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

Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 400 degrees F (200 degrees C).

    Advertisement
  • Place chicken in a large bowl and coat generously with salt, pepper, and paprika.

  • 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.

  • 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.

  • Bake in the preheated oven, uncovered, until chicken is not longer pink inside and juices run clear, about 30 minutes.

Nutrition Facts

247.2 calories; 16.9 g protein; 5.2 g carbohydrates; 79.8 mg cholesterol; 557.1 mg sodium. Full Nutrition

Reviews (41)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/01/2019
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 carrots. Yum yum!!! Read More
(9)
49 Ratings
  • 5 star values: 42
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
04/01/2019
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 carrots. Yum yum!!! Read More
(9)
Rating: 5 stars
04/08/2019
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 subbed dry thyme and fat-free half & half, 'cause it's what I had and to cut the fat content. Worked fine. Great recipe! Read More
(8)
Rating: 5 stars
04/16/2019
This will be my go to for a crowd pleaser from now on. Only substitution was I used chicken breasts. Read More
(2)
Advertisement
Rating: 5 stars
10/21/2019
This was both good and easy. I made out exactly as written. Overall, I'd give the flavor an 8. Read More
(2)
Rating: 5 stars
05/11/2019
Great taste. I put the extra sauce over mashed potatoes. Yummy! Read More
(2)
Rating: 5 stars
11/07/2019
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. Read More
(2)
Advertisement
Rating: 4 stars
04/17/2019
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. Read More
(2)
Rating: 5 stars
04/29/2019
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 be a staple for a long time to come. I added mushrooms to the butter and just a tad bit more wine and parmesan cheese. Do not hesitate to make this recipe if you’re looking for a great tasting meal to impress your family and friends. Read More
(1)
Rating: 5 stars
01/24/2020
As written this was just fabulous. Not a thigh in sight for leftovers. So glad I tried it. Read More
(1)