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Featured Recipe

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


  1. 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.
  2. 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.
  3. 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.

Hopetown Sauvignon Blanc VQA