Crispy Chicken with White Wine Pan Sauce

Taken from Good Housekeeping magazine and served to friends tonight, this dish is a winner. That pan sauce…yum!

2 t olive oil
2.5lb chicken thighs
3/4 t salt, divided
2 medium shallots, chopped
2/3 C white wine
1/4 t dried rosemary
3 T sour cream
1/2 C chicken broth
chives

In a 12-inch skillet, heat olive oil on medium high. Season chicken thighs with 1/2 teaspoon salt. Cook, skin sides down, 6-8 minutes or until browned. Transfer to foil-lined baking sheet, skin sides up. Bake in 450 F oven 15 minutes or until cooked through.

To same skillet on medium, add shallots. Cook 2 minutes. Add white wine and rosemary, and 1/4 teaspoon salt. Simmer 2 minutes, scraping up browned bits. Whisk in sour cream and chicken broth. Serve chicken with sauce, garnish with snipped chives.

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