Chicken White Wine Cream Sauce
1 tbsp olive oil
3-4 lbs chicken pieces, bone-in thighs and legs
1 tbsp butter
3 cloves garlic, crushed
1 onion, chopped
5 cooked bacon slices, diced
2 cups dry white wine, preferably Sauvignon Blanc
1 cup chicken Broth
2 tsp fresh thyme leaves or 1 tsp dried
3/4 cup heavy whipping cream
Finely chopped parsley
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.
Remove chicken from Dutch oven. Drain excess fat from skillet.
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.
Preheat oven to 350 degrees.
Add wine. Bring to simmer, scraping the bottom of the oven to mix the brown bits into the liquid. Simmer for 5 minutes.
Add chicken Broth, thyme and return chicken to the oven, 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.
Move chicken to the side, stir in heavy whipping cream.
Serve on a bed of white rice or creamy mashed potatoes. Garnish with parsley.
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