The recipe that follows infuses a hint of Chardonnay flavor — like you’ll find in the wines being offered in today’s sale on the treasured varietal — right into the dish, creating a true treat for your palate.
This recipe yields 4 servings.
CHARDONNAY-BRAISED CHICKEN THIGHS
- 2 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 8 chicken thighs
- Freshly ground black pepper
- 1/4 cup all-purpose flour
- 4 small shallots, peeled and quartered
- 1 pound parsnips, peeled and cut into 3-inch by 1/2-inch batons
- 1 rosemary sprig (about 6 inches)
- 1 cup Chardonnay (not too oaky)
- 1 1/2 cups low-sodium chicken broth
- Preheat oven to 425 degrees.
- In a large, deep skillet, melt the butter in the oil.
- Season chicken with salt and pepper, then dust with the flour.
- Add chicken to skillet, skin side down, and cook over high heat, turning once, until browned (about 6 minutes). Transfer to a plate.
- Add the shallots, parsnips and rosemary to the skillet and cook, stirring, for 1 minute.
- Add the wine and boil until reduced by half (about 3 minutes).
- Add the broth and bring to a boil.
- Nestle the chicken, skin side up, in the skillet, tucking it between the parsnips.
- Transfer skillet to the middle rack of the oven and braise the chicken, uncovered, for about 25 minutes, until cooked through.
- Turn the broiler on. Broil the chicken for 3 minutes, until the skin is crisp.
- Return the skillet to high heat and boil until the sauce is thickened (about 3 minutes).
- Discard the rosemary sprig. Transfer the chicken and vegetables to bowls, and serve with a glass of the same Chardonnay you used for cooking.