A traditional French dish where chicken is braised in a creamy white sauce with vegetables, making for a comforting and flavorful meal.
Preparation time
20min
Cooking time
45min
Ingredients
4 Servings
- 1 bay leaf
- 0.5 teaspoon black pepper
- 2 tablespoons butter
- 2 carrot
- 2 stalks celery
- 480 ml chicken broth
- 4 chicken thighs
- 3 tablespoons flour
- 2 cloves garlic
- 120 ml heavy cream
- 2 tablespoons olive oil
- 1 onion
- 2 tablespoons parsley
- 1 teaspoon salt
- 1 teaspoon thyme
- 240 ml white wine
Directions
Step 1
Season chicken thighs with salt and pepper.
Step 2
Heat olive oil and butter in a large skillet over medium-high heat. Add chicken thighs and brown on both sides. Remove chicken from skillet and set aside.
Step 3
In the same skillet, add onion, carrots, and celery. Cook until vegetables are softened, about 5-7 minutes. Add garlic and cook for another minute.
Step 4
Sprinkle flour over the vegetables and stir to coat. Cook for 2 minutes, stirring constantly.
Step 5
Gradually add chicken broth and white wine, stirring constantly until the mixture is smooth.
Step 6
Add the bay leaf and thyme. Return the chicken thighs to the skillet. Bring to a simmer, then reduce heat to low. Cover and cook for 30-35 minutes, or until chicken is fully cooked.
Step 7
Remove the bay leaf and stir in the heavy cream. Cook for an additional 5 minutes.
Step 8
Garnish with chopped parsley before serving.