Braised Chicken with a Spinach and Mushroom Cream Sauce
Tender braised chicken in a white wine, mushroom, and spinach cream sauce.
Prep Time:
30
min
Cooking Time:
45
min
Total Time:
75
min
Servings:
4
Ingredients
- 4 chicken thighs
- 4 chicken legs
- 4 cups spinach
- 2 cups mushrooms
- 6 slices bacon, large diced
- About 4 cups chicken stock
- 8 large leaves sage
- 2 tablespoons Herbs de Provence
- 6 large cloves garlic, diced
- 2 carrots, large diced
- 1 onion, large diced
- Sea salt
- 1 cup heavy cream
Instructions
- Set the oven to 350 degrees.
- Cut bacon into a large dice and sauté in a roasting pan until crispy. Remove bacon with a slotted spoon and leave fat in the pan.
- Season chicken with salt, pepper, and Herbs de Provence. On medium heat, sear the chicken in the bacon fat until golden brown and crispy. If the pan is dry add a little vegetable oil.
- When the chicken is done, take it out of the pan. Add onion to the pan and sauté until cooked through. Then add carrots, garlic, mushroom, and cook until caramelized.
- Add sage and chicken back into the pan and pour stock 3/4 of the way up the sides of the chicken.
- Place in the oven for approximately 40 minutes or until chicken is cooked through and almost ready to fall off the bone.
- Remove the roasting pan from the oven and remove the chicken. Place the pan on top of the stove and bring to a boil. Add cream and reduce for 5 minutes.
- Taste and season with salt and pepper.