- 1 tbsp olive oil
- 8 chicken legs and thighs combined
- 1 tsp salt
- 1/2 tsp pepper
- 1 tbsp butter
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 carrots, cut into 2 inch pieces
- 3-4 sprigs thyme, leaves only
- 2 tbsp flour
- 125ml/ 1/2cup dry white wine such as Sauvignon Blanc
- 375ml/1 1/2cups chicken stock
- 125ml/1/2cup double/heavy cream
Preheat oven to 180C/350F. Heat one tablespoon of olive oil in a large pan and brown seasoned with salt and pepper chicken legs and thighs for approximately 4 minutes per side over medium heat until golden on each side but not cooked all the way through. Remove to a plate and set aside till needed.
Discard all fat but 1 tablespoon from the pan and add 1 tbsp of butter. Saute chopped onion and carrots over low heat for 8-10 minutes. Do not allow onions to brown. Add minced garlic and thyme leaves, cook briefly for half a minute. Add the flour and stir to combine until the flour has turned into a paste and is slightly browned. Add the wine while stirring, let the wine simmer for 2-3 minutes until reduced by a half, then add the chicken stock, turn the heat up and bring to a boil, then take it off the heat.
Return the chicken to the pan and bake in the oven uncovered for 45 minutes. Then take out of the oven and add the double/heavy cream and gently stir to incorporate the cream into the sauce. Taste and season with more salt if necessary.
Calories: 543kcal | Carbohydrates: 9g | Protein: 30g | Fat: 40g | Saturated Fat: 14g | Cholesterol: 195mg | Sodium: 662mg | Potassium: 536mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3945IU | Vitamin C: 4mg | Calcium: 48mg | Iron: 1.7mg