Chicken with Spumante Sauce
INGREDIENTS- 10 - 12 chicken thighs
- 1/2 stick of of Unsalted Butter
- 1 cup of Crushed Italian Tomatoes
- 1 bay leaf
- 1 cup of heavy whipping cream
- 1 cup of Round Barn Artesia Spumante
- Approx 1 cup chicken broth
- Flour - for dredging
- Salt & pepper
Wash & dry the thighs well. Dredge thighs in flour, set aside. Place butter into a LARGE pan with deep sides over medium - high heat. When butter is melted, add chicken pieces & brown on all sides. When chicken is browned, pour the Artesia Spumante over chicken & allow to reduce. Season with salt & pepper & add the bay leaf & the crushed tomatoes. Reduce heat to low & allow to simmer for approx 1 hour. Turning chicken only when necessary & adding chicken broth when liquid levels are low.
When chicken has finished cooking, transfer chicken to a plate & keep warm. Add the whipping cream to the sauce. Cover pan & increase heat to medium. Allow sauce to thicken for about 10 mins. Pass sauce through a sieve, return to pan & heat through. Place chicken on serving tray & then pour sauce over. Serve immediately.
