Chicken in white wine sauce

Step 1: Sear the Chicken

Begin by seasoning the chicken generously with salt and freshly ground black pepper on all sides. In a large lidded frying pan, heat 2 tablespoons of oil over medium heat. Once the oil is hot, place the chicken in the pan, skin-side down, and cook for 8 to 10 minutes until the skin is beautifully golden and crispy. Carefully flip the chicken over and continue cooking for an additional 6 to 8 minutes, ensuring it’s golden on all sides. Once cooked, transfer the chicken to a plate and set it aside.

Step 2: Prepare the Sauce

If the pan appears dry after removing the chicken, add 1 tablespoon of oil and reduce the heat to medium-low. Add the onions and sauté for 8 to 10 minutes, stirring occasionally, until they are softened but not browned. Next, add the minced garlic and cook for an additional minute until fragrant. Stir in your chosen herbs and cook for another minute to release their flavors.

Sprinkle in the flour and mix well, then pour in the wine, allowing it to simmer for 2 to 3 minutes until the alcohol has evaporated. Gradually stir in the stock until everything is well combined. Bring the mixture to a gentle simmer and return the chicken to the pan, placing it skin-side up. Cover the pan and let it simmer for 15 to 20 minutes, or until the sauce has thickened slightly and the chicken is thoroughly cooked.

Finally, stir in the cream and bring the mixture back to a simmer. Once heated through, remove from the heat and, if desired, sprinkle freshly chopped parsley on top for a burst of color and flavor. Enjoy your creamy wine sauce chicken!