chicken thighs w leek and white wine pan sauce
This sauce tastes like it has cream in it but it doesn't.
prep time
5 Min
cook time
40 Min
method
Roast
yield
2-4 serving(s)
Ingredients
- FOR THE PAN SAUCE
- 2 tablespoons pan drippings
- 1 leek white and light green parts only halved and thinly sliced and washed thoroughly
- 1 teaspoon flour
- 3/4 cup chicken stock
- 1/2 cup dry white wine
- 1 tablespoon cold butter
- 1 teaspoon whole grain mustard
- 1 teaspoon fresh tarragon chopped
- FOR THE CHICKEN
- 4 chicken thighs bone in skin on
- 1 tablespoon vegetable oil
- salt and pepper
How To Make chicken thighs w leek and white wine pan sauce
-
Step 1Preheat oven 350 degrees. Place the oil in a baking pan. Add the chicken skin side down and roast for 30 minutes.
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Step 2Remove the chicken and set aside and keep warm.
-
Step 3To make the sauce Add two tbsp pan drippings to saucepan. Add the leeks and cook about 3 minutes. Add the flour and stir until mixed well. Add the chicken stock and wine. Let reduce for minutes. Remove from heat and whisk in the butter until melted. Then whisk in the tarragon and mustard. Add any juices from the plated chicken.
-
Step 4Serve the sauce over the chicken
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