Creamy Baked Chicken

By PattiB

Ingredients

• 2 tablespoons olive oil
• 2 pounds bone-in, skin-on chicken thighs
• 2 shallots, peeled and minced
• 3/4 cup white wine
• 3/4 cup chicken broth
• 1/4 cup sour cream
• 1/4 teaspoon salt
• 1 tablespoon fresh tarragon leaves, chopped (I use my kitchen shears for this job)
• Salt and pepper, to taste

Details

Servings 4
Adapted from 100daysofrealfood.com

Preparation

Step 1

1. Preheat the oven to 450 degrees F.

2. Heat the oil in a large skillet over medium-high heat. Season the chicken with salt and pepper and then place in the pan with the skin-side down. Let it cook without disturbing it for 5 or 6 minutes, or until the skin has turned a nice crispy brown.

3. Use a metal spatula to loosen up the chicken skin from the pan and carefully transfer the pieces to a 8X8 or 9X9 square oven-safe baking dish with the skin side up. Bake for 15 minutes, or until cooked all the way through (165 degrees) while you prepare the sauce.

4. Meanwhile back in the same skillet with the oil that remains, cook the shallots over medium heat until they begin to soften, about 2 to 3 minutes. Pour in the wine and allow it to cook and reduce for another 2 to 3 minutes while scraping the brown bits off the bottom of the pan.

5. Whisk in the chicken broth, sour cream, ¼ teaspoon salt, and tarragon leaves. When the chicken is done drain the fat out of the baking dish (if desired), pour the sauce over top, and serve warm.