A French countryside classic of golden chicken simmered in a creamy mushroom and herb sauce. Serve with the voluptuous delight of our 2024 Culinaria Chenin Blanc.

Serves: 4

Preparation time: 20 minutes Cooking time: 45 minutes Level: easy

Ingredients:

4 skin-on chicken drumsticks

4 bone-in, skin-on chicken thighs

2 tsp (10 ml) salt

1 tsp (5 ml) freshly ground black pepper

4 Tbsp (60 ml) salted butter

300 g small portobello mushrooms, halved

1 small onion, finely chopped

3 garlic cloves, finely chopped or grated

2 sprigs fresh thyme

2 bay leaves

3 Tbsp (45 ml) plain flour

½ C (125 ml) Leopard’s Leap Culinaria Chenin Blanc

2 C (500 ml) chicken stock

½ C (125 ml) fresh cream

To Serve

1 Tbsp (15 ml) finely chopped flat-leaf parsley

2-3 fresh thyme sprigs, leaves picked

Season the chicken pieces with salt and pepper.

Method

Heat half of the butter in a large heavy-based pot or deep sauté pan over medium heat. Once melted and foaming, add the chicken thighs skin side down and cook until golden brown, 4–5 minutes. Flip and cook for 1 more minute, then transfer to a plate. Repeat the process with the drumsticks, searing 2–3 minutes per side for even colour, then set aside.

In the same pot, add the mushrooms and onions. Sauté, stirring frequently, until the mushrooms are browned and the onions have softened, about 7 minutes. Stir in the garlic, thyme and bay leaves. Cook for 1 minute, just until fragrant.

Add the remaining butter. Once melted, sprinkle over the flour and stir well to form a smooth roux. Cook for 1 minute.

Pour in the wine, scraping up any browned bits at the bottom of the pot. Let it bubble and reduce slightly for 1–2 minutes. Stir in the stock and bring to a simmer.

Return the chicken to the pot, skin side up, along with any resting juices. Cover, reduce heat to low and simmer gently for about 20–25 minutes, or until the chicken is fully cooked. Transfer the chicken pieces to a plate. Stir the cream into the sauce and simmer uncovered for 8–10 minutes, or until slightly thickened. Return the chicken to the pan to warm through.

Season to taste and garnish with parsley and thyme just before serving.