Chicken Braised in Wine with Thyme, Carrots and Cream


This is one of my ultimate comfort dishes.  So easy and tasty.  It is one of our winter staples and pretty much cooks itself.  Eat it with something that will soak up the beautiful sauce - like mashed potato or crusty bread and some greens.  It’s like a warm hug from someone you love. 


Chicken Braised in Wine with Thyme, Carrots and Cream

serves 4-6 | cook + prep time = 1hr 35 minutes



1tbs olive oil

6 x chicken thigh cutlets (skin on, bone in)

1 large red onion, thinly sliced

1 x bunch baby carrots

2 garlic cloves, finely minced

handful of fresh thyme, plus extra to serve

250ml white wine

125ml chicken stock

200ml cream

1tsp honey

salt and pepper



Preheat oven to 170C.

Heat oil in an oven proof deep fry pan or casserole pot (with a lid) over med-high heat on the stove.  Add chicken thighs and brown them all over, especially the skin side.  Remove the chicken whilst you  drain the excess fat from the pan.  Return the chicken to the pan and add the onions, carrots, garlic and thyme, season to taste and mix to combine.  Add the wine and allow to reduce by half before adding the stock.  Transfer to the oven and cook for  30 mins with the lid on.  Remove the lid and cook for a further 30 mins.  Remove from the oven and pour over the cream and drizzle in the honey.  Return to the oven for another 15-20mins or until the chicken is caramelised and the sauce has thickened.  Sprinkle with fresh thyme, cracked pepper and serve. 


Mel xoxo

Mel Amos