Imagine a dish so luxurious and comforting that it transports you straight to a cozy French bistro with just one bite. This Garlic Braised Chicken with Creamy White Wine Sauce is not just a meal—it's a culinary experience that combines the rich, tender goodness of perfectly seared chicken with a velvety, aromatic sauce that will have your dinner guests begging for seconds. Whether you're looking to impress your partner, wow your family, or simply treat yourself to a restaurant-quality dinner at home, this recipe is your golden ticket to gastronomic bliss.
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 4 chicken thighs
- 4 cloves garlic, minced
- 1 cup white wine
- 1 cup chicken broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Begin by gathering all your ingredients: 4 chicken thighs, 4 cloves of minced garlic, 1 cup of white wine, 1 cup of chicken broth, 1 cup of heavy cream, 2 tablespoons of olive oil, salt, pepper, and fresh parsley for garnish.
- Pat the chicken thighs dry with paper towels to ensure a good sear. Season both sides generously with salt and pepper.
- In a large skillet or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Once the oil is hot and shimmering, carefully add the chicken thighs skin-side down. Sear for about 5-7 minutes until the skin is golden brown and crispy.
- Flip the chicken thighs and cook for an additional 3-4 minutes on the other side. Once browned, remove the chicken from the skillet and set it aside on a plate.
- Reduce the heat to medium and add the minced garlic to the skillet. Sauté for about 1 minute until fragrant, being careful not to burn it.
- Pour in the white wine, scraping the bottom of the skillet with a wooden spoon to deglaze and lift any browned bits. Bring the wine to a simmer and let it cook for about 3-4 minutes to reduce slightly.
- Add the chicken broth to the skillet and stir to combine. Return the chicken thighs to the skillet, skin-side up, and bring the mixture back to a gentle simmer.
- Cover the skillet with a lid and let the chicken braise for about 25-30 minutes, or until the chicken is cooked through and tender.
- Once the chicken is cooked, carefully remove it from the skillet and set it aside on a plate. Stir in the heavy cream and let the sauce simmer for an additional 5 minutes until it thickens slightly.
- Return the chicken to the skillet, spooning the creamy sauce over the top to coat. Allow it to warm through for a couple of minutes.
- To serve, plate the chicken thighs and drizzle the creamy white wine sauce over them. Garnish with freshly chopped parsley for a pop of color and flavor.
- Enjoy your Garlic Braised Chicken with creamy white wine sauce alongside your favorite side dishes, such as mashed potatoes or steamed vegetables.
Tips
- Pat the chicken thighs completely dry before seasoning to ensure a crispy, golden-brown sear.
- Use a high-quality white wine like Chardonnay or Sauvignon Blanc for the best flavor profile.
- Don't rush the braising process—low and slow cooking ensures tender, juicy chicken.
- Fresh garlic is key; avoid pre-minced garlic for the most vibrant flavor.
- Let the sauce reduce and thicken naturally to develop a rich, concentrated taste.
- Choose bone-in, skin-on chicken thighs for maximum flavor and moisture.
- Use a heavy-bottomed skillet or Dutch oven for even heat distribution.
- Fresh parsley isn't just a garnish—it adds a bright, fresh note to the rich dish.
Nutrition Facts
Calories: 570kcal
Carbohydrates: 6g
Protein: 32g
Fat: 48g
Saturated Fat: 24g
Cholesterol: 190mg
