What you need…

4 chicken legs with thighs attached
½ cup flour
EVOO drizzles
4 tbl butter
1 ½ cups white wine (chardonnay)
½ cup whipped cream cheese
1 ½ tsp Herbs de Provence (dried)
½ tsp cumin
Freshly ground Kosher Salt/White Pepper and Black Pepper
4-6 green onions with green stems
1 bunch asparagus

What you do…

Pre-heat oven to 375. Salt & Pepper chicken and coat all sides with flour.

In large frying skillet (w/lid) at medium to medium high heat, drizzle several circles of EVOO and add the butter. Place the chicken in (presentation side down first) and GB (golden brown) all sides.

Reducing heat to medium and moving chicken and making space, add minced garlic and sauté a few minutes until translucent. Slowly add wine. Allow to bubble and simmer around the edges of the skillet for about 5-7 minutes.

© Alice Phillips What’s for Dinner? Ally’s Kitchen

Add dollops of the cream cheese into the liquid and dissolve/melt stirring with a wooden spoon or spatula. Mixture should continue to bubble and simmer. Add cumin and herbs de provence and blend into broth mixture; with a large spoon, spoon broth over chicken. Cover tightly with a lid and place in pre-heated oven for 35-45 minutes.

While the chicken is in the oven…
Slice 4-6 green onions tops/bottoms chiffonade style (angle).

Cut one bunch of asparagus cut into thirds.

Sauté over medium heat for about 2-3 minutes in a skillet drizzled with EVOO. Add salt/pepper to taste.

Turn off heat, remove from heat and cover with a lid.

This recipe was inspired by the fact that chicken legs/thighs were on sale! I wanted to take a peasant cut of meat and make it chic and gourmet like the chix's classier breast! The white wine and cream cheese created a Velouté-like sauce that was exquisite! Not only was this dish melting in our mouths, but when plated, it was 5-star!

Anything left over is a BONUS b/c it's even better on Day 2!!