Yield: Serves 4 | Prep Time: 10 minutes | Cook Time: 35 minutes
When cooking with wine, you usually can’t go wrong with a crisp white like an unoaked Chardonnay, Pinot Grigio, or Sauvignon Blanc. Plus, as long as you already have the bottle open, you may as well pour yourself a glass, right?
INGREDIENTS
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
8 bone-in, skin-on chicken thighs
2 tablespoons unsalted butter
2 tablespoons olive oil
1⅓ cups dry white wine
1 cup fresh mushrooms, sliced
1 red bell pepper, thinly sliced
3 green onions, chopped
1 tablespoon fresh rosemary, finely chopped, plus sprigs for garnish
Cooked white or brown rice, for serving
2 tablespoons chicken broth, low-sodium preferred
4 teaspoons cornstarch
DIRECTIONS
1. Season the chicken with salt and pepper.
2. In a large skillet, melt the butter with the olive oil. Add the chicken and cook for 10 minutes until golden on both sides.
3. Stir in the white wine, mushrooms, red bell pepper, green onions, and rosemary. Bring to a boil, then reduce the heat to medium-low. Cover and cook for 20 minutes, or until the chicken is fully cooked.
4. Remove the chicken from the skillet, reserving the drippings, and place the chicken on a plate with warm rice.
5. Whisk together the chicken broth and cornstarch and add it to the drippings in the skillet. Cook until thickened, about 1 minute. Spoon the glaze over the chicken. Garnish with rosemary sprigs and serve.