crispy chicken thighs with white wine pan sauce
Creamy and delicious.
prep time
15 Min
cook time
15 Min
method
Bake
yield
4 serving(s)
Ingredients
- 4 large bone in chicken thighs
- salt and pepper
- 1 tablespoon olive oil
- 2 medium shallots, chopped
- 4 cloves garlic, minced
- 1 cup dry white wine
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon ground thyme
- 1/2 cup chicken stock
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- 3 tablespoons sour cream, room temperature
- 1 tablespoon Dijon mustard
- parsley, for garnish
How To Make crispy chicken thighs with white wine pan sauce
-
Step 1Preheat oven 400 degrees F. Line a baking sheet with foil. Season the thighs with salt and pepper.
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Step 2Add olive oil to a skillet. Add the thighs skin side down. Let brown for 6 to 8 minutes. Transfer the chicken to the prepared foil lined baking sheet skin side up. Bake 15 minutes.
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Step 3Meanwhile, add the shallots to the same pan that the chicken was in. Saute for 3 minutes. Add the garlic and saute 30 seconds. Add the wine and bring to a boil. Let reduce by half. Add the rosemary and thyme. Stir in the chicken stock. Bring to a boil again. Mix the cornstarch and water together and add to the chicken broth. Once thickened, add the sour cream and mustard and stir until warmed through.
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Step 4Serve the chicken with the pan sauce and garnish with parsley.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Chicken
Keyword:
#white wine
Keyword:
#pan sauce
Keyword:
#chicken
Keyword:
#chicken thighs
Ingredient:
Chicken
Method:
Bake
Culture:
American
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