About
White Wine Sauce Chicken is exactly what it says it is; savory, succulent chicken thighs with crispy golden skin in a buttery white wine sauce. Herbaceous, aromatic, rich, creamy, and elegant, White Wine Sauce Chicken feels like an indulgent dish so impossibly sophisticated you won't believe you made it with your own two hands! But guess what? You did! And you get to reap the reward!
Ingredients
- 3 tablespoons olive oil
- 5 chicken thighs, bone-in and skin-on
- 1 teaspoon kosher salt, plus more, to taste
- 1/2 teaspoon freshly ground black pepper, plus more, to taste
- 1 teaspoon herbes de Provence
- 1 tablespoon unsalted butter
- 1 cup yellow onion, diced
- 4 cloves garlic, thinly sliced
- 1/2 cup white wine
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 2 teaspoons prepared honey mustard
- 2 teaspoons Dijon mustard
- 2 teaspoons country mustard or old-style mustard
- 4 sprigs thyme, leaves only, plus more, to taste, for garnish
- rice, optional, to taste, cooked and hot, for serving
Directions
Step 1 -Preheat the oven to 375 degrees F.
Step 2 -Preheat a large cast-iron skillet over medium heat for 1 minute.
Step 3 -Add the olive oil and heat until it is shimmering but not smoking.
Step 4 -Season the chicken thighs with 1 teaspoon of the salt, 1/2 teaspoon of the pepper, and the herbes de Provence.
Step 5 -Add the chicken thighs to the hot oil, skin-side down, and cook until the skin is crispy and golden-brown, about 5-6 minutes.
Step 6 -Flip the thighs over and cook until golden on the bottom, about 6-8 minutes.
Step 7 -Transfer the chicken, skin-side up, to a paper-towel-lined plate.
Step 8 -Reserve 1 tablespoon of the oil-drippings mixture in the skillet, discarding the remainder.
Step 9 -Reduce the stovetop heat to medium-low.
Step 10 -Add the butter to the skillet and let it melt.
Step 11 -Add the onions to the skillet and cook, while stirring, until they are translucent, about 3-4 minutes.
Step 12 -Add the garlic and cook, while stirring often, until fragrant, about 30 seconds.
Step 13 -Slowly add the wine to the skillet, while stirring and scraping the bottom of the skillet to release the browned bits.
Step 14 -Add the broth, the heavy cream, the honey mustard, the Dijon mustard, the country mustard, and the leaves from 4 sprigs of the thyme and stir to combine.
Step 15 -Season the sauce mixture with the extra salt and the extra pepper.
Step 16 -Nestle the browned chicken thighs, skin-side up, in the sauce, leaving a little space between each of the thighs.
Step 17 -Transfer the skillet to the oven and roast until the chicken thighs reach an internal temperature of 165 degrees F, about 30-35 minutes.
Step 18 -Plate the chicken thighs with the sauce and the rice.
Step 19 -Garnish with the extra thyme leaves and serve.
