Classic French Chicken in Cream Sauce

Coq-au-Creme is a classic French dish featuring tender chicken cooked in a creamy sauce. This rich and flavorful recipe is perfect for special occasions or a fancy dinner at home. With a hint of wine and fresh herbs, this dish is sure to impress your guests.

Ingredients

• 4 chicken legs, skin-on
• Salt and pepper to taste
• 2 tablespoons butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup white wine
• 1 cup chicken broth
• 1 cup heavy cream
• 2 tablespoons Dijon mustard
• 1 tablespoon fresh thyme leaves
• 1 tablespoon fresh parsley, chopped

Directions

1. Season the chicken legs with salt and pepper on both sides.
2. In a large skillet, melt the butter over medium heat. Add the chicken legs, skin-side down, and cook until golden brown, about 8 minutes.
3. Flip the chicken legs and cook for another 8 minutes. Remove them from the skillet and set aside.
4. In the same skillet, add the chopped onion and minced garlic. Cook until softened, about 5 minutes.
5. Pour in the white wine and bring to a boil. Cook for 2 minutes, allowing the alcohol to evaporate.
6. Add the chicken broth, heavy cream, and Dijon mustard. Stir well to combine.
7. Return the chicken legs to the skillet and bring the sauce to a simmer. Cook for 30 minutes, or until the chicken is cooked through and tender.
8. Sprinkle in the fresh thyme leaves and parsley. Stir gently to incorporate the herbs into the sauce.
9. Serve the Coq-au-Creme hot with a side of crusty bread or creamy mashed potatoes.
10. Enjoy!

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