Chardonnay Chicken

Chardonnay Chicken

This recipe is from a dear acquaintance my husband and I were privileged to meet while guests at The Knotthole Bed and Breakfast in Easton Washington. Actually Deane is the father of the Inn hostess, Laurie. Laurie is such a great cook and pairs this interest with fine wine. Her father Deane and mother Reita shared a visit during our stay. Deane offered to share this recipe which Laurie stated was absolutely delicious. Understanding Laurie and Howard's appreciation of great food and wine and her statement of vouching for her father's remark that this recipe was special was the endorsement that convinced me I needed to not only have this recipe but share it with you my readers. Thanks Deane!

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CHARDONNAY CHICKEN

This recipe makes four servings 1 chicken (cut- 2 breasts, 2 legs, 2 thighs, 2 wings)

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2 tablespoons olive oil

1 teaspoon salt

1/4 teaspoon black pepper

1 teaspoon fennel seed

3/4 cup diced onion (sweet)

3/4 cup diced celery

3/4 cup diced carrot

1 glass of chardonnay to drink while making recipe

1 tablespoon minced garlic

1 teaspoon fresh thyme (minced)

1 3/4 to 2 cups chardonnay wine

1 to 2 tablespoons of water

1 tablespoon cornstarch

1/4 cup of heavy cream

1 tablespoon fresh chives (minced)

1 tablespoon Italian parsley (minced)

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1. Heat oven to 350 degrees

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2. In a large Dutch oven heat the olive oil on high heat. Meanwhile lay out the chicken pieces and sprinkle both sides with salt and pepper. In the hot oil brown the chicken, about 4 minutes on each side. Remove browned chicken and set aside.

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3. Reduce heat to medium-high, add the fennel seed and onion and cook for about 10 to 15seconds. Add the celery and carrots, stirring for about 2 to 3 minutes or until lightly browned.

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4. Add the garlic and stir in, cook for about 30 seconds more. Put the chicken back in the pan, sticking it in between the vegetables. Add the fresh thyme and wine. Bring to a boil then cover the pan and place in the 350 degree oven and cook for 30 minutes. Remove the lid and cook for another 30 minutes until chicken is tender.

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5. Remove chicken and vegetables to a large platter and keep warm .Measure liquid; it should be about 2 cups. Return liquid to the pan and put pan back over medium-high heat. If the liquid is more than 2 cups boil for a minute or two to reduce slightly.

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6. In a cup mix together the water and the cornstarch. Stir the mixture into the sauce in the pan, then add the cream. Cook, stir continuously, until mixture comes to a boil. Boil for about 2 minutes or until saucy.

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7. Remove pan from heat, stir in chives and parsley and spoon sauce over chicken and vegetables.

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8. You should now be ready for another glass of chardonnay----------

( Note: You can also add 3/4 cup of sliced mushrooms and/or 3/4 cup of diced bell peppers to this recipe and insert them in step 3 above.)

Enjoy!