• 2 pounds boneless chicken thighs
  • Salt and pepper
  • 1 cup flour
  • Olive oil
  • 1 leek, white and light green parts only, halved and thinly sliced
  • 4 garlic cloves, minced
  • 1/3 cup sliced sun-dried tomatoes
  • 1 lemon, sliced
  • 1/2 cup prosecco
  • 1 cup chicken broth
  • 5 tablespoons butter
  • 2 tablespoons minced fresh tarragon
  • 2 tablespoons chopped Italian parsley


Serves: 4


Season the chicken with salt and pepper then dredge in flour only on the skin side.
Place a large Dutch oven over medium heat and drizzle with enough olive oil to barely cover the bottom. Place the chicken in the pan skin-side down and cook for 1-2 minutes. Add the leeks, cook for 3 more minutes then flip chicken. Add the garlic and sun-dried tomatoes, and season with salt and pepper. Cook for another 2 minutes and add lemon.

Deglaze pan with prosecco then add chicken broth. Bring to a boil then reduce to a simmer. Cook until liquid has almost reduced, about 5 minutes.
Turn heat to low and swirl in the butter to complete the sauce. Add tarragon and parsley, and adjust salt and pepper before serving.


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