Chicken Thighs W Leek And White Wine Pan Sauce Recipes
CHICKEN THIGHS W LEEK AND WHITE WINE PAN SAUCE
This sauce tastes like it has cream in it but it doesn't.
Provided by barbara lentz
Categories Chicken
Time 45m
Number Of Ingredients 13
Steps:
- 1. Preheat oven 350 degrees. Place the oil in a baking pan. Add the chicken skin side down and roast for 30 minutes.
- 2. Remove the chicken and set aside and keep warm.
- 3. To make the sauce Add two tbsp pan drippings to saucepan. Add the leeks and cook about 3 minutes. Add the flour and stir until mixed well. Add the chicken stock and wine. Let reduce for minutes. Remove from heat and whisk in the butter until melted. Then whisk in the tarragon and mustard. Add any juices from the plated chicken.
- 4. Serve the sauce over the chicken
SKILLET CHICKEN THIGHS WITH WHITE WINE-BUTTER SAUCE
The stovetop-to-oven cast-iron skillet technique in this recipe is our go-to for achieving crispy, juicy chicken thighs. If you're tight on time, the chicken is delicious without the butter sauce (simply plate the thighs straight out of the oven). But to truly impart restaurant-worthy flavor, try your hand at the classic white wine and butter sauce known as beurre blanc in French. The recipe makes a plentiful amount of sauce; nestle the chicken into some of it, then spoon more over every other component of your dinner.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees F.
- Pat the chicken dry with paper towels. Sprinkle them on both sides with 1 1/2 teaspoons each salt and pepper.
- Heat a large oven-proof skillet (preferably cast iron) over medium-high heat. Add the chicken thighs to the skillet skin-side down and cook, moving them around once or twice to ensure even browning, until the skin is very golden brown, 11 to 12 minutes.
- Turn off the heat. Grasp a wad of paper towels with tongs and mop up excess fat in the bottom of the skillet-this will prevent the grease from spattering all over your oven; carefully discard the paper towel. Repeat several times until there's only a thin film of oil over the bottom of the skillet.
- Transfer the skillet to the oven and roast until the chicken is almost cooked through, 6 to 8 minutes. Flip the thighs so they are skin side up, then continue roasting until no longer pink near the bone, another 6 minutes. Remove the skillet from the oven and transfer the chicken thighs to a plate, skin side up. Wipe out the skillet and set aside.
- Meanwhile, start your sauce. Combine the vinegar, wine, shallots, lemon juice and bay leaves in a heavy 2-quart saucepan. Simmer over medium heat until the mixture is reduced to a wet paste, 8 to 10 minutes. Add the cream and continue to simmer until the mixture is reduced to about 2 tablespoons.
- Reduce the heat to low and remove the bay leaves. Add a few chunks of the butter and whisk constantly until melted, then add a few more chunks and whisk again until melted. Continue adding and whisking the butter, which should melt into a creamy emulsion, until all the butter is incorporated, about 4 minutes. Do not let the sauce go over 130 degrees F or it will separate. If the sauce starts to break, remove from the heat, add 2 ice cubes and whisk until it cools down and comes back together.
- Season the sauce with 1/2 teaspoon salt and a pinch of pepper. Transfer it to the cast iron skillet, nestle the chicken on top and sprinkle the whole dish with chives. Serve immediately.
More about "chicken thighs w leek and white wine pan sauce recipes"
CHICKEN WITH WHITE WINE AND LEEK PAN SAUCE RECIPE
From themom100.com
Cuisine AmericanCategory Main CourseServings 4Total Time 35 mins
- Season the chicken breasts with salt and pepper. In a large skillet, heat the olive oil over medium high heat. Add the chicken breasts and sauté until done, about 4 to 5 minute on each side (click here for more detailed directions and a video). Remove the chicken breasts to a plate and set aside; tent them with foil to keep them warm. Do not wipe out the skillet!
- Add the leeks to the skillet and sauté over medium high heat for 8 minutes, stirring frequently, until slightly tender. Add the white wine and stir to scrape up all the little flavorful bits that may be stuck to the bottom of the skillet. Simmer for about 2 minutes until the wine reduces by half. Add in the broth, and return to a simmer, stirring occasionally for another 4 minutes until the mixture reduces slightly, by about a third (this is not a precise science. Add the arugula and spinach, stir until they start to wilt, and then add the lemon juice and butter, and stir until the butter is melted and the arugula and spinach are wilted.
- You can slice the chicken breasts or leaves them whole. Transfer them to individual plates and spoon the vegetables and sauce over the sauce over the chicken breasts. You can also sliced them all up and serve them with the sauce spooned over on a serving platter.
DUTCH OVEN CHICKEN THIGHS WITH LEEKS, MUSHROOMS
From umamigirl.com
- Heat a 12-inch cast-iron pan or braiser over medium-high heat. Season the chicken pieces well with salt and pepper. Place skin-side down in the skillet and cook, without disturbing, until golden brown on the skin side, about 5 minutes. Remove chicken to a plate.
- Pour off all but two tablespoons of fat from the pan. Reduce heat to medium. Add the leeks, mushrooms, garlic, rosemary and sage and cook, stirring often, until all the veggies have softened and substantially reduced in volume, 5-10 minutes. Add flour and cook, stirring constantly, for a minute or two. Stir in the wine, chicken stock and cream and bring to a boil. Add browned chicken, skin-side up, and any juices that have accumulated on the plate. Adjust heat to keep liquid at a simmer, and cook until chicken is done all the way through, about 45 minutes.
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