Braised Chicken with a Spinach and Mushroom Cream Sauce

Tender braised chicken in a white wine, mushroom, and spinach cream sauce.

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This chicken recipe should be on your dinner rotation. Whenever I make it, people are amazed how flavorful and yummy it is. They always want the recipe. Using only dark meat is key because we are braising the chicken so it is tender and falling off the bone. Then creating the cream sauce with bacon and herb de Provence makes this dish one of my favorites.

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What ingredients do you need for braised chicken with a spinach and mushroom cream sauce?

• Chicken Thighs
• Chicken legs
• Spinach
• Mushrooms
• Bacon
• Chicken Stock
• Sage
• Herbs de Provence
• Garlic Cloves
• Carrots
• Onion
• Sea salt
• Heavy Cream

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The Recipe…

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.

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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.

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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.

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Recipe Tips:

• When braising chicken, it is always best to use dark meat. If you want to add  breast meat, wait until the dark meat is halfway cooked and add it to the pan so it does not get over cooked.
• Other ingredients that I like to add are sun dried tomatoes, artichokes or pearl onions.

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Make Ahead:

• This dish is actually best made a day ahead so the flavors can all marry. When I am having a dinner party I like to make it ahead and then reheat in the oven.

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Storing tips:

• Store any leftovers in the refrigerator for up to 5 days in an airtight container.

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