Updated: Jun 8
In my opinion, rosé is the perfect drink to cool off on those warm, summer days. The addition of rose in this recipe, not only creates a lovely wine reduction for the chicken, but also lightens the sauce. Served with rice or pasta, this is a nice chicken dish.
2 lb chicken thighs
1 teaspoon garlic powder
1 teaspoon sweet paprika
1/2 teaspoon salt
6 tablespoons all-purpose flour
2 tablespoons coconut oil
2 sprigs fresh rosemary
6 fresh basil leaves
2 sprigs fresh dill
1 cup Rosé wine
1 cup sour cream
Yields: serving for 4
Prep Time: 15 minutes
Cook Time: 40 minutes
Mix the garlic, paprika, salt, and flour in a plastic bag. Add the chicken thighs and toss around to coat all the chicken with the flour mixture.
In a Dutch oven, melt the coconut oil.
Add the chicken and brown on all sides.
Add the herbs and wine and cover the pan.
Allow the mixture to simmer on low heat for 30 minutes.
Remove the chicken from the pan and set aside.
To the juices in the Dutch oven, add the sour cream. Allow the mixture to cook for 5 minutes.
Return the chicken to the pan and heat the it through.
Serve with rice or mashed potatoes.
For more recipes from The Settlement Cookbook, click here: