Chicken with Red Wine Cream Sauce Recipe

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Chicken with Red Wine Cream Sauce Recipe
Chicken with Red Wine Cream Sauce Recipe photo by Taste of Home
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Chicken with Red Wine Cream Sauce Recipe

Read Reviews
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My creamy chicken tastes like a five-star restaurant dish but takes only minutes and few ingredients to make. Use fresh rosemary. Trust me. —Sarah Campbell, Terre Haute, IN
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 tablespoon butter
  • 4 bone-in chicken thighs (1-1/2 pounds)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/3 cup dry red wine
  • 1 garlic clove, minced
  • 1/2 cup heavy whipping cream
  • 1 tablespoon minced fresh rosemary

Directions

In a large skillet, heat butter over medium-high heat. Brown chicken on both sides; season with salt and pepper. Reduce heat to medium; cook, covered, 10-12 minutes or until a thermometer reads 170°-175°. Remove chicken to a serving plate; keep warm.
Pour drippings from pan (do not wipe skillet clean); add wine and garlic. Bring to a boil, stirring to loosen browned bits from pan; cook 1-2 minutes or until wine is reduced by half. Stir in cream and rosemary. Return to a boil; cook 1-2 minutes or until slightly thickened. Serve with chicken. Yield: 4 servings.
Originally published as Chicken with Red Wine Cream Sauce in Simple & Delicious December/January 2016

Nutritional Facts

1 chicken thigh with 2 tablespoons sauce: 361 calories, 28g fat (13g saturated fat), 130mg cholesterol, 398mg sodium, 1g carbohydrate (1g sugars, 0 fiber), 23g protein.

  • 1 tablespoon butter
  • 4 bone-in chicken thighs (1-1/2 pounds)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/3 cup dry red wine
  • 1 garlic clove, minced
  • 1/2 cup heavy whipping cream
  • 1 tablespoon minced fresh rosemary
  1. In a large skillet, heat butter over medium-high heat. Brown chicken on both sides; season with salt and pepper. Reduce heat to medium; cook, covered, 10-12 minutes or until a thermometer reads 170°-175°. Remove chicken to a serving plate; keep warm.
  2. Pour drippings from pan (do not wipe skillet clean); add wine and garlic. Bring to a boil, stirring to loosen browned bits from pan; cook 1-2 minutes or until wine is reduced by half. Stir in cream and rosemary. Return to a boil; cook 1-2 minutes or until slightly thickened. Serve with chicken. Yield: 4 servings.
Originally published as Chicken with Red Wine Cream Sauce in Simple & Delicious December/January 2016

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Reviews forChicken with Red Wine Cream Sauce

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homemadewithlove User ID: 4311884 255028
Reviewed Oct. 4, 2016

"Family did not rate this very high. Probably would just use stock instead of wine."

MY REVIEW
browns19fan User ID: 919833 247311
Reviewed Apr. 20, 2016

"This meal was quick, easy, and very tasty. I am not fond of soft chicken skin, although my husband devours it, so it probably won't reappear on our table without some modification."

MY REVIEW
cynandtom User ID: 2224843 240470
Reviewed Dec. 28, 2015

"Delicious, easy weeknight dinner! I doubled the ingredients except for the chicken, and added some stock so I could make it ahead and let it finish cooking in the sauce, which also left us extra sauce for over potatoes. I will definitely make again!"

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