Chicken Thighs W Leek And White Wine Pan Sauce Recipes

SKILLET CHICKEN THIGHS WITH WHITE WINE-BUTTER SAUCE

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.

CHICKEN THIGHS IN A WINE AND LEMON SAUCE

Steps:

• Preheat the oven to 350°F.
• Season thighs well on both sides with lemon pepper. Place the flour in a shallow dish. Then dredge the chicken in the flour and place on a separate plate.
• In a deep oven proof skillet or dutch oven, add oil and heat over medium-high heat. When the oil is hot but not smoking, add the thighs and brown well on both sides, about 5 or 6 minutes. Remove the chicken from the skillet and set aside.
• Add the onions to the oil and cook, stirring to scrape up any browned bits at the bottom of the pan. Cook for about 5 minutes. Add the garlic, and season with salt and pepper. Cook for another minute or two. Add the wine, lemon juice, and chicken broth. Let mixture simmer for a few minutes. Add the butter and allow it to melt.
• Add the chicken thighs to the sauce. Top with chopped chives. Cover with lid, and place in the middle of the oven. Bake for 20 minutes, remove the lid and cook an additional 20 minutes. Before serving sprinkle with a garnish of fresh chopped chives and the ¼ cup of Parmesan cheese.

CHICKEN THIGHS W LEEK AND WHITE WINE PAN SAUCE

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

CHICKEN LEGS IN WHITE WINE SAUCE

Steps:

• Sprinkle the chicken legs with salt and pepper.
• Heat the oil in a skillet large enough to hold the legs in one layer. Add the pieces skin side down. Add the mushrooms, onions and garlic. Cook over medium-high heat until lightly browned on one side, about 3 minutes. Turn the pieces and continue cooking, stirring, about 3 minutes more.
• Pour off the fat, add the flour and blend well for about 3 minutes more. Add the wine, broth, bay leaf, thyme, parsley stems, cloves and salt and pepper. Bring to a boil, cover tightly, and simmer for 15 minutes.
• Transfer the chicken, mushrooms and onions to a serving platter. Discard the bay leaf, the sprig of thyme and parsley stems. Check for seasoning and reduce the sauce if too thin. Stir in the butter and pour the sauce over the chicken. Sprinkle with parsley.

WINE-BRAISED CHICKEN WITH MUSHROOMS AND LEEKS

Steps:

• Pat chicken dry with paper towels. Season all over with 1 1/2 teaspoons salt and the black pepper. Finely grate, pass through a press or mince 2 garlic cloves. Set aside half the grated garlic for finishing the dish. Rub the rest all over the chicken pieces. Set aside the chicken while preparing the other ingredients.
• In a Dutch oven over medium-high heat, combine 1 tablespoon oil and 1 tablespoon butter. When the butter melts, add chicken in batches and cook until browned on both sides, 4 to 6 minutes per side. If the pan dries out, add a little more oil as needed. Transfer browned chicken to a plate.
• Add remaining tablespoon each oil and butter to the pan. Once the butter melts, add mushrooms and cook undisturbed until well browned on one side, 2 to 3 minutes. Stir and cook for 1 minute longer.
• Thinly slice 2 garlic cloves. Reduce heat to medium, and stir in sliced garlic, leeks and a large pinch each of salt and pepper. Cook, stirring occasionally, until leeks are tender and golden brown, 7 minutes. Add rosemary and wine to the pot and let simmer, scraping up the browned bits, until liquid reduces by half, about 1 minute.
• Nestle chicken, skin side up, into the pan and pour in any accumulated juices from the plate. Reduce heat to medium-low and cook, covered, until chicken is cooked through, 25 to 35 minutes.
• Transfer chicken to a serving platter and tent with foil to keep warm. Pluck the rosemary sprigs from the pot. If the sauce looks thin, turn the heat to medium-high and let simmer until it thickens slightly, 2 to 5 minutes. Stir in the remaining grated garlic, the crème fraîche, chives and lemon zest. Taste sauce and add more salt if needed. Spoon sauce over the chicken and top with parsley, more lemon zest and a dollop of crème fraîche, if you like, and serve.