This is an easy one pot braise, you get the best of both worlds, a crispy skinned chicken with a velvety and complex wine sauce.
Now is one of the times being a food blogger does not suck. A few months back, I mean in February I got an email from a representative of Woodbridge wines by Robert Mondavi. At first I thought it was a joke. She was willing to send free samples.
Free samples?
Heck yeah! I will take one of each red, blush and white.
She had no problem with this. She did not even bat an eye when I greedily asked for three bottles of wine. The first week the hubster and I polished off the red with some steak. The blush, I am not sure when that went. I do however feel that it took a few days and it was a combination of the two of us. I warned my husband, do not touch the Chardonnay. I have plans for that. I put it on top of the liquor cabinet and there it sat. I beckoned to me every time I walked past.
I told myself I would come up with a recipe or something once Lent was finished.
Ahhh Lent, that is another story within itself. Saved for another time.
Back to the Chardonnay.
Lent came to a close and yes, I did manage to get through that virtually unscathed which is unusual for me.
So here we are now almost in May and I am now posting this recipe. I thought of a recipe I made similar to this. I got it from a Julia Childs recipe. Except she had shallots, and all I had was onions. so that is what I used. It turned out delicious and I served it over rice, and had enough left over to have a glass (or two) with dinner.
Here is how I made this recipe.
Chicken in Chardonnay
Ingredients:
4-6 chicken thighs
2 teaspoons pepper
2 teaspoons salt
1/4 cup flour
2 garlic cloves minced
1 small onion
1 chicken bouillon cube
1 cup water
1/2 cup Woodbridge Chardonnay by Robert Mondavi
1 tablespoon Dijon Mustard
Directions:
Season the chicken with salt and pepper. Dredge the chicken in the flour and place in a greased frying pan preheated to medium. Brown chicken on both sides.
Remove chicken from pan and add garlic and onion. Cook onion until it is translucent. Crumble bouillon cube into onion mixture. add water and wine. Cook until mixture has reduced to about half. Add mustard. Return chicken back to the pan and place in a preheated 350 degree oven for 20 minutes.
I love to serve this with rice.
Peace be with you,
Veronica
