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Crispy Chicken Thighs with White Wine Sauce

Harry Heal


Icons/time 60 minutes
Icons/battery full Standard
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Ingredients (15)

Serves 4

4 chicken thighs

100ml white wine

250ml chicken stock

200ml double cream

500g Charlotte potatoes

200g asparagus spears

1 handful garlic cloves

1 generous pinch fresh thyme

2tsp salt

2 1/2tsp pepper

1/2 lemon, juiced

25g butter

3tbsp plain flour

2tbsp olive oil

3tbsp vegetable oil


Step 1

Mince the garlic and add ¾ to a bowl with the chicken thighs, thyme, lemon juice, 1tsp salt, 1tsp pepper and 3tbsp olive oil and mix

Step 2

Leave the chicken aside to marinade and boil the potatoes

Step 3

Drain the potatoes and add to a baking dish with hot oil and season with 1/2tsp salt and 1tsp pepper and roast in the oven at 200ºC for 30 minutes

Step 4

Heat a pan and add 2tbsp olive oil and sear the chicken thighs on both sides and set aside

Step 5

Deglaze the pan with white wine before adding butter and the remaining garlic, then and plain flour and stir again until it becomes a thick paste

Step 6

Pour in chicken stock and stir, once it begins to thicken add the double cream

Step 7

Season with 1/2tsp black pepper, re-add the chicken and cover the pan

Step 8

Fry the asparagus and serve with the roast potatoes and top with a chicken thigh, pour in the white wine sauce and you’re ready to eat

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