Tender chicken in a savory mushroom and white wine sauce. Serve this with rice or pasta and a green salad.
- 3 boneless, skinless Freebird Chicken Thighs
- 1 tsp. Each salt and pepper, plus extra if needed
- 3 Tbsp. butter, divided
Sauce:
- 12 oz. fresh mushrooms, sliced
- 1 medium onion, diced
- ½ c. Frisk Prickly Riesling 2021
- ½ c. chicken stock
- 1 tsp. corn starch
- salt and pepper to taste
Directions:
1) Place well dried chicken pieces in a bowl, add salt and pepper and toss.
2) Melt 2 Tbsp. butter in saute pan over medium heat.
3) When butter is sizzling, add chicken and saute until browned on all sides.
4) Remove chicken from the pan and set aside. Do not clean the pan.
5) In same pan add mushrooms and onions and saute until browned and all liquids that have cooked out of vegetables have evaporated.
6) Add wine to the pan and stir, scraping the bottom of the pan to loosen any browned bits.
7) Place chicken stock in a small bowl and add cornstarch to chicken broth. Stir until corn starch is dissolved.
8) Pour chicken stock into pan and stir to incorporate.
9) Check seasoning and add more salt or pepper if needed.
10) Add chicken back to pan.
11) Cover, reduce heat to medium-low and cook for 10 minutes or until chicken is fully cooked through.
Serve over rice or pasta. Serves four.