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Chicken Chardonnay
Main Courses
Date: August 9, 2016
  • 8 chicken thighs
  • 1 cup chardonnay
  • 4 tablespoons virgin olive oil
  • 2 cloves garlic, minced
  • ½ cup chopped mixed fresh herbs:
  • --thyme, rosemary, parsley, chives
  • ½ teaspoon ground black pepper
  • Kosher salt to taste
  • Pan sauce:
  • 2 tablespoons unsalted butter
  • 2 shallots, minced
  • 1 cup chardonnay
  • 1 cup low-sodium chicken broth
  • ¼ cup heavy cream
  • Kosher salt and freshly ground black pepper
  • ¼ cup chopped mixed fresh herbs:
  • --thyme, rosemary, parsley, chives
Preparation Steps:
  1. Combine the chardonnay, half of the oil, garlic, herbs and pepper and marinate the chicken in this mixture. Cover bowl with plastic wrap and refrigerate overnight.
  2. Preheat oven to 425°. Pat each piece of chicken dry. Heat remaining oil in large skillet. Season with salt. Sear chicken over high heat on both sides until golden brown.
  3. Place seared chicken on a rimmed baking sheet and roast for 20 to 30 minutes, until cooked through.
  4. In the meantime, prepare pan sauce in the skillet used to sear chicken. Melt the butter, then add shallots and gently cook until translucent, about 2 minutes.
  5. Add the wine and cook until reduced by half. Add chicken stock and reduce by half again.
  6. Add cream and simmer until slightly thickened. Season to taste with salt and pepper. Finish with herbs and serve immediately with chicken thighs.

Yield:  4 servings

Whisk Kitchen | A Community of Cooks

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