Prosecco Braised Chicken with Sun-Dried Tomatoes and Leeks

WHO? Chef Fabio Viviani

INSTAGRAM: @FabioViviani

CHEF FABIO’S GUEST-WORTHY RECIPE: Prosecco Braised Chicken with Sun-Dried Tomatoes and Leeks

WHY? Looking for a dish to help tide you over through the winter blues? Especially for those lazy winter days when you don’t want to fuss about dinner, this one-pot dish is quick to assemble. The braised chicken is brightened up with Prosecco, Italy’s beloved sparkling wine, and the sauce, smoothened out with a blend of butter and fresh herbs. Plus, the addition of sun-dried tomatoes adds a refreshing tartness that will have you imagining that you’re eating this dish on the terrace under a summer sun!

INGREDIENTS

2 lbs boneless chicken thighs

1 c flour

1 leek, white and light green parts only, halved and sliced thin

4 garlic cloves, minced

1/3 c sliced sun-dried tomatoes

1 lemon, sliced

1/2 c Prosecco

1 c chicken broth

5 Tbsp butter

2 Tbsp minced fresh tarragon

2 Tbsp chopped Italian parsley

Olive oil

Salt and pepper

DIRECTIONS

Season the chicken with salt and pepper. Drizzle olive oil into a large Dutch oven on medium heat, enough to barely cover the bottom. Dredge the chicken in flour on skin side, then place into oil skin side down.

Cook chicken on skin side for 1 to 2 minutes, then add the leeks. Cook for 3 minutes more, 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 with prosecco, then add chicken broth. Bring to a boil and reduce to a simmer. Simmer until liquid has almost reduced, about 5 minutes.

Once reduced, turn heat to low and swirl in the butter to complete the sauce. Add tarragon and parsley and adjust seasoning with salt and pepper.