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Herb Roasted Chicken Thighs in Creamy White Wine Sauce

by Rebecca October 4, 2021

Prep Time: 5 mins | Cook Time: 45 mins | Total Time: 50 mins | Servings: 8

Juicy, tender chicken thighs smothered in a very delicious, silky, and smooth creamy white wine sauce. This is a pretty addictive one-skillet dish perfect with roasted veggies, mashed potatoes, or rice.

Ingredients

3 pounds chicken thighs bone-in, skin-on

1 tbsp olive oil

2 tbsp butter

Salt and pepper

Italian seasoning (divided)

1 tbsp flour for thickening the sauce

1 medium onion diced

3 garlic cloves chopped

1 c. chicken stock

½ c. heavy cream

½ c. white wine

Salt and pepper to taste

3-4 thyme sprigs (leaves only)

How to make Herb Roasted Chicken Thighs in Creamy White Wine Sauce

Step 1: Prepare the oven. Preheat it to 400 degrees F.

Step 2: In a large skillet, heat a tbsp olive oil over medium-high heat. Meanwhile, season the chicken thighs with salt, pepper, and Italian seasoning. Now, add the chicken thighs to the hot oil skin-side-down and cook for about 4 to 5 minutes. Flip and cook the other side for another 4 minutes. When done, set the chicken aside.

Step 3: In the same skillet where you cook the chicken, add 2 tbsp butter. Once the butter has melted, add the onion and saute for about 3 to 4 minutes until browned. Add the chopped garlic along with the thyme and a tsp Italian seasoning. Continue to cook for a minute more.

Step 4: Add a tbsp of flour and cook for just a minute in the oil until no longer white. Next, gradually pour in the wine, adjusting the heat to high. Continue to cook for a couple of minutes more.

Step 5: Pour in the chicken stock, then the heavy cream, and whisk to mix. Allow everything to cook for approximately 5 minutes until the sauce has slightly reduced. To taste, season with salt and pepper.

Step 6: Add the chicken back to the pan with the sauce. Transfer into the preheated oven and bake for about 35 minutes, uncovered.

Step 7: Remove the pan from the oven when done. Garnish with some fresh thyme and serve immediately with roasted vegetables, mashed potatoes, or rice. Enjoy!

Nutrition Facts:

Amount Per Serving: Calories 500 | Calories from Fat 342 | Fat 38g58% | Saturated Fat 13g81% | Cholesterol 195mg65% | Sodium 497mg22% | Potassium 426mg12% | Carbohydrates 5g2% | Sugar 1g1% | Protein 29g58% | Vitamin A 460IU9% | Vitamin C 2mg2% | Calcium 39mg4% | Iron 1.6mg9%

Herb Roasted Chicken Thighs in Creamy White Wine Sauce

Rebecca Prep Time: 5 mins | Cook Time: 45 mins | Total Time: 50 mins | Servings: 8 Juicy, tender chicken thighs smothered in a very delicious, silky, and smooth creamy… General Recipes Herb Roasted Chicken Thighs in Creamy White Wine Sauce European Print This
Serves: 8 Prep Time: 5 mins Cooking Time: 45 mins 45 mins
Nutrition facts: 500 calories 38 fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 3 pounds chicken thighs bone-in, skin-on
  • 1 tbsp olive oil
  • 2 tbsp butter
  • Salt and pepper
  • Italian seasoning (divided)
  • 1 tbsp flour for thickening the sauce
  • 1 medium onion diced
  • 3 garlic cloves chopped
  • 1 c. chicken stock
  • ½ c. heavy cream
  • ½ c. white wine
  • Salt and pepper to taste
  • 3-4 thyme sprigs (leaves only)

Instructions

Step 1: Prepare the oven. Preheat it to 400 degrees F.

Step 2: In a large skillet, heat a tbsp olive oil over medium-high heat. Meanwhile, season the chicken thighs with salt, pepper, and Italian seasoning. Now, add the chicken thighs to the hot oil skin-side-down and cook for about 4 to 5 minutes. Flip and cook the other side for another 4 minutes. When done, set the chicken aside.

Step 3: In the same skillet where you cook the chicken, add 2 tbsp butter. Once the butter has melted, add the onion and saute for about 3 to 4 minutes until browned. Add the chopped garlic along with the thyme and a tsp Italian seasoning. Continue to cook for a minute more.

Step 4: Add a tbsp of flour and cook for just a minute in the oil until no longer white. Next, gradually pour in the wine, adjusting the heat to high. Continue to cook for a couple of minutes more.

Step 5: Pour in the chicken stock, then the heavy cream, and whisk to mix. Allow everything to cook for approximately 5 minutes until the sauce has slightly reduced. To taste, season with salt and pepper.

Step 6: Add the chicken back to the pan with the sauce. Transfer into the preheated oven and bake for about 35 minutes, uncovered.

Step 7: Remove the pan from the oven when done. Garnish with some fresh thyme and serve immediately with roasted vegetables, mashed potatoes, or rice. Enjoy!

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Rebecca

I started cooking as a child with my parents and grandparents. I love cooking for my family and like trying new recipes.

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