This rich and creamy French-style chicken stew is comfort food at its best. Chicken legs are seared in butter, simmered with garlic, onions, mushrooms, white wine, and finished with cream and cheese. The result is a silky, flavorful sauce with tender chicken that tastes like a restaurant dish but is easy to make at home.
Ingredients
For the Chicken
• 4 chicken legs
• 1 teaspoon salt
• 1/2 teaspoon black pepper
For Cooking
• 2 tablespoons butter (about 30 g)
• 3 cloves garlic, sliced
• 1 small onion, chopped
• 6 button mushrooms, sliced
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
For the Cream Sauce
• 1/2 cup white wine
• 2/3 cup heavy cream (about 150 g)
• 1/2 cup milk (about 100 g)
For Finishing
• 2 tablespoons chopped parsley
• 1/4 cup grated cheese
Making Process
1. Season the chicken legs with salt and black pepper on both sides.
2. Heat butter in a large pan over medium heat.
3. Place the chicken legs in the pan and sear until the skin becomes golden brown.
Remove and set aside.
4. In the same pan add sliced garlic and chopped onion. Cook until fragrant and slightly
soft.
5. Add sliced mushrooms and cook until they release their moisture and start to brown.
6. Season the vegetables with salt and ground black pepper.
7. Pour in the white wine and let it simmer for 2–3 minutes so the alcohol cooks off and the
flavor concentrates.
8. Add heavy cream and milk. Stir gently to combine.
9. Return the chicken legs to the pan and let everything simmer on low heat for about 20
minutes until the chicken becomes tender.
10. Sprinkle chopped parsley and grated cheese on top before serving.
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