A hearty chicken dish that is quite easy to make, and very likely to become a family favorite. Repeat often with any number of side dishes like rice, pasta or roasted potatoes. We call it an instant classic!
Chicken in Lambrusco and Scallion Olive Oil
Chicken In Lambrusco and Scallion Olive Oil
Juicy and flavorful chicken thighs simmered in white wine and herbs with a dash of Lambrusco red wine vinegar, mustard, and Scallion olive oil.
6-8 bone-in, skin-on chicken thighs
1 TBS kosher salt
2 TBS Scallion Olive Oil
1 shallot, finely chopped
2 cloves garlic, finely chopped
¾ C dry white wine
⅓ C Lambrusco Red Wine Vinegar
6 TBS tomato paste
1 TBS Dijon Mustard
2 TBS fresh thyme leaves
2 small bay leaves
1 ½ C Chicken Broth
Place chicken thighs on a rimmed shet and sprinkle salt on both sides. Refrigerate, skin side up 24 hours ahead. Before cooking, let it sit for 15 minutes to bring closer to room temp.
Preheat oven to 375º F. Heat a large oven safe pan to medium high heat on the stovetop. Add the Scallion Olive oil. When it shimmers, add the chicken, skin side down. Cook undisturbed for 10 minutes until golden brown. Turn chicken and cook 2 more minutes. Transfer to a plate.
Pour off all but a tsp or two of fat/oil and stir in the shallot and garlic. Cook 30 seconds to a minute and then add the white wine and the Lambrusco red wine vinegar, scraping to loosen browned bits. Add tomato paste, mustard, thyme, bay leaves, and broth. Bring to a simmer and return the chicken to the pan, skin side up.
Transfer the pan to the oven and roast 30 minutes, or until thighs register 175º. The sauce will be bubbling too. Remove bay leaves. Serve with pan sauce spooned over chicken and your choice of sides.
For wine pairing, try a French style Chardonnay, a Viognier, or an Albariño.