chicken thighs w sauvignon blanc cream sauce
Creamy delicious chicken.
prep time
10 Min
cook time
20 Min
method
Stove Top
yield
4-6 serving(s)
Ingredients
- 6 boneless chicken thighs
- 2 tablespoons duck fat or oil
- salt and pepper
- SAUVIGNON BLANC CREAM SAUCE
- 1 medium shallot minced
- 1 tablespoon lemongrass paste
- 4 cloves garlic minced
- 1 1/2 cups sauvignon blanc wine
- 1 tablespoon fresh squeezed lemon juice
- 4 tablespoons cold butter cut into cubes
- 3/4 cup heavy cream
- 1 teaspoon freshly ground thyme
How To Make chicken thighs w sauvignon blanc cream sauce
-
Step 1Add duck fat or oil to a large skillet. Season the chicken with salt and pepper. Sear until browned on both sides about 6 minutes. Remove chicken from pan and set aside.
-
Step 2Add the shallots and lemongrass paste to the pan drippings.Cook for 3 minutes. Add the garlic and cook 1 minutes. Add the wine and lemon juice and bring to a boil. Reduce the heat and boil about 5 minutes. Until reduced a bit.
-
Step 3Add the butter and whisk until all the butter is melted. Add the heavy cream and the chicken back to the pan. Cook until thickened. Serve with ground rosemary as a garnish.
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