My husband Spiro is an awesome cook. He just loves my cooking so much, he only cooks once in a while. But when he does, it’s awesome.
Two of my favorite meals he makes for me are pasta puttanesca and chicken, butter and wine. I’m sharing the chicken butter and wine with you today.
Anyone who has had it falls in love. So let me know what you think. P.S. it’s not the healthiest, but it’s a total treat for sure.
6-8 pieces of Chicken Thighs
1 Stick of Butter
2 cups of Red Wine (merlot, cab – etc) inexpensive bottle
Old Bay seasoning
¼ cup of Olive Oil
Sprinkle of Rosemary either fresh or jar.
3 – 4 Whole mushrooms sliced up.
Heat skillet on stovetop with ¼ cup of Oil until oil is hot.
Add Chicken thighs and sprinkle Old Bay Seasoning on top of chicken. Sear chicken for 15 mins and then flip over and sprinkle Old Bay Seasoning on the Chicken again.
Sear for another 15 mins or until golden brown. Cover skillet while searing to avoid splatter and keep in the moisture.
Remove Chicken from pan onto a platter and set aside. Dispose of drippings and wipe the skillet clean with paper towels. Be careful cuz it’s hot. Heat up the skillet again melt 1 stick of butter.
When melted, add your chicken back into the skillet and while cooking add your 2 cup of wine and let it come to boil until reduced to half.
Simmer chicken for about 10 minutes flipping it over at 5 mins, Add mushrooms and Rosemary and cook until the sauce thickens.
When done, the chicken will take on a dark red color on both sides. Leave on low heat and serve with your favorite veggie.
That’s it. It’s a quick, yummy, easy dish that will win over your crazy skeptics. Enjoy and please leave a comment if you try it.