Marjoram Chicken or Hens in White Wine Sauce
Elevate your dinner table with the rich, comforting flavors of Marjoram Chicken or Hens in White Wine Sauce—a dish that effortlessly combines elegance with irresistible taste. Perfectly seasoned chicken thighs or Cornish hens are seared to golden perfection before simmering in a luscious white wine sauce infused with garlic, shallots, and the delicate herbal notes of marjoram. Finished with a touch of heavy cream and brightened with a hint of lemon juice, this dish strikes the perfect balance of creamy and tangy. Ready in just an hour and garnished with fresh parsley, it's a show-stopping recipe that's ideal for cozy family dinners or sophisticated gatherings. Pair with mashed potatoes or crusty bread to soak up every luxurious drop of sauce. Keywords: Marjoram Chicken, white wine sauce, chicken recipe, elegant dinner idea, chicken thighs, Cornish hens.
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Recipe Information
Ingredients
- 4 pieces (thighs) or whole hens Chicken thighs or Cornish hens
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 teaspoons Dried marjoram
- 2 tablespoons Olive oil
- 1 tablespoon Unsalted butter
- 3 cloves Garlic cloves, minced
- 2 medium Shallots, finely chopped
- 1 cup Dry white wine
- 1 cup Chicken stock
- 0.5 cup Heavy cream
- 2 tablespoons Fresh parsley, chopped
- 1 tablespoon Lemon juice
Instructions
Season the chicken thighs or Cornish hens with salt, black pepper, and 1 teaspoon of dried marjoram on all sides.
In a large skillet or Dutch oven, heat olive oil and butter over medium heat. Once the butter has melted and is sizzling, add the chicken thighs or hens skin-side down. Sear for 4-5 minutes on each side until golden brown. Remove and set aside.
In the same skillet, reduce the heat to medium and add the minced garlic and chopped shallots. Sauté for 2-3 minutes until fragrant and translucent.
Pour in the white wine, stirring to deglaze the pan, and let it simmer for 2-3 minutes to reduce slightly.
Add the chicken stock, remaining 1 teaspoon of dried marjoram, and the browned chicken thighs or hens back to the skillet. Cover and simmer on low heat for 25-30 minutes, or until the chicken is fully cooked and tender.
Remove the chicken from the skillet and set aside. Stir in the heavy cream and lemon juice, then simmer the sauce for 5-7 minutes to thicken slightly.
Return the chicken to the skillet and spoon the sauce over it. Garnish with fresh parsley.
Serve hot with your choice of sides, such as mashed potatoes, rice, or crusty bread.
Nutrition Facts
Calories |
2777 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 183.8 g | 236% | |
| Saturated Fat | 63.4 g | 317% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 820 mg | 273% | |
| Sodium | 3208 mg | 139% | |
| Total Carbohydrate | 23.8 g | 9% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 8.4 g | ||
| Protein | 193.6 g | 387% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 202 mg | 16% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 2443 mg | 52% | |
*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.
