Yes Way Chicken
This EASY & DELICIOUS chicken recipe features our Yes Way Rose! Who doesn’t love cooking (and drinking) with wine?! A fun recipe for date night in or any week night!
- 1 cup Pomegranate Quince White Balsamic Vinegar
- ½ cup chicken stock
- 1 tablespoon Sweet Timbers Maple Syrup
- 4 chicken thighs, bone-in and skin-on
- ¼ cup flour
- Hepp’s Himalayan Sea Salt, to taste
- Freshley Ground Black Pepper, to taste
- 4 tablespoons unsalted butter, divided
- 4 cloves garlic, peeled and thinly sliced
- 3 shallots, peeled and thinly sliced
- ¾ cup Yes Way Rosé wine
- 2 tablespoons sour cream
- Fresh parsley, chopped
Add the Pomegranate-Quince White Balsamic Vinegar, chicken stock and Sweet Timbers Maple Syrup to a small saucepan. Bring to a slow boil for 8-10 minutes, until the mixture has reduced by half and thickened.
Mix together the flour and season with salt and pepper. Add the chicken and toss until well coated. Discard any remaining flour.
In a large, heavy skillet (cast iron pans work great for this recipe), melt 2 tablespoons butter over medium-high heat. When fully melted, add coated chicken thighs, skin side down. When the skin has browned and removes from the pan easily, flip the chicken and brown the other side. When chicken has been browned on both sides, remove from pan and set aside (it is ok that it is not fully cooked).
Reduce the pan heat to low and add the sliced garlic and shallots. Sauté until fragrant and softened (about 3-5 minutes). Add the Yes Way Rosé wine to deglaze the pan, scrapping all the bits off the bottom of the pan with a rubber spatula. Boil until reduced by half. Add the remaining butter and vinegar mixture and return to a simmer.
Add the chicken thighs, skin side up, cover and simmer over low heat until cooked through (about 15-20 minutes).
Transfer chicken to serving places and add sour cream to the sauce remaining in the pan. Stir until well combined. Pour over chicken thighs and garnish with fresh parsley. Serve hot.