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Chicken in White Wine Cream Sauce with Mushrooms and Bacon
Juicy bone-in chicken legs with white wine and cream, just as I ate them growing up.
🍽️ 4 servings Cook 60 min. Total 60 min. ⭐ Easy
Seasons: All Seasons
Cooking methods: Pan / StovetopBoiling / Simmering

The Story Behind the Recipe

This chicken is closely tied to my childhood memories. My mother made it for me all the time, and it is her own recipe, something she came up with herself. You could describe it as our version of chicken à la crème, but the cooking method gives it a different character. Bone-in chicken cooks in the wine and its own juices, leaving a generous, loose sauce. It thickens more the following day, partly because cooking converts collagen into gelatin. I particularly enjoy serving it with pasta.

If you would like to prepare your own stock for cooking, take a look at my homemade chicken stock.

The Technique

  • Brown the chicken and simmer it with wine until cooked through.
  • Add cream off the heat once the temperature has dropped slightly.
  • Take even more care if substituting yogurt.
Ingredients

  • Chicken legs: 4 large, bone-in

  • Onion: 1, chopped

  • Mushrooms: 300-400 g, sliced

  • Bacon: approximately 6 slices, chopped, or to taste

  • Cream: 200 ml

  • White wine: to almost cover the chicken

  • Chicken stock or a stock cube: to taste

  • Olive oil: for sautéing

  • Salt and black pepper: to taste

  • Pasta: for serving, optional

  • Yogurt: instead of cream as an optional alternative, enough to finish the sauce

Steps

Method

  1. Heat olive oil, brown the chicken and remove it.

  2. Sauté the onion in the same pot. Add the mushrooms and continue cooking. Deglaze with a little wine if the base needs loosening.

  3. Return the chicken and add white wine to almost cover, stock, salt carefully and pepper.

  4. Bring to a boil, reduce the heat and simmer for approximately one hour, until the chicken is cooked through, moving the pieces gently from time to time.

  5. Towards the end, add the bacon and let it cook with the chicken.

  6. Remove from the heat, allow the temperature to drop slightly and stir in the cream.

  7. Serve with pasta if desired, spooning over plenty of sauce.

Tips and Secrets

  1. Keep the sauce loose and avoid reducing it too far because it thickens more as it cools.

  2. Adjust the bacon to taste and check before adding extra salt because both bacon and stock may be salty.

  3. If using yogurt, take the pot off the heat and let the bubbling subside before gently stirring it in to help prevent splitting.

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