Nobody joined us for this one, but it turned out so well we threw it on here anyway. The weather forecast called for snow and ice and we didn't fell like going out, so we grabbed some chicken thighs (with the bones) from the refrigerator and got to work. We enjoyed this because it comes out like baked chicken, but with more flavor.
Cooking notes: This is cheap and easy (and fast). Use a large covered pot (about five quart). Serve it with anything, but be sure to have some green vegetables for color on the plate. Once again, we went with our old stand-by of risotto, but it would be great with rice, egg noodles or mashed potatoes. To really add something to the risotto, try Swanson's Chicken Broth with Garlic. We even cheated this time on the risotto by used dry chopped onions instead of chopping them ourselves. Try it out and let us know what you think.
Drinking notes:
We used a DelFosse Vineyards and Winery 2005 Reserve Viognier for the recipe.
Started with the DelFosse Viognier (since it was already opened for the recipe), which we consumed while preparing.
Enjoyed Cardinal Point 2005 Viognier with the meal.
Notice both wines are from the Monticello AVA.
Bon Apetit!
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Ingredients 1 bottle full-bodied white wine (do not use a heavily oaked wine), one cup for the recipe, the rest to prepare
1 cup grapeseed oil (we know it's not cheap or easy to find; you can use a couple of tablespoons and then make up the difference with vegetable or olive oil)
1 teaspoon parsley flakes
1 teaspoon dried thyme
1 teaspoon garlic salt (remember: cheap and easy)
1 teaspoon Emeril's original essence
2 1/2 lbs. chicken thighs
Table salt and ground pepper
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Cooking Instructions
Bring the grapeseed oil to a simmer in large saucepan over medium-high heat.
Place the chicken thighs next to each other on the bottom of the saucepan (you want them flat on the bottom) Season with the parsley, chopped onion, garlic salt and thyme. Add 1/2 cup of the wine. Lightly (very lightly) season with salt and pepper. Cover and cook over meduim-high heat until lightly browned, about 10 minutes.
Once the chicken is browned, turn them over, laying them flat on the bottom of the saucepan. Add the Emeril's and the rest of the wine. Cover and cook until browned, about 10 minutes. Check to ensure that it's cooked, and serve it immediately over your your choice of mashed potatoes, rice, etc. Serves four.
Wine Tours of Virginia
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