Chicken with Mushrooms

Serve with Belleruche White, Rosé, or Red.

Serves 4

Shallots have a more sweet, intense, and complex flavor than their cousins, garlic and onions. They impart a uniquely French flair to this simple dish. Use wild mushrooms if you can find them but if not, even the ubiquitous white button variety is delicious.

1 tablespoon olive oil
3 tablespoons butter
8 chicken thighs
½ cup all-purpose flour
Salt and freshly ground black pepper
2-3 shallots, peeled and minced
1½ pounds assorted fresh mushrooms, trimmed and sliced
½ cup sherry
¼ cup chopped fresh parsley leaves

Heat the oil and 2 tablespoons of the butter in a large nonstick skillet over medium-high heat. Meanwhile, dredge the chicken in the flour. Add the chicken to the skillet, skin-side-down, then season with salt and pepper and cook until the skin is crisp and deep golden brown, about 20 minutes. Reduce the heat to medium-low and turn the chicken. Add the shallots to the pan around the chicken and cook until the chicken is done, about 10 more minutes. Remove the chicken from the skillet.

Add the mushrooms to the same skillet and season with salt and pepper. Increase the heat to medium-high and sauté, stirring occasionally, until soft, about 5 minutes. Add the sherry and the remaining tablespoon of butter to the mushrooms and stir until the butter melts. Return the chicken to the pan, skin-side-up, season with salt and pepper, and cook until the chicken is hot. Serve garnished with chopped parsley.

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