Chicken in White Wine Sauce: A Juicy Twist on Comfort Food
Delicious Chicken in White Wine Sauce, a comforting dish with juicy chicken thighs and a rich sauce, perfect for any occasion.
Equipment
- cast-iron skillet
Ingredients
Cooking Ingredients
- 3 tablespoons olive oil
- 5 pieces boneless skin-on chicken thighs *
- 1 teaspoon Herbes de Provence
- 1 teaspoon kosher salt (plus more, to taste)
- ½ teaspoon ground black pepper (plus more, to taste)
- 1 tablespoon unsalted butter (⅛ stick)
- 1 cup diced yellow onion
- 4 cloves garlic (thinly sliced)
- ½ cup dry white wine **
- ½ cup chicken broth see [recipe](https://easychickenrecipes.com/homemade-chicken-broth-recipe/)
- ½ cup heavy cream
- 2 teaspoons honey mustard
- 2 teaspoons Dijon mustard
- 2 teaspoons country mustard or old-style mustard
- 4 sprigs fresh thyme (leaves only; optional, for garnish)
Instructions
Cooking Instructions
- Preheat oven to 375°F.
- Heat a large cast iron skillet over medium heat for 1 minute and add the oil. Heat the oil until shimmering but not smoking.
- While the oil heats, season both sides of the chicken with salt, pepper and Herbes de Provence.
- Cook the chicken, skin-side down until the skin is crispy and golden brown, about 5-6 minutes. Flip the thighs over and cook another 4 minutes. Transfer the chicken, skin-side up, to a paper towel-lined plate and set aside. Leave 1-tablespoon oil in the skillet and discard the rest.
- Set the heat to medium-low and add 1 tablespoon butter to the skillet. Add onion and sauté about 3-4 minutes or until translucent.
- Add the garlic and cook another 30 seconds, stirring often.
- Slowly add the wine to the skillet and stir (scraping to deglaze any tasty brown bits stuck to the skillet).
- Add the broth, cream, three mustards, and thyme leaves. Season with salt and pepper and stir well.
- Nestle the partially cooked chicken (skin-side up) in the skillet with the sauce. Be sure to leave a little space between each thigh for the sauce to seep through.
- Cook, uncovered, at 375°F for 30-35 minutes, or until the chicken reaches 165°F. The sauce should have reduced about halfway.
- Serve the chicken with the reduced pan sauce.
Nutrition
Serving: 1thighCalories: 420kcalCarbohydrates: 6gProtein: 30gFat: 30gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 17gCholesterol: 150mgSodium: 500mgPotassium: 500mgSugar: 2gVitamin A: 500IUVitamin C: 2mgCalcium: 50mgIron: 2mg
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