Rating
Published Jul 10th
Prep 15m Cook 40m Additional - Ready In 55m
Servings 12 servings Calories 247.2

Tender dark-meat chicken thighs and drumsticks baked in a rich, creamy white sauce.

Recipe Ingredients

  • 6 chicken thighs
  • 6 chicken drumsticks
  • 2 teaspoons salt
  • 2 teaspoons ground black pepper
  • 2 teaspoons ground paprika
  • 2 tablespoons salted butter
  • 4 sprigs fresh thyme leaves
  • 2 cloves minced garlic
  • 2 tablespoons all-purpose flour
  • ½ cup white wine
  • ½ cup chicken stock
  • lemon, juiced
  • ½ cup heavy whipping cream
  • ¼ cup grated Parmesan cheese

Cooking Directions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Place chicken in a large bowl and coat generously with salt, pepper, and paprika.
  3. 3 Heat butter in a large skillet over medium heat. Add chicken to the skillet in batches, skin-side down. Cook until skin is golden and crispy, about 2 minutes per batch. Remove chicken and place into a large baking dish.
  4. 4 Add thyme and garlic to the skillet. Cook over medium heat until garlic is fragrant and lightly browned, about 1 minute. Whisk in flour slowly into a thick paste. Add wine, stock, lemon juice, and cream and bring to a simmer, about 5 minutes. Add Parmesan cheese and stir until melted. Pour sauce over chicken in the baking dish.
  5. 5 Bake in the preheated oven, uncovered, until chicken is not longer pink inside and juices run clear, about 30 minutes.

Nutrition Facts

  • Calories 247.2
  • Carbohydrate 5.2 g
  • Cholesterol 79.8 mg
  • Fat 16.6 g
  • Fiber 0.4 g
  • Protein 16.9 g
  • Saturated Fat 6.6 g
  • Sodium 557.1 mg
  • Sugar 0.2 g

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Reviews

  1. Really full of deliciousness. Next time, though, I will use skinless meat as the end result was quite greasy.
  2. I only had boneless thighs so I skipped the browning but it was still delicious. The sauce was a little thin so I'll probably thicken it up next time but it was still a great recipe! My family loved it!
  3. Oh my so absolutely DELICIOUS!!!!! This is a keeper!! I would change absolutely nothing! So flavorful. I did cook it a little bit longer… per my meat thermometer. Can’t wait to make it again.
  4. This was both good and easy. I made out exactly as written. Overall, I'd give the flavor an 8.
  5. Woooow... I DO NOT leave reviews, so me leaving one means it’s going to snow in the middle of July. This has got to be one of the best recipes I have made in a while! The simplicity of the ingredients makes it a winner alone IMO. My whole family loved this meal and will - Read more ...
  6. I had a little cream to use up and this was on my feed that day. Good flavor but very greasy. I’ll remove the skin next time.
  7. This will be my go to for a crowd pleaser from now on. Only substitution was I used chicken breasts.
  8. Thanks DailyGourmet for your encouragement to try a new recipe. This was a mammoth hit! Truly, my partner told me several times how much he liked it (and I cook a lot). This has a much more subtle lemon flavor than picata. I subbed boneless, skinless breasts, so I skipped the browning step. I also - Read more ...
  9. Omg this is quite easily one of the best recipes I’ve had in a long time! Let’s be honest new recipes with no reviews and no ratings can be kinda scary. I made no changes at all, and absolutely loved this recipe!!! Absolutely company worthy! I served it with chicken herb rice and glazed baby - Read more ...
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