Recipe by Chef Sarah Sparks

Braised Chicken Thighs with Herbed Cream Sauce and Chemins de Casel Chardonnay 

Braised Chicken_blog2 1/2 pounds bone-in, skin-on chicken thighs and drumsticks Kosher salt and coarsely ground black pepper
1 tablespoon grapeseed oil
1 medium yellow onion, medium julienne
3 cloves garlic, minced
2 tablespoons dijon mustard
1/2 cup Chemins de Casel Chardonnay
2 cups chicken stock
4 sprigs rosemary
4 sprigs thyme, plus extra for garnish
1/2 cup heavy cream

Preparation

1. Preheat oven to 350F with rack positioned in the center. Season chicken liberally with salt and pepper. Heat oil in a 4 qt dutch oven or saute pan over medium high heat. Place chicken skin side down and cook for 8-10 minutes until crispy. Turn thighs over and brown an additional 4 minutes. Remove chicken from pan and set aside.

2. Add onion to pan and saute about 4 minutes until lightly browned. Add garlic and cook about 1 minute, stirring continuously. Add wine to deglaze pan and cook about 2 minutes then stir in dijon mustard. Add chicken stock rosemary and thyme. Bring to a simmer.

3. Transfer chicken back to saute pan, make sure skin side remains above the braising liquid. Move pan to oven and cook, uncovered until internal temperature of the chicken is 165F, about 45 minutes to an hour depending on how large the thighs are.

4. Transfer chicken to platter and reduce the braising liquid over medium high heat until about 1/2 cup remains. Discard sprigs of rosemary and thyme. Add heavy cream and reduce sauce further over medium low heat until it is thick enough to coat the back of a metal spoon. Add salt and pepper to taste.

5. Pour sauce over chicken, garnish with chopped fresh thyme and coarsely ground pepper.

 

More about Chef Sarah Sparks: 

Sarah SparksI was born to a couple of expats living in Hong Kong, we moved to the Philippines for a short while before settling in Houston where I grew up.  I went to the University of Texas in Austin and graduated in 2010.  I got my start in the culinary world cooking in food trucks, got a little taste of fine dining working at Qui, and now work for Barr Mansion, an all organic, zero waste events venue in Austin.  I'm passionate about the environment and sustainable foods, as well as traveling and having drinks with good friends.