Ingredients: |
Ingredients: 1/3 c all-purpose flour
Kosher salt and freshly ground black pepper
6 chicken thighs, bone in and skin on
2 T extra virgin olive oil
1 (10oz) package sliced white mushrooms
1 medium shallot, thinly sliced
1 small head fennel, thinly sliced (about 3 cups)
1/2 c white wine Chardonnay
1/2 c chicken broth
2 cloves garlic minced
2 sprigs fresh rosemary
2 sprigs fresh thyme
1 lemon, zested and juice, plus thinly sliced lemon for garnish
Pistachio pesto pasta
Fresh basil leaves, for garnish
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Directions: |
Directions:Season the flour with salt and pepper, then mix together in a shallow bowl. Lightly dust both sides of the chicken with the flour, shaking off any excess.
Add the olive oil to a skillet and heat over medium-high heat. When the oil is hot, add the chicken skin-side down and cook until the skin is golden brown, 5 to 6 minutes. Flip the chicken and cook on the other side until golden brown, about 4 more minutes. Remove the chicken from the skillet and set aside.
Add the mushrooms, shallots and fennel to the skillet and cook just until beginning to soften, about 5 minutes. Sprinkle with 1 teaspoon of the excess dredging flour and stir well. Add the white wine, chicken broth, garlic, rosemary, thyme,and lemon juice, then bring to a simmer, scraping the bottom of the skillet. Add the chicken back to the skillet skin-side up and place in the oven. Cook until the chicken is cooked through and the vegetables are tender, about 20 minutes.
Server with fettuccine if desired and garnish with basil leaves, lemon zest and lemon slices.
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This recipe for Wine Roasted Chicken is from