I’m not a drinker, but I will admit to getting a little excited when a recipe I make calls for liquor. Alcohol just intensifies and enhances the flavors of food like no other ingredient can. No wonder my favorite dessert is bananas foster. Desserts with rum = YUM! Plus, anytime you can have an excuse to go all fancy and flambé something, I’m all for it. But when I find a recipe that calls for wine, rum, or maybe a little bourbon, it’s ON!
One of the many things I love about Chicken and Potatoes in Creamy White Wine Sauce is that it calls for white wine. The other? It’s a one-two punch meal. A meal so delicious, so savory, so rich and bursting with flavor that it tastes like you’ve been slaving away in the kitchen all day. But the kicker—the two punch, if you will—is that it’s a super easy, super quick, and weeknight-friendly meal. What up?!
What makes it easy is that you microwave the potatoes. I had never microwaved potatoes like this before and was skeptical. But the finished product was delicious. My hubby and I had a hard time keeping our hands out of the bowl and saving some for the actual meal.
Then you have the sweet carrots and tender, juicy chicken thighs cooked in a rich and creamy wine sauce. Combine them all and you have this incredible meal that’s so delicious, you’ll have a hard time resisting another helping. Trust me, it was torture.
- 3 Tbsp butter
- 1½ pounds extra-small red potatoes, halved
- Salt and pepper
- 4 bone-in chicken thighs
- 1 onion, thinly sliced
- 4 carrots, peeled and sliced ½-inch thick
- 1 cup dry white wine
- ½ cup creme fraiche or heavy cream
- 1 Tbsp lemon juice
- ¼ cup chopped fresh parsley
- Cut 1 Tbsp butter into 4 pieces and toss with potatoes in a microwave-safe bowl. Season with salt and pepper, cover, and microwave until potatoes are tender, 8 to 10 minutes, tossing potatoes halfway through cooking.
- Meanwhile, season chicken with salt and pepper. Melt 1 Tbsp butter in large skillet over medium-high heat. Add chicken and cook until lightly browned on one side, about 4 minutes. Transfer to plate and tent with foil.
- Melt remaining Tbsp of butter, add onion and carrots, and cook until softened and starting to brown, about 4 minutes. Stir in wine, scraping up browned bits, then add chicken and any accumulated juices.
- Reduce heat to medium, cover, and cook until chicken is tender and registers 175 degrees, about 20 minutes. Transfer chicken to plate and tent loosely with foil. Reduce liquid until slightly thickened, about 4 minutes.
- Off heat, whisk in creme fraiche, lemon juice, and parsley. Season sauce with salt and pepper to taste. Arrange chicken and potatoes on plates, pour over sauce, and serve.
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That chicken looks delicious! I agree, a recipe with a wine sauce always sounds pretty appealing!
Thanks, Stacey! Yes, it’s amazing and my new fav. Try it…you’ll love it!
I know what you mean, I never drink bourbon but I love how it tastes in food! This is one of those meals that are fancy enough for guests but easy enough for any night of the week!
tanya recently posted…Pumpkin Pie Spice Latte Smoothie
Hey Tanya, that’s what my favorite part is. It’s fancy but so easy and so delicious. I agree on the bourbon in food. YUM!! 😉
This looks simple and yummy! I love dishes that call for a wine sauce. 🙂
Thanks, Kristen! Yeah, it’s pretty amazing. So fancy but so easy. What more could you ask for? 🙂
I loved this recipe my whole family loved it next time I will have to double the recipe so we can have left overs for the next night. The only thing I did not add was the red pepper flakes because my kids will not eat anything spicey. Oh also I did not have any regular cider on hand so I used apple cider instead and I did not taste any difference. We all loved it.