Chicken Creamy white Wine Sauce

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  • 1 tbsp olivè oil
  • 1 onion finèly choppèd
  • 4-5 strips of bacon/pancètta choppèd
  • 4 garlic clovès thinly slicèd
  • 8 chickèn piècès on thè bonè thighs and lègs
  • 250 g Crèmini mushrooms wholè or halvèd
  • 500 ml/2/3 of a bottlè Chardonnay
  • 250 ml/1 cup doublè/whipping crèam
  • salt & pèppèr to tastè
  • handful flat lèaf choppèd parslèy
Cook bacon or pancetta in a tablespoon of olive oil. Skip oil if bacon is too fatty. Remove the bacon to a paper towel-lined plate.
Salt and pepper the chicken pieces and brown them in bacon fat over medium-high heat. Remove to a paper towel-lined plate.
Cook chopped onion over low heat for 5-7 minutes, add garlic when the onion is tender and translucent and cook for 1 minute longer. Remove cooked onion and garlic to the same plate as chicken and bacon.
Add mushrooms to the pan and brown them for 3-5 minutes over medium-high heat.
Return chicken, onion, garlic and bacon to the pan, pour wine all over, bring to a boil, then lower the heat to low and simmer for 40 minutes.
Add cream and simmer for 10 minutes longer.
Sprinkle with chopped parsley before serving.
Serve with mashed potatoes or rice and crusty bread to mop up all that amazing sauce.

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