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Adam's Mark Daytona Beach Resort
Buckingham Braised Chicken



Chardonnay Sauce

  • 1 teaspoon olive oil
  • 1 teaspoon shallots
  • 1/2 teaspoon fresh thyme
  • 2 bay leaves
  • 4 black peppercorns
  • 5 ounces chardonnay wine
  • 1 1/2 cups chicken stock
  • 2 ounces roux or cornstarch
  • 2 ounces heavy cream

Braised Chicken

  • 4 bone-in chicken breasts
  • 2 tablespoons butter
  • 2 tablespoons kosher salt
  • 1 teaspoon black pepper
  • 1/3 teaspoon cumin powder
  • 1/4 teaspoon garlic powder


  1. Chardonnay Sauce: In hot saucepan, heat olive oil, then sauté chopped shallots, chopped thyme, bay leaves and peppercorns until shallots are glassy.
  2. Deglaze with chardonnay and reduce by half. Add chicken stock (or broth). Simmer 10 minutes.
  3. Continue to simmer; slowly add and stir roux (flour creamed into softened butter) or cornstarch (mixed into small amount of cold water) to tighten sauce as desired.
  4. Add cream and strain.
  5. Braised Chicken: Heat oven to 325 degrees F. Rub chicken with softened butter.
  6. Mix salt, freshly ground pepper, cumin and garlic powder; season chicken.
  7. Roast until chicken reaches 165 degrees F.
  8. Nap with sauce and serve.

Yield: 4 servings

Source: Adam's Mark Daytona Beach Resort

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