Chicken in White Wine Sauce
Start by adding the butter into the skillet and stir until melted, add the chicken thighs in the butter with the skin facing down. Season with salt and pepper, let the chicken fry for about 5 minutes.After this indicated time, flip the chicken thighs, and let them fry for another 5 minutes. After that, take them out of the skillet.Now, into the same skillet, add the onion strips and season them with salt and black pepper, mix well and let them brown.Add the crushed garlic cloves and the sliced mushrooms, mix well until the mushrooms have cooked through.Add the wheat flour and mix well, add the bay leaves and the white wine, mix again, and add the chicken stock powder dissolved in the water, mix, and bring to a boil.When that happens, add the thighs, and let them cook over medium-low heat for 20 minutes.Then take this chicken out of the skillet again and add the table cream to the sauce, mix well until combined.Once you’ve done that, put chicken back into the skillet and sprinkle some parsley to taste.Serve.
Ingredientes
- 3 Tablespoons of Unsalted Butter
- 1 kg of Chicken Thighs
- 2 Teaspoons of Salt
- 1 Generous Pinch of Black Pepper
- ½ Medium Onion
- 2 Crushed Garlic Cloves
- 300g of Button Mushrooms
- 3 Tablespoons of Wheat Flour
- 2 Bay Leaves
- ½ Cup of White Wine (240ml Cup)
- 2 Packets of Chicken Stock Powder
- 3 Cups of Water
- 1 Pack of Table Cream (200g)
- Parsley to Taste
Modo de Fazer
Start by adding the butter into the skillet and stir until melted, add the chicken thighs in the butter with the skin facing down. Season with salt and pepper, let the chicken fry for about 5 minutes.
After this indicated time, flip the chicken thighs, and let them fry for another 5 minutes. After that, take them out of the skillet.
Now, into the same skillet, add the onion strips and season them with salt and black pepper, mix well and let them brown.
Add the crushed garlic cloves and the sliced mushrooms, mix well until the mushrooms have cooked through.
Add the wheat flour and mix well, add the bay leaves and the white wine, mix again, and add the chicken stock powder dissolved in the water, mix, and bring to a boil.
When that happens, add the thighs, and let them cook over medium-low heat for 20 minutes.
Then take this chicken out of the skillet again and add the table cream to the sauce, mix well until combined.
Once you’ve done that, put chicken back into the skillet and sprinkle some parsley to taste.
Serve.
