We’re huge fans of Top Chef alum Fabio Viviani’s cookbooks, and his latest is no exception. Pick up 30-Minute Italian and get ready to have a restaurant-worthy meal on the table in half an hour or less. This braised leek and prosecco chicken is as impressive at a dinner party as it is easy to make on a weeknight.
Fresh and quick are two words to describe this chicken, made in one pot and brightened up with prosecco, Italy’s much loved sparkling wine. At the end of cooking, the sauce is smoothed out with butter and flavored with fresh herbs. I love how easy this is!
- 2 pounds boneless chicken thighs
- 1 cup flour
- 1 leek, white and light green parts only, halved and sliced thin
- 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
- olive oil
- Salt and pepper
For the chicken
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 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.