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crispy chicken thighs with white wine pan sauce

blentz8 avatar
Recipe by
barbara lentz
@blentz8
beulah, MI

Creamy and delicious.

yield 4 serving(s)
prep time 15 Min
cook time 15 Min
method Bake

Ingredients For crispy chicken thighs with white wine pan sauce

  • 4 lg
    bone in chicken thighs
  • salt and pepper
  • 1 Tbsp
    olive oil
  • 2 md
    shallots, chopped
  • 4 clove
    garlic, minced
  • 1 c
    dry white wine
  • 1/4 tsp
    dried rosemary
  • 1/4 tsp
    ground thyme
  • 1/2 c
    chicken stock
  • 1 Tbsp
    cornstarch
  • 1 Tbsp
    cold water
  • 3 Tbsp
    sour cream, room temperature
  • 1 Tbsp
    Dijon mustard
  • parsley, for garnish

How To Make crispy chicken thighs with white wine pan sauce

  • 1
    Preheat oven 400 degrees F. Line a baking sheet with foil. Season the thighs with salt and pepper.
  • 2
    Add olive oil to a skillet. Add the thighs skin side down. Let brown for 6 to 8 minutes. Transfer the chicken to the prepared foil lined baking sheet skin side up. Bake 15 minutes.
  • 3
    Meanwhile, add the shallots to the same pan that the chicken was in. Saute for 3 minutes. Add the garlic and saute 30 seconds. Add the wine and bring to a boil. Let reduce by half. Add the rosemary and thyme. Stir in the chicken stock. Bring to a boil again. Mix the cornstarch and water together and add to the chicken broth. Once thickened, add the sour cream and mustard and stir until warmed through.
  • 4
    Serve the chicken with the pan sauce and garnish with parsley.
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