These Braised Chicken Thighs with White Wine Sauce are an elegant yet easy springtime dinner. Juicy chicken thighs are pan-seared until golden, then gently braised with garlic, shallots, and a savoury white wine sauce made with Haywire Chardonnay. A handful of fresh lacinato kale stirred in at the end adds a hearty, satisfying touch to this beautifully balanced dish!
Recipe and Images by: Melissa Leung – Season and Serve Blog
SERVES: 2 PREP TIME: 10 mins COOK TIME: 35 mins
INGREDIENTS
- 4 bone-in, skin-on chicken thighs
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
- 2 tablespoons olive oil
- 2/3 cup shallots, sliced into ½-centimetre rounds (about 2 shallots)
- 2 cloves garlic, finely chopped
- 1 cup Haywire Chardonnay
- ½ cup chicken stock
- 1 tablespoon Dijon mustard
- 4 cups lacinato kale, roughly chopped
DIRECTIONS
Preheat the oven to 375 degrees F.
Season both sides of the chicken thighs with salt and pepper.
Heat a large oven-proof frying pan over medium-high heat. Once hot, add the olive oil and the chicken thighs skin-side down. Fry over medium-high heat for 4 to 5 minutes on the first side.
Flip the chicken thighs over and add the shallots. Sauté for 3 to 4 minutes until the shallots have softened, then add the garlic and cook for 1 minute. Deglaze the pan with the wine and add the chicken stock and Dijon mustard. Mix the sauce to combine, ensuring the sauce does not touch the crispy skin of the chicken thighs.
Transfer the frying pan to the oven and bake for 15 minutes, or until the internal temperature of the chicken reads 165 degrees F.
Place the frying pan back on the stove and stir in the chopped kale. Cook for 2 minutes until the kale has wilted. Serve in shallow bowls along with a chilled glass of Haywire Chardonnay and enjoy!
