White Wine Sauce With Chicken

Spoon pouring cream sauce over chicken with mushrooms in white pan.

5 from 1 vote

White Wine Sauce with Chicken is a quick and easy recipe that works for any night of the week! With a creamy sauce and a ton of mushrooms.

Prep Time5

Cook Time35

Total Time40

Course: Dinner

Cuisine: Western

Keyword: white wine sauce with chicken

Servings:

Calories: 695kcal

Author: Adrianne

Ingredients

2 tbs olive oil Note 1
4 skin on with bone chicken thighs
½ teaspoon salt
½ teaspoon pepper
1 cup/250ml white wine Note 2
200 grams/7 oz swiss brown mushrooms thinly sliced
1 cup/250ml heavy cream
1 teaspoon garlic powder
1 tsp onion powder
1 teaspoon dried thyme
⅓ cup parsley stems removed, finely chopped
2 tbs plain flour
2 tbs cream sauce to make slurry

Garnish (optional):

black pepper
parsley

Instructions

Season: use kitchen tongs to place the chicken thighs into a flat layer on a clean chopping board. Then season them with salt and pepper. Next, flip them to the other side and season this side of each also.
Brown: place a large heavy based saute pan onto the stove, turn the heat to oil and add the olive oil. Allow the oil to heat for around 2 minutes. Once the oil is hot use the kitchen tongs to place the chicken thighs (skin side down) into the pan. Allow them to cook for 5-6 minutes and then use the tongs to flip them to the other side and repeat cooking for 5-6 minutes on this side. Then use the tongs to transfer the browned chicken to a paper towel lined bowl.
Sauce: next pour the white wine into the hot pan (it will sizzle). Give it a stir to ge glaze the pan and let the browned bits in the pan float in the wine. Next add the mushrooms to the white and cook them for 2- 3 minutes until they have softened. Once the mushrooms have cooked, pour in the cream and add the garlic powder, onion powder, dried thyme and stir to combine.
Slurry: next remove 2 tablespoons of the cream sauce, add this to the flour in a small jug and whisk to combine. Once all of the lumps have been whisked out, pour the slurry back into the pan and stir this to combine with the sauce. Note 3
Chicken into pan: use kitchen tongs to place the browned chicken back into the pan with the sauce. Reduce the heat to medium-high and cook the chicken for a further 20 minutes.
To serve: garnish the dish for serving with black pepper and finely chopped parsley.

Notes

Note 1 - Chicken Thighs: we want to use bone in skin on chicken thighs. They turn a lovely golden brown colour which we want for the crispy skin taste and texture.
Note 2 - White wine: opt for a dry crisp wine. Nothing too expensive needed. I regularly use a $10 bottle of pinto gris and it works a charm!
Note 3 - Slurry: (this is the name for the flour and liquid used to thicken the sauce). This needs to be lump free (whisked out) before being added back to the sauce.

Nutrition