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Mary Berry Chicken in White Wine Sauce Recipe

Mary Berry Chicken in White Wine Sauce Recipe

Mary Berry's chicken in white wine sauce is an elegant, richly flavoured dish with tender chicken and a glossy, creamy wine sauce.
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Prep Time 15 minutes
Cook Time 43 minutes
Total Time 58 minutes
Servings: 4 Portions
Course: Main Course
Cuisine: British
Calories: 490
Ingredients Method Notes

Ingredients
  

  • 8 bone-in skin-on chicken thighs
  • 2 tbsp olive oil
  • 40 g unsalted butter
  • 4 shallots finely chopped
  • 3 garlic cloves crushed
  • 300 ml dry white wine
  • 300 ml good quality chicken stock
  • 200 ml double cream
  • 2 tsp Dijon mustard
  • 2 tbsp fresh tarragon leaves roughly chopped
  • 1 tbsp fresh parsley chopped
  • Juice of ½ lemon
  • Salt and white pepper

Method
 

  1. Season chicken. Brown skin-side down in hot oil — 4–5 minutes until deeply golden. Turn — 2 minutes. Remove.
  2. Reduce heat. Melt butter in same pan. Cook shallots 5–6 minutes until soft. Add garlic — 1 minute.
  3. Add wine — increase heat, bubble vigorously scraping base, reduce by half — 4–5 minutes.
  4. Add stock. Return chicken skin-side up. Bring to gentle simmer. Cover partially. Cook 25–30 minutes until cooked through. Remove chicken — keep warm.
  5. Increase heat — reduce sauce by a third. Add cream and mustard. Simmer gently 3–4 minutes until coating consistency.
  6. Remove from heat. Add lemon juice, tarragon, and parsley. Season carefully. Return chicken — spoon sauce over. Serve immediately.

Notes

Use wine you would drink — quality shows in the sauce.
Reduce the wine by half before adding stock — never skip this.
Keep chicken skin above the sauce throughout — submerged skin goes grey.
Add cream at a gentle simmer only — vigorous boiling can split it.
Add tarragon at the very end off the heat — it loses its flavour when cooked.
Do not freeze — cream sauces suffer significantly on defrosting.
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