Ingredients:
- 8 chicken pieces (you could also use chicken leg portions, in that case, only use 4)
- 1 onion, halved
- 2 garlic cloves, crushed
- 200ml (6.76 fluid ounces) white wine (I used Chardonnay)
- 250ml (8.45 fluid ounces) cream
- 300ml (10.14 fluid ounces) chicken stock
- fresh thyme stalks
- salt & pepper to taste
Instructions:
- Pre-heat the oven to 375°F.
- In a large, oven-proof pot, brown the chicken all over.
- Remove the chicken from the pot and add the onion and garlic to the pot, allow to fry for 30 seconds then add the wine.
- De-glaze the pan, scraping all the sticky bits off the bottom. Add the cream and allow to simmer for 2 minutes.
- Add the chicken back to the pot and pour over the chicken stock.
- Add the thyme stalks and cover the pot. Place in the oven and allow to oven braise for 30 minutes until the chicken is cooked through.
- Remove the lid from the pot after 30 minutes and allow the sauce to reduce for 15 minutes.
- Season to taste and serve.
Serve with mashed potatoes and greens sauteed with bacon!
