Best Chicken Thighs With Leek And Tarragon Pan Sauce Recipes

CHICKEN THIGHS WITH MUSHROOM-LEEK SAUCE

Chicken Thighs with Mushroom-Leek Sauce image

Leeks and white wine add a gourmet touch to this weeknight dish of chicken thighs nestled in a creamy mushroom sauce. Serve over a bulgur-quinoa blend.

Provided by Deana R Okun

Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes

Time 40m

Yield 8

Number Of Ingredients 11

Ingredients

1 tablespoon extra-virgin olive oil
8 boneless, skinless chicken thighs
4 cups baby bella mushrooms, thinly sliced
2 leeks, thinly sliced
⅔ cup dry white wine
1 ½ cups reduced-sodium chicken broth
2 teaspoons cornstarch
⅔ cup low-fat sour cream
1 ½ teaspoons Dijon mustard
salt to taste
ground black pepper to taste

Steps:

Heat oil in a large skillet over medium-high heat. Add chicken; cook until well browned and no longer pink in the center, 4 to 5 minutes per side. Transfer to a plate, cover, and keep warm.
Add mushrooms and leeks to the skillet. Cook over medium heat, stirring often, until most of the moisture has evaporated and mushrooms begin to brown, 4 to 6 minutes. Add wine; cook for about 1 minute. Mix broth and cornstarch together in a small bowl; add to the skillet and cook until thickened, 2 to 3 minutes. Stir in sour cream and mustard; cook and stir until combined, about 1 minute. Season sauce with salt and pepper.
Nestle chicken thighs into the sauce. Cook until an instant-read thermometer inserted into the thickest part of a thigh reads 165 degrees F (74 degrees C), 8 to 10 minutes more.

Nutrition Facts : Calories 198.2 calories, Carbohydrate 7.2 g, Cholesterol 47.4 mg, Fat 11.2 g, Fiber 0.9 g, Protein 13.8 g, SaturatedFat 3.7 g, Sodium 113 mg, Sugar 2 g

CHICKEN TARRAGON WITH LEEKS

Chicken Tarragon with Leeks image

Quick, lowfat tarragon chicken breasts in creamy leek sauce. Great for dieters! From Betty Crocker's New Choices Cookbook.

Provided by ChipotleChick

Categories Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

4 boneless skinless chicken breast halves
1 cup sliced leek (about 2)
3/4 cup evaporated skim milk
1 tablespoon Dijon mustard
1/2 teaspoon dried tarragon
1 teaspoon cornstarch

Steps:

Spray a large skillet with nonstick spray.
Cook chicken breasts over medium heat, turning once, about 6-7 minutes per side, or until juices run clear.
Remove the chicken and keep it warm.
Cook the leeks about 3 minutes on medium to medium high, until crisp tender, stirring often.
Mix the remaining ingredients and stir into leeks.
Bring to a boil, stirring on occasion.
Boil and stir about 1 minute until thickened slightly.
Add the chicken and heat through.

SHEET-PAN TARRAGON CHICKEN WITH SHERRY VINEGAR ONIONS

Sheet-Pan Tarragon Chicken With Sherry Vinegar Onions image

Roasting chicken with tarragon is a classic combination, but here it's given a twist. Instead of a whole bird, bone-in thighs are marinated in tarragon and garlic, then quickly roasted over a bed of sliced onions. As the chicken cooks, the fat renders, coating the onions, while the fragrant steam rising from the onions flavors the bird. It's a succulent, easy and very flavorful dinner. If you'd rather use all white meat, substitute bone-in chicken breast halves, and start checking them after 20 minutes.

Provided by Melissa Clark

Categories dinner, poultry, main course

Time 7h

Yield 6 servings

Number Of Ingredients 9

Ingredients

1/2 cup finely chopped tarragon (leaves and tender stems), plus 4 whole sprigs
2 garlic cloves, finely grated or minced
2 tablespoons extra-virgin olive oil, more for drizzling
1 1/2 teaspoons kosher salt, more as needed
1/2 teaspoon ground black pepper, more as needed
3 pounds bone-in chicken thighs (skin on)
2 large onions, peeled and sliced (about 4 cups)
4 thyme sprigs
Sherry vinegar, to taste

Steps:

In a large bowl, stir together tarragon, garlic, oil, salt and pepper. Add chicken thighs and toss to coat. Cover with plastic wrap and chill for at least 6 hours, and up to overnight.
Heat oven to 425 degrees. Spread onions out on a rimmed baking sheet, drizzle with oil and sprinkle with salt and pepper and toss well. Clear spaces on the baking pan, then place chicken pieces in the cleared spaces so the onions surround the chicken. Strew thyme and tarragon sprigs over onions and chicken.
Roast, tossing the onions after 15 minutes, until chicken is cooked through and the onions tender, 25 to 35 minutes. If the chicken skin or onions are not as brown as you'd like, run pan under the broiler for 1 to 2 minutes at the end of cooking.
Place chicken on a platter. Drizzle onions with sherry vinegar and more salt and pepper if needed. Spoon onions around the chicken and serve.

CHICKEN THIGHS WITH LEEK AND TARRAGON PAN SAUCE

Chicken Thighs with Leek and Tarragon Pan Sauce image

Tasty chicken that is juicy and crispy.

Provided by barbara lentz

Categories Chicken

Time 40m

Number Of Ingredients 9

Ingredients

4 bone in chicken thighs
salt and pepper
1 Tbsp olive oil
2 leeks white and light green parts only cleaned and thinly sliced
3 clove garlic minced
1 Tbsp flour
1 c dry vermouth or white wine
1 c chicken broth
1 Tbsp each fresh tarragon, butter and whole grain mustard

Steps:

1. Place a cast iron skillet in oven and set the temp to 450 degrees. Salt and pepper the chicken thighs. and when the oven is up to temp place the chicken in the hot skillet skin side down. Reduce the heat to 400 degrees and roast for 20 minutes turning half way through.
2. Remove the skillet from the oven be careful because the handle will be very hot. Keep a oven mitt on the handle. Remove the chicken and set aside.
3. Add oil to the skillet. Add the leek and garlic and saute for about 5 minutes. Add the flour and stir until well incorporated. Add the vermouth and scrape up the bits and let most evaporate. Add the chicken broth
4. Bring to a simmer and then add the butter, tarragon and mustard. Taste and season to taste with salt and pepper. Place the chicken back in the skillet and let cook 5 more minutes.
5. Serve chicken with pan sauce