Chicken Thighs With an Infusion of Chardonnay — Yum!

chard1Thirsty for Chardonnay? Want to drink it with a dish that’s easy to prepare?

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.



  • 2 tablespoons unsalted butter
  • 2 tablespoons extra-virgin olive oil
  • 8 chicken thighs
  • Salt
  • 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


  1. Preheat oven to 425 degrees.
  1. In a large, deep skillet, melt the butter in the oil.
  1. Season chicken with salt and pepper, then dust with the flour.
  1. Add chicken to skillet, skin side down, and cook over high heat, turning once, until browned (about 6 minutes). Transfer to a plate.
  1. Add the shallots, parsnips and rosemary to the skillet and cook, stirring, for 1 minute.
  1. Add the wine and boil until reduced by half (about 3 minutes).
  1. Add the broth and bring to a boil.
  1. Nestle the chicken, skin side up, in the skillet, tucking it between the parsnips.
  1. Transfer skillet to the middle rack of the oven and braise the chicken, uncovered, for about 25 minutes, until cooked through.
  1. Turn the broiler on. Broil the chicken for 3 minutes, until the skin is crisp.
  1. Return the skillet to high heat and boil until the sauce is thickened (about 3 minutes).
  1. Discard the rosemary sprig. Transfer the chicken and vegetables to bowls, and serve with a glass of the same Chardonnay you used for cooking.
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Posted in Food and Wine Pairings/Recipes
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