One Pan Chicken

One Pan Chicken
Serves 4

A classic pairing if I have ever seen one, that of roast chicken and chardonnay. We simplify the process of roasting a chicken by first pan searing it in pieces and roasting it (or really, braising it) in a combination of grapes, the 2020 Chardonnay Méthode Béton and butter. The bright, crisp citrus finish of the wine balances the richness of the crispy skin and butter-soaked meat while complementing it and infusing a slight perfumed floral notes.

1 chicken, broken into two breast, 2 thighs and 2 legs
Salt and pepper
2-3 tablespoons extra virgin olive oil 
1 cup 2020 Cuvaison Chardonnay Méthode Béton or chardonnay of choice 
½ cup sherry vinegar 
2-3 tablespoons butter
1 bunch (about 2 cups grapes)
1 small handful of fresh thyme
4-5 smashed garlic cloves 

Preheat oven to 425° F. Pat chicken dry using a paper towel and season all sides well with salt and pepper. In a large skillet heat olive oil over medium high heat. Add chicken to the pan skin side down and cook for 6-7 minutes undisturbed. Flip chicken – it should be golden brown at this point, if not continue cooking skin side down – and remove from heat.

Add wine and vinegar and allow the mixture to bubble up. Add butter, grapes, thyme and garlic to the pan and place pan in the oven. Cook for 20-25 minutes until chicken is cooked through and 165° F. Serve with pan juices and crusty bread. 

In partnership with Cuvaison.