Ingredients for 4 servings:
Base
- 4 pcs
- 1 pcs
- 2 pcs
- 3 clove
- 1 tsp
- 1 pcs
- 150 ml
- 50 ml
Recipe:
Ingredient Notes:
- Chicken. This recipe uses chicken thighs, but drumsticks work just as well. Alternatively, you can use boneless, skinless thighs—if you do, feel free to reduce the simmering time to about 15 minutes. It’s best to save chicken breasts for another dish.
- Lemon. Adds a signature refreshing tang and beautiful aroma. It’s the star of the sauce, so no, skipping it is not an option!
- Wine. Dry white wine, ideally Chardonnay. It delivers a distinct flavor and helps tenderize the chicken faster. The alcohol evaporates completely during simmering. However, if you are strictly against using wine, you can substitute it with an equal amount of chicken or vegetable broth.
- Onion. Regular yellow onion is all you need here. That said, feel free to use leeks or shallots if you prefer.
- Celery. Acts as part of the aromatic base. You will need celery stalks for this.
- Flour. Used to thicken the sauce. Regular all-purpose flour works perfectly.
- Cream. I used 20% fat cream here. Heavy cream (30% fat and above) will also work nicely. However, low-fat cream or milk won’t do, as the sauce might curdle due to the lemon juice.
- Herbs. Parsley is a versatile choice that beautifully complements the lemon-wine sauce. If you want to add a bolder, more expressive note, throw in a bit of finely chopped fresh green basil.
Let’s start cooking!
Finely chop the onion, garlic, and celery.
Heat 2 tablespoons of vegetable oil in a heavy-bottomed pan over high heat. Add the chicken thighs and sear them until golden brown on both sides, about 1 minute per side. Transfer them to a plate.
Reduce the heat to medium-high, add the onion and celery to the pan. Sauté, stirring occasionally, for 3–4 minutes. Add the garlic.
Add the flour and sauté, stirring constantly, for one minute.
While stirring constantly, pour in the wine and 50 ml of lemon juice.
Add the chicken thighs to the sauce, cover, and simmer over low heat for about 25 minutes. Just before serving, stir in the cream, 2 teaspoons of grated lemon zest, and chopped parsley.
Serve.
Enjoy!
This Braised Chicken in Lemon-Wine Sauce recipe was checked, prepared and approved by Chef Tatyana Nazaruk - author of FlavorIt.com.
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