Creamy White Wine Chicken - delicious Canadian chicken recipe

Easy

Poulet Crémeux au Vin Blanc

Name: Poulet Crémeux au Vin Blanc
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 portions
Cuisine: Canadian
Ingredients: 1.5 lbs chicken (thighs or breast); 1 cup sauce or liquid; 2 cups vegetables or accompaniment; 2 tbsp oil or butter; 1 tsp primary spice; 1 tsp salt; 0.5 tsp pepper

(294)

30 min4440 cal

A French bistro staple that Québécois home cooks have been making for generations — probably under a different name each time depending on whose mémère taught it. Chicken thighs seared in butter until the skin crackles, shallots softened in the drippings, white wine deglazing the pan (a Québec Chardonnay works beautifully), chicken stock reduced by half, cream stirred in at the end. Fifteen minutes if you're efficient, twenty if you're pouring yourself a glass of that wine while you cook.

Ingrédients

Portions :

Instructions

Valeur nutritive par portion

Calories440 kcal

Protéines30 g

Lipides18 g

Glucides23 g

Fibres3 g

Sucre10 g

Sodium739 mg

Conseils de pro

💡Prep all your ingredients before you start cooking — weeknight speed depends on having everything ready to go.
💡A hot pan is essential for good searing. If the chicken doesn't sizzle when it hits the pan, your pan isn't hot enough yet.
💡Chicken thighs are more forgiving than breast for weeknight cooking — they stay juicy even if you get distracted for a few minutes.

Variantes

🔄Swap chicken for shrimp for a lighter, faster version of most weeknight recipes.
🔄Meal prep the seasoned chicken the night before — the marinade develops and you save 10 minutes at dinnertime.
🔄Serve over cauliflower rice instead of regular rice for a lower-carb option.