Pairing: Dry Creek Vineyard Sauvignon Blanc
- 1 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.