Transfer the chicken to the plate. Reduce the heat to medium and add the wine or broth ... Remove the lid and, if necessary, simmer until the sauce thickens slightly, 1 to 2 minutes.

The perfectly braised falls-off-the-bones chicken ... Stir gently and simmer until the mixture thickened. Spoon the sauce ...

Add cream and whisk until smooth. If the sauce is too thick add chicken broth, white wine, or water, a splash at a time until fluid but sauce-like. Taste and season with salt and pepper ...