Chicken with Creamy Wine Sauce*


  • Chicken thighs
  • Salt (1 Tsp)
  • Black Pepper (1 Tsp)
  • Paprika (1 Tsp)
  • Carrots (2 – diced)
  • Celery (2 – diced)
  • Garlic (3 cloves)
  • White onion (1 diced)
  • White wine (1 cup) (I used Pino Grigio)
  • Corn starch (2 Tbsp)
  • Heavy Cream (Non Dairy = Almond Milk + Vegetable spread in a blender) (1 cup)
  • Chicken Stock ( 2 cups)
  • Herbs de Provence (1 1/2 Tbsp)
  • Bay leaves (4)
  • Olive Oil


Take the chicken and season with a Tsp of Salt, Tsp of black pepper and Tsp of paprika. Place the chicken in a deep pot with a Tbsp of olive oil on medium heat. Heat both sides for 6 minutes each, remove from pot onto a separate dish

Dice carrots, the onion, and the celery stalks and heat on medium-high in the same pot, add the Garlic after 3 minutes and make sure you cook the garlic for only 1 minute so it doesn’t burn. Stirs the veggies around, try to pick up the burned pieces at the bottom of the pan.

After cooking the garlic for 1 minute, add 1 cup of white wine. I used Pinot Grigio. Stir

Wait for the Wine to bubble, then add chicken stock.

Add herbs de Provence and 4 bay leaves, stir

Now gently add the chicken back, (skin side up), cover the pot and simmer for 45 minutes.

Lower the heat to medium-low. Remove and plate the chicken, then stir in the cornstarch with a 1/4 cup of cold water.

Create a non dairy heavy cream by blending 1 cup milk 2 cups vegetable spread. Add to the pot to make a sauce and stir.

Add the chicken back and top with fresh chopped parsley


Serves 3-4

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