Herb Braised Chicken with garlic cream sauce

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With the soured economy many families are having to cut back on expenses; groceries being one of the largest.  There’s some good that’s come out of this though.  More people are using coupons and realizing they can save quite a bit with minimal effort.  They also are using cheaper cuts of meat and finding that with a little patience and know, a fantastic meal can be had on a budget.  I found chicken leg quarters for $0.59/lb and created the dish pictured below along with the trio of fresh carrots from our farmers’ market.

Herb braised chicken with garlic cream sauce
Prep time
Cook time
Total time
This braised chicken will make people think you've slaved all day. The fresh herbs shine through and the subtle garlic cream sauce has just enough lemon to compliment. Although I used whole chicken legs, any bone in chicken will work without having to alter the cooking times.
Recipe type: Entree
Serves: 4
  • 4 whole chicken legs (leg quarters)
  • kosher salt, black pepper
  • 2 teaspoons crushed red pepper
  • 2 tablespoons fresh rosemary chopped
  • 1 tablespoon fresh thyme chopped
  • flour
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1 medium onion roughly chopped
  • 10 garlic cloves smashed
  • 1 lemon halved then quartered (8 pieces)
  • ½ cup dry white wine
  • 3 cups chicken stock
  • ⅓ cup cream
  1. Season the chicken with salt and black pepper. Mix the rosemary, thyme and crushed red pepper together and press into both sides of the chicken. Dust liberally with flour and press to adhere.
  2. Add the olive oil and butter to a large sautee pan over medium-high heat. Brown the chicken 2 at a time for 2-3 minutes/side then remove to a platter.
  3. Pour off all but 2 tablespoons of fat from the pan. Add the onion and garlic and sautee till lightly browned, about 2 minutes. Add the lemon and cook another minute.
  4. Add the wine and reduce by ½, then add the chicken stock and bring to a boil. Return the chicken to the pan skin side up and submerge it in the stock. Cover, reduce the heat to low and simmer for 30 minutes.
  5. Remove the chicken and lemon. Reduce liquid by ½. Blend the sauce in a food processor or blender in 2 batches. Note-Make sure you leave the blender lid askew to vent or you'll be wiping sauce off your ceiling.
  6. Pour the sauce back into the pan and whisk in the cream. Simmer 4-5 minutes to thicken. Add the chicken back to the pan and coat with the sauce. Enjoy!







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