Pan-Seared Chicken with Sauvignon Blanc Cream Sauce
Paired with Dry Creek Vineyard 2016 Sauvignon Blanc
One 4-lb chicken, cut into 8 pieces
5 Tbsp. unsalted butter, divided
1 red onion, ½ finely chopped, ½ quartered through the stem
¾ cup chicken stock
½ cup heavy cream
½ cup Sauvignon Blanc
10 oz mushrooms of choice, brushed clean and halved
1 firmly packed cup of Swiss chard leaves
1 tsp cayenne
1 tsp garlic powder
1 tsp Italian seasoning
Salt and pepper to taste
Preheat oven to 380˚F. Season the chicken generously with salt on both sides. In a large Dutch oven over medium heat, add 3 tablespoons butter. Once bubbling, add the chicken skin side down (work in batches as needed to avoid overcrowding); cook until golden brown, about 10 minutes. Turn and repeat on the remaining side.
Remove chicken to a baking sheet. Pour out all but 1 tablespoon of the fat from the Dutch oven and add the onion; season with salt and cook. Turn the larger pieces occasionally and stir the small pieces until softened and lightly colored, about 5 minutes. Remove the large pieces to a large rimmed serving plate. Add Sauvignon Blanc, stirring to deglaze, then cook over medium heat until the wine is mostly evaporated, about 2 minutes. Add the stock and heavy cream. Cover and cook at a low simmer for 25 minutes.
During the last 15 minutes of simmering the sauce, place the chicken in the oven and roast until a thermometer inserted into the center of the thickest piece reads 155˚F, about 10 minutes.
Just before serving, in a large skillet, melt 1 tablespoon of butter over medium-high heat. Once bubbling, add the mushrooms and cook, stirring or shaking the pan occasionally until browned on the edges and tender throughout, about 8 minutes. Remove to the platter with the reserved red onions. In the hot skillet, melt the remaining 1 tablespoon of butter, then add the Swiss chard; season with salt and cook just until wilted, about a minute. Remove and distribute around the serving platter.
Taste the sauce and adjust seasoning as needed. Pour the sauce onto the serving platter and nestle the chicken into the sauce.
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