While flipping through the latest issue of Food and Wine looking for a recipe for Chicken Thighs (because that is what I had on hand), I stumbled across a Pork Chop recipe that inspired me to make this dish.
This recipe serves 2
What you will need: 2 bone-in skin-on chicken thighs (you can use chicken breasts, however cooking time may vary); 1 tsp kosher salt; 1 tsp freshly ground peppercorn blend; 2 tsp neutral oil (such as grapeseed); 3 Tbsp unsalted butter, divided; 1 small shallot, chopped; 1/4 cup (2 oz) dry white wine (such as One Hope Chardonnay); Roasted Zucchini, for serving.
- Preheat oven to 350 degrees F. Place chicken on a plate. Salt and pepper evenly onto both sides of the chicken.
- Heat oil in a 10-inch ovenproof skillet over medium-high heat. Add chicken thighs: cook until browned, about 3 mins per side. Transfer skillet to preheated oven. Roast until a thermometer inserted into the thickest park registers 165 degrees F., about 10 minutes or so.
- Remove skillet from oven; transfer chicken to a plate. Return skillet to heat over medium heat; add 1 tablespoon butter, and let melt. Add shallot: cook, stirring occasionally, until aromatic and translucent, about 1 minute. Add wine; bring to a simmer, undisturbed, until reduced by half, about 3 minutes. Add remaining 2 tablespoons butter; remove from heat, and swirl skillet until butter is melted and emulsified into the sauce. Serve with sauce and roasted zucchini or potatoes.
Wine Pairing: One Hope Chardonnay pairs well with this dish as chardonnay has a buttery taste. However, I drank a Pinot Noir with this dish. It was delicious!
Order your wine here: https://www.onehopewine.com/myshop/debbie-toro
