Chicken with White Wine Sauce

I wanted to do something special for my sweetie, so I decided to make this, one of his favorite meals. I am very glad I did! We had a wonderful meal with candles and nice wine. It is also a great winter meal, and if you live anywhere near me, you also have 10 days of rain in the forecast, and this meal is a great way to end a rainy day.






Chicken with White Wine Sauce

2 tsp Olive Oil
1/2 Onion, Diced
1/2 Pound Button Mushrooms - About 3 Cups Sliced
2 Cloves Garlic, Minced or Pressed
1 1/2 tsp Dried Basil (Or more to taste)
Salt and Pepper
4 Chicken Thighs (Bone-in Skin-on) or Chicken Pieces of Your Choice
1/3 Cup Chicken Broth
1/3 Cup Dry White Wine
2 tsp Cornstarch
2 TbspBroth or Wine

Heat the olive oil in a saute pan or skillet over medium-high heat. Generously salt and pepper the skin side of the chicken pieces. Place the chicken skin side down in the hot oil. Salt and pepper the other side. Cook until nicely browned on the first side, 7-10 minutes. Turn with tongs and brown the other side, another 8 minutes or so. Remove the chicken to a plate and drain all but about 2 tsp of grease from the pan.

Add the diced onion and cooked about 7 minutes, until soft but not brown. Add the mushrooms and cook until they begin to release their juices, another 5 minutes or so. Add in the garlic and basil and continue cooking until most of the mushroom liquid has evaporated, 2-3 minutes.

Move the vegetables to the side of the pan and return the chicken pieces to the center. Combine the broth and wine and pour over the chicken. If you think you need more liquid, go ahead and add equal parts wine and broth. You want the liquid to come about half way up the chicken pieces. Bring to a boil, reduce heat, cover and simmer until tender and no longer pink, about 30 minutes. Combine cornstarch and broth or wine. Stir into the chicken and simmer until the sauce thickens, about 5 minutes. Serve over rice, noodles or polenta. Yum!

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