STEP 1.Season the chicken on all sides with salt and pepper.
STEP 2.Add the butter to a 12” large cast iron skillet or dutch oven over medium-high heat.
STEP 3.Add in the chicken skin side down and cook for 3-4 minutes per side or until well browned.
STEP 4.Remove the chicken and set aside.
STEP 5.Next add the onions and mushrooms to the pan and sauté over low heat for 5 minutes white frequently stirring.
STEP 6.Add in the garlic and cook for a further minute and deglaze with lemon juice.
STEP 7.Stir in the flour until completely mixed in and then add in the wine and stir in just until combined and then add in the stock.
STEP 8.Cook for 3-4 minutes over low to medium heat or until it becomes thick like gravy.
STEP 9.Add in bay leaf, parsley, thyme, salt and pepper to the sauce and mix in.
STEP 10.Place the chicken back into the pan, cover with a lid and cook over low heat for 25-30 minutes or until the chicken is done and cooked throughout, 165° internally.
STEP 11.Remove the lid and stir in the heavy cream.
Nutrition value
1666
calories per serving
117 g Fat92 g Protein45 g Carbs8 g FiberOther
Current Totals
117 g Fat
92 g Protein
45 g Carbs
8 g Fiber
MacroNutrients
Carbs
45 g
Protein
92 g
Fiber
8 g
Fats
Fat
117 g
Vitamins & Minerals
Calcium
340 mg
Iron
8 mg
Vitamin A
493 mcg
Vitamin B1
1 mg
Vitamin B2
1 mg
Vitamin B3
26 mg
Vitamin B6
2 mg
Vitamin B9
152 mcg
Vitamin B12
0 mcg
Vitamin C
51 mg
Vitamin E
3 mg
Copper
1 mcg
Magnesium
202 mg
Manganese
4 mg
Phosphorus
1102 mg
Selenium
90 mcg
Zinc
7 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
