For my friend’s farewell party, I decided to look up the recipe to make a white cream chicken that my mom learned from a friend long time ago. I have updated the recipe with a few more ingredients to add more flavors. This is a very rich dish full of flavor from the mushroom as well as the cream. This took some time to make but overall, I was please.
INGREDIENTS:
8 chicken pieces (drumsticks and thighs)
1 onion, halved
2 garlic cloves, crushed
2 bay leaves
2 cup of white wine (I used a Italian fruit wine)
4 – 5 cup of heavy cream
1 cup of chicken stock (low sodium)
fresh thyme stalks
3 – 4 cup of slice mushrooms
4 – 5 cup of broccoli for garnish
salt & pepper to taste
DIRECTIONS:
Difficult Level: 1 – Stir
Preparation time: 5 minutes
Cook Time: 30-60 minutes
Total Time: 35 – 65 minutes
1. In a large skillet, brown the chicken all over.
2. Remove the chicken from the pot. Add minced garlic and chopped white onions. Allow it to fry for 1 minute.
3. Add the bay leaves, white wine, 1/3 of the diced mushroom, and simmer it for 30 seconds.
4. De-glaze the pan, scraping all the stick bits off the bottom. Add the cream and allow to simmer for 2 minutes.
5. Add the chicken back to the pot and pour over the chicken stock.
6. Add the thyme stalks, the rest of the mushroom, and cover the pot
7. Bring it to boil and then simmer it for 30-45 minutes. Occasional stir the sauce and coat the chicken.
8. Remove the lid from the skillet after 30-45 minutes, and allow the sauce to reduce for 15 minutes.
9. Boil water and add a few drops of oil. Drop the broccoli in for 2-5 minutes.
10. Remove the broccoli and plate them
11. Season to taste with pepper and salt.
12. Best served with wild rice or egg noodles. Enjoy!
adapted: http://simply-delicious.co.za/2011/05/12/chicken-braised-in-white-wine-cream/
