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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

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From → Recipes

2 Comments
  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.

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