Creamy Chicken in White Wine Sauce

Another yummy dish prepared here in my French friend's kitchen!  I made only half of the sauce, as it was just the two of us eating it, was more than enough.  I baked it at 400°F because I'm not comfortable baking chicken at only 350°F, wanted it done faster, and was using the oven for caramelized shallots, too (which are in next post).

Link to original recipe: https://www.recipetineats.com/creamy-chicken-in-white-wine-sauce/

Ingredients:

(amounts listed are what I used, not original recipe amounts)
1/2 T. olive oil
500g (around 1 lb.) chicken legs, seasoned with salt and pepper
1/2 T. butter
2 garlic cloves, minced
1/2 c. of chopped onion (1 medium)
100g lardons (this is diced bacon--around 3.5 oz)
1 c. dry white wine (I used a Chardonnay)
1/2 c. chicken broth or stock (I used half a Knorr pod in 1/2 c. of water)
1 tsp. dried thyme
heavy cream--not sure how much I used, did not measure, am guessing 2 T.

Instructions:

1. Heat oven to 400°F.

2. In a large skillet, heat the oil over medium-high heat.  Add chicken and brown on both sides, about 2 minutes per side (using a spatter screen is highly suggested).  Transfer chicken to a plate (I went ahead and put mine in the baking dish) and pour fat off from skillet (do not wipe/clean).

3. Reduce heat slightly and add butter.  Once melted, add the garlic and onion.  Cook until starting to soften (around 3 min), then add bacon/lardons.  Cook for additional 3 min.

4. Add wine and bring to simmer, let simmer for 2 min.  Stir in chicken broth and thyme, then remove from heat.  Return chicken to pan.  If using an oven safe skillet, cover and transfer to oven; if not, transfer to baking dish, cover, and transfer to oven (I did the latter).

5. Bake for 45 min, then uncover and bake additional 10 min (this will help re-crisp the skin).

6. Push chicken to one side and stir in the cream.  Salt and pepper to taste and enjoy!