Chicken Thighs With White Wine Sauce
Roasted chicken thighs with white wine sauce makes an easy, delicious weeknight dinner. We didn't skimp on the wine here and the fresh thyme and Herbs de Provence adds a little French inspiration and turn this easy dinner into a gourmet meal.
Servings: 4 Servings
Ingredients
- 2 tablespoons olive oil divided
- 4 bone-in chicken thighs
- Salt and pepper
- 4-5 garlic cloves minced
- 1 tablespoon Dijon mustard
- 2 teaspoons Herbes de Provence
- 1 cup dry white wine
- ½ chicken broth
- ⅓ cup heavy cream
- 1 tablespoon Fresh thyme
- fresh chopped parsley
Instructions
For the Chicken:
- Preheat the oven to 400°F
- Coat the bottom of a 10-inch skillet with non-stick oil spray and set aside.
- Pat the chicken thighs dry with paper towels. With the skin side down on your work surface, brush the fleshy side of the chicken with 1 tablespoon of the olive oil and season with salt and pepper.
- Place the chicken thighs in the skillet, skin side up.
- Combine the mustard and garlic together and brush the skin side of the chicken and sprinkle with the herbs de Provence.
- Transfer the dish to the oven and roast for 35-45 minutes until the internal temperature reaches 175°F on an instant-read thermometer.
- Remove the skillet from the oven and transfer the chicken to a plate and cover with foil to stay warm.
For the White Wine Sauce:
- Set the skillet over medium-high heat, add the white wine.
- Bring to a boil, stirring to loosen up any bits from the bottom and cook for 1 minute to boil off the alcohol. Pour in the chicken broth and boil for 2-3 minutes to reduce by ⅓ and thicken slightly.
- Reduce the heat to medium-low and stir in the cream, cook for another minute, or until lightly thickened.
- To serve, place one chicken thigh on a mound of rice or mashed potatoes on each of 4 dinner plates and pour the wine cream sauce over the top. Garnish with chopped parsley.
Notes
Adjust the thickness: This is a thin, wine-based sauce. For a thicker consistency, let it simmer a few extra minutes after adding the cream.
Quick fix for thickening: Mix 1 tablespoon of soft butter with 1 tablespoon of flour to form a paste (beurre manié). Stir it into the sauce and cook for another minute or two until it slightly thickens.
Choose the right wine: Use a dry white wine like Sauvignon Blanc or Pinot Grigio, and skip anything sweet.
Let the wine cook off: Don’t rush the reduction; give it at least a minute to burn off the raw alcohol taste.
Cook thighs to 175°F: Dark meat needs a little more heat than chicken breasts. At 175°F, the connective tissue breaks down, keeping the meat tender and juicy.
Balance the flavor: A quick hit of lemon or salt tightens the flavor without overpowering the sauce.
Nutrition
Serving: 1serving | Calories: 468kcal | Carbohydrates: 5g | Protein: 32g | Fat: 32g | Saturated Fat: 11g | Polyunsaturated Fat: 21g | Cholesterol: 189mg | Sodium: 533mg | Fiber: 2g | Sugar: 1g
