chicken thighs with leek and tarragon pan sauce
Tasty chicken that is juicy and crispy.
prep time
10 Min
cook time
30 Min
method
Stove Top
yield
2-4 serving(s)
Ingredients
- 4 bone in chicken thighs
- salt and pepper
- 1 tablespoon olive oil
- 2 leeks white and light green parts only cleaned and thinly sliced
- 3 cloves garlic minced
- 1 tablespoon flour
- 1 cup dry vermouth or white wine
- 1 cup chicken broth
- 1 tablespoon each fresh tarragon, butter and whole grain mustard
How To Make chicken thighs with leek and tarragon pan sauce
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Step 1Place a cast iron skillet in oven and set the temp to 450 degrees. Salt and pepper the chicken thighs. and when the oven is up to temp place the chicken in the hot skillet skin side down. Reduce the heat to 400 degrees and roast for 20 minutes turning half way through.
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Step 2Remove the skillet from the oven be careful because the handle will be very hot. Keep a oven mitt on the handle. Remove the chicken and set aside.
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Step 3Add oil to the skillet. Add the leek and garlic and saute for about 5 minutes. Add the flour and stir until well incorporated. Add the vermouth and scrape up the bits and let most evaporate. Add the chicken broth
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Step 4Bring to a simmer and then add the butter, tarragon and mustard. Taste and season to taste with salt and pepper. Place the chicken back in the skillet and let cook 5 more minutes.
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Step 5Serve chicken with pan sauce
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