Creamy Baked Chicken
Ingredients
The chicken
-
2
pounds
chicken thighs (bone-in, skin-on)
The sauce
-
2
tablespoons
olive oil
-
3/4
cup
white wine
-
3/4
cup
chicken broth
-
1/4
cup
sour cream
-
1/4
teaspoon
salt
-
1
tablespoon
tarragon (fresh, chopped)
-
to taste
salt
-
to taste
pepper
-
2
shallots
(peeled and minced)
Instructions
- Preheat the oven to 450°F.
- Heat the olive oil in a large skillet over medium-high heat.
- Season the chicken with salt and pepper, then place it skin-side down in the skillet and cook for 5-6 minutes until crispy.
- Transfer the chicken to an oven-safe baking dish with skin side up and bake for 15 minutes until cooked through.
- In the same skillet, cook the shallots over medium heat until softened.
- Add the white wine to the skillet and reduce for 2-3 minutes while scraping the pan.
- Whisk in the chicken broth, sour cream, salt, and tarragon.
- Once the chicken is done, drain excess fat from the baking dish, pour the sauce over the chicken, and serve warm.
Nutrition Facts (estimated)
Servings
4
Calories
640
Total fat
48g
Total carbohydrates
5g
Total protein
38g
Sodium
498mg
Cholesterol
230mg
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