Ingredients:
4 bone-in chicken thighs
4 bone-in chicken drumsticks
Salt and pepper, to taste
1/2 cup (60g) all-purpose flour
3 tbsp olive oil
1 medium onion, finely chopped
2 carrots, sliced
2 celery stalks, sliced
4 garlic cloves, minced
1/2 cup (120 ml) dry white wine
2 cups (475 ml) chicken broth
1 cup (240 ml) heavy cream
2 tbsp lemon juice
1 tsp dried thyme
1 tsp dried rosemary
1 bay leaf
1/4 cup (15g) chopped fresh parsley
Directions:
Season the chicken thighs and drumsticks with salt and pepper. Dredge the chicken in the flour, shaking off any excess.
Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned on all sides, about 5-7 minutes per side. Remove the chicken and set aside.
In the same skillet, add the chopped onion, sliced carrots, and sliced celery. Cook until the vegetables are softened, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes.
Pour in the dry white wine and cook, scraping up any browned bits from the bottom of the skillet, until the wine is reduced by half.
Stir in the chicken broth, heavy cream, lemon juice, dried thyme, dried rosemary, and bay leaf. Return the chicken to the skillet.
Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 30-35 minutes, or until the chicken is cooked through and tender.
Remove the bay leaf and discard. Adjust seasoning with salt and pepper to taste.
Garnish with chopped fresh parsley and serve warm.
Prep Time: 15 minutes | Cooking Time: 45 minutes | Total Time: 1 hour
Kcal: Approximately 450 per serving | Servings: 4