Crispy Chicken With White Wine Pan Sauce
March 27, 2016
"This is out of the March 2016 Good Housekeeping magazine."
- 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
Preheat oven to 450°F.
In 12-inch skillet, heat 2 teaspoon olive oil on medium-high.
Season chicken thighs with 1/2 teaspoon salt.
Cook, skin side down, 6 to 8 minutes or until browned; transfer to foil-lined baking sheet, skin sides up.
Bake for 15 minutes or until cooked through (165°F).
Meanwhile to same skillet on medium, add shallots and cook 2 minutes. Add white wine, rosemary and remaining salt.
Simmer 2 minutes, scraping up browned bits.
Whisk in sour cream and chicken broth.
Serve chicken with sauce; garnish with chives.
Tips & Variations
No special items needed.