Recipe courtesy Mark Holford Rocky Creek Winery
Spring is a time of year when comforting home cooked meals are so welcomed. This is a tasty dish that pairs well with either white or red wine, depending on the mushrooms you use in the sauce. If you use regular white or brown mushrooms, or a nice meaty Portobello mushroom then it pairs wonderfully with Pinot Gris; however if you have access to some earthy wild mushrooms like morel or shitake then it becomes an classic pairing for an earthy Pinot Noir.
*Just a note, while our tasting room is closed for now due to the current situation, we are filling online orders and are currently offering free shipping (or pickup by appt. only) and anywhere in BC and have a 3 bottle minimum for delivery.
Cheers, stay safe & healthy!
1 Tbsp (15 mL) olive oil
8 boneless, skinless chicken thighs (~700 g)
½ onion, thinly sliced
2 cloves garlic, thinly sliced
454 g fresh mushrooms, halved, or 100g dried wild mushrooms
375 mL Rocky Creek 2018 Pinot Gris
80 mL heavy cream
250 mL Chicken Broth
2 Tbsp (30 mL) thinly sliced fresh basil leaves
1. If you are using dried mushrooms, rehydrate them following directions on the package.
2. Heat olive oil in large (30cm) frying pan (deep frying pan with a lid) over medium-high heat and brown chicken thighs on both sides. Remove chicken (set aside) and reserve two tablespoons of drippings for frying the onions and garlic.
3. Cook onion with garlic in reserved drippings, stirring occasionally, until onion is tender, about 3-4 minutes. Stir in mushrooms and cook, stirring occasionally, until tender, about 3-4 minutes.
4. Stir in Pinot Gris, heavy cream and Chicken Broth and bring to a boil. Reduce heat to low and simmer, stirring occasionally, until reduced/thickened, about 10 minutes.
5. Return chicken to frying pan and simmer, covered, until chicken is thoroughly cooked, about 20 minutes.
Stir in basil right at the end.
Pair with Rocky Creek 2018 Pinot Gris or your favourite Pinot Noir.