Tawny Chicken

Jim Richard

"This is one of my favorite recipes, which I've been doing for over 25 years."
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.


1 h 15 m servings
Serving size has been adjusted!
Original recipe yields 5 servings

May we suggest



  • Prep

  • Cook

  • Ready In

  1. Heat a large frying pan with a lid.
  2. Brown the chicken thighs on both sides. Do this is small batches, no more than 3 thighs at a time.
  3. Remove thighs to a platter.
  4. Saute garlic, onions, until onions are clear.
  5. Add ham strips to the onions and cook for about 3 minutes.
  6. Add wine to pan, then return chicken thighs to the pan with the wine, onions and ham.
  7. Reduce the heat and cover, simmering for 15 minutes, then turn the things and finish cooking another 15 minutes until the chicken is tender.
  8. Remove Chicken to a heated platter and add the cream to the sauce. Reduce the sauce a bit and thicken it
  9. with the roux. Correct the sauce with pepper and salt to taste. Go easy with the salt, you don't need much, but taste.
  10. Return chicken to the sauce and simmer another 10 minutes making sure the chicken thighs have been covered on both sides with the sauce.
  11. Serve over no-yoke egg noodles or rice.


Read all reviews 0

Other stories that may interest you