Chicken with Pomodoro and Prosecco sauce is a always a crowd pleaser around here. It sounds fancy but it’s simply chicken thighs cooked in a creamy tomato and Prosecco sauce. It’s easy enough for any night of the week. Did we mention, the entire dish is cooked in one cast iron skillet?
Because y’all seem to enjoy CHICKEN dishes as much as I do, here is another winner winner chicken dinner for your consideration. Chicken with Pomodoro and Prosecco Sauce is a comforting dish cooked entirely in one skillet – which in my book gives it extra points. The sauce is silky, smooth, rich and luxurious. It’s silky and smooth thanks to a quick blending with an immersion blender prior to serving. IF you just need to get that on your plate, or don’t have an immersion blender, you may skip that step. It’ll taste delicious, but have a more rustic appearance.
HOW DO YOU TAKE INTERNAL CHICKEN TEMPERATURE?
A meat or instant read digital thermometer is a great kitchen tool to have on hand for this purpose. The thermometer should be inserted into the thickest part of the meat without touching bone. They’re relatively small and budget friendly.
HOW LONG DOES IT TAKE FOR CHICKEN THIGHS TO BROWN?
Approximately 10-12 minutes until skin is golden. TIP: Occasionally rearrange chicken thighs and rotate pan to evenly distribute heat. Browning or searing chicken is an important step and is done to help to improve the flavor of the dish before it is baked, braised, simmered etc.
What is an immersion blender and what is it used for?
An immersion blender (also known as a: stick blender, mini blender, hand blender or wand blender) is a portable blender which is used to blend/puree ingredients directly in the container in which they are being prepared.
- 6 bone in - skin on, chicken thighs (trim and discard excess skin)
- kosher salt
- black pepper
- 1/2 cup all purpose flour
- 4 tablespoons unsalted butter
- 1 bay leaf
- 1 cup Prosecco
- 14.5 ounces crushed tomatoes
- 1 cup chicken stock
- 1 cup heavy whipping cream
- Preheat oven to 400 degrees.
- Pat chicken dry. Season with salt and pepper. Set aside.
- Place flour into a shallow bowl. Dredge chicken in flour. Gently tapping off excess flour.
- In a large cast iron skillet heat butter over medium-high heat. When hot, add chicken. Brown on both sides. Turning as little as possible.
- Once chicken has browned, add bay leaf and pour Prosecco around chicken. Cook until it reduces by half.
- Add crushed tomatoes and chicken stock.
- Carefully transfer skillet to pre-heated oven. Bake for approximately 15 minutes OR until chicken reaches internal temperature of 165 degrees.
- Transfer chicken to plate. Set aside.
- Carefully return skillet to burner and heat over low heat. Add cream. Mix to combine. When warmed through, check for seasoning. Add salt and pepper to taste. Remove and discard bay leaf.
- Remove skillet from heat. Use an immersion blender to blend sauce to a smooth consistency.
- Return chicken to skillet.
OPTIONAL - for a more crispy skin, at STEP 8 transfer chicken to a baking sheet (instead of plate to keep warm) and place under broiler for just a minute or two to crisp skin.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
MORE DELICIOUS CHICKEN TO TRY
If you’re feeling inspired by my chicken with pomodoro and prosecco sauce recipe, you’ll love these other tasty chicken recipes:
- Chicken with Creamy Mushroom Sauce
- Chicken with Mustard Cream Sauce and Gnocchi
- Coconut Curry Chicken
- Arroz con Pollo
- How to Make Pickle Brined Fried Chicken
We would love to see them!