- 2 pounds boneless chicken thighs
- Salt and pepper
- 1 cup flour
- Olive oil
- 1 leek, white and light green parts only, halved and thinly sliced
- 4 garlic cloves, minced
- 1/3 cup sliced sun-dried tomatoes
- 1 lemon, sliced
- 1/2 cup prosecco
- 1 cup chicken broth
- 5 tablespoons butter
- 2 tablespoons minced fresh tarragon
- 2 tablespoons chopped Italian parsley
Season the chicken with salt and pepper then dredge in flour only on the skin side.
Place a large Dutch oven over medium heat and drizzle with enough olive oil to barely cover the bottom. Place the chicken in the pan skin-side down and cook for 1-2 minutes. Add the leeks, cook for 3 more minutes then flip chicken. Add the garlic and sun-dried tomatoes, and season with salt and pepper. Cook for another 2 minutes and add lemon.
Turn heat to low and swirl in the butter to complete the sauce. Add tarragon and parsley, and adjust salt and pepper before serving.
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