White Wine Braised Creamy Chicken with Wild Mushroom

Although cream (light cream) has a high fat content, eating it in moderation is not a bad thing. Sometimes, a little indulgence and treating yourself occasionally is perfectly fine.

White wine cream sauce is a common French cooking method, usually made with a lot of butter. My version skips the butter, making it quite restrained already. I’m not suggesting that you indulge every day, but a sensible approach to moderation means that occasional treats are perfectly acceptable. Remember, enjoying good food and the satisfaction it brings to both body and mind is also an important key to maintaining a healthy spirit.

Moreover, the combination of white wine and cream creates a powerful duet, and when slow-cooked chicken infuses its essence into the sauce, it results in a rich and deep flavor. Each bite is soul-stirring, making the taste buds effortlessly fall into bliss. The black mushrooms (which can be substituted with other types of mushrooms) play an important supporting role, subtly absorbing the sauce like a discreet magician casting spells in the background, without overshadowing the main ingredients. Life would feel incomplete without having experienced this cooking method.

Ingredients (serve 4)

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Basic Ingredients

Chicken Maryland	3 pcs (seperate into thigh and drumstick)
Onion (Shredded)	1 bulb
Enpiko Mushroom	80g
Water	250ml
Garlic	6 cloves
White Wine	150 ml
Heavy Cream	100 ml
Salt	1 tsp
Dijon Mustard	1 tbsp

Marinade

Salt	2 tsp
Ground Black Pepper	1 tsp
Sesame Oil	1 tbsp
Corn Starch	1 tsp
Thyme	few sprig

Steps

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1. Soak the mushrooms in about 250 ml of water for 30 minutes, and reserve the mushroom water. (If Enpiko mushrooms are unavailable, other types of mushrooms can be used as substitutes.)

2. Marinate the chicken pieces in the marinade for 30 minutes.

3. Heat a pan over medium heat and add oil. Place the chicken pieces in the pan and sear both sides until golden brown. Then remove and set aside.

4. Using the oil left from searing the chicken, add the onion and garlic to the pan and sauté briefly. Then add the white wine and cook for 2-3 minutes until the alcohol has evaporated.

5. Add the mushrooms and the reserved mushroom water, and bring to a boil.

6. After boiling, return the chicken pieces to the pan, sprinkle with additional thyme, cover, and cook for 20 minutes.

7. After cooking, remove the chicken pieces. Add the light cream to the remaining sauce and cook for a few more minutes until slightly thickened.

8. When plating, place the accompaniments on the bottom, and then place the chicken pieces on top.