Pairing: Dry Creek Vineyard Sauvignon Blanc
Ingredients
- 1 4-lb chicken, cut into 8 pieces
- 5 tbsp unsalted butter, divided
- 1 red onion, ½ finely chopped, ½ quartered through the stem
- ¾ cup chicken stock
- ½ cup heavy cream
- ½ cup Sauvignon Blanc
- 10 oz mushrooms of choice, brushed clean and halved
- 1 firmly packed cup of Swiss chard leaves
- 1 tsp cayenne
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- Salt and pepper to taste
Method
Preheat oven to 380˚F. Season the chicken generously with salt on both sides. In a large Dutch oven over medium heat, add 3 tablespoons butter. Once bubbling, add the chicken skin side down (work in batches as needed to avoid overcrowding); cook until golden brown, about 10 minutes. Turn and repeat on the remaining side.
Remove chicken to a baking sheet. Pour out all but 1 tablespoon of the fat from the Dutch oven and add the onion; season with salt and cook. Turn the larger pieces occasionally and stir the small pieces until softened and lightly colored, about 5 minutes. Remove the large pieces to a large rimmed serving plate.
Add Sauvignon Blanc, stirring to deglaze, then cook over medium heat until the wine is mostly evaporated, about 2 minutes. Add the stock and heavy cream. Cover and cook at a low simmer for 25 minutes.
During the last 15 minutes of simmering the sauce, place the chicken in the oven and roast until a thermometer inserted into the center of the thickest piece reads 155˚F, about 10 minutes.
Just before serving, in a large skillet, melt 1 tablespoon of butter over medium-high heat. Once bubbling, add the mushrooms and cook, stirring or shaking the pan occasionally until browned on the edges and tender throughout, about 8 minutes. Remove to the platter with the reserved red onions.
In the hot skillet, melt the remaining 1 tablespoon of butter, then add the Swiss chard; season with salt and cook just until wilted, about a minute. Remove and distribute around the serving platter.
Taste the sauce and adjust seasoning as needed. Pour the sauce onto the serving platter and nestle the chicken into the sauce.
Serves 4.