This recipe for Creamy Champagne Chicken Thighs is the tastiest chicken dish I’ve ever made. The rich, creamy sauce combined with tender chicken thighs creates a luxurious and flavorful meal that will impress your family and friends. Special thanks to Gilbert Francis from the Bahamas for your support! Let’s dive into this restaurant-quality recipe that’s perfect for any occasion.
Ingredients
- For the Chicken:
- 5 chicken thighs
- 1 tablespoon butter
- Salt to taste
- Black pepper to taste
- For the Sauce:
- 1 onion, sliced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cloves garlic, minced
- 1/2 cup champagne
- 3 tablespoons wheat flour
- 1/2 cup white wine
- 170 ml chicken broth
- 200 grams heavy cream
- 3 bay leaves
- Optional Garnish:
- Fresh parsley, chopped
Instructions
Step 1: Prepare the Chicken
- Melt Butter:
- In a large pan, melt 1 tablespoon of butter over medium heat, ensuring it melts completely and starts to bubble slightly.
- Season Chicken:
- Season the chicken thighs with salt and black pepper to taste.
- Cook Chicken:
- Place the chicken thighs in the pan, skin-side down. Cook until the skin is golden brown and crispy, about 5-7 minutes. Flip and cook the other side until browned. Once done, remove the chicken thighs from the pan and set them aside.
Step 2: Prepare the Sauce
- Cook Onions:
- In the same pan, add the sliced onion. Season with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Cook, stirring occasionally, until the onion is soft and caramelized, about 5 minutes.
- Add Garlic:
- Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Add Champagne:
- Pour in 1/2 cup of champagne, stirring constantly to deglaze the pan and scrape up any browned bits from the bottom.
- Add Flour:
- Sprinkle in 3 tablespoons of wheat flour and stir well to combine. Cook for 1-2 minutes to eliminate the raw flour taste.
- Add White Wine and Broth:
- Gradually add 1/2 cup of white wine, stirring continuously until the sauce begins to thicken. Then, add 170 ml of chicken broth and continue to stir.
- Add Cream:
- Pour in 200 grams of heavy cream, mixing thoroughly to create a smooth, creamy sauce.
Step 3: Combine and Cook
- Return Chicken to Pan:
- Place the cooked chicken thighs back into the pan, nestling them into the sauce.
- Add Bay Leaves:
- Add 3 bay leaves to the sauce for additional flavor.
- Cover and Cook:
- Cover the pan and let it cook for 10 minutes over medium-low heat, allowing the chicken to cook through and the flavors to meld together.
Step 4: Finish and Serve
- Distribute Sauce:
- After 10 minutes, uncover the pan and distribute the sauce evenly over the chicken thighs, ensuring they are well coated.
- Garnish:
- If desired, garnish with freshly chopped parsley for added color and flavor.
- Serve:
- Serve the creamy champagne chicken thighs hot, paired with your favorite side dishes like mashed potatoes, rice, or a fresh salad.
Tips and Tricks
Chicken Thighs:
- For best results, use bone-in, skin-on chicken thighs. They are juicier and more flavorful.
Deglazing:
- When adding the champagne, make sure to scrape the bottom of the pan to incorporate all the flavorful bits into the sauce.
Simmering:
- Simmer the sauce gently to prevent curdling of the cream and ensure a smooth consistency.
Wine and Broth:
- If you don’t have champagne, you can substitute it with extra white wine. Similarly, vegetable broth can be used in place of chicken broth if preferred.
Adjust Seasoning:
- Taste the sauce before serving and adjust the seasoning as necessary. More salt, pepper, or even a squeeze of lemon juice can enhance the flavors.
This Creamy Champagne Chicken Thighs recipe is a delightful dish that combines the richness of cream, the depth of champagne and wine, and the savory goodness of well-seasoned chicken thighs. It’s perfect for a special dinner or a comforting meal at home. Try this recipe and share your results with us. Thank you for watching and cooking along. See you in the next recipe
