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Crispy Chicken with White-wine Pan Sauce

  • 4
  • Easy
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Recipe Ingredients

  • 2 tsp olive oil
  • 1kg chicken thighs
  • 1/2 tsp salt
  • 2 medium shallots
  • 2/3 cup white wine
  • 1/4 tsp each dried rosemary and salt
  • 3 tbsp sour cream
  • 1/2 cup chicken stock
  • snipped chives fro garnish

Recipe Directions

In a 30cm frying pan, heat 2 tsp olive oil on a medium-high heat. Season 1kg chicken thighs with 1/2 tsp salt. Cook, skin sides down, for 6 to 8 minutes or until browned. Transfer to a foil-lined baking tray, skin sides up. Bake the chicken in the oven at 230°C for 15 minutes or until cooked through. To the same frying pan, on a medium heat, add 2 medium shallots, chopped. Cook for 2 minutes. Add 2/3 cup white wine and 1/4 tsp each dried rosemary and salt. Simmer for 2 minutes, scraping up the browned bits. Whisk in 3 tbsp sour cream and 1/2 cup chicken stock. Serve chicken with sauce and garnish with snipped chives.

EACH SERVING About 1 950kJ, 40g protein, 4g carbohydrate, 31g fat (9g saturated), 1g fibre, 615mg sodium.


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