CHICKEN THIGHS W SAUVIGNON BLANC CREAM SAUCE

Chicken Thighs w Sauvignon Blanc Cream Sauce image

Provided by barbara lentz @blentz8

Categories Chicken

Number Of Ingredients 12

6 boneless chicken thighs
2 tablespoon(s) duck fat or oil
salt and pepper
SAUVIGNON BLANC CREAM SAUCE
1 medium shallot minced
1 tablespoon(s) lemongrass paste
4 clove(s) garlic minced
1 1/2 cup(s) sauvignon blanc wine
1 tablespoon(s) fresh squeezed lemon juice
4 tablespoon(s) cold butter cut into cubes
3/4 cup(s) heavy cream
1 teaspoon(s) freshly ground thyme

Steps:

Add duck fat or oil to a large skillet. Season the chicken with salt and pepper. Sear until browned on both sides about 6 minutes. Remove chicken from pan and set aside.
Add the shallots and lemongrass paste to the pan drippings.Cook for 3 minutes. Add the garlic and cook 1 minutes. Add the wine and lemon juice and bring to a boil. Reduce the heat and boil about 5 minutes. Until reduced a bit.
Add the butter and whisk until all the butter is melted. Add the heavy cream and the chicken back to the pan. Cook until thickened. Serve with ground rosemary as a garnish.