If you like creamy sauces and bacon (and let’s face it, who doesn’t?), then this Creamy Chicken in White Wine Sauce is for YOU!! Very French-country-chic. 😉 And the sauce…..the sauce is ridiculously good.
This is totally the sort of thing I make for company during the cooler months because it’s one of those meals that’s a crowd pleaser, can be prepped in advance then popped in the oven and left without checking on it. Low risk cooking that tastes fabulous – I like!
Creamy Chicken in White Wine Sauce
If I have a dinner party anytime during June – August (winter here in Sydney), chances are that I’ll make something like this Creamy Chicken in White Wine Sauce.
I know some people like to serve much more refined food for company. Sous vide fish, confit, and other posh food you find at fine dining restaurants. While learning and trying new techniques interests me, it is not the way I cook on a day to day basis.
I could never work in a fine dining restaurant. I simply don’t have the genes for precision and plating up using tweezers. I have much admiration for those who do, and I’m very fortunate to have dined at some of the top restaurants not just here in Sydney, but in the world. And I learn and admire chefs like Thomas Kellar of Per Se and French Laundry, Tetsuya, Matt Moran, Neil Perry, Guillaume – to name a few. “Serious” chefs!
But for me personally? This is more “my type” of food. Hearty. Want to reach through the screen, lick-the-plate type food. 🙂
This Creamy Chicken in White Wine Sauce (with BACON because it makes everything better!!) is a variation of a recipe I shared in this month’s Super Food Ideas magazine, Australia’s top selling food magazine. Honestly, every time I go to the supermarket and see the magazine there, I can’t help grinning like a fool. It’s been almost a year since I started my monthly features in Super Food Ideas, and it still makes me do a little jiggy every time the latest issue appears in my letterbox!
This Creamy Chicken in White Wine Sauce is adapted from a recipe by Nigel Slater, from his cookbook “Real Food”. His sauce is much richer – he uses more than twice as much cream as me and no chicken broth. I made the original then cut back on the cream to adjust to my taste. I honestly find that this sauce is rich enough, and the addition of chicken broth adds even more flavour into this sauce.
White wine is key in this! Wine and alcohol generally adds a wonderful complexity to sauces that cannot be completely replicated by using just broth. But I understand that for religious or other personal choices, some people cannot cook with wine so I have included notes for how to make this without wine.
I served this Creamy Chicken in White Wine Sauce with Stovetop Glazed Carrots because it’s faster than roasting and I forgot to put the carrots into the oven. 🙂 Plus you get better caramelisation on the carrots when they’re made on the stove. And it’s useful for those times when your oven is jam packed with other things (this is a life saver for Thanksgiving and Christmas).
Chicken + Bacon + Creamy Sauce + Creamy mashed potato.
Pretty hard to go wrong with that combination, don’t you think? 🙂 – Nagi x
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Chicken in White Wine Cream Sauce
Ingredients
- 1 tbsp olive oil
- 2.5 lb / 1.2 kg chicken pieces , bone in thigh & drumsticks are ideal (Note 1)
- 1 tbsp / 15g / 0.5 oz butter
- 3 garlic cloves , crushed
- 1 onion (brown, white, yellow), finely chopped (~1 cup)
- 5 oz / 150 g bacon , diced
- 2 cups / 500 ml dry white wine (Note 2)
- 1 cup / 250 ml chicken broth / stock or water
- 2 tsp fresh thyme leaves (or 1 tsp dried)
- 3/4 cup / 185 ml cream (pouring or heavy cream, but not low fat cream)
Garnish
- Finely chopped parsley
Instructions
- Preheat oven to 180C/350F.
- Season chicken with salt and pepper. Heat oil in an ovenproof skillet (with lid) over high heat. Add chicken skin side down and cook until golden brown, then turn and cook the other side for 1 minute. Remove chicken from skillet. Drain excess fat from skillet (do not wipe).
- Reduce heat to medium high. Melt butter then add garlic and onion. Cook for 3 minutes until softened, then add bacon. Cook until golden.
- Add wine. Bring to simmer, scraping the bottom of the skillet to mix the brown bits into the liquid. Simmer for 2 minutes.
- Add chicken broth, thyme and return chicken to the skillet, skin side up. Cover with lid or foil, then transfer to the oven. Bake for 60 minutes, covered, then remove the lid and bake for a further 15 minutes to recrisp the skin. The chicken should be very tender.
