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Chicken White Wine Cream Sauce
Chicken White Wine Cream Sauce

Before you jump to Chicken White Wine Cream Sauce recipe, you may want to read this short interesting healthy tips about Energy Enhancing Snack foods.

Enjoying healthy foods tends to make all the difference in the way we feel. When we eat more healthy snacks and less of the unhealthy ones we generally feel much better. A piece of pizza doesn’t cause you to feel as healthy as eating a fresh green salad. Sometimes it’s hard to find healthy foods for treats between meals. Shopping for goodies can be a struggle because you have a great number of options. Here are a few healthy snacks that can be used when you need a quick pick me up.

Healthy foods made from whole grains are fantastic for a fast snack. A mid-morning snack of whole grain bread along with some protein will sustain you until it’s time for the afternoon meal. Eating on the run can be much healthier with wholesome chips and crackers. Whole grains are always better than refined grains included in white bread.

You do not have to look far to find a wide variety of healthy snacks that can be easily prepared. When you make the choice to be healthy, it’s uncomplicated to find what you need to be successful at it.

We hope you got insight from reading it, now let’s go back to chicken white wine cream sauce recipe. To make chicken white wine cream sauce you only need 12 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Chicken White Wine Cream Sauce:
  1. You need 1 tbsp olive oil
  2. Use 3-4 lbs chicken pieces, bone-in thighs and legs
  3. Use 1 tbsp butter
  4. Use 3 cloves garlic, crushed
  5. Get 1 onion, chopped
  6. Get 5 cooked bacon slices, diced
  7. You need 2 cups dry white wine, preferably Sauvignon Blanc
  8. Use 1 cup chicken Broth
  9. You need 2 tsp fresh thyme leaves or 1 tsp dried
  10. Get 3/4 cup heavy whipping cream
  11. Get Garnish
  12. Use Finely chopped parsley
Instructions to make Chicken White Wine Cream Sauce:
  1. Season chicken with salt and pepper. Heat oil in a Dutch oven over high heat. Add chicken, skin side down and cook until golden brown, for about 5 minutes each side. Cook chicken in batches.
  2. Remove chicken from Dutch oven. Drain excess fat from skillet.
  3. Reduce heat to medium-high heat. Melt butter then add garlic and onion. Cook for 3 minutes until softened, then add cooked bacon pieces. Cook for another 3 minutes.
  4. Preheat oven to 350 degrees.
  5. Add wine. Bring to simmer, scraping the bottom of the oven to mix the brown bits into the liquid. Simmer for 5 minutes.
  6. Add chicken Broth, thyme and return chicken to the stove, skin side up. Cover with lid then transfer to the oven. Bake for 1 1/2 hours, covered, then remove the lid and bake for a further 15 minutes to recrisp the skin.
  7. Move chicken to the side, stir in heavy whipping cream.
  8. Serve on a bed of white rice or creamy mashed potatoes. Garnish with parsley.

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