CHICKEN THIGHS W LEEK AND WHITE WINE PAN SAUCE

Chicken Thighs w Leek and White Wine Pan Sauce image

Provided by barbara lentz

Categories Chicken

Time 45m

Number Of Ingredients 13

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FOR THE PAN SAUCE
2 Tbsp pan drippings
1 leek white and light green parts only halved and thinly sliced and washed thoroughly
1 tsp flour
3/4 c chicken stock
1/2 c dry white wine
1 Tbsp cold butter
1 tsp whole grain mustard
1 tsp fresh tarragon chopped
FOR THE CHICKEN
4 chicken thighs bone in skin on
1 Tbsp vegetable oil
salt and pepper

Steps:

1. Preheat oven 350 degrees. Place the oil in a baking pan. Add the chicken skin side down and roast for 30 minutes.
2. Remove the chicken and set aside and keep warm.
3. To make the sauce Add two tbsp pan drippings to saucepan. Add the leeks and cook about 3 minutes. Add the flour and stir until mixed well. Add the chicken stock and wine. Let reduce for minutes. Remove from heat and whisk in the butter until melted. Then whisk in the tarragon and mustard. Add any juices from the plated chicken.
4. Serve the sauce over the chicken