Maureen's Chicken with Wine

Indulge in the comforting elegance of Maureen's Chicken with Wine, a one-pan masterpiece that combines tender, golden-seared chicken thighs with a creamy, aromatic white wine sauce. Bursting with layers of flavor from sautéed onions, earthy mushrooms, garlic, and fresh thyme, this dish is a true celebration of simple yet exquisite ingredients. Finished with a splash of heavy cream and a sprinkle of fresh parsley, this recipe is perfect for a cozy dinner or an impressive entertaining centerpiece. Ready in under an hour and ideal for pairing with rice, mashed potatoes, or crusty bread, this creamy chicken with wine sauce is a versatile crowd-pleaser that will elevate your weeknight cooking game.

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 6 pieces Chicken thighs (bone-in, skin-on)
• 1.5 teaspoons Salt
• 1 teaspoon Black pepper
• 2 tablespoons Olive oil
• 2 tablespoons Unsalted butter
• 1 large Yellow onion, finely chopped
• 3 cloves Garlic cloves, minced
• 8 ounces Mushrooms, sliced
• 1 cup Dry white wine (such as Sauvignon Blanc)
• 1 cup Chicken broth
• 0.5 cup Heavy cream
• 4 sprigs Fresh thyme sprigs
• 2 tablespoons Fresh parsley, finely chopped (for garnish)

Directions

Step 1

Pat the chicken thighs dry with paper towels. Season both sides generously with salt and pepper.

Step 2

In a large skillet or Dutch oven, heat olive oil over medium-high heat. Place the chicken thighs skin-side down in the skillet, and sear for 6-7 minutes until the skin is golden brown and crisp. Flip and cook the other side for an additional 3 minutes. Remove the chicken from the skillet and set aside.

Step 3

Reduce the heat to medium and add the butter to the skillet. Once melted, add the chopped onion and cook until soft and translucent, about 4 minutes.

Step 4

Add the minced garlic and sliced mushrooms to the skillet, and cook for another 5 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown.

Step 5

Pour in the white wine and scrape up any browned bits from the bottom of the skillet with a wooden spoon. Let the wine simmer for 2-3 minutes to reduce slightly.

Step 6

Stir in the chicken broth, heavy cream, and thyme sprigs. Bring the mixture to a gentle simmer.

Step 7

Return the chicken thighs to the skillet, nestling them into the sauce. Cover the skillet with a lid and reduce the heat to low. Simmer for 25 minutes, or until the chicken is fully cooked and tender (internal temperature should reach 165°F).

Step 8

Remove the thyme sprigs from the skillet and taste the sauce, adjusting seasoning with additional salt and pepper if needed.

Step 9

Sprinkle the dish with fresh parsley before serving. Serve hot, paired with rice, mashed potatoes, or crusty bread to soak up the flavorful sauce.

Nutrition Facts

Serving size	(1957.9g)

Amount per serving	% Daily Value*
Calories	3078.0

Total Fat 232.4g	0%
Saturated Fat 82.0g	0%
Polyunsaturated Fat 2.7g
Cholesterol 911mg	0%
Sodium 4912.2mg	0%
Total Carbohydrate 33.9g	0%
Dietary Fiber 7.2g	0%
Total Sugars 13.7g
Protein 175.8g	0%

Vitamin D 22.7IU	0%
Calcium 226.6mg	0%
Iron 12.0mg	0%
Potassium 3079.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 71.4%

Protein: 24.0%

Carbs: 4.6%