Garlic Braised Chicken in Creamy White Wine Sauce

13 INGREDIENTS • 13 STEPS • 2HRS 15MINS

Garlic Braised Chicken in Creamy White Wine Sauce

Recipe

4.0

1 rating

This affordable, simple chicken dinner recipe is packed with so much flavor and tenderness.

This affordable, simple chicken dinner recipe is packed with so much flavor and tenderness.

Olga's Flavor Factory

I'm Olga. A nurse by night, a wife, mother and homemaker by day, I love to cook and entertain.

2HRS 15MINS

Total Time

$1.20

Cost Per Serving

Ingredients

Servings

4

us / metric

1.1 kg

Chicken Thighs and Drumsticks

1 Tbsp

Oil

2

Onions, minced

1 bulb

4 Tbsp

All-Purpose Flour

120 mL

Dry White Wine

360 mL

Chicken Broth

120 mL

Heavy Cream

1

1 tsp

Dried Mixed Herbs

to taste

to taste

Ground Black Pepper

to taste

Fresh Herbs

Nutrition Per Serving

VIEW ALL

Calories

1431

Fat

139.0 g

Protein

28.5 g

Carbs

10.6 g

Olga's Flavor Factory

I'm Olga. A nurse by night, a wife, mother and homemaker by day, I love to cook and entertain.

Cooking Instructions

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step 1

Preheat the oven to 360 degrees F (180 degrees C).

step 2

Trim the Chicken Thighs and Drumsticks (1.1 kg) from all extra fat. Dry the chicken very thoroughly on both sides with a paper towel. Season the chicken with Salt (to taste) and Ground Black Pepper (to taste) on both sides.

step 3

Heat the Oil (1 Tbsp) on high heat until smoking hot in a large and deep skillet or dutch oven. Brown the chicken on both sides really well until golden brown, about 5-8 minutes on both sides.

step 3 Heat the Oil (1 Tbsp) on high heat until smoking hot in a large and deep skillet or dutch oven. Brown the chicken on both sides really well until golden brown, about 5-8 minutes on both sides.

step 4

Depending on the size of the dutch oven/skillet or how much chicken that you're using, you might need to brown the chicken in 2 batches. The chicken will not be cooked through at this point, just seared on the outside. Set the chicken aside while you make the sauce.

step 5

Drain most of the fat that was rendered off while browning the chicken, leaving behind about 2 tablespoons. Add the Onions (2) to that same pot, season with salt and ground black pepper ( to taste).

step 5 Drain most of the fat that was rendered off while browning the chicken, leaving behind about 2 tablespoons. Add the Onions (2) to that same pot, season with salt and ground black pepper ( to taste).

step 6

Cook for 5-7 minutes, on medium low heat, until the onions are tender and golden. As the onions get tender they will also exude some liquid.

step 7

Add all the peeled cloves of Garlic (1 bulb) and then the All-Purpose Flour (4 Tbsp). Mix the flour into the onions and oil until incorporated.

step 7 Add all the peeled cloves of Garlic (1 bulb) and then the All-Purpose Flour (4 Tbsp). Mix the flour into the onions and oil until incorporated.

step 8

Pour in the Dry White Wine (120 mL) and the Chicken Broth (360 mL) gradually, whisking the liquid until the sauce is smooth. Bring to a boil and then reduce to a simmer. Pour in the Heavy Cream (120 mL).

step 8 Pour in the Dry White Wine (120 mL) and the Chicken Broth (360 mL) gradually, whisking the liquid until the sauce is smooth. Bring to a boil and then reduce to a simmer. Pour in the Heavy Cream (120 mL).

step 9

Add the Bay Leaf (1) the Dried Mixed Herbs (1 tsp) and more ground black pepper and salt to taste. Also add Fresh Herbs (to taste) and combine.

step 9 Add the Bay Leaf (1) the Dried Mixed Herbs (1 tsp) and more ground black pepper and salt to taste. Also add Fresh Herbs (to taste) and combine.

step 10

Return the chicken to the sauce, layering it on top of the sauce, but being careful that the sauce is not covering the chicken skin, because it will get flabby if you cook it in the sauce.

step 10 Return the chicken to the sauce, layering it on top of the sauce, but being careful that the sauce is not covering the chicken skin, because it will get flabby if you cook it in the sauce.

step 11

If your dutch oven/skillet is not oven proof, transfer the sauce and the chicken into a deep oven proof dish, otherwise you can keep it in the same pan that you started it in.

step 11 If your dutch oven/skillet is not oven proof, transfer the sauce and the chicken into a deep oven proof dish, otherwise you can keep it in the same pan that you started it in.

step 12

Braise the chicken, uncovered, in the preheated oven for at least 1 hour and up to 1 hour and 45 minutes. You can turn up the heat of the oven up to 450 to 500 degrees F (230 to 260 degrees C) for the last 5 minutes to crisp up the skin even more before serving it.

step 12 Braise the chicken, uncovered, in the preheated oven for at least 1 hour and up to 1 hour and 45 minutes. You can turn up the heat of the oven up to 450 to 500 degrees F (230 to 260 degrees C) for the last 5 minutes to crisp up the skin even more before serving it.

step 13

Remove the chicken out of the sauce. I like to take one extra step and pour the sauce through a fine mesh sieve, to make it extra smooth. Serve the sauce on the side or over the chicken. Enjoy!

step 13 Remove the chicken out of the sauce. I like to take one extra step and pour the sauce through a fine mesh sieve, to make it extra smooth. Serve the sauce on the side or over the chicken. Enjoy!

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