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Chicken with White Wine Pan Sauce Recipe

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This recipe for Chicken with White Wine Pan Sauce is from 2017 UMC in Wayne Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 1/2 lbs or 8 chicken thighs (with skin and bones)
1/2 tsp salt
2 tsp olive oil
2 medium shallots, chopped
2/3 cup white wine
1 tsp fresh rosemary
1/4 tsp salt
3 tbsp sour cream
1/2 cup chicken broth
snipped chives, for garnish
Directions:
Directions:
Preheat oven to 450º.

In a 12 inch skillet, heat the olive oil. Season chicken with 1/2 tsp salt. Cook, skin side down, 6-8 minutes, or until browned.

Transfer to a baking sheet and roast in the oven for 15 minutes.

Using the same skillet, saute the shallots for 2 minutes. Add the wine, rosemary, and 1/4 tsp salt. Simmer 2 minutes, scraping bottom of pan. Whisk in sour cream and chicken broth. Place chicken and any pan juices back into the skillet. Heat 5 minutes. Garnish with chives
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30- 40 minutes

 

 

 

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