By People Staff
July 18, 2017 07:36 PM
Greg DuPree

Use a little wine in the recipe and save the rest for your glass, suggest the chef and author of Fabio’s 30-Minute Italian


3 tbsp. olive oil
2 lbs. boneless, skin-on chicken thighs
2 tsp. kosher salt, divided
1 tsp. black pepper, divided
½ cup all-purpose flour
1 leek (white and light-green parts only), halved lengthwise and thinly sliced
1/3 cup sliced sun-dried tomatoes
4 garlic cloves, minced
1 lemon, sliced
¼ cup prosecco or sparkling wine
¾ cup chicken broth
3 tbsp. unsalted butter
2 tbsp. minced fresh tarragon
2 tbsp. chopped fresh flat-leaf parsley

1. Heat oil in a large Dutch oven over medium. Sprinkle chicken with ½ teaspoon salt and ¼ teaspoon pepper. Spread flour on a plate. Dredge skin side of chicken in flour, and place, skin-side down, in Dutch oven; cook 2 minutes. Add leek, and cook 3 minutes; flip chicken. Add sun-dried tomatoes and garlic, and cook 2 minutes; add lemon slices.

2. 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 5 minutes.

3. Reduce heat to low, and stir in butter until melted. Sprinkle with tarragon, parsley and remaining 1½ teaspoons salt and ¾ teaspoon pepper.

Serves: 6
Active time: 20 minutes
Total time: 20 minutes
Food HACK: The bubbly prosecco adds light acidity and fruity sweetness to the final dish. If you don’t have sparkling wine on hand, substitute a dry white wine.