Chicken in White Wine Sauce Recipe

4      Reviews by:    Charlotte L.   Chicken in White Wine Sauce bakes chicken pieces with sliced onions, parsley, nutmeg, peppercorns and bay leaves in chicken broth and white wine and then sauces the chicken in a tarragon cream sauce. Food Category:    Chicken and Fowl Cuisine Origin:    Northeastern    Servings: 4 Calories: 898 per serving Print Preview Rate This Recipe Prep Time:   20 Minutes Cook Time:   45 Minutes Total Time:   1 Hour 5 Minutes

INGREDIENTS

• 3 pounds chicken pieces
• 2 to 3 slices onion
• 3 to 4 sprigs parsley or 1 teaspoon dried parsley
• 1/8 teaspoon nutmeg
• 6 peppercorns
• 1 bay leaf
• 2 cups white wine
• 1/2 cup chicken broth
• 4 tablespoons butter
• 3 tablespoons flour
• 1 teaspoon tarragon
• 1/4 cup whipping cream

DIRECTIONS

• Preheat oven to 350 degrees.
• Place chicken pieces in casserole dish with onion, parsley, nutmeg, peppercorns, and bay leaf. Add wine and broth. Bake for 35 to 45 minutes, or until chicken is tender. Transfer chicken pieces to serving dish and keep warm.
• Boil liquid left in casserole for a few minutes until slightly reduced. Strain and measure out 2 cups of liquid.
• Melt butter in saucepan. Whisk in flour, then add the 2 cups of strained liquid. Season to taste and add tarragon and cream.
• Spoon sauce over chicken. Serve at once, with rice or mashedpotatoes.

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