Chicken with Rosemary Wine Sauce
We all need dinner ideas that are fairly easy to execute, but have a “wow” factor when served – maybe it’s for a special occasion, or when guests are coming for dinner, or when you just want to get your fancy pants on and make an elegant dinner for no reason at all. I like to get out my fancy pants sometimes, don’t you? This chicken dish is one of those meals for those nights, and should I daresay a weeknight? Yes, this is a great weeknight meal -it takes less than an hour to make so an elegant dinner on a random Tuesday is possible! Here’s how it goes…
Flavorful chicken thighs are first browned in a pan and then all the goodness they leave behind gets mixed up in a rich, buttery, rosemary white wine sauce. The chicken gets added back in and then simmers in that sauce for a bit just until they are cooked through and the sauce is nice and reduced. Served with a salad, some crusty bread, and a glass wine you suddenly have an elegant meal that really doesn’t take much time.
Making a pan sauce is one of my go-to tricks for impressing people. There’s something awesome about spooning a warm and velvety sauce (table side, of course, or am I the only one who does that?) over whatever meat is accompanying it. People like it. I made an earlier version of this with boneless skinless chicken breasts that resulted in a lot of praise (granted, I live with him and he is required to show appropriate amounts of appreciation for my cooking.) so I wanted to share it with you all except this time with bone-in, skin-on chicken thighs, which are really flavorful and nice to look at in the pan. I like good-looking food.
So keep this one handy for those times you want something that’s fancy but not high-maintenance!
- 2 slices bacon, chopped
- 4 bone-in, skin-on chicken thighs, patted dry and seasoned with salt and pepper
- 1 small onion sliced thin
- 2 garlic cloves, mashed
- 1 tablespoon butter
- 1 tablespoon flour
- ¾ cup chicken stock
- ¾ cup white wine (I used Chardonnay)
- 1 large or 2 small sprigs of fresh rosemary
- 3 sprigs fresh thyme
- 1 teaspoon fresh parsley, chopped (optional)
- In a large pan (I used a 5 quart) cook the bacon until it’s crispy. Remove from the pan and leave the fat in the pan. You won’t use the bacon in the recipe, so store it in the fridge to use on salads, eggs, etc. You just need the bacon fat.
- Add the chicken to the pan, skin side down, and cook over medium to medium high heat until the skin is nicely browned about five minutes or so. Then turn each piece over and let it cook another 2-3 minutes. Remove the chicken from the pan and set aside.
- Toss the onions in the pan and cook for about 2-3 minutes just until they start to soften. Toss in the garlic and give it all a stir. Let it cook another minute or so.
- Add the butter to the pan and let it melt. Then sprinkle in the flour and give it all a good stir to coat the onions and garlic.
- Pour in the chicken stock and white wine, turn the heat up to medium high and scrap the bottom of the pan to loosen all the brown bits. Give it all a good stir and bring it to a boil. Once at a boil, turn down the heat to medium and add the herbs. Add the chicken thighs back in. The liquid should come barely ½ way up the chicken, add a little more wine or chicken stock, if needed.
- Cover and let it simmer for at least 20 minutes or until the chicken cooked through. I recommend using a thermometer to check – it should read 165 degrees when inserted near the bone of the largest piece.
- Remove the garlic and herb stems. At this point you could serve the sauce as is, but I like to strain it to remove the solids. Do this using a fine mesh strainer over a smaller bowl or pot. Press on the solids to release all of the liquid. Return the chicken back to the pan and pour the sauce in around it. Garnish with chopped parsley.
The post Chicken with Rosemary Wine Sauce appeared first on Girl Gone Gourmet.
Source: http://www.girlgonegourmet.com/2015/01/chicken-rosemary-wine-sauce.html
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