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chicken thighs w leek and white wine pan sauce

blentz8 avatar
Recipe by
barbara lentz
@blentz8
beulah, MI

This sauce tastes like it has cream in it but it doesn't.

yield 2 -4
prep time 5 Min
cook time 40 Min
method Roast

Ingredients For chicken thighs w leek and white wine pan sauce

  • FOR THE PAN SAUCE
  • 2 Tbsp
    pan drippings
  • 1
    leek white and light green parts only halved and thinly sliced and washed thoroughly
  • 1 tsp
    flour
  • 3/4 c
    chicken stock
  • 1/2 c
    dry white wine
  • 1 Tbsp
    cold butter
  • 1 tsp
    whole grain mustard
  • 1 tsp
    fresh tarragon chopped
  • FOR THE CHICKEN
  • 4
    chicken thighs bone in skin on
  • 1 Tbsp
    vegetable oil
  • salt and pepper

How To Make chicken thighs w leek and white wine pan sauce

  • 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
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