Rosemary Red Wine Poached Chicken
It may be spring where most of you are, but in the mountains spring means warm sunny days scattered throughout big wet snowstorms. We have started lots of herbs in our window, but are just waiting for REAL Summit County spring (aka summer) to come so that we can plant our vegetables outside! As the saying goes, April showers bring May flowers right? Next time you are stuck inside on a rainy day, enjoy this comforting and absolutely delicious dinner. The recipe calls for only a half a bottle of wine, which means some left over to enjoy while you relax and listen to the rain.
I found a similar recipe a long time ago while surfing the web and can’t remember where the original came from, I apologize! Still, it is too good not to share! I love the soft gnocchi with the crunchy arugula. I was weary of poaching chicken at first but the herbs and wine give the chicken so much flavor and keep it nice and juicy. The wine is a subtle flavor, not too intense. The best part? The recipe is full of healthy ingredients; introducing healthy comfort food for those dreary days!
Rosemary Wine Poached Chicken
- 4 chicken breasts
- 1 T olive oil
- 1 T Salt & Pepper
- 1 onion sliced
- 1/2 shallot sliced
- 3 cloves garlic minced
- 1/4 cup whiskey
- 1/2 bottle red wine I used a pinot noir, but you can use whatever varietal you prefer
- 3 sprigs rosemary
- 1 c chicken stock
- 1 c mushrooms sliced (I prefer oysters or crimini)
- 2 T butter
- 2 T flour
- 2-4 c gnocchi cooked
- 4 c baby arugula
- Preheat the oven to 350F.
- Heat 1 T olive oil in oven friendly pot. Season the chicken with salt and pepper.
- Sear each side of the chicken on high for about 1 minute.
- Add the onion and shallot to the pot and cook until fragrant, about 1-2 minutes.
- Add the garlic and cook until fragrant, about 1 minute.
- Deglazed the pan with 1/4 cup whiskey and cook until almost dry.
- Add the red wine and rosemary and bring to a boil.
- Add the chicken stock, cover pot and transfer to the 350F oven. Poach chicken for about 1 hour, adding the mushrooms for the last 15 minutes.
- Strain the pot and reserve 2 c of the remaining liquid for the sauce.
- Melt 2 T butter in a small saucepan. Add the flour and stir to form a roux.
- Whisk in the 2 c of reserved cooking liquid and bring to a boil. Cook until thickened.
- Serve chicken, onion and mushroom mixture over gnocchi. Top with sauce and fresh arugula to serve.
One Year Ago: Beet & Apple Salad w/ Honey Cider Vinaigrette
Three Years Ago: Loaded Baked Potato Soup
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My goodness, you sure do know how to make a body hungry! 😉 Quick question on the roux… I’m assuming it’s 2 – 4 Tbsp. of flour? Thanks so much, Jenny, for making my meal planning easy… definitely making this!
Oops! Yes its about 2 T flour =)