Chicken in creamy white wine sauce
Butter, white wine, rosemary and thyme give the chicken a lovely color and a complex flavor. Pearl onions, mushrooms and cream turn the dish into a main course worthy of special occasions.
Ingredients
- 1 whole chicken about a kilogram in weight, butterflied and rubbed liberally with salt and pepper
- 4 to 5 tablespoons butter
- 1 cup dry white wine
- 1 teaspoon dried rosemary (or twice as much if using fresh)
- 1 teaspoon dried thyme (or twice as much if using fresh)
- 2 generous pinches salt
- ½ teaspoon black pepper freshly cracked
- 12 pearl onions peeled
- 12 to 18 button mushrooms cut into halves if large
- ¾ cup cream
- fresh flat-leaf parsley roughly chopped, to garnish
Instructions
- Heat the butter in a pan.
- Slide in the chicken, skin side down.
- When the skin is nicely browned, flip the chicken and brown the other side.
- Pour in the wine. Allow to boil gently, uncovered, for about five minutes.
- Sprinkle in the rosemary, thyme, salt and pepper.
- Pour in about a quarter of water. Bring to the boil, lower the heat, cover and simmer for about 45 minutes.
- When the chicken is done and the cooking liquid has considerably reduced, scoop out the chicken, transfer to a serving platter and keep warm.
- To the remaining liquid in the pan, add the pearl onions and mushrooms. Cook for about ten minutes.
- Pour in the cream. Taste the sauce and add more salt and pepper, as needed. When the sauce starts to bubble, turn off the heat.
- Spoon the pearl onions and mushrooms around the chicken.
- Spoon the sauce over the chicken to create a small pool around it. If there is extra sauce, serve on the side.
- Sprinkle in the chopped parsley and serve.