French chicken in cream sauce

2Tbsp butter

1 chicken, cut into pieces

1 onion, finely chopped

3/4 cup white wine

3/4 cup chicken stock

3-4 Tbsp double cream

parsley

salt, pepper

Melt the butter in a large skillet over medium heat. Season the chicken with salt and pepper and cook it in the skillet on the skin side to brown it. Remove and reserve the chicken.

In the same pan add the onion and saute until the onion is browned and softened, 8 to 10 minutes. Add the wine and chicken stock to the pan. Put the chicken back into the pan. Bring the liquid to a boil, reduce to a simmer, cover the skillet with a lid, and simmer the chicken in the sauce until cooked through, 20 to 25 minutes.

Add the cream, stir to combine, and remove the pan from the heat. Transfer the chicken to wide soup plates; taste and season the sauce with salt and pepper if necessary and spoon it over the chicken. Sprinkle with the chopped parsley.