- Remove chicken or move to side. Stir cream into sauce and season with salt and pepper to taste.
- Garnish with plenty of parsley. Serve with creamy mashed potatoes. Mine are pictured with Glazed Carrots.
Recipe Notes:
Nutrition Information:
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Life Of Dozer
Still out of action and feeling sorry for himself. When I took him to the vet, they asked “Does he rumble? Does he chase rabbits, run on gravel, run over the rocks at the beach?”
Errrm. Yes, yes, yes and yes. He is quite a rough-and-tumble sort. No wonder he gets injured so frequently!!! 😉
Hi Nagi, thinking of making this for when friends come over for lunch! Just a quick one, is the oven temperature 180C fan-forced?
Absolutely delicious, even though I cheated and made it with chicken thigh fillets rather than bone-in chicken. Served with mixed sweet potato and regular potato mash and mixed kale, spinach & green beans – big thumbs up from the whole family – will definitely become a regular dinner – thanks for another 5 star recipe Nagi!
Thanks for the inspiration love your recipes.. I made this with chicken breast wrapped in pancetta and no bacon in the sauce.. yummy
Nagi – such a great recipe….again! I’ve made this before and my son asked me about that”white wine chicken” I made – he wanted the recipe to make! He made it per your instructions, carrots included and it turned out wonderful for him. Thank you so much for all you give us!! I can’t wait for your cookbook!
This one is a keeper! I skipped the butter and instead cooked my onions and garlic in the chicken fat left in the pan. I also trimmed my bacon down a lot to let the pork flavor through. Used a cheap sauvignon blanc.
I turned my oven up to 375 because my pan only fit on the bottom rack. When I pulled the pan from the oven, the dish smelled so good that I was reluctant to add the cream. I decided to serve without, and though the sauce was the consistency of a jus, toasted French bread soaked everything up.
Served with a side of your garlic green beans to add color to the table, and the rest of the white wine. Just lovely.
Sounds delicious RM! I’m happy you liked it! N X
Seems so fancy for such little work! Love it!
Yes that’s me- so fancy!! 😂 N x
Can the cream be substituted with Coconut Cream? Mom is lactose intolerant 🙁
It’s not going to really suit the flavour profile here – I would sub with lactose free cream instead. N x
Thank you very much Nagi 🙂 I made this last night and it was a hit! Divided it in two and the rest of the family had it with real cream! YUMMY
Hi Nagi!
I’ve made this before and it’s amazing! I was just wondering how I can make this in batches… Or if I can almost finish the dish and then let it rest before putting it back in the oven without a lid? Or if I leave it longer in the oven how dry would the meat get?
Tha ksnfor teaching me how to cook!!
Laia x
I loved this, Nagi! Although, I didn’t have parsley on hand, I substituted spring onions (very Asian) from my garden. 😅
Hi Nagi absolutely awesome. In fact you are my go to chef I have never had a disappointment. Keep it up😁🎉
Celebrated with this recepi last night as it was recepi number 50 that I´ve made from you, never failed, even the cat was sat at the dinner table while it was in the oven and wondering why I hadn´t put a plate and knife and fork and a glass of wine out for him, but nooo Toby, you have to wait until we have finished and then maybe you can have some left overs in your bowl on the floor, he´s still not talking to me 🙂 Thanks Nagi for all your hard work that makes life so much easier in the kitchen for me and my family (and lots of other people all over the world) x
This dish is amazing Yummy made it twice now delicious. Thanks Nagi
Lovely lunch and dinner recipes explained perfectly
This looks delicious! Any tips for making this in a slow cooker?
Hi Tammy, this one as written isn’t suitable for the slow cooker sorry! N x
Amazing dish!!! The chicken was fall-off the bone. I froze whatever sauce was left cause there was no way I was wasting any of that bacony deliciousness. This is a great meal for a get-together. Fancy, but not too daunting, and can be started ahead. Served it with mash and glazed carrots.
Best cream chicken recipe I’ve ever done… fantastic, delicious and would be a knockout for guests.
OMG……simply the best crispy chicken skin stew ever. I love your recipes……our taste buds are a match made in heaven 😋😋
Thank you for this delicious recipe. It didn’t last at dinner 🙂
i’m a novice cook. i tried this and it turned out great except i ended up with skinless chicken. the skin got stuck on the skillet while doing step 2. any tips? thank you
Hi Nagi I only have boneless chicken thighs would they work in this recipe?