People_USA_June_26_2017

food
3 tbsp. olive oil
2 lbs. boneless, skin-on
chicken thighs
2 tsp. kosher salt,
divided
1 tsp. black pepper,
divided
1 ⁄ 2 cup all-purpose flour
1 leek (white and lightgreen
parts only),
halved lengthwise
and thinly sliced
1 ⁄ 3 cup sliced sun-dried
tomatoes
4 garlic cloves, minced
1 lemon, sliced
1 ⁄ 4 cup prosecco or
sparkling wine
3 ⁄ 4 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 1 ⁄ 2 teaspoon salt
and 1 ⁄ 4 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
1 1 ⁄ 2 teaspoons salt
and 3 ⁄ 4 teaspoon pepper.
Serves: 6
Active time: 20 minutes
Total time: 20 minutes
FOOD STYLIST TORIE COX; PROP STYLIST: HEATHER CHADDUCK HILLEGAS;
INSET: COURTESY MATT ARMENDARIZ
YOU ARE THE
WRAPPER OF
WHAT YOU EAT.
HUNGER BARS ARE BACK