Ingredients

The following ingredients have 4 Servings
  • 2 pounds boneless chicken thighs
  • Salt and pepper
  • 1 cup flour
  • Olive oil
  • 1 leek
  • white and light green parts only
  • halved and thinly sliced
  • 4 garlic cloves
  • minced
  • 1/3 cup sliced sun-dried tomatoes
  • 1 lemon
  • sliced
  • 1/2 cup prosecco
  • 1 cup chicken broth
  • 5 tablespoons butter
  • 2 tablespoons minced fresh tarragon
  • 2 tablespoons chopped Italian parsley

Instruction

  • Season the chicken with salt and pepper then dredge in flour only on the skin side
  • Place a large Dutch oven over medium heat and drizzle with enough olive oil to barely cover the bottom
  • Place the chicken in the pan skin-side down and cook for 1-2 minutes
  • Add the leeks, cook for 3 more minutes then flip chicken
  • Add the garlic and sun-dried tomatoes, and season with salt and pepper
  • Cook for another 2 minutes and add lemon
  • Deglaze pan with prosecco then add chicken broth
  • Bring to a boil then reduce to a simmer
  • Cook until liquid has almost reduced, about 5 minutes
  • Turn heat to low and swirl in the butter to complete the sauce
  • Add tarragon and parsley, and adjust salt and pepper before serving
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