Crispy Chicken With White Wine Pan Sauce

4
Servings
5m
Prep Time
25m
Cook Time
30m
Ready In


"This is out of the March 2016 Good Housekeeping magazine."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (371.6 g)
  • Calories 691.1
  • Total Fat - 50.7 g
  • Saturated Fat - 13.8 g
  • Cholesterol - 281 mg
  • Sodium - 784.2 mg
  • Total Carbohydrate - 7.3 g
  • Dietary Fiber - 1.2 g
  • Sugars - 2.8 g
  • Protein - 47.7 g
  • Calcium - 53.3 mg
  • Iron - 2.6 mg
  • Vitamin C - 3.1 mg
  • Thiamin - 0.2 mg

Step 1

Preheat oven to 450°F.

Step 2

In 12-inch skillet, heat 2 teaspoon olive oil on medium-high.

Step 3

Season chicken thighs with 1/2 teaspoon salt.

Step 4

Cook, skin side down, 6 to 8 minutes or until browned; transfer to foil-lined baking sheet, skin sides up.

Step 5

Bake for 15 minutes or until cooked through (165°F).

Step 6

Meanwhile to same skillet on medium, add shallots and cook 2 minutes. Add white wine, rosemary and remaining salt.

Step 7

Simmer 2 minutes, scraping up browned bits.

Step 8

Whisk in sour cream and chicken broth.

Step 9

Serve chicken with sauce; garnish with chives.

Tips & Variations


No special items needed.

Related

pelysma

We all loved this. It was a nice combo the crisp chicken and the delicious sauce. Next time I would saute the shallots a little bit longer and would double the sauce. So good!!!

review by:
(23 Nov 2020)

KitchenDiva

We eat a lot of chicken, and I am happy that I found this recipe to add to my files. It was easy to prepare and very enjoyable! The sauce was really good and I did thicken it up a little. I made Rice Pilaf and Caesar Salad to have as sides. Delicious and good enough for company anytime!

review by:
(3 Oct 2020)

Peggy Bright

Oh my, what a delicious way to make chicken. I had six chicken thighs (about 1 1/2 pounds) and adjusted the other ingredients accordingly. Rather than thicken the sauce, I used just 2 tablespoons of chicken stock. No fresh chives, so settled for dried, but I'd recommend fresh. Thanks for posting such a winner.

review by:
(11 Aug 2020)

Chef Potpie

We enjoyed this wonderfully crispy chicken and the sauce was fabulous! I took a tip from other reviewers and added a bit of cornstarch to the chicken broth before adding it to the pan to thicken it just a little. I will definitely make this recipe again! Thanks, Teresa, it's a keeper! Seaside Brassserie

review by:
(6 Aug 2020)

JostLori

Ten stars! I agree with the others that the sauce could use some thickening - but I made it exactly as written. The skin was so crisp, and the sauce is to die for. Totally company worthy - and we'll be making this again and again. The other thing that makes it great is that the ingredients are all staples in my kitchen, so its something we can make at the last minute. Going into my favorites file... Thanks for sharing, T!

review by:
(15 Jun 2020)

LifeIsGood

Oh my, this was delicious! I loved the crispy skin of the chicken and the flavorful sauce. What a great combination that was! The only tweak I made was to use a little cornstarch slurry to thicken the sauce a bit. Thank you!

review by:
(12 Jun 2020)