Skip to content

Chardonnay-Braised Chicken Thighs with Parsnips

April 29, 2013

Before we even get started I will tell you that I have come to the conclusion that I don’t like chicken thighs.  And to the collective gasps of you purists, I don’t like chicken on the bone period.  But just to see what everyone’s raving about, I did just that – made this recipe for Chardonnay-Braised Chicken Thighs with Parsnips – with thighs on the bone.  It looks and smells terrific, just like the picture in October 2012 Food & Wine magazine.  Let’s just say I will try it again next time with boneless breast of chicken and see what happens.  The flavor of the wine-based braising liquid and the parsnips is delicious.  I don’t like the dissection of the bird from the bone part.  Did I mention that?  Maybe I should repeat it, again.  So here’s the recipe written as originally intended, but , well, you know…..   This is Steve R Morse with a bird on the bone dish.

2T butter

2T olive oil

8 medium chicken thighs (although I used 4)

salt and pepper

1/4c flour

4 shallots, peeled and quartered

1 rosemary sprig

1 cup Chardonnay (I used Arroba Winery Santa Maria Valley Chard – made by Deerfield Ranch,  with the rest of the bottle to drink).

1 1/2c chicken broth

parsley for garnish

Preheat oven to 425.  In an ovenproof skillet, melt the butter and the oil.  Season the chicken with s&p.  Dredge the chicken in the flour and, skin side down, and cook in the skillet on high heat to brown, about 6 minutes.  Transfer to a plate.  Add the shallots, parsnips and rosemary to the skillet, and cook, stirring for a minute.  Add the chardonnay and reduce by 1/2, about 4 minutes.  Add the broth and bring to a boil.  Nestle the chicken between the parsnips, skin side up.  Transfer to the middle rack of the oven and cook uncovered for about 30 minutes, until the chicken is cooked through.  Garnish with parsley and serve.Chardonnay Chicken

From → Recipes

  1. Joe Ann Demore permalink

    I too would make this with chicken breasts. Love parsnips and other ingredients sound good, but chicken thighs, NAH

  2. Robert Porras permalink

    I for one like chicken thighs. They are juicy. but I think it would be nice to de-bone them first. I also love parsnips. Any root vegetable for that matter with chicken in wine.

So what do you think? Really.........

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Passionate about Catering in Multi-Unit Restaurant Operations

unwind cooking

Cook and Unwind while Sipping a Glass of Wine

Danny's Kitchen

Food that creatively inspires...

Jereme's Kitchen

Everything's better with cake!!!


Family, Food and taking the time to enjoy them both!

Texana's Kitchen

Yummy food. Pithy commentary. Pretty pictures.

All the Love-- Without the Wheat

Recipes, discoveries, and musings in a low-carb, grain-free life style

Five Spoons

Collecting spoons through Boston and Cambridge.

A Blog For Every Movie Lover

Balanced Modern Mom

Full time in everything woman trying to balance it all

frugalfeeding | Low Budget Family Recipes, UK Food Blog

n. frugality; the quality of being economical with money or food.


My path to enjoying a contented lifestyle, delicious food and having fun with good company


Eat at E's is a Mediterranian/American restaurant that offers catering.

While Chasing Kids

Russian mom posts about things that happen in and around her kitchen

Rantings of an Amateur Chef - What works, and what doesn't!


Your lifestyle channel, reviewing the latest wines, recipes and local dining scene, and now movies!

The Blog

The latest news on and the WordPress community.

%d bloggers like this: