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5 from 3 votes
Curried Chicken Thighs in a cast iron skillet simmering in heavy cream sauce with onions, red bell pepper slices, and parsley.
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Curried Chicken Thighs with Onion Cream Sauce
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
 
An easier version of Julia Child’s recipe, lightly curried chicken thighs, onions, and peppers simmer away in a white wine and heavy cream sauce. Rich and flavorful! [Low Carb, Keto]
Course: Main Course
Cuisine: French
Author: Cherry and Spice
Ingredients
  • 5-6 chicken thighs with skin
  • ½ tsp salt
  • 1/8 tsp white pepper
  • ¼ tsp curry powder
  • 3 Tbsp butter
  • 1 medium yellow onion thinly sliced (about 1 ½ cups)
  • 1 red bell pepper thinly sliced
  • 1/3 cup dry white wine
  • 2 cups heavy whipping cream
  • 2 Tbsp fresh flat leaf parsley chopped
  • ½ cup Parmigiano Reggiano cheese freshly grated
  • Salt and white pepper to taste
  • Squeeze of lemon juice to taste
Instructions
  1. Dry the chicken thoroughly with paper towels and season both sides with salt, white pepper, and curry powder.
  2. In a large skillet over medium heat, melt 3 tablespoons butter. Add the chicken, skin-side down. Lightly brown the chicken on both sides, about 3 minutes per side. Transfer chicken to a plate temporarily.
  3. Add sliced onion and bell pepper to the skillet. Sauté for 5 minutes or until onions are fairly tender but not yet browned.
  4. Return chicken to skillet skin-side down and cook for 10 minutes, turning once and stirring the vegetables occasionally.
  5. Pour in the wine and boil until it has almost entirely evaporated.

  6. Reduce heat to low/medium-low. Add the cream and parsley and bring to a simmer, stirring frequently. Use a spoon to baste the chicken with the cream. Cover and simmer until the chicken is cooked through, about 20-30 minutes. Rotate the chicken around, flip, and baste occasionally. Adjust temperature to keep a simmer and prevent cream from boiling up. Use a meat thermometer to ensure the chicken has reached an internal temperature of 165° F.

  7. To finish the sauce, add the grated cheese; stir until melted. Taste the sauce and add additional salt and white pepper as desired. Add a couple squeezes of lemon juice, to taste.

  8. Garnish with additional parsley and lemon zest. Bon Appétit!

Recipe Notes

Note: You may substitute boneless, skinless thighs or breasts; Adjust cooking time as needed.