We had such a beautiful day, I can feel Spring is near. Although they predict snow for Tuesday, we are taking the weather one day at a time.
For dinner, I made this delicious baked chicken in wine sauce, baked potatoes, and peas soup. We had a wonderful evening blasting music and creating memories as usual.
Baked Chicken Thighs with Carrots and Bell Pepper in Wine Cream Sauce
Ingredients
8 chicken thighs
3 tbsp extra virgin olive oil
2 tbsp butter
3 tbsp all purpose flour
1 cup dry white wine
1 cup of cream and 2 cups of milk
3 carrots
1 large bell pepper
4 cloves garlic peeled and finely chopped
Salt, pepper, and poultry seasoning to taste
Preparation
Preheat oven 375 degrees
Season chicken with salt, pepper and poultry seasoning on both sides.
Place an ovenproof skillet over medium heat, pan sear chicken thighs in olive oil and garlic for 2 minutes on each side until skin is nice and browned. Remove them from the skillet and set aside.
Turn heat down to low, melt butter, stir in flour until smooth. Slowly add wine and whisk constantly. Add milk/cream mixture slowly and keep whisking until sauce becomes smooth and thickened. Add carrots and pepper. Place thighs on top of vegetables. Bake about 30 minutes until cooked thoroughly.
I would love to hear from you, instead of baked potatoes what would you serve with this chicken recipe? I hope you enjoy as much as I did.