Sauvignon Blanc Braised Chicken
This simple wine-braised chicken delivers delicious results with very little effort. Serve with rustic French bread or over rice, mashed potatoes or pasta.
- Prep Time: 15 minutes
- Cook Time: 1 hour 35 minutes
- Total Time: 1 hour 50 minutes
- Serves: 4
Wine Pairing: Hopetown Sauvignon Blanc VQA
- 3 lb (1.5 kg) bone-in, skin-on chicken thighs
- ½ tsp (2 mL) each salt and pepper
- ¼ cup (60 mL) butter, divided
- 12 cloves garlic, whole
- 4 fresh thyme sprigs
- 1 tbsp (15 mL) all-purpose flour
- 2 cups (500 mL) Hopetown Sauvignon Blanc VQA
- 2 tbsp (30 mL) finely chopped fresh parsley
- Preheat oven to 350°F (180°C). Pat chicken dry with paper towel; season with salt and pepper. Melt half of the butter in large ovenproof skillet set over medium heat; cook chicken in two batches, skin side down, for 5 to 8 minutes or until crispy and golden brown. Turn over; cook for 3 to 5 minutes or until starting to brown. Transfer to plate.
- Stir remaining butter, garlic and thyme into skillet; cook for 2 to 3 minutes or until garlic starts to soften. Sprinkle flour over top; cook for 1 to 2 minutes or until well blended. Slowly whisk in wine; bring to boil, whisking constantly.
- Return chicken to skillet, skin side up; cover and transfer to oven. Bake for 45 to 60 minutes or until chicken is cooked through and very tender. Remove thyme sprigs; garnish with parsley.
Tip: If desired, stir ½ cup (125 mL) 35% whipping cream into sauce. Return to boil; cook for 1 to 2 minutes.