Return to Content

French Chicken

by

Yield: 4 servings

"Wow!" reported one young tester, whose mom has already passed the recipe on to several friends. This dish offers great flavor and an elegant presentation for very little effort. Serve any extra sauce over rice or buttered noodles for a fabulous meal.

Ingredients:

  • 3 tablespoons margarine
  • 3 to 4 pounds chicken quarters
  • 1 small onion, minced
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried basil
  • 3/4 cup dry white wine
  • 2 tablespoons sherry
  • 1 cup light cream
  • Juice of 1/2 lemon

Instructions:

In a large skillet over medium heat, melt the margarine. Add the chicken, onion, salt, and pepper. Cook until the chicken is browned on both sides. Reduce the heat to low, cover, and cook for 20 to 30 minutes. Add the thyme, basil, white wine, and sherry and continue cooking for 15 minutes more, or until done.

In a small saucepan, bring the cream to a boil and cook to reduce the volume somewhat. Add the lemon juice.

Transfer the chicken to a serving dish. Add the hot cream to the pan juices and stir briefly over a hot burner. When well blended, pour over the chicken and serve.

Updated Thursday, May 23rd, 2002
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: Winter in Vermont

  • Warm Up to Perfect Comfort Food
  • Keeping Timeless Crafts Alive
  • A Town That Loves Covered Bridges and Artists
Subscribe Today and Save 44%

Browse Similar Recipes

5 Responses to French Chicken

  1. Anonymous January 15, 2003 at 8:08 pm #

    Fantastic!

  2. terry o'donnell February 17, 2003 at 11:33 am #

    I saw this recipe and made it the next day. It was fantastic. I used boneless, skinless chicken breasts as i didn’t have any other kind of chicken in the house. It came out tender, juicy, and tasty. I will make this again, and again. Thank you for having this website. I love it and will use it frequently.

  3. Anonymous February 25, 2003 at 1:57 pm #

    The chicken was yummy and very tender, however, the sauce didn’t have a nice consistency.

  4. Anonymous December 15, 2003 at 1:12 pm #

    It was great.

  5. Anonymous October 2, 2007 at 7:56 pm #

    A very good dinner with a little effort, especially served over angel-hair pasta. Even fudging with the ingredients and amounts results in a good meal.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111