Dig into these tender and juicy Chicken Thighs with Basil White Wine Sauce. Each thigh is covered in a savory gravy that's brightened up just a little with fresh and acidic tomatoes
Author: Maddie Augustin
Ingredients
1.5lbchicken thighs
6pearl onionsquartered
1cupcherry tomatoes
2tbspbasilchopped
Salt & pepper to taste
3tbspolive oil
½cupdry white wine
½cupchicken broth
Instructions
Preheat well-seasoned, cast iron skillet to medium heat. Add oil and chicken thighs, skin side down and sear until golden brown, and skin begins to crisp, about 5-6 minutes. In the meantime, generously salt and pepper the exposed side of the chicken thigh.
Turn chicken thighs and begin to sear the other side. Salt and pepper the exposed side of the chicken thigh.
Meanwhile, quarter pearl onions and tomatoes, and chop basil. Add to the pan immediately.
Reduce heat to medium-low and add white wine. Allow to boil and reduce by about half before adding chicken broth. Cook uncovered for 5-6 six minutes to allow gravy to thicken.
Cover and continue cooking for an additional 8-10 minutes.
Enjoy warm over rice, mashed potatoes, or with a side of vegetables!