Ingredients

• 4 chicken thighs
• 4 chicken drumsticks
• 1 tbsp. olive oil
• 1 tbsp. THRIVE Chefs Choice
• 1/2 c. white wine
• 4 c. water
• 1/2 c. THRIVE Velouté (Rich Chicken Gravy)
• 1 c. heavy cream
• 1/2 tbsp. Parsley
• 1/2 tbsp. Chives
• 1/4 c. THRIVE Chopped Onions - Freeze Dried
• 1 tbsp. garlic, minced
• 1/2 tbsp. THRIVE Chicken Bouillon
• 1/2 tbsp. Cholula hot sauce
• 1/2 tbsp. lemon juice
• 2 tbsp. butter

Directions

1. Season chicken drums and thighs with seasonings and allow to sit for 20–30 minutes. Make sure each piece is coated evenly.
2. In a hot skillet, add the oil and then the chicken and brown all sides of the chicken.
3. Remove chicken from pan and add garlic; sweat until light brown and add white wine and onions.
4. Reduce by half, then add water and chicken bouillon. Place chicken back in pan and cook covered about 12 minutes. Uncover and cook until about 2 1/2 c. liquid remains.
5. Add veloute mix, moving chicken around to incorporate the sauce evenly.
6. Allow mixture to simmer for about 3 minutes. Fold in cream and simmer for another 2–3 minutes or until sauce is desired thickness.
7. Remove chicken from pan and strain sauce through a strainer. Add remaining ingredient: herbs, hot sauce, lemon juice, and butter. Stir well to incorporate. Serve sauce over chicken.