Prosecco-Braised Chicken with Sun-Dried Tomatoes and Leeks

by Fabio Viviani 11:05 AM, April 28, 2017

Aired July 25, 2017

Serves 4

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.
Deglaze pan with prosecco then add chicken broth. Bring to a boil then reduce to a simmer. Cook until liquid has almost reduced, about 5 minutes.
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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