Chicken Alsace

6-8 Chicken Thighs w/Skin*
8 oz Crème Fraîche†
3/4 cup Dry White Wine
1/2 cup Chicken Stock
1 tbs Canola Oil
1 tbs Butter
1/2 cup Shallots (chopped)
4 cloves Garlic (chopped)
1 tsp Fresh Rosemary

*You can use legs also, however, breasts tend to dry out.
†The brand I used is pictured below and was perfect.

(1.) Add butter and oil to non-stick skillet and place on medium high. Sear chicken on each side for 3-5 minutes or until browned. (2.) Add chicken stock, reduce heat to simmer and cover for 20 minutes to cook chicken thoroughly. (3.) Remove chicken and place in 175˚F oven to rest. (4.) Reduce remaining liquids until sticky. (5.) Add wine, shallots and garlic to sauce and continue to reduce again until thick and sticky. (6.) Add crème fraîche and fresh rosemary and stir until thoroughly incorporated together in a yummy sauce. Return chicken to skillet, coat with sauce and cover for 3-5 minutes until warmed. Serve with a small garnish of Rosemary.

Bon appétit!

Hint: This is a great and simple dish. You can easily change the rosemary and garlic to tarragon and butter, etc. Very versatile and very rich!