Prosecco-Braised Chicken with Sun-Dried Tomatoes and Leeks

By charlotteh371

Ingredients

• 2 pounds boneless skin on chicken thighs
• 2 tsp kosher salt, divided
• 1 tsp black pepper, divided
• 1/2 cup all purpose flour
• 3 tbsp Olive oil
• 1 leek, white and light green parts only, halved lengthwise and thinly sliced
• 4 garlic cloves, minced
• 1/3 cup sliced sun-dried tomatoes
• 1 lemon, sliced
• 1/4 cup prosecco or sparkling wine
• 3/4 cup chicken broth
• 3 tablespoons unsalted butter
• 2 tablespoons minced fresh tarragon
• 2 tablespoons chopped fresh flat leaf Italian parsley

Preparation

Step 1

heat oil in a large dutch oven over medium. sprinkle chicken with 1/2 tsp salt and 1/4 tsp pepper. spread flour on a plate. dredge skin side of chicken in flour, and place, skin-side down, in a dutch oven cook 2 mins. add leek, and cook 3 mins, flip chicken. add sun dried tomaoteos and garlic and cook 2mins; add lemon slices.

add prosecco and stir to loosen browned bits from bottom of pot. stir in chicken broth; increase heat to high, and bring just to a boil. reduce heat to medium, and simmer until reduced by half, about 5mins.

reduce heat to low, and stir in butter, until melted. sprinke with tarragon, parsley and remaining 1/2 tsp salt and 3/4 tsp pepper.