Jonny Mac’s Bistro ChickenA featured Wine Club recipe for Carter Estate Winery.
Pair this delicious chicken dish with a chilled glass of Chardonnay!Yield: 4
Prep Time: 10 Minutes
Cook Time: 25 Minutes
• 4 Bone-in, skin-on chicken thighs
• 1 ½ tablespoons all-purpose flour
• ½ tablespoon salt
• ½ tablespoon ground black pepper
• 1 ½ tablespoons butter
• 7 to 8 medium shallots, peeled and sliced in half
• 1 cup dry white wine (2016 Carter Estate Chardonnay)
• 1 tablespoon Dijon mustard
• 1 teaspoon poultry seasoning
• 1 teaspoon dried basil
• 2-3 fresh Tarragon sprigs
• 1 ¼ cups cherry tomatoes, sliced in half
1. Prepare chicken by trimming away excess fat and skin. Mix 1 ½ tablespooons flour with ½ tablespoon salt and ½ tablespoon ground black pepper. Sprinkle flour mixture onto chicken thighs, covering all sides.
2. Melt butter in a large, heavy-bottomed skillet or Le Creuset type pot, over medium high heat. Once butter is melted and star ting to foam, add chicken and cook until browned on both sides (3-4 minutes per side). Remove chicken from pan allow to rest on a plate.
3. To the pan, on medium high heat, add the shallots and saute in the remaining butter and rendered chicken fat. Once the shallots soften and begin to caramelize, about 10 minutes give a stir and add the wine to de-glaze the pan. Then with a spoon, add the Dijon mustard, poultry seasoning, basil and tarragon and stir, scraping up any brown bits.
4. Turn the burner down to low, add back chicken thighs along with any of their juices to the pan. Cover and simmer on low for 30 minutes.
5. After 30 minutes, uncover the pan and allow the sauce to reduce and thicken, 15 to 20 minutes.
6. Add the cherry tomatoes to the pot and stir to combine. Adjust seasonings with salt and pepper to taste and serve. If extra crispy skin is preferred, place under the broiler for a couple of minutes, being extra careful to watch the chicken so it crisps, but does not burn.
Recipe sourced from Carter Estate Winery