skip to content
This recipe was featured in Texas Wine Harvest.
Lamont Petersen | Navarro County EC
Petersen recommends pairing with McPherson Cellars albariño, a white wine that is perfect for chicken dishes.
1 pound skin-on chicken breasts or thighs, fat trimmed on thighs
1/4 teaspoon salt, divided use
1/4 teaspoon pepper, divided use
2 tablespoons oil from jar of sun-dried tomatoes
1/2 cup oil-packed sun-dried tomatoes, drained and sliced
1/2 cup finely chopped shallots
1/2 cup dry white wine
1/2 cup heavy cream
2 tablespoons chopped fresh parsley
1. Sprinkle chicken with half the salt and pepper and set aside.
2. Heat oil in a large skillet over medium heat. Add chicken skin-side down to skillet and cook until golden brown, about 15 minutes. Turn chicken and cook another 15–20 minutes, until it reaches 165 degrees in the thickest part. Transfer to a plate and cover to keep warm.
3. Add sun-dried tomatoes and shallots to the pan. Cook, stirring, 1–2 minutes.
4. Add wine to pan and scrape up any browned bits to deglaze. Continue to cook until the liquid has mostly evaporated, about 2 minutes.
5. Reduce heat and stir in cream, any accumulated juices from the resting chicken and the remaining salt and pepper. Simmer about 2 minutes, until slightly thickened.
6. Serve chicken over pasta or rice with the pan sauce and top with parsley.
You can use onion in place of the shallots. If you do, add a finely chopped clove of garlic.