September 7, 2016
By Joanna
The perfect, tender roast chicken (made simple)
As traditional as it can be, there is both a science and an art to the perfect roasted chicken. I’m not one to roast an entire chicken — instead, I opt for my favorite cut: bone-in thighs with the skin still on. There’s something so simple about perfectly crisped chicken skin. It reminds me of those comforting meals I enjoyed with my grandmother as a kid. It’s essentially comfort food… which is such a personal thing, right? Today I teamed upwith Foster Farmsto share my favorite comfort food dish, roasted chicken thighs, and why locally raised, organic, high-quality ingredients are key.
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For those of you not in the know, Foster Farms is quite simply The Best when it comes to guaranteeing the best possible poultry for your households and meals. They never use antibiotics and feed their chickens 100% vegetarian meals. The result is chicken that is the perfect foundation for any meal… but especially the pure indulgence of my favorite comfort food!
Roasted White Wine Chicken
The perfect, tender roast chicken (made simple)
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Prep Time 20 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr 5 minutes mins
Course Main Course
Cuisine American
Servings 4
Calories 617 kcal
Ingredients
- 1 1/2 pounds Foster Farms Simply Raised chicken thighs with skin and bones
- 1 tablespoon kosher salt
- 2-3 tablespoons coconut oil
- 2 large leeks washed and sliced on the diagonal as thinly as possible
- 2 medium shallots minced
- 1 cup white wine
- 1/2 cup heavy cream
- Tarragon chopped
- Salt
- Pepper
Instructions
Remove chicken from packaging and set on a plate. Coat chicken thighs in about 1 tablespoon of salt and leave in fridge for 2-6 hours (whatever you can squeeze in — I recommend prepping the chicken in the morning before going to work).
When you’re ready to cook,preheat oven to 475° F and place chicken on a wire rack in a glass baking dish (or a broiler pan or even in a pinch aluminum foil with holes for drainage). The goal is to keep the chicken away from the oils draining out, so the skin gets delightfully crispy. Cook chicken in oven for 35-45 minutes until desired brownness is achieved.
While chicken is baking, heat stainless steel pan on medium to medium high heat. Once heated (1-2 minutes) add coconut oil, melt down, add shallots, allow to cook for 2-3 minutes. Shallots should appear almost translucent and soft. Once this is achieved, add leeks and cook for about 10-12 minutes or until the mixture beginsto browning. The leeks may stickto the bottom of the pan, which is fine — just stir them loose while stillallowing a brown layer to form underneath on the pan’s surface. The mixture should be half the size as it started out.
Reduce heat to medium low and addthewhite wine. Stir into leek and shallot mixture, removing thebrowned bits. Reduce heat to low, allow to simmer for a couple minutes, then add cream and stir into the mixture. Turn off heat and cover.
Once chicken is finished cooking, nestle the roasted chicken thighs into the sauce. For extra crispness, return the entire pan to the oven and broil for 1-3 minutes. Remove and sprinkle with finely chopped tarragon.
Nutrition
Calories: 617kcalCarbohydrates: 11gProtein: 29gFat: 46gSaturated Fat: 20gPolyunsaturated Fat: 7gMonounsaturated Fat: 15gTrans Fat: 0.1gCholesterol: 200mgSodium: 1897mgPotassium: 542mgFiber: 1gSugar: 4gVitamin A: 1312IUVitamin C: 7mgCalcium: 71mgIron: 2mg
Keyword chicken, christmas, dinner, easy recipe
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I served up this recipe one rainy evening last week because I was feeling a bit (ahem) emotional and just needed something to soothe my soul and make me feel a little bit better. While I waited for the chicken to cook, I whipped up this salad (recipe to come!) and poured a generous glass of wine. The ritual of cooking paired with sitting around the table with my boyfriend to chat about our days was exactly what I needed to get out of my funk.
So what do you think? We love this cozy, comforting white wine chicken, and it is sooo good as leftovers (if you have any!) Let us know your thoughts!
Photography and styling by Jojotastic, assisted byGwen McKenzie. Recipe developed by Claire McAleesefor Jojotastic.
This post is sponsored byFoster Farms. All opinions are myown and always will be! Thanks for supporting content that keeps Jojotastic going.
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Joanna Hawley-McBride is a Pacific Northwest-based social media strategist, content creator, and former textile designer. Joanna is the founder and editor-in-chief of Jojotastic, a lifestyle blog focused on Joanna’s work-in-progress cabin, finding the best pair of underwear through #UnderwearThesis, and empowering women to explore nature — all in her signature unfiltered style. Her work has been featured in Domino, CNBC, and Eating Well.
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