Scarborough Fair Chicken with White Wine
Infused with timeless herbal flavors and a touch of elegance, Scarborough Fair Chicken with White Wine is a savory, aromatic dish that brings culinary poetry to your plate. Tender, golden-brown chicken thighs are simmered to perfection in a luscious white wine and cream sauce, delicately seasoned with fresh parsley, sage, rosemary, and thyme—a nod to the classic ballad. This recipe’s harmonious blend of flavors begins with perfectly seared chicken and layers of shallots and garlic, deglazed with wine to capture every ounce of richness. Finished with a creamy, citrus-kissed sauce, this gourmet-worthy dish pairs beautifully with mashed potatoes, rice, or crusty bread to soak up every drop of its velvety goodness. Ready in just under an hour, it’s an easy yet sophisticated option for a dinner party or weeknight indulgence. Perfect for lovers of classic chicken recipes, white wine sauces, and fresh herbs!
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Ingredients
- 4 pieces Chicken thighs (bone-in, skin-on)
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 small Shallots, finely chopped
- 3 cloves Garlic, minced
- 1 cup White wine
- 1 cup Chicken broth
- 2 tablespoons Fresh parsley, chopped
- 1 tablespoon Fresh sage leaves, chopped
- 1 tablespoon Fresh rosemary, chopped
- 1 tablespoon Fresh thyme, chopped
- 1 cup Heavy cream
- 1 tablespoon Lemon juice
Directions
Step 1
Season the chicken thighs generously with salt and black pepper on both sides.
Step 2
Heat olive oil in a large skillet over medium-high heat. Add the chicken thighs, skin-side down, and sear for 4-5 minutes until the skin is golden brown and crispy. Flip and cook the other side for another 3-4 minutes. Remove the chicken from the skillet and set aside.
Step 3
Reduce the heat to medium. Add the butter to the skillet and, once melted, sauté the shallots for 2-3 minutes until softened. Add the minced garlic and cook for another 30 seconds, stirring continuously to prevent burning.
Step 4
Deglaze the skillet by pouring in the white wine, scraping up any browned bits from the bottom of the pan. Allow the wine to reduce by half, approximately 3-4 minutes.
Step 5
Stir in the chicken broth, parsley, sage, rosemary, and thyme. Return the chicken thighs to the skillet, skin-side up, and reduce the heat to low. Cover and simmer for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Step 6
Remove the chicken from the skillet and place it on a serving dish. Tent with aluminum foil to keep warm.
Step 7
Increase the heat to medium and stir in the heavy cream and lemon juice. Allow the sauce to simmer for 5-7 minutes, stirring occasionally, until it thickens slightly.
Step 8
Taste the sauce and adjust seasoning with additional salt and pepper, if needed. Pour the sauce over the chicken thighs and garnish with extra fresh herbs, if desired.
Step 9
Serve hot with your choice of sides, such as mashed potatoes, rice, or crusty bread.
Nutrition Facts
| Serving size | (1414.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2530.3 |
| Total Fat 197.3g | 0% |
| Saturated Fat 88.4g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 788mg | 0% |
| Sodium 3512.3mg | 0% |
| Total Carbohydrate 20.1g | 0% |
| Dietary Fiber 3.1g | 0% |
| Total Sugars 6.2g | |
| Protein 113.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 179.2mg | 0% |
| Iron 9.1mg | 0% |
| Potassium 1764.0mg | 0% |
Source of Calories