3-5 minutes to thicken slightly.
Taste the sauce and adjust seasoning with salt and black pepper, if needed.
Return the chicken to the pan to coat with sauce and warm through.
Garnish with freshly chopped parsley and serve hot with crusty bread, mashed potatoes, or rice.
Nutrition Facts
Calories |
2229 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.4 g | 199% | |
| Saturated Fat | 54.6 g | 273% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 629 mg | 210% | |
| Sodium | 3036 mg | 132% | |
| Total Carbohydrate | 41.2 g | 15% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 9.2 g | ||
| Protein | 131.8 g | 264% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 185 mg | 14% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 2155 mg | 46% | |
*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.
