Tuesday, February 4, 2014

Chardonnay Braised Chicken Thighs [Valentine's Day 2014]

I'm really sorry about the silence the last few days. I've had some issues with Blogger and I'm taking actions on the back end to move to Wordpress in the next month or so.

Chardonnay Braised Chicken Thighs | Tastes So Good Blog
To pick up where I left off last week, today's post is the perfect main course for Valentine's Day dinner. Dinner for two, or dinner for the whole family It's a perfect one-pot meal, although paired with chunky mashed potatoes and a lemon vinaigrette salad is how I serve it.


2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
8 medium bone-in, skin-on chicken thighs
Kosher Salt
1/4 cup all-purpose flour
4 small shallots, peeled and quartered
5 medium parsnips, peeled and cut into 3-by-1/2-inch batons
1 medium sized potato, cut into 1-by-1 inch pieces
1 teaspoon roughly chopped thyme leaves
1 cup Chardonnay
1-1/2 cups low sodium chicken broth
chopped flat leaf parsley for garnish
1/2 lemon for garnish


1. Preheat your oven to 425°. In a large, deep oven proof skillet or dutch oven melt the butter in the oil. Season the chicken with salt and pepper and dust with the flour, shake off the excess. Add the chicken to the skillet skin side down and cook over high heat about 6 minutes turning once, until it has browned. Transfer chicken to a plate.

2. Add the shallots, parsnips, potatoes and thyme to the skillet and cook, stirring for about 2 minutes. Add the wine and boil until reduced by half, about 3 minutes. Add the chicken broth and bring to a boil. Nestle the chicken skin side up in between the parsnips and potatoes. Transfer the skillet to the middle rack of the oven and braise the chicken uncovered for about 30 minutes, until cooked through.
3. Turn the broiler on. Broil the chicken for 3 minutes until the skin is crispy. Return the skillet to high heat and boil until the sauce has thickened a bit more, about 2 minutes. Plate the chicken and vegetables, garnish with parsley and a squeeze of lemon juice.

Photo by me
Recipe adapted from this Food and Wine recipe

See the other Valentine's Day posts here:
Tomato Soup with Heart grilled cheese croutons
Jalapeno and Cotija Cheese Crisps

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