“One swallow and you will know why they call them spirits.
“‘Lose yourself in the first sip, find yourself in the second.'”
—from the description of a wine in the Bazaar catalog, FFXII
Pour yourself a glass of fine Nabradian red, and use the rest of the bottle to make this savory recipe. Serve with a good, crusty baguette; the bread soaks up the wine sauce, and the garlic makes a delicious spread.
- 2 tbsp. butter
- 2 tbsp. olive oil
- 4 garlic bulbs (about 40 cloves), peeled
- 8 oz. crimini mushrooms, washed and sliced
- 4 bone-in chicken breasts (about 3-4 lbs. total)
- Kosher salt
- Freshly-ground black pepper
- About ½ bottle of red wine, such as Cabernet Sauvignon (1.5 cups)
- 2 or 3 sprigs fresh thyme
Heat butter and oil over medium-high heat in a large, deep skillet or Dutch oven. Add garlic and mushrooms and sauté for 10 minutes, stirring frequently and reducing heat as needed to prevent burning.
Place chicken on top of the mushrooms and garlic, breast-side up. Season with salt and pepper. Cook 10 minutes. Flip chicken breasts and continue to cook for an additional 10 minutes.
Flip chicken to breast-side up. Pour in wine and bring to a boil. Add thyme sprigs. Reduce heat to low, cover, and simmer, about 45 minutes, until chicken is cooked through and an instant-read thermometer inserted into the thickest part of the breast reads 160 to 165 degrees.
Uncover and cook for 15 or so minutes until sauce is slightly thickened. Remove thyme sprigs and chicken skin. Serve each chicken breast in a bowl with mushrooms, garlic cloves, and wine sauce. Makes 4 servings.