Skillet Chicken with White Wine Sauce
- Preparation Time 15 minutes
- Cook Time 35 minutes
- Total Time 50 minutes
- 12 bone-in skin-on chicken thighs (3 1/2 to 4 lb)
- 1 tsp each dried oregano and paprika
- 3/4 tsp each salt
- 1/2 tsp pepper
- 3 tbsp all-purpose flour
- 1 tbsp vegetable oil
- 4 cloves garlic, halved
- 1 tbsp chopped fresh thyme
- 2 bay leaves
- 1 cup Beringer Main & Vine™ Chardonnay
- 1 cup low-sodium chicken broth
- 1 tbsp butter
- 1/4 cup chopped fresh parsley
- 1 1/2 cups rice or quinoa, cooked according to package directions
- Pat chicken thighs dry with paper towel. Stir together oregano, paprika, salt and pepper; sprinkle all over chicken. Toss chicken in flour until lightly coated and shake off excess.
- Preheat oven to 400°F. Heat oil in cast iron skillet set over medium heat; cook chicken, in batches, for 8 to 10 minutes or until browned all over. Transfer to oven; bake for about 15 minutes or until cooked though. Transfer chicken to platter; cover to keep warm.
- Drain fat and wipe out skillet. Heat skillet over medium heat; cook garlic, thyme and bay leaves for 1 minute. Stir in wine, scraping up brown bits; bring to boil. Cook for about 5 minutes or until wine is reduced by half. Stir in broth; bring to simmer. Discard bay leaves. Whisk in butter until smooth; drizzle over chicken. Sprinkle with parsley; serve with quinoa.
Substitute rosemary for thyme if desired.
Alternatively, serve with thick crusty bread instead of quinoa